Italy wines in the Flickinger Fine Wines inventory http://www.flickingerwines.com/wineregions/italian.asp WS 93 (10/2004): Dark purple. Fantastic aromas of currant, blackberry and hints of new oak follow through to a full-bodied palate, with velvety tannins and a long, long finish. Very impressive. A very serious new wine. Cabernet Sauvignon, Merlot and Petit Verdot. From the former winemaker of Ornellaia, Tibor Gal. Best after 2006. 1,405 cases made.http://www.flickingerwines.com/growers/AiaVecchia.asphttp://www.flickingerwines.com/growers/Allegrini.asphttp://www.flickingerwines.com/growers/Allegrini.aspWA 96 (10/2001): The wine is are aged in barrique. The blends is 50% Cabernet Sauvignon, 20% Nebbiolo, and 20% Barbera (only 90%). The wine is bottled unfiltered, and there are approximately 3,000 bottles. As the score suggests, it is a gorgeous wine, with terrific levels of perfume and intensity.IWC 93+ (12/2000): Saturated dark ruby, the darkest of the seven L'Insieme bottlings in '97. Cassis, blackberry, minerals, licorice and sweet oak on the cabernet-like nose. Superconcentrated, sweet and dense. Quite powerful but with no rough edges. Superb precision and intensity of flavor. Finishes with lush, even tannins and lively, very persistent flavors of cassis, licorice and bitter chocolate.http://www.flickingerwines.com/growers/ElioAltare.aspWS 86 (9/1997): Intriguing aromas of mushrooms, berry and earth. Medium in body, with firm tannins, some new wood notes and a silky finish. Drink or hold.http://www.flickingerwines.com/growers/VillaAntinori.aspWS 90 (11/1993): Surprisingly rich. Aromas and flavors of ripe fruit and leather, medium body, and silky tannins. A reserved wine, still not giving up everything it has to offer. Better after 1995.http://www.flickingerwines.com/growers/PieroAntinori.aspWS 90 (12/1998): Always a voluptuous and rounded red. Gorgeous blackberry, black currant and lead pencil aromas. Full-bodied, with well integrated, soft tannins. Long, fruity aftertaste. Best after 2000. 5,000 cases made.http://www.flickingerwines.com/growers/PieroAntinori.aspMB **** (2/1988): Although not a recent note, I have included it along with Sassicaia and Solaia to round off the super-Tuscan trio. Sweet nose, dry palate, excellent flavour. Probably perfection now.http://www.flickingerwines.com/growers/PieroAntinori.aspWS 91 (7/1997): Concentrated ripe raspberry and chocolatey flavors characterize this wine, which has the firm tannins and plump structure to demand threer or four years before it's what it should be.http://www.flickingerwines.com/growers/PieroAntinori.aspWS 91 (7/1997): Concentrated ripe raspberry and chocolatey flavors characterize this wine, which has the firm tannins and plump structure to demand threer or four years before it's what it should be.http://www.flickingerwines.com/growers/PieroAntinori.aspWS 95 (11/1993): The finest Tignanello available. A muscular, big wine, with beautiful aromas and flavors of fruit, berry and chestnut. Full-bodied, with solid tannins. It shows great structure and should improve into next century. Try after 1998.WA 90 (8/1992): Antinori's Tignanello, one of the first proprietary red Tuscan table wines, is gorgeous in 1988. The color is deep ruby/purple and the nose offers up penetrating aromas of sweet red and black fruits and toasty new oak. In the mouth, this medium to full-bodied wine offers wonderfully precise flavors, excellent richness, good acidity, soft tannins, and a spicy, long, rich finish. Drinkable now, this wine should continue to evolve for at least 10-12 years. I would have to rank this vintage of Tignanello alongside the glorious 1985.http://www.flickingerwines.com/growers/PieroAntinori.aspWA 93 (10/1994): Antinori's 1990 Tignanello (a blend of primarily Sangiovese with some Cabernet Sauvignon) is the best example I have tasted of this wine since the marvelously opulent, rich 1985. Rich yet supple and expansive enough to be consumed with great pleasure, it offers a dark ruby/purple color, and a big, smoky, earthy nose of nearly over-ripe cherry and currant-like fruit. Full-bodied, with exceptional concentration and purity, this distinctive, spicy wine should drink well for 10-15 years. WS 92 (2/1995): Possibly the greatest Tignanello ever. Wonderfully aromatic, showing plum, coffee, leather, smoke and vanilla. It is ripe and subtle, full-bodied and richly tannic. Has a long, long finish. Try after 1997. 23,000 cases made.http://www.flickingerwines.com/growers/PieroAntinori.aspWS 93 (7/2006): Dark amber with intense dried pineapple and caramel character. Full-bodied, very sweet with a thick and powerful palate. Long, long finish. Wonderful now. Nasco and Malvasia. Best from 2007 through 2012. 2,300 cases made.IWC 87 (8/2005): The Tachis approach is evident here with the softening addition of malvasia to nasco, a musky, wild native grape variety. Golden-amber color. Moderately intense butterscotch, raisin, peach and dried apricot aromas. Then slightly lean on the palate even though the wine shows considerable sweetness. Seems a bit prematurely evolved.http://www.flickingerwines.com/growers/Argiolas.aspIWC 92 (8/2001): Blackish ruby with purple highlights. Blackberry and blueberry fruit notes on the nose, along with sandalwood and dark chocolate; offers impressive aromatic impact. Massive and structured on the palate, with sweet flavors of blackberry, mocha and toasted oak. The tannins are still evolving but there no sense of roughness. Offers superb potential.WA 90 (10/2001): The 1997 Turriga, a blend of 85% Cannonau and the balance Malvasia Nera with small dosages of Carignan and Bovale Sardo, is aged in 100% new French oak. A serious effort, it boasts a dense ruby/purple color followed by scents of blackberries, cherry liqueur, and pain grille in its internationally-styled bouquet. There are notes of new saddle leather, full body, a concentrated, powerful style, and copious tannin, depth, and structure. Still an infant, it should drink well for 10-12 years.WS 90 (3/2002): Big and rich red, with lots of rich tobacco, mineral and prune character. Full-bodied, with big, chewy tannins and a long, flavorful finish. Big 'un. Best after 2004. 