'The 2019 Brunello di Montalcino Vigna Montosoli is coy in the glass, youthfully restrained and requires coaxing to reveal its delicate bouquet. With time, a dusty display of dried roses, licorice, cherries, cloves and camphor emanates from the glass. This model of purity is polished, silky and refined with savory spice and mineral-laden red fruits that saturate, all perfectly guided by brisk acidity. It leaves the palate stained in primary concentration, turning inward upon itself. Tart currant and mentholated herb notes add freshness to a web of fine-grained tannins. The 2019 is a breathtaking interpretation of Montosoli fruit. Drink 2027-2042'

 97/100 Vinous, Eric Guido

"Boasting aromas of new leather, eucalyptus, violet, forest floor and spice, the stunning 2019 Vigna Montosoli from Canalicchio di Sopra is an excellent expression of this celebrated site, great vintage and historic winery. Firm and youthfully austere, it delivers ripe raspberry, blackberry, tobacco and licorice before a salty finish. Framed in tightly wound, fine-grained tannins, it’s elegantly structured, packed with energy and intensity, with bright acidity that also keeps it balanced. Give it time to fully develop. A gorgeous wine. Drink 2039–2044."

98/100 Kerin O’Keefe

'Dusty violets, lavender and cloves accentuate dried black cherries as the dramatic 2019 Brunello di Montalcino smolders up from the glass. This is impossible to ignore, bursting with energy as depths of ripe red fruits, chalky minerals and exotic spices saturate all they touch, balanced by textures of pure silk. The 2019 finishes with fantastic length and concentration, leaving a staining of tart blackberry and hints of orange that curl the tongue as crunchy tannins tug at the palate. It’s rare to see such a combination of vibrancy and power. Canalicchio di Sopra nailed it in 2019. Wow. Drink 2026-2042'

96/100 Vinous, Eric Guido

98 points- Jeb Dunnuck

"Located in Novello, from three hectares of the Ravera MGA with southwest exposure, the 2017 Barolo Ravera was aged for 32 months in large oak casks. It is forward and expressive with fresh pine, candied cranberry, orange oil, and aniseed. The palate is full of energetic tension, balance, and purity, with apricot pit, tea leaf and saline minerality. An inspiring wine to close out the Vietti 2017 lineup." Drink 2025 - 2050

97 points - James Suckling

"Dried strawberry and citrus rind, as well as subtle undertones of smoke and dried flowers. Full-bodied, yet so tight and composed with freshness and lightness, yet power, too. Long finish. This really needs time to open. Classic style. Try after 2025."

96 points - Vinous, Antonio Galloni

"The 2017 Barolo Ravera is a powerhouse. My impression is that the 2017 is going to develop into something truly special. It has all the energy that makes this site so distinctive, but with an extra kick of fruit density and a whole range of exotic aromatics that make for a truly drop dead gorgeous wine. Bright red/purplish fruit, rose petal, chalk and white pepper build into a finish laced with searing intensity. This is such an impressive wine." Drink 2027 - 2042

This so-called “Sardinian Sassicaia” is made by the same people who brought us the legendary Tuscan red wine. 60% Carignano, 10% Cabernet Sauvignon, 10% Cabernet Franc, 10% Merlot and 10% Syrah. This is a rich, intensely aromatic red with dark-fruit flavours and a full body. Super Sardinian anyone?

This is one of Marchese Antinori's top Tuscan wines and is made from the Peppoli Vineyard in the Chianti Classico DOCG. This wine was first made in 1985 and is a full bodied Chianti Classico with firm smooth tannins and high acidity, which is balanced by the ripe dark fruit characters and silky finish. 

It was aged in large Slovenian oak barrels with a small portion aged in stainless steel to retain fresh fruit flavours and balance. 

THE CHIANTI CLASSICO APPELLATION

Chianti Classico is the heart of the wider Chianti production zone and its wines are distinguished by a trademarked black rooster on their labels. The wines of Chianti Classico are higher in quality and noticeably so in taste than wines labelled Chianti, which come from a broader area in Tuscany. The wines taste better because the vines are planted on hillsides with a higher degree of  iron rich soils and a greater diurnal temperature range, which provides more powerful, riper fruit flavours, which are balanced by higher acidity thanks to the cooler night time temperatures. 

