Acclaim

TOP 100 BEST BUY #61

Made with Sangiovese and drops of Cabernet and Merlot, this has aromas of dark-skinned fruit, underbrush and baking spice. The medium-bodied palate shows ripe black plum, tangerine zest and sage alongside smooth tannins. KERIN O’KEEFE

A fresh, lightly exotic nose, offering dates, figs, fresh earth and a hint of toasted coconut. On the palate there’s a fresh, focused bead of ripe and dried fruit, riding equally intense, firm tannins. Long finish. From organically grown grapes. There’s a youthful feel to this. It’s just at the start of a long life. Give it a year or so to settle in. Best from 2023.” -James Suckling, Jun. 2021

Rich aronia berries with some typical astringency on the nose. Full and sweet on the palate with a rich, syrupy texture. Delicious. From organically grown grapes. Drink now or hold.” -James Suckling, Jun. 2021

This is packed tight with a concentrated, silky bead of ripe red berries and red cherries that drives through the palate, until fine, quite firm tannins block its path right at the end. Medium-bodied, but the concentration of fruit makes it feel heavier. Lots of energy here, but balance, too. Delicious now. Even better after another year in bottle. From organically grown grapes. Drink or hold. -James Suckling, Jun. 2021

This is bursting with fruit on the nose, from black plums to amarena cherries and tangerine peel, together with fresh bark and flower petals. Very aromatic. Medium-to full-bodied palate, where the complex flavors are balanced by spot-on acidity and fine-tannin support to give a generous finish with medium length. From organically grown grapes. Drink or hold.  -James Suckling, Jun. 2021

The 2016 Gattinara is a delicate and slightly savory wine that gives us an unexpected but compelling view of the Nebbiolo grape. Here in the Gattinara appellation, located in the region’s northeast corner by Lago Maggiore, the mighty Piedmont variety shows linear and lifted characteristics of soft berry and dried blueberries. The wine’s texture is fine and silky, and on the finish of this balanced wine comes a hurried succession of balsam, mineral, tar, tobacco and red cedarwood. The bouquet is fluid and ever-changing. 25,000 bottles were released. -Monica Larner, Wine Advocate, Jun 2021

Pale ruby in hue with a dense colour, full of intriguing leafy lightness with fresh mint, pomegranate and rosehip. This shines for its elegance. A concentration of citrus and darker fruits overlay fresh acidity and solid, muscular tannins which are typical of Ginestra – in my experience this Sorì can be even more austere in the best vintages. Hailed as a warm vintage, the 2017 here expresses an extraordinary freshness with a citrus finish. Outstanding ageing potential.  -Aldo Fioredelli, Decanter, Jun. 2021

Among the 27 hectares of Conterno Fantino is Vigna Ped, an east-facing cru within the Mosconi MGA. Similar to Ginestra, in 2017 it seems to be a bit rounder and less austere. The wine undergoes malolactic fermentation naturally in the spring. It displays intense leafy lightness with wild strawberry puree and liquorice root, but also whiffs of truffle and cocoa powder. The attack is firm and assertive, with both acidity and tannins – which are large, grainy and ripe. The structure is well balanced by fruit concentration, vibrancy and complexity. Despite its meatiness, it’s not ready to drink yet. For the long haul.” -Aldo Fioredelli, Decanter, Jun. 2021

A generous, fruity Barolo with ripe, polished tannins to the vivid fruit and citrusy acidity. It’s full-bodied and rather round with a soft, juicy finish. Very fresh. Subtle. Drink in 2024 and onwards.  – James Suckling, Jun. 2021

Noticeably rich and sweetly scented, the 2018 Bianco Peloro, a blend of 65% Grillo and 35% Carricante, opens up to offer notes of melon and mango, almond paste and hints of vanilla custard. It’s silky and pliant, with waves of ripe orchard fruits complemented by sweet spices and hints of hazelnut. For all of its richness, the Peloro still comes across as nicely balanced and fresh, as it concludes with hints of raw honey and salted toffee.” -Eric Guido, Vinous, Jun. 2019