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97 pts Vinous MediaDrinking Window 2027 – 2040The 2018 Amarone della Valpolicella Classico slowly evolves with a whimsical mix of dusty dried violets, cedar box, cardamom, stone dust and dried black cherries. It displays textures of pure silk, lifted and feminine in nature, as bright red berry fruits wash across the palate, leaving a tactile staining of minerals and sweet tannins. The 2018 shows incredible length and poise, leaving blue and purple inner florals over notes of licorice and clove through the lightly structured and completely harmonious finale. Bury this radiant beauty deep in the cellar. - By Eric Guido on September 2025 Produced only in exceptional vintages—and elevated to Riserva status in truly extraordinary years through a personal barrel selection by the family—this Amarone represents the pinnacle of the estate’s craft. Grapes are meticulously selected at harvest and laid in wooden boxes or on traditional rush mats, carefully positioned to allow a slow, natural appassimento. Noble rot begins to emerge in November, developing primarily in January, before the grapes are pressed at the end of the month. After a 20-day maceration, fermentation with indigenous yeasts unfolds over 45 days, then continues gradually during an extended seven-year aging in large Slavonian oak, yielding a fully dry wine of remarkable depth and poise. Drawn from 30-year-old vines rooted in limestone and basalt soils across 11 hectares, the blend—dominated by Corvina and Corvinone (55%) with Rondinella (30%) and smaller portions of Cabernet, Nebbiolo, Croatina, and Sangiovese (15% total)—delivers profound concentration, layered complexity, and enduring balance.

Giuseppe Quintarelli Amarone della Valpolicella Classico DOCG 2018

97pts VinousThe 2022 Montevertine is a total stunner. Readers will find a wine of uncommon depth and resonance, all in the classic Montevertine style with the purity of fruit of today's wines. Dark red cherry, red plum, blood orange, pomegranate, spice, menthol and rose petal stain the palate. All the elements are so well balanced. Silky tannins are completely incorporated in the wine's fabric. This is super-impressive. Montevertine is increasingly the wine for the shrewd consumer to buy here. Drinking Window: 2032 – 2047 - By Antonio Galloni on July 2025 Even after all these years, Montevertine remains a reference point in Chianti Classico. The young 2023s show the natural richness and volume of a year marked by a very hot summer. Conditions were more moderate in 2022. That comes through in wines that offer rich, layered fruit shaped by a warm, dry season tempered by a cool finish and a harvest that stretched into October. Readers will find a more classic Montevertine style in the 2022s, of course keeping in mind that is in today’s context, where the wines are much more approachable young than they once were. When I started tasting these wines in the 1990s, young vintages were hard as nails. As a reminder, Pian del Ciampolo is the estate’s version of Chianti Classico. It is Sangiovese with a bit of Canaiolo and Colorino aged in cask. Montevertine is a more serious Sangiovese-based wine, also with Canaiolo and Colorino, from the estate’s younger vines and aged in cask. Pergole Torte is 100% Sangiovese from the estate’s oldest vineyards and top blocks that spends one year in French oak barrels and a second year in cask. This year Montevertine is also releasing Il Duemileventuno di Sergio Manetti, a special bottling made to commemorate founder Sergio Manetti’s 100th birthday of that is a selection of Le Pergole Torte from the estate’s oldest vines planted 1968 and 1982 that spent two years in a single 16HL cask. When Sergio Manetti first conceived Le Pergole Torte, ripeness was hard to come by in Chianti Classico, especially in Radda. French oak helped give the wines some of the textural richness and depth that Mother Nature simply could not provide. Tasting this wine naturally begs the question as to whether French oak is truly necessary in Pergole Torte today given much warmer, drier growing seasons. These magnums will be quite expensive, but beyond that I wonder if this wine opens the door to a more contemporary style for Pergole Torte