The Sangiovese grape must make up 80% of all wines labelled Chianti Classico compared to 70% Sangiovese for wines labelled Chianti. 

Chianti was first defined as a wine producing sub region within Tuscany in 1716 by the Grand Duke of Tuscany Cosimo III, whose wanted to protect the integrity of the wines and prevent fraud. The Chianti Classico Wine Consortium was formed in 1924 with the distinctive Black Rooster trademark chosen to feature on the labels. 

A great new southern Italian red made entirely from the Aglianico grape, which makes wines that are often referred to as the Nebbiolo of the south. 

Giacomo Fenocchio is regarded as one of the best Barolo producers today. Here's a piece that sums up why he is so highly respected and what makes his wines an authentic expression of Piemonte as a wine region.

What the critics say

"Woodland-berry, new leather, camphor and fragrant blue-flower aromas align in the glass. Showing youthful tension and depth, the palate is still immaturely austere but delivers juicy cherry, raspberry and licorice alongside firm, refined tannins. Fresh acidity keeps it well balanced. Drink 2024–2041." 

96 points
Wine Enthusiast

"The Villero cru is quickly gaining in prestige and celebrity. The 2016 Barolo Villero raises the bar on this group of new releases from Giacomo Fenocchio. If some of the other Baroli are slightly muddled in aromas, this wine shows a greater degree of focus and precision. You are aware of clear aromas of black fruit, plum, spice, leather and cured tobacco. The tannins are textured but integrated into the rich fiber of this vintage."  

92 points
Robert Parker Wine Advocate

Giacomo Fenocchio's winemaking philosophy

"Claudio Fenocchio took over from his father Giacomo in 1989 – probably the moment of greatest pressure to follow the ‘modern’ winemaking path of short fermentations and aging in new barriques. In fact, it’s difficult now to understand how much pressure was exerted – from peers and neighbors, old and young, from the press, importers, customers, and that mysterious thing called “the market”. It took a strong will to resist, and a strong devotion to tradition. Lucky for us that Claudio stuck with the best of tradition – organic farming, long fermentations, and aging in large Slavonian oak casks. Easy for us too, since we get to drink his wines. Here’s a rare group of Fenocchio bottles spanning the generations, and ending with the beautiful 2016s."

From Chambers Street Wines

Seductively fruity and powerfully tannic are two of the hallmarks of great Barolo and this wine more than meets the mark with its massive depth of earthy, dark flavours and its delicate aromas of red fruit. It is a sensational Barolo, available in small volumes in New Zealand. 

This is Barolo at its best. It is alluringly tasty now and undoubtedly has a long life ahead for those with willpower to cellar it for up to and beyond a decade.

Giacomo Fenocchio is regarded as one of the best Barolo producers today. Here's a piece that sums up why he is so highly respected and what makes his wines an authentic expression of Piemonte as a wine region.

2019 Vintage:

2019 started slowly due to a long-lasting winter season. A rainy April and a fresh May produced a season in line with more traditional development. The high temperatures during June and July combined with the availability of water in the soil to create the conditions for rapid plant growth. August was mild with good rainfall. The harvest started regularly. The grapes were healthy with slightly higher acidity than the average and, for the red ones, a high accumulation of anthocyanins and an excellent polyphenol profile.

Colour: deep ruby red with garnet hues.

Nose: intense and pleasant wide bouquet with scent of currant, liquorice, tobacco, spices, coffee and leather. 

Palate: multifaceted, harmonic and smooth with hint of blackberry, full-bodied with chewy tannins and pleasant finish.

Food Pairing: It pairs with hunting game, roasts, mature cheeses. Also appreciated as an after-dinner drink.

Harvesting & Winemaking: Grape bunches are hand-sorted on a vibrating table and chilled with dry ice to avoid oxidation and reduce considerably the use of sulphur. After destemming, berries are hand-sorted on a second vibrating table and finally softly crushed. 

The must is cold soaked to preserve its best characters before fermentation in stainless steel vats and conic oak vats at controlled temperature. The maceration is long acting using délestage and, partially, submerged cap technique for over 28 days.