A delicate Etna rosso with red-cherry, orange-peel and floral aromas and flavors. Light tannins and a crisp finish. Vivid. Drink now.

Bright with strawberry, cherry, rose, wild rosemary and iron aromas and flavors, this red is expressive but also firmly structured, harmonious and elegant, lingering with a complex aftertaste of fruit, mineral and savory elements. Best from 2028 through 2047. 165 cases made, 25 cases imported.

The moment the cork is pulled you know you are in for a ride. Opening with aromas of lemon blossom, lemon peel and lemon curd, you might think this is all the wine has got but you are quickly taken down another path where aromas of hazelnut, roasted apples, magnolia and the first hint of smoke emerge. As the wine hits the palate you are thrust into the vineyard and feel power of the land. Flavors of white peach, mixed citrus, wild herbs and honey lead the way for an explosion of minerality that snaps you back to the glass. This is a wine that will shine against any other in the world. Drink now–2050. 

The 2016 Barolo Riserva Villero is a dense, packed wine. Black cherry, plum, licorice, leather and incense add to an impression of brooding, virile intensity. Readers will have to be patient, as the 2016 clearly needs time. Even so, my belief remains what it has always been—that Villero is not the best vineyard in the Vietti range. That is even more apparent today, given the new sites that have been added to the range. The logic of making the estate's Riserva, theoretically the estate's top wine, from this site has always escaped me. That is more true today than ever, given the elite sites Vietti has added to their range in recent years.

A salmon-colored rosé that has aromas of sliced apples, strawberries, peaches and brioche. It’s creamy and lively with rounded bubbles and a delicious, balanced finish. Drink now.

The 2019 Badia a Coltibuono Chianti Classico Riserva is a stunner. A blend of 90% Sangiovese with the rest made up of Ciliegiolo, Canaiolo and Colorino, all organically farmed and fermented with wild yeasts, it’s elegant and delicious, with great red berry fruit underpinned by layers of star anise, botanical herb, blood orange, violet and hay sensations. A hint of bitter almond lingers on the finish. Showing great energy and intensity, this promises years of fine sipping. Drink 2025–2034.

Lovely perfumes of flowers and rose stems to subtle red fruits and oranges follow through to a medium to full body. Tight, focused fruit and tannins lead to a crisp finish. Drink now.

On the nose, aromas of daffodils, lime and freshly sliced green apple swirl together to create a sweet, floral crispness, floral crispness, which persists on the palate even in the face of a potent salinity and searing acid.