Montevertine Toscana IGT 2022

90pts VinousThe 2023 Pian del Ciampolo is terrific. Rich and layered in the glass, Pian del Ciampolo is an undeniable success in 2023. It offers fantastic depth and presence but no heaviness. Macerated red cherry, mint, cedar, sweet pipe tobacco and cinnamon are some of the many nuances that meld together. Pliant, silky tannins wrap it all up in style. A closing flourish of floral overtones invites a second taste. Drinking Window: 2025 – 2035 - By Antonio Galloni on July 2025 Even after all these years, Montevertine remains a reference point in Chianti Classico. The young 2023s show the natural richness and volume of a year marked by a very hot summer. Conditions were more moderate in 2022. That comes through in wines that offer rich, layered fruit shaped by a warm, dry season tempered by a cool finish and a harvest that stretched into October. Readers will find a more classic Montevertine style in the 2022s, of course keeping in mind that is in today’s context, where the wines are much more approachable young than they once were. When I started tasting these wines in the 1990s, young vintages were hard as nails. As a reminder, Pian del Ciampolo is the estate’s version of Chianti Classico. It is Sangiovese with a bit of Canaiolo and Colorino aged in cask. Montevertine is a more serious Sangiovese-based wine, also with Canaiolo and Colorino, from the estate’s younger vines and aged in cask. Pergole Torte is 100% Sangiovese from the estate’s oldest vineyards and top blocks that spends one year in French oak barrels and a second year in cask. This year Montevertine is also releasing Il Duemileventuno di Sergio Manetti, a special bottling made to commemorate founder Sergio Manetti’s 100th birthday of that is a selection of Le Pergole Torte from the estate’s oldest vines planted 1968 and 1982 that spent two years in a single 16HL cask. When Sergio Manetti first conceived Le Pergole Torte, ripeness was hard to come by in Chianti Classico, especially in Radda. French oak helped give the wines some of the textural richness and depth that Mother Nature simply could not provide. Tasting this wine naturally begs the question as to whether French oak is truly necessary in Pergole Torte today given much warmer, drier growing seasons. These magnums will be quite expensive, but beyond that I wonder if this wine opens the door to a more contemporary style for Pergole Torte.

Montevertine Pian del Ciampolo Toscana IGT 2023

94+ pts Wine Advocate (Luis Gutiérrez)Drink Date: 2025 - 2032"The 2024 Leirana, which represents the character of the Salnés Valley through different vineyards and locations in a fresh and Atlantic way, is the intro to the 2024 vintage, a year with good ripeness. The wine reached 13.4% alcohol, meaning full development of aromas and flavors, while keeping notable acidity and freshness, showcased by a pH of 3.23 and 7.8 grams of acidity. The nose is harmonious and young but quite expressive of freshly cut grass, flowers and sea breeze. The destemmed grapes were pressed, then the juice was left to settle and ferment with indigenous yeasts in stainless steel (20%) and oak foudres, and then it matured for eight months. It has an intense and pungent palate with granite minerality, a fine thread of acidity going through its core and with a salty twist in the finish. This year, it has a little bit more of everything. It was bottled in June 2025, a mere few days before I tasted it, yet the wine felt relaxed. Drink: 2025-2032. (7/24/25)" 100% Albarino. Vines planted from 1952 - 1982. Tended in sandy and granite soil at 5 m (16 ft) elevation Naturally occurring fermentation with its own yeast. Aged in 80% stainless, 20% neutral foudre. No malolactic fermentation. Tiny 2,000 case production Rías Baixas, in northwest Spain just above Portugal, hugging the Atlantic coastline is a breathtaking region. The sub-region of Val do Salnes, the birthplace of Albariño, is no exception and where today's wine hails from. Within the five unique subzones that fall under the D.O. Rías Baixas , Val do Salnes’ prime location is the coolest. The soil here is pure granite with top layers of rocks and alluvial soil, perfect for a fresh Albariño expression. Bodegas ForjasRodrigo Mendez is a 5th generation winemaker from the tiny fishing village of Meaño in Val do Salnes, the most coastal of the subzones of DO Rias Baixas. Descended from the founding head of the DO of Rias Baixas, he is an astute historian of the history and heritage of this place, and makes wines to express and preserve this history and unique maritime terroir. He sources the parcels he farms through generational familial relationships, from families for whom winemaking is no longer their way of life. Indeed, his preservation of these historic vineyards is a vocation as much as it is a passion project – he feels compelled and bound to farm these parcels, because otherwise they would no longer exist. He makes wine in a way that harkens back to lost methods – painstaking work that eschews the tutti-frutti style that’s become the mainstream. Rather than allowing the wine to go through malolactic fermentation, Rodri lets his fruit hang longer than his neighbors in the appellation, allowing the natural weight and viscosity of the wine balance the searing acidity that this maritime zone produces. This approach is risky and requires expertise few can match, but the end result is a wine with weight that reflects the sea and the wind – unmistakably Salnes.