4,000 cases made.http://www.flickingerwines.com/growers/Argiolas.aspWS 92 (10/2001): What this lacks in finesse it makes up for in richness. Very serious stuff. Intense aromas of dried fruit, from raisins to apricots, with hints of olives. Full-bodied, with a solid core of fruit and firm tannins. Mouthpuckering. Needs time. Best after 2003. 3,200 cases made.http://www.flickingerwines.com/growers/Avignonesi.aspWS 93 (7/2004): Bright and focused aromas of blackberries, cherries and light hints of cedar. Full-bodied, with soft and silky tannins and a long, delicious finish. The oak is showing through now but it's still delicious, and should be beautiful with time. Azelia is one of the top young producers now. Best after 2007. 450 cases made.IWC 87 (12/2004): Medium-deep red. Aromas of dried flowers, licorice, menthol, tar and dill. Sweet and thick on the palate, with flavors of dark berries and leather. Less oaky than this producer's crus but there's some greenness lurking. Finishes with broad, dusty, slightly drying tannins.WA 86 (8/2005): The 2000 Barolo, with some attractive plum and cherry fruit and hints of roses, is rather hard and dry in texture and will face some obstacles in completely rounding off. Drink: 2006-2014.http://www.flickingerwines.com/growers/Azelia.aspWA 89 (4/1994): With respect to the 1990 vintage, the Marchesi di Barolo produced two wines that are probably the finest Barolos they have made in 30 or more years, the Barolo Sarmassa and the Barolo Cannubi. The slightly more impressive is the multi-dimensional, complex 1990 Barolo Cannubi, a fuller-bodied, more concentrated and delineated wine with excellent purity and length. Drink it over the next 10-15 years. The late Sheldon Wasserman probably stated it best in his comprehensive book on the red wines of Italy when he wrote, "Marchesi di Barolo owns 100 acres of vineyards, including some of the best sites in Barolo, a fact unfortunately not evident in their wines." This longtime underachiever has finally begun to turn out rich, complex wines.http://www.flickingerwines.com/growers/MarchesidiBarolo.aspWA 88 (4/1994): With respect to the 1990 vintage, the Marchesi di Barolo produced two wines that are probably the finest Barolos they have made in 30 or more years, the Barolo Sarmassa and the Barolo Cannubi. The 1990 Barolo Sarmassa exhibits excellent ripeness in its herb, spicy, smoky, black-cherry-scented nose, deep, rich, full-bodied, concentrated flavors, and a long, supple finish. Drink this hedonistic Barolo over the next 10 years. The late Sheldon Wasserman probably stated it best in his comprehensive book on the red wines of Italy when he wrote, "Marchesi di Barolo owns 100 acres of vineyards, including some of the best sites in Barolo, a fact unfortunately not evident in their wines." This longtime underachiever has finally begun to turn out rich, complex wines.http://www.flickingerwines.com/growers/MarchesidiBarolo.aspWA 93 (4/1994): I tasted four separate Barolos, including three single vineyard wines. My favorite is the 1990 Barolo Cru Bofani. It possesses a superb, multi-dimensional bouquet of herbs, tobacco, smoke, black fruits, and licorice. Great richness combined with outstanding delineation among its component parts, full body, and an explosive finish have combined to result in a lusty, decadently-styled Barolo. It can be drunk now or cellared for 15 or more years. This is an impressive performance from Batasiolo.Batasiolo is one of the largest vineyard owners in Piedmont, owning over 250 acres, a vast empire in view of the tiny Barolo and Barbaresco estates that tend to resemble the morsellated Burgundy landscape. In the past, I have found Batasiolo wines to be straightforward and monolithic. Whether it's the quality of the vintage or an obvious effort to raise the quality level, Batasiolo's 1990s all performed exceptionally well.http://www.flickingerwines.com/growers/BenidiBatasiolo.aspWS 70 (9/1986): No tasting note given.http://www.flickingerwines.com/growers/BiondiSanti.asphttp://www.flickingerwines.com/growers/GiacomoBrezzaFigli.aspWA 94 (10/2009): The 2004 Barolo Villero is heady, sensual stuff. This ethereal, mid-weight Barolo wafts from the glass with white truffles, spices, menthol and sweet perfumed roses in a defining expression of this Castiglione Falletto vineyard. The wine retains tons of grace and elegance as firm, yet well-integrated tannins frame the fruit through to the close. This is a terrific effort from Brovia! I tasted two bottles; the first was open and accessible, the second very much shut down. I would give this wine at least another few years in bottle before giving it a try. Anticipated maturity: 2014-2024.IWC 91-93 (12/2007): Good full red. Complex nose suggests red berries, coffee, minerals, iron and game. Supple and lush, with a sappy quality giving lovely lift to the red fruit, menthol and licorice flavors. Today this seems sweeter and more pliant in the middle palate than the Rocche and Brovia examples. Finishes with enticing building sweetness and very suave, fine-grained tannins that arrive late. Airy and classically dry Barolo with impressive breadth. The Rocche features sandy soil while Villero has more clay and limestone.http://www.flickingerwines.com/growers/Brovia.asphttp://www.flickingerwines.com/growers/Casalone.asphttp://www.flickingerwines.com/growers/Casalone.aspWS 90 (11/1999): A delicious, well-crafted Brunello, with plum, berry and cherry aromas that have hints of bark. Medium-bodied, with silky tannins and a medium finish. Drink now through 2003. 