Acclaim

“Ripe plum and clafoutis aromas lead to good fruit concentration, initially austere but promising to open beautifully. Fresh floral notes blend with savoury complexity, showcasing dark fruit richness, finely textured with balanced tannins and freshness. A Cate Blanchett-like elegance, followed by a firm, substantial finish.” – Decanter, Anthony Rose, Susan Hulme, Jason Millar

“An evolutionary nose with dried rose, fig, and baked plum leads to a palate of vibrant acidity, a rosewater hint. Exotic, bazaar-like aromas, rich exotic fruit minerality and charming floral fruitiness. Gentle smoke, rounded texture, fine tannins, with a juicy bitter cherry finish. Slightly austere.” –  Decanter, Anthony Rose, Susan Hulme, Jason Millar, Feb 2024

“Mahogany hue, floral and herbal aromas, with aromatic lavender and chestnut-like oxidation. Cherry-plum flavours, fine tannins, and vibrant acidity lead to a sleek structure with terracotta and dried orange hints. Balanced, subtle and well-weighted.” – Decanter, Anthony Rose, Susan Hulme, Jason Millar

“Blackberry and black plum on the nose combined with iron, toasted spices and orange rind. It’s full-bodied but with excellent freshness on the palate. Firm, fine tannins that are a little woody, but they melt nicely into the wine. Drink or hold.” – James Suckling

“The 2013 Brunello di Montalcino from Costanti is a spice box on the nose, wafting up with cinnamon, clove, incense and dried flowers before evolving further with hints of mint and dried black cherry. While silky and textural, it’s full of zesty energy, with a wave of vibrant acidity and notes of citrus that enliven its core of tart, wild berry fruit. The 2013 finishes structured yet vibrant, with a salted licorice flourish and fine tannins that tug at the palate but don’t get in the way. This high-energy, mineral-driven example of top-level Montalcino Sangiovese is sultry and full of character. Consider me a fan. ”  -Erico Gudio, Vinous

“Delicately floral, the 2013 Brunello di Montalcino Riserva slowly awakens in the glass, coy at first, with a subtle mix of mint leaf and dried strawberry. Further coaxing brings out a seductive darkening effect, as the fruit evolves to black cherry, complicated by a whiff of incense, sage and spiced cedar. This is a model of purity, with textures of pure silk and polished red berry fruits that flood the palate. A burst of zesty acidity and sour citrus adds tension but also a sense of boundless energy. Fine-grained tannins emerge as the 2013 flexes its structural muscle, leaving a tart cranberry crunchiness and savory herbal tones to resonate. There are still many years, possibly a decade or more, of positive maturity in store for patient collectors.” – Eric Guido, Vinous

Pretty berry fruit like raspberries and hawthorn berries here, plus hazelnuts and orange rind. It’s bright and beautifully balanced with a medium to full body and an elegant frame of firm yet tight-knit tannins. Delicious finish. Best after 2027.

This is showing notes of walnut husk, dried oranges, sage, green strawberries and star anise. Some ground tea leaves. It’s full-bodied with tannins that are a little chalky in nature. Broad, muscular and firm finish. Try after 2027.

The 2021 Chianti Classico Fontalpino is lush and inviting with a saturated perfume of black cherry liqueur, sunny Mediterranean herbs, mossy earth, and mocha. Full-bodied with ripe, silky tannins, it retains good freshness while retaining a rounded profile and has a savory finish with notes of tea leaf. It’s a very attractive and ripe wine with lots of complexity and depth that’s going to do well over the coming 8-10 years.

The 2018 Chianti Classico Gran Selezione Vigna Dofana is a spicy and layered wine with aromas unfolding to notes of red cherry liqueur as well as lifted notes of cranberry, fresh pine, crushed rosemary, and peppercorn. Medium to full-bodied, it offers a more structured side on the palate, with ripe but present tannins, vibrant acidity, a long, savory finish, and a saline and mineral-toned profile. Notes of orange zest come through on the palate as well, with herbs of amaro.