Bodegas Forjas del Salnes Leirana Albarino 2024

80% Roussanne10% Marsanne10% ChardonnayViticulture / Vinification•Traditional farming and vinification•Wines are fermented in stainless steel tanks•Vines in taille gobelet•White varietals are blended before being put into barrels for malolactic fermentation, then aged in demi-muidsSoil: Glacial scree, LimestoneVineyard: Area 1 haThe Vaillé family produces one of the best white wines of the Languedoc in several plots in the Arboussas massif, above the village of Aniane, in a place called Tourtou. the altitude is between 250 and 300 metres. It is an extremely rare, iconic and mythological blend of Roussanne, Marsanne, Chardonnay and Gros Manseng. About 1,200 bottles are produced from less than 1 hectare. After destemming and crushing, vinification begins with fermentation in stainless steel. Maturation takes place for 24 months in barriques. The complexity perceived when you put your nose to this wine is remarkable and intriguing. White flowers, citrus fruits, tropical fruit on a mineral background of flint. The taste then strikes for its balance of freshness and fatness that never seems to end supported by a definite smoky note.Viticulture/Winemaking• Traditional farming and vinification• Wines are fermented in stainless steel tanks• Vines in taille gobelet• Grapes are harvested and vinified separately and then aged in 228-L barrels separately. Blended after the wines are fully complete, before settling and bottling.These are very in-demand (IYKYK kinda thing) wines that have shot up in demand the last few years and have become harder to find! If it matters, his neighbor is Aime Guibert of Mas de Daumas Gassac, one of southern France's greatest estates. Folks finally caught on to the hard work and resulting high-quality wines at the address of Laurent Vaillé in l'Herault deep in the Languedoc. It also does not hurt he cut his teeth picking up knowledge and winemaking know-how working under 3 masters of their craft: Coche-Dury - the legendary Jean-François of Meursault's Coche-Dury Chave - Gérard Chave, the OG of Chave Trévallon - Eloi Durrbach at Provence's greatest wine & producer In fact, Laurent sourced his Syrah, Marsanne, and Roussane cuttings from Gérard Chave and his Cabernet from Domaine Trévallon. Yields are crazy low, many times lower than Lalou Bize-Leroy, the queen of low yields, as low as 10-25 hl/ha depending on the vintage conditions. Translated as ‘barn of fathers’ here is the introduction of Grange des Peres by the importer, Kermit Lynch: Attaining cult wine status is not an easy feat, and certainly not when the odds are stacked against you. Laurent Vaillé has achieved what others thought impossible. Having spent his early career training under such masters as Jean-François Coche-Dury (Meursault), Gérard Chave (Hermitage), and Eloi Durrbach (Domaine Trévallon, Provence), he settled in the l’Hérault of the Languedoc and purchased his own land in 1989, near Aniane. In this area of the region, where the limestone is hard and abundant and the soil poor, no one thought he would ever have any success planting a vineyard on his plot of choice. Though it took dynamite and bulldozing to clear twice the amount of limestone, boulders, and glacial scree that is found in neighboring vineyards, he found a great terroir for his grapes. He did not have to look far to find ideal bud wood, either. He sourced his Syrah, Marsanne, and Roussane cuttings from Gérard Chave and his Cabernet from Domaine Trévallon. Laurent’s South-facing vines get very low yields, normally from twenty to twenty-five hectoliters per hectare. All are pruned in the gobelet style. The simultaneous restraint and power of his wines makes them ideal for aging. As for the skeptics, they are currently eating their words. His area of the Languedoc has since become known to produce some of the greatest wines in the region, with the new appellation of Terrasses du Larzac, of which he is technically part, reaping attention and praise. In his words, “Nature gave us a partition of land. It is up to us to interpret it.” History Laurent Vaillé had been a physiotherapist by trade, but he quit his job in the early 80s to pursue a career in winemaking. After studying viticulture and oenology, Laurent worked at a number of prestigious domaines (including JF Coche-Dury, JL Chave, and Domaine de Trevallon) before returning to his family home near Aniane. The Vaillé family already had some prime land just off the main road between Aniane and Gignac (bought by Laurent’s grandfather back in the 1950s) but much of it wasn’t planted with vineyards. Laurent set about planting vines on the existing land while supplementing it with a few more hectares and, by 1992, he was ready to release the first vintage of his wine. Having young vines in an unheralded terroir is not exactly a recipe for success, but Vaillé was happy to follow the lead of his neighbor Aime Guibert (Mas de Daumas Gassac) by planting Cabernet Sauvignon and foregoing the local appellation (AOC Coteaux du Languedoc), instead making Vins de Pays de l’Hérault. Much of the confidence that Vaillé and Guibert shared was due to the sublime terroir on ‘Le Tourtou’, a high altitude hill-top with rocky limestone and clay soil. The legend of Daumas Gassac had been built on relatively low-yields from young vines on great terroir, so Laurent Vaillé took this model even further, slashing the yields to as low as 10-25 hl/ha depending on the vintage conditions. 1992 was an excellent start for Grange des Pères and although there were only 250 cases made, Laurent produced a dense, concentrated wine packed with flavor. Today’s Domaine de la Grange des Peres extends over approx 12ha and is a collection of parcels within a couple of miles radius from their non-descript ‘barn’. These are very much wines that are ‘made in the vineyard’ and the viticultural philosophy is one of lutte raisonée (or reasoned struggle), although the methods are, in fact, almost entirely organic. Vaillé dismisses this (and other such labels) as marketing ploys, insisting that he ploughs the vineyards, uses minimal (if any) treatments and bottles and racks with the lunar cycle simply because it gets the best results. As Robert Parker’s Wine Advocate says: “This estate’s wines are terribly hard to locate in the United States, selling out instantly upon arrival on our shores. Nevertheless, it is important for The Wine Advocate to report on them as doing so may inspire young winemakers in the Languedoc to follow in the footsteps of Laurent Vaille, the dedicated, highly talented winemaker of Domaine La Grange des Pères.”