1,700 cases made.http://www.flickingerwines.com/growers/Castelgiocondo(Frescobaldi).aspWA 93 (4/1995): The 1990 Sammarco may prove to be a worthy rival to the glorious 1985. The saturated ruby/purple/garnet color is followed by an intense yet youthful fragrance of ripe black fruits, vanillin, and minerals. Full-bodied, rich, beautifully delineated and structured, it possesses considerable body, tannin, and extract. Although accessible, it is extremely young and ideally should have another 2-4 years of cellaring. It should age well for 15+ years. As I have said many times, Sammarco always reminds me of a top Graves, because of the tobacco/mineral component it often displays. This outstanding Tuscan producer has been exceptionally consistent over the last decade, so it is not surprising that the 1990s performed brilliantly.WS 91 (10/1995): Easily lives up to its reputation. Classy, thick and loaded with chewy tannins. This offers rich tobacco, cherry and berry flavors wrapped in toasty vanilla. Full body, full tannins?a wine for the cellar. Better than previously reviewed. Best after 1997. 1,000 cases made."http://www.flickingerwines.com/growers/CastellodeiRampolla.aspWS 88 (12/1998): Delicious, drink-me-now Chianti, with lovely plum and blackberry aromas and flavors and a hint of chocolate. Medium-bodied, with soft tannins and a plummy aftertaste. Drink now through 2000.http://www.flickingerwines.com/growers/CastelloDiAma.aspWS 92 (10/1993): This is Italy's greatest Merlot. A wine with vivid blackberry and tar aromas and flavors, a full-bodied, polished palate of velvety tannins and long finish. Drinkable now. 1,170 cases made.http://www.flickingerwines.com/growers/CastelloDiAma.aspWS 92 (11/1999): This big and concentrated Merlot is more like a raisiny dry Port. Enticing aromas of mushroom, a hint of oak and ripe, almost dried fruit. Full-bodied, with tough, chewy tannins and a long, fruity finish. A bit rustic but outstanding. Best after 2003. 900 cases made.IWC 90 (8/2000): Deep, blackish ruby, though not as saturated as the best previous vintages. Sweet and oaky on the nose, with ripe plum, vanilla and brown sugar aromas. Full and smooth on the palate, with an elegant texture; strong, ripe fruit is attractively spicy. Offers plenty of weight and length but not quite the power or extra dimension of this wine at its best. Much like the 1991 in style, but the vintage to wait for is the spectacular 1998, soon to be bottled-along with the 1992, the best vintage Ama has made to date.http://www.flickingerwines.com/growers/CastelloDiAma.aspWA 90 (4/2004): The 2000 Chianti Classico Castello di Brolio, which might be considered the house Riserva even if it doesn’t use the name, is one of the best of the vintage in the appellation. Very dark and deep in color, its jammy, spicy nose is given an additional complexity by notes of sweet sage and rosemary, and the full, concentrated flavors are well balanced by a smooth texture and polished tannins. Drink: 2005-2016.WS 90 (12/2003): Serious. Rich aromas of berry and licorice, with a hint of fruitcake. Full-bodied, with round tannins and a long, smoky fruit and grilled meat aftertaste. Shows class. Best after 2003. 12,000 cases made.http://www.flickingerwines.com/growers/CastellodiBrolio.aspWS 97 (12/2007): Dark black color. Absolutely stunning aromas of crushed blackberry, coffee, mineral, and chocolate. Full-bodied, with big chewy tannins and a long, long finish. This is still almost raw. It hasn't changed a bit. Amazing youth, power and complexity. Still needs time.--1997 Italian blind retrospective. Best after 2009. 175 cases made.IWC 90+ (10/2003): Saturated deep ruby. Brooding blackberry, boysenberry and licorice aromas are primary to the point of being medicinal. Huge and thick, with a sweet, pliant middle and very unevolved black cherry and medicinal flavors. Powerfully structured wine with major extract and sweet tannins. Not an elegant style but boasts impressive material. Also tasted: 1998 Brunello di Montalcino.http://www.flickingerwines.com/growers/CasanuovadelleCerbaie.aspWA 89 (8/1999): The 1995 Barbaresco Bricco Asili exhibits a beautifully etched nose of cherry jam, vanillin, and dried herbs. Elegantly-styled, with medium body, sweet, smoke-tinged fruit, and soft tannin, this is a sexy, complex, easy-going Barbaresco to enjoy over the next 8-10 years.WS 85 (10/1998): International style and very woody. Shows dark color and lots of earth, fruit and tannins, married nicely to oak-infused mocha and toasted bread notes. Lead pencil, mineral, stone dust, blackberry and cassis flavors set up a long, delicious finish. Drink now through 2005. 620 cases made.http://www.flickingerwines.com/growers/Ceretto.aspWS 92 (11/2003): Very decadent, earthy aromas, with ripe strawberry and mushroom. Medium- to full-bodied, with fine tannins and a long, silky finish. Very rich and lovely. Best after 2007. 500 cases made.IWC 89-92 (12/2002): Good medium red. Deeply perfumed aromas of red fruits and smoke. Sweeter than Ceretto's other 2000 Barbarescos but also more firmly built, with good body and backbone. Finishes with firm, building tannins. This is absorbing its oak nicely. WA 89 (10/2003): The 2000 Barbaresco Asili, darker in color than the Faset, and with a more potent nose with much incense and penetrating alcohol, is longer, deeper, and more extracted and can be consumed from 2004 to 2015.http://www.flickingerwines.com/growers/Ceretto.aspWA 94-95 (4/1994): The bouquet of the awesomely concentrated, compelling 1990 Barolo Bricco Rocche soars from the glass, offering aromas of melted road tar, sweet, jammy, cherry fruit, tobacco, and fruitcake. Massive yet graceful flavors cascade over the palate, revealing considerable viscosity, glycerin, and extraction of flavor. The wine is deep, expansive, and chewy. The finish is something to behold. There is undoubtedly plenty of tannin lurking beneath the fruit, so this wine can be drunk now and over the next 15-20 years.WS 88 (10/1994): Light in color, smooth and rich, showing maturity in texture and flavor; a bit sharp on the finish, but the orange peel and plum character comes through. Drink now.http://www.flickingerwines.com/growers/Ceretto.asphttp://www.flickingerwines.com/growers/FattoriadelCerro.aspWS 91 (12/2008): Plum skins, with hints of fresh mushroom. Full-bodied, with raisin and spices and some berries. Balanced and chewy. Lovely.--1998 Piedmont blind retrospective (2008). Drink now. 7,200 cases made.IWC 90 (12/2002): Deep red-ruby. High-toned but subdued aroma dominated by black cherry, camphor, mint, licorice and nutty oak. Juicy, sweet and fresh, with good flesh if not the sheer dimension of the '99. But this wine presents itself well now and should offer much earlier drinkability. Finishes with firm but ripe tannins.WA 86-87 (10/2001): The dark ruby-colored 1998 Barolo is a tough-textured, backward effort showing a certain austerity along with notes of minerals, earth, pepper, and truffles. Red fruit notes emerge as the wine sits in the glass, but this is a decidedly stern, backward, atypical 1998. Anticipated maturity: 2006-2018.http://www.flickingerwines.com/growers/PioCesare.aspIWC 87 (8/2001): Medium ruby. Tar and herbs on the nose, along with plum and maraschino cherry, caramel and coffee. Offers plenty of volume and alcohol on the palate; flavors of plum jam and licorice. Intense but a bit rough and dry on the finish. With this vintage, one senses accumulation of grape sugars more than full ripening of the tannins.http://www.flickingerwines.com/growers/CeusodiMelia.aspWS 95 (7/2004): Fantastic aromas of cinnamon, violets and blackberries follow through to a full-bodied palate with supersilky tannins and a beautiful long, long finish. All in depth and finesse. A top 2000 Barolo from the 37-acre Ginestra vineyard outside Monforte d'Alba. Best after 2009. 1,250 cases made.WA 93 (8/2005): The 2000 Barolo Ciabot Mentin Ginestra is warm and sweet in aroma with sensations of cinnamon and sandalwood, roses and plums. As potent as the Pajana, it balances the richness of the extraction with more velvet and suppleness, greater depth, and a longer, more complete finish. Drink: 2005-2020.IWC 91 (12/2004): Medium red. Redcurrant, marzipan, minerals, mocha and coconutty oak on the nose. Plump, sweet and concentrated, with enticing red fruit and tar flavors. Dense and fine-grained but without quite the definition of the best years. Finishes with strong, tooth-coating tannins and a lingering note of dried flowers.http://www.flickingerwines.com/growers/DomenicoClerico.aspIWC 88+ (12/2004): Medium red. Aromas of dried fruits and graphite. Firmly built and adamantly dry, even a bit tough; dominated today by its structure. A much less fruity style than Rivetti's own La Spinetta wines. Best today on the firm, lingering finish. WS 88 (2/2006): Lots of attractive spice, berry and dried flowers on the nose with just a hint of fresh herbs. Full-bodied, with medium, round tannins and a fruity, herbal aftertaste. Slightly earthy. Best after 2006. 555 cases made.http://www.flickingerwines.com/growers/Cocito.aspWS 91 (10/2003): Lots of smoke, berry and fresh tobacco on the nose. Full-bodied, with silky tannins and a delicious finish. Very fine indeed. Only the third vintage of this wine, which continues to be outstanding. From part of the Frescobaldi family. Cabernet Sauvignon, Merlot and Cabernet Franc. Best after 2006. 1,500 cases made.http://www.flickingerwines.com/growers/TenutaCollazzi.asphttp://www.flickingerwines.com/growers/IlColle.asphttp://www.flickingerwines.com/growers/LeColline.asphttp://www.flickingerwines.com/growers/LeColline.aspWS 87 (10/1993): Firm and tannic, with appealing violet and rose petal nuances to the ripe blackberry fruit, turning tough on the palate, with a hint of volatility and a bit heavy in alcohol. Best after 1996.http://www.flickingerwines.com/growers/AldoConterno.aspIWC 95 (12/2004): Medium red. Quintessential Barolo perfume: minerals, tobacco, underbrush, tar, licorice, gunflint. Then wonderfully rich and seamless in the mouth, with superb concentration and purity of flavor. Spicy red fruits emerged with aeration. Comes across, atypically, as less clenched in the early going than the Colonnello and strikingly complex from the outset, but this is nonetheless extremely young. Finishes with extremely suave tannins and vibrant lingering fruit. Great wine in the making.WS 94 (10/2005): Loads of plum, berry and licorice character with hints of new wood. Full-bodied, with chewy tannins and a long, rich finish. Beauty here. Tight and compacted. Lots going on here. Give it time. Best after 2008. 