Domaine de la Grange des Peres Blanc 2021

97 points Vinous MediaThe 2021 Carmignano Riserva Piaggia takes its time in the glass, tempting the imagination with dried violets and flowery underbrush that evolve into peppery wild berries, autumnal spices and a dusting of cocoa. Elegant and velvety in feel, this sweeps across the palate, gaining contrast through a core of mineral-inflected yet pleasantly ripe red and black fruits. Tantalizing acidity guides the experience. The 2021 finishes with dramatic length and concentration, leaving a bitter blackberry resonance to mingle with edgy tannins, while a hint of blood orange forces the mouth to water for more. The contrasting nature and sheer depth of the 2021 leave me in awe. Bury this deep in the cellar. Drinking window: 2028 - 2040 The flagship wine of Piaggia 70% Sangiovese, 20% Cabernet Sauvignon and Cabernet Franc, 10% Merlot Medium-textured soil with clay and galestro 250 m. elevation Southwest exposure Vinified separately in small vats with indigenous yeasts Maceration on the skins from 18-28 days, with punch downs and pump overs Maturation in French oak barriques for 18 months, plus six months in bottle No fining or filtering 3000 cases produced annually “If there is one estate that embodies the potential of Carmignano, Piaggia just might be it.” – Antonio Galloni “The Carmignano Riserva is simply the best of the appellation.” – The Wine Advocate Piaggia is located right in the heart of Carmignano. The total vineyard extension is approximately 15 hectares, divided between the area of S. Cristina a Mezzana and the municipality of Poggio a Caiano, both areas with a great potential for top quality wines. Mauro Vannucci started this activity in 1990 because of his great passion for great red wines, with the aim to produce wines up to the standard of Carmignano appellation. In its 30 years of existence, Piaggia has managed to solidly establish its place among the great wineries of the classic Tuscan DOC of Carmignano, being called by Gambero Rosso “one of the best wineries in the region of Carmignano, rather, in Tuscany.” Vineyard Management: Piaggia is a practicing organic winery. Integrated insect and disease control is followed. Organic fertilizers, copper and sulphur-based products are mainly used, but the vineyards see no insecticides or herbicides. The soil between the rows of vines is tilled. Low doses of SO2 in the wines for preservation.

Piaggia Carmignano Riserva 2021

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