800 cases made.WA 92 (10/2006): A dark-toned hue of ruby with violet highlights, the 2001 Barolo Cicala suggests new oak and spices on the nose, then opens to reveal a very complete and multi-dimensional wine that offers sensations of ripe dark cherries, minerals, menthol, tar, licorice and violets wrapped around a structured, masculine frame. A very fresh and long finish makes this a superbly well-balanced and beautiful wine. The Cicala cru gives wines of power and intensity owing to its poorer and dryer soils which contain more iron, as well as the vineyard’s south to south-east exposure. Anticipated maturity: 2011-2021.http://www.flickingerwines.com/growers/AldoConterno.aspWS 99 (10/2005): Pure crushed berries and plums, with just a hint of wood and fresh mushroom. Full-bodied and compacted, with loads of rich fruit and big, velvety tannins. Gorgeous wine. Huge concentration, yet balanced. Greatest wine ever from here and the wine of the vintage. Best after 2009. 1,370 cases made.IWC 95+ (12/2004): Good deep medium red. Brooding aromas of red berries, red cherry, minerals and sweet oak. Thick and lush but juicy, with lovely minerality contributing to the impression of grip. Wonderfully pure, sweet red fruit flavors. This, too, builds impressively toward the back and lingers impressively on the aftertaste. The finish features lush, suave tannins that coat the front teeth and incisors. A great 2001 Barolo.WA 95 (10/2006): The estate’s Barolo Sori Ginestra is the wine it is most famous for and the 2001 has been full of promise since I first tasted it from barrel in March 2004. The darkest of the three wines, it displays a classic Ginestra nose of menthol, pine, underbrush, spices and minerals. This superbly balanced and refined Barolo offers intense dark cherry fruit, with tremendous substance and persistence. Notes of tar and menthol become more pronounced as the wine sits in the glass. It is perhaps even more impressive than it was when I last tasted it a year ago. A great effort. Anticipated maturity: 2008-2021.http://www.flickingerwines.com/growers/ConternoFantino.aspIWC 91+ (12/2002): Good deep medium red. Reticent nose hints at black raspberry, camphor, smoke and game. Dense but imploded in the mouth, with a mineral firmness giving it solid spine. But this already shows a rather suave texture and loads of personality. Finishes with toothcoating tannins and very good length.WA 91 (10/2001): The structured and delineated 1998 Barolo Giachini exhibits a dark ruby color in addition to aromas of earth, coffee, black cherries, and smoke. Full-bodied, ripe, moderately tannic, and long, it requires 1-2 years of cellaring, and will drink well for 12-15 years.WS 87 (11/2002): Lots of plum, cherry and roses in the nose. Full-bodied, with medium tannins and a fruity, straightforward finish. Slightly disappointing. Best from 2003 through 2008. 750 cases made.http://www.flickingerwines.com/growers/Corino.asphttp://www.flickingerwines.com/growers/MatteoCorreggia.aspWS 84 (12/2006): Aromas and flavors of almost raisiny fruit, with a lightly leathery undertone. Medium-bodied, fresh and clean. Primitivo and Negroamaro. Drink now. 1,700 cases made.http://www.flickingerwines.com/growers/LaCorte.asphttp://www.flickingerwines.com/growers/CosimoMariaMasini.asphttp://www.flickingerwines.com/growers/CosimoMariaMasini.aspWA 94 (10/2008): Dal Forno’s 2002 Amarone is a first-class effort in every way. The wine reveals loads of ripe, generous fruit that flow onto the palate with stunning intensity. This remarkably pure Amarone possesses incredible detail in its dark wild cherries, chocolate, herbs and toasted oak. The tannins build mightily on the finish even if this isn’t one of Dal Forno’s most massive wines. There is a lot of purity and depth here, although the tannins could use a little more polish. At first I thought this might be a relatively early-maturing wine but when I came back to an unopened bottle after two-plus days it had barely budged! Anticipated maturity: 2009-2017. WS 92 (4/2008): Shows aromas of leather, smoked ham, prune, tarry mineral and dried flowers. An amazing panoply for a 2002, which was a weak vintage. Full-bodied, with velvety tannins and a long, intense, peppery finish. Given the difficulties of the vintage, this is a fine effort by Dal Forno. Drink now through 2016. 910 cases made.http://www.flickingerwines.com/growers/DalForno.aspWA 93 (10/2008): Sweet, open aromatics lead to hints of dark blueberries, blackberries, spices and minerals as the 2004 Valpolicella Superiore gradually opens in the glass. Today the wine comes across as shut down, but the imposing tannins are also rather fine, suggesting that with time the wine’s inner sweetness will gradually emerge. Readers who want to try their luck with this wine earlier should open the bottle a good eight hours or so prior to drinking it. Anticipated maturity: 2012-2019.WS 91 (10/2009): Pungent aromas of tarry currant and raisin, with charred oak, follow through to a solid, full-bodied palate, with a round texture. Compact and structured, but needs time to gain complexity and length. Wonderfully soft and generous. Why wait? Not as thick and rich as this estate's Amarone, but very close in quality. Best from 2009 through 2014. 2,610 cases made.http://www.flickingerwines.com/growers/DalForno.asphttp://www.flickingerwines.com/growers/Falesco.aspWA 89 (2/2008): The 2004 Marciliano (70% Cabernet Sauvignon and 30% Cabernet Franc) is made in a similarly powerful, structured style as the Montiano. Unfortunately it doesn't have that wine's core of fruit and I don't see it ever becoming an especially generous wine. The Cabernet Franc character is also surprisingly absent in this wine. Anticipated maturity: 2009-2016.http://www.flickingerwines.com/growers/Falesco.asphttp://www.flickingerwines.com/growers/Falesco.aspWS 96 (4/2006): Fabulous aromas of blackberry, cherry, meat and dried flowers. Full-bodied, with masses of velvety tannins and loads of fruit. A blockbuster. Best after 2010. 5,000 cases made. WA 88 (12/2006): Fanti’s deep, almost purplish-colored 2001 Brunello di Montalcino is a simple, one-dimensional offering showing notes of super-ripe, jammy dark fruit, raisins and licorice with good length and a soft, supple personality. Though well-made from a technical standpoint, it shows little of the complexity or pedigree that one expects from a Brunello. Anticipated maturity: 2006-2018.IWC 87+ (8/2006): Deep red-ruby. Aromas of nuts, meat, baking spices and bonfire, with a suggestion of dusty oak. Thick, silky and fat, with moderately sweet flavors of plum and smoke. This boasts a lush entry and good volume but shows a slightly disjointed roasted/tart character. Finishes firmly tannic, with a hint of lead pencil and a slight tart edge. A puzzling showing today.http://www.flickingerwines.com/growers/Fanti.aspWS 86 (12/2001): Delicious, with dried herb, red pepper and berry character. Full-bodied, with smoky, meaty and fruity character. Green olive aftertaste. Drink now through 2003. 10,000 cases made.http://www.flickingerwines.com/growers/Felluga.aspWS 97 (10/2004): Monumental, with masses of blackberry, coffee, berry and cherry aromas. Full-bodied, with layers of ripe tannins. Goes on and on. Builds on the palate. I have never tasted a greater wine from here. Better than 1997. Best after 2007. 4,000 cases made.WA 92 (4/2006): The 2001 Flaccianello della Pieve, a wine which was one of the pioneering examples of high level Sangiovese in Chianti Classico is, for me, the best in a long and distinguished series of vintages. A brilliant ruby-garnet, its rich aromas of raspberries, smoke, and vanilla are followed by ripe, supple, and elegant flavors, a satiny, classy, lengthy style, and a full finish and aftertaste. Drink: 2006-2018.http://www.flickingerwines.com/growers/Fontodi.aspWS 94 (4/2006): Aromas of currant, berry and light vanilla. Full-bodied and structured. Fine tannins but not giving much now. This is big and powerful. Needs lots of time. Best after 2010. 21,000 cases made.IWC 89+ (8/2006): Red-ruby. Brooding aromas of black cherry, dark chocolate, mocha and sweet underbrush; in a rather modern style. Ripe and fine-grained in the mouth, with firm acids giving shape to the chunky dark fruit flavors. Not at all overly sweet. Finishes with very good breadth, substantial tongue-dusting tannins and late mineral and leather notes. Still a bit ungiving, but this needs time.WA 88 (12/2006): The Castelgiocondo property, which belongs to the Frescobaldi family, is situated in an area west of Montalcino where the dry microclimate is influenced by nearby Maremma. The Brunello is made in a decidedly international style. The estate’s medium-bodied 2001 Brunello di Montalcino is a plump, juicy effort displaying attractive super-ripe dark fruit and toasted oak flavors with good concentration, length and balance. Though well-made, this Brunello shows very little soul or personality. It is a simple, accessible wine to enjoy now and over the next ten or so years. Anticipated maturity: 2006-2016.http://www.flickingerwines.com/growers/Frescobaldi.aspWS 95 (4/2006): Currant, berry and raspberry follow through to a full-bodied palate, with firm yet silky tannins and a fresh finish. Goes on for minutes. Tight and concentrated now. One for the cellar. Best after 2008. 2,000 cases made.IWC 94 (8/2006): Medium red. Highly perfumed aromas of musky red berries, dried flowers, sandalwood and gingerbread. Dense, seamless and superconcentrated, with sharply focused berry and mineral flavors intensified and lifted by ripe, perfectly integrated acids. This has fruit of steel and superb vinosity and grip. Finishes extremely long and palate-staining, with great lift to its fruit. Built for aging.WA 91 (12/2006): From its 8 hectares of vineyards outside Montalcino, this small property makes excellent Brunellos in an updated style that marries elements of both traditional and modern schools. Fuligni’s beautiful 2001 Brunello di Montalcino offers layers of ripe cherry fruit intermingled with subtle notes of sweet toasted oak, licorice and minerals, with excellent persistence and length in a poised style that captures the stylish, sophisticated qualities of the vintage. This wine will require a few years in the cellar for its tannins to soften and it should drink well to age 20. Anticipated maturity: 2009-2021.http://www.flickingerwines.com/growers/Fuligni.aspWS 88 (9/1997): Rich and powerful, with masses of plum, blackberry and earth flavor. Full-bodied and tannic. Perhaps too tannic? Needs time; try after 2000. 1,500 cases made.http://www.flickingerwines.com/growers/CastelloGabbiano.aspWS 86 (9/1989): No tasting note given.http://www.flickingerwines.com/growers/AngeloGaja.aspMB ***** (3/1998): Three notes, the first two at Gidleigh Park's Italian wine dinners in 1995 and 1997. It is always interesting for me to compare my notes made a couple of years apart, first to see if there are any inconsistencies, second for any indication of the wine's development; but, of course, I have to make allowances for context, with other wines being tasted before and after. Both medium-deep, mature; noses near enough, 'fragrant, bramble-like fruit', spicy; close enough on the palate: soft, frull fruity (the first 'too sweet with rabbit'). The following year at a very vinous family dinner party, nothing that the bouquet took two hours to open up. Briefly: sweet, rich extract, good fruit, dry finish. Fair enough. WS 95 (12/1998): Stunning, almost buttery in its richness, smooth, rich and complex, has power and finesse, plus chocolatey richness that can only become greater. Has the fruit of Barbaresco, the finesse and elegance of Bordeaux and the power and intensity of California.http://www.flickingerwines.com/growers/AngeloGaja.aspWA 87 (8/1992): The 1988 Barbaresco offers the classic nose of dried cherries, herbs, cedar, and toasty oak. In the mouth, it is medium to full-bodied, with considerable tannic clout. The long finish is dominated by the wine's tannins. It should benefit from 3-4 years of cellaring and keep for 10-15. All of Gaja's 1988 Barbarescos are backward, reserved wines. Even after sitting four days with the corks pulled they exhibited no signs of oxidation. While they should be uncommonly long-lived, I did not see quite the flesh and richness possessed by such vintages as 1985 and 1982.WS 87 (10/1993): Aromatic and elegant, a lean wine with exotic vanilla and violet aromas and flavors more than the modest blackberry and cherry flavors struggling to sneak in on the finish. Ends up tart, tannic and tarry on the finish. Seems to be fading. 7,500 cases made.http://www.flickingerwines.com/growers/AngeloGaja.asphttp://www.flickingerwines.com/growers/AngeloGaja.aspWS 96 (12/1988): Remarkable in its concentration and elegance, with marvelously focused raspberry and cherry flavors and hints of chocolate and anise. Muscular; without an ounce of excess weight and with just a touch of tannin to lose. Drink 1993-2005.http://www.flickingerwines.com/growers/AngeloGaja.aspWS 93 (10/1993): Elegant, muscular and totally focused, a harmonious wine that marries its cedary plum, black cherry, violet and tar aromas and flavors smoothly and with definite style. Has the balance and sweet tannins to improve. Drink now through 1998. 877 cases made.http://www.flickingerwines.com/growers/AngeloGaja.aspWS 94 (9/1989): No tasting note given.http://www.flickingerwines.com/growers/AngeloGaja.aspWS 93 (1/1990): Very rich, smooth and opulent, with generous raspberry and cherry aromas and flavors that carry through the long finish. Very fine tannins and firm acidity are folded neatly into a silky, polished wine that is bordering on drinkability already.http://www.flickingerwines.com/growers/AngeloGaja.aspMB ***[*] (3/1997): Three notes within 12 months, two at Gidleigh Parks wine dinners and, in between, at my Italian tasting in Nassau. Summing up: impressively deep, velvety, fairly intense; very good, low-keyed Cabernet Sauvignon nose; 'whew', marvellous flesh and fruit, perfect weight, extract, consistency. WS 94 (3/1989): Dense and concentrated, starting out very firm and tannic but opening up magically on the finish with a burst of plum, berry, leather and toast flavors that echo forever. May be best around 1995 to 2000. Best Cabernet yet from Gaja, but whoa, the price.http://www.flickingerwines.com/growers/AngeloGaja.aspIWC 95 (12/2002): Saturated, deep ruby-red. Perfumed, multidimensional aromas of plum, currant, tar, smoke and camphor. Sweet on entry, then superconcentrated and rich in the middle palate, with great chewy depth and compelling inner-mouth aromas. Like the San Lorenzo, this resounds in the mouth and on the very long finish. The sappy sweetness carries through on the aftertaste, ending with a suggestion of marzipan.WS 94 (11/2002): Phenomenal aromas of crushed berries, strawberries, blackberries and minerals. Full-bodied, with velvety tannins and a long, long finish. Just the right amount of wood and fruit. Best after 2006. 2,800 cases made.WA 90 (4/2007): Fantastic, promising nose of tar, licorice, minerals, and toasted oak. This mid-weight wine is fairly soft, but is also totally shut down and inexpressive on the palate today and seems to be at an awkward stage in its development.http://www.flickingerwines.com/growers/AngeloGaja.aspWS 92 (5/2009): Full-bodied and powerful, with layers of pineapple and cream and apple tart character. Almost like a red in texture and length, but delivers loads of fresh fruit and crisp acidity. Beautiful. Chardonnay, with a dash of Sauvignon Blanc. Drink now. 2,250 cases made.http://www.flickingerwines.com/growers/AngeloGaja.asphttp://www.flickingerwines.com/growers/AngeloGaja.asphttp://www.flickingerwines.com/growers/AngeloGaja.aspIWC 93 (8/2005): Deep ruby-red. The pungent, wild nose offers myriad scents, including leather, tobacco, black pepper, nutmeg, blueberry, coffee liqueur and black truffle. Strongly mineral on the palate (the vineyards are not far from the extinct Roccamonfina volcano), where tobacco and leather come through again (due in part to the small percentage of piedirosso in this mainly aglianico blend), along with wonderfully pure red cherry, blackberry liqueur, cedar, flint and black truffle. This cult wine is hard to find in Italy The first vintage, 1994, is drinking beautifully today.http://www.flickingerwines.com/growers/FattoriaGalardi.aspIWC 93 (8/2005): Deep ruby-red. The pungent, wild nose offers myriad scents, including leather, tobacco, black pepper, nutmeg, blueberry, coffee liqueur and black truffle. Strongly mineral on the palate (the vineyards are not far from the extinct Roccamonfina volcano), where tobacco and leather come through again (due in part to the small percentage of piedirosso in this mainly aglianico blend), along with wonderfully pure red cherry, blackberry liqueur, cedar, flint and black truffle. This cult wine is hard to find in Italy The first vintage, 1994, is drinking beautifully today.http://www.flickingerwines.com/growers/FattoriaGalardi.aspWA 95 (2/2008): Hard as it may seem to believe, the 2004 Terra di Lavoro is even better. It opens with compelling, beguiling aromas of ash, tar, smoke and spices that lead to waves of dark fruit that coat the palate with superb intensity and depth. Structured and seamless at the same time, the 2004 Terra di Lavoro is a remarkable wine in every way. I am probably being overly optimistic but I hope this wine might be approachable by age ten or so. It is a joyous wine, and those fortunate enough to own it will have to exercise considerable patience. As profound as the 2004 is, I think we still haven’t seen the best this estate is capable of. Anticipated maturity: 2014-2029.http://www.flickingerwines.com/growers/FattoriaGalardi.aspWA 95 (2/2008): Hard as it may seem to believe, the 2004 Terra di Lavoro is even better. It opens with compelling, beguiling aromas of ash, tar, smoke and spices that lead to waves of dark fruit that coat the palate with superb intensity and depth. Structured and seamless at the same time, the 2004 Terra di Lavoro is a remarkable wine in every way. I am probably being overly optimistic but I hope this wine might be approachable by age ten or so. It is a joyous wine, and those fortunate enough to own it will have to exercise considerable patience. As profound as the 2004 is, I think we still haven’t seen the best this estate is capable of. Anticipated maturity: 2014-2029.http://www.flickingerwines.com/growers/FattoriaGalardi.aspWA 95 (10/2008): Giacosa’s 2005 Barbaresco Asili is noticeably rounder, sweeter and denser than the Santo Stefano. It shows remarkable balance and harmony in an incredibly pure, graceful style. The tannins are so finessed and elegant it is hard to actually perceive them on the palate. Here too, the wine shows awesome inner balance and poise. Sweet raspberries, flowers, roses and spices are just some of the nuances that emerge from this incredibly delicious, promising Barbaresco. Anticipated maturity: 2013-2025.WS 93 (12/2008): This is delicate at first, but then turns to a solid, tannic and structured red, with loads of plum and light toasty oak. It's all on the finish. Give this time to show what it has. To be released spring 2009. Best after 2013. 1,000 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 97 (10/2007): The 2004 Barbaresco Rabaja is off the charts. It boasts phenomenal richness and complexity in its dark, brooding aromatics and powerful structure, with suggestions of roses, tar, menthol, coffee beans and baking spices that emerge from the glass in an endless display of elegance married to sheer force. Although the Rabaja will be released as a white label non-Riserva, it is very close to Riserva-level quality. From barrel it revealed just a little less length than the Asili, It will be interesting to see how the Asili and Rabaja develop in bottle. I would not be surprised to see the Rabaja merit a higher score in another year or two. This magnificent wine will especially appeal to readers who enjoy a structured style of Barbaresco. Anticipated maturity: 2014-2029.IWC 94 (12/2007): Good medium red. Reticent, more reduced nose hints at game and minerals. Then fatter, sweeter and creamier in the mouth than the Santo Stefano; a step up in texture and richness. The limestone element brings energy and minerality, which extends the wine's rather fine-grained finish.WS 94 (9/2008): Very pretty aromas of strawberry and rose follow through to a full body that builds on the palate, with mushroom, berries and hints of cedar. Long and chewy, yet layered and beautiful. Very tight and reserved. Wonderfully crafted. Best after 2013. 600 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWS 95 (12/2008): There's wonderful perfumes in this young Barbaresco, with flowers and ripe berries, as well as strawberry. Full-bodied, chewy and long. Massive on the finish. A superb wine. To be released spring 2009. Best after 2011. 600 cases made.WA 94+ (10/2008): The 2005 Barbaresco Rabaja is the densest and richest of these 2005 Barbarescos. Because it is aged in a slightly smaller cask, the wine shows an explosive personality along with some oak nuances that require bottle age to settle down. This muscular Barbaresco resonates on the palate with layers of spiced, mentholated dark cherries, minerals and licorice. It remains a dense, structured and primary wine in need of serious bottle age for the firm tannins to melt away. This, too, is a sublime wine from Bruno Giacosa. Anticipated maturity: 2013-2025.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 95 (10/2007): Giacosa-s 2004 Barbaresco Santo Stefano is a superb wine. Sweet, floral, mentholated aromatics meld into an expressive core of ripe fruit, with superb length and elegant tannins to round out the finish. Made in a more linear style than the Asili and Rabaja, it doesn-t possess the expansiveness of those two wines, but it does reveal tremendous depth, harmony and balance. This pure, sweet, long Barbaresco is the best Santo Stefano in years. Anticipated maturity: 2010-2022.WS 93 (9/2008): Delivers subtle and focused aromas of crushed ripe strawberry, with hints of dried mushroom and dried flowers. Full-bodied, with big, juicy, velvety tannins and loads of ripe, sweet fruit. Needs time to come together. Voluptuous. Open. Best after 2011. 600 cases made.IWC 92 (12/2007): Moderately saturated medium red. Explosive aromas of tobacco, dried flowers, minerals and iron. Juicy, spicy and enticingly floral, with a refreshing quality to its precise flavors of brown spices, leather, mocha and earth. Finishes with a fine dusting of tannins and subtle suggestions of minerals, smoke and marzipan. I'd give this another year or two in the bottle before even thinking of pulling the cork.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 93 (6/2001): The classic 1997 Barbaresco Santo Stefano is evolved and flamboyant. A medium ruby/garnet color with an amber edge is followed by a sweet perfume of black cherries, tobacco, leather, spice box, licorice, and tar. Full-bodied, with a creamy texture, superb concentration, and an exquisite finish, it can be drunk now or cellared for 15+ years.IWC 90 (12/2000): Medium red, orange at the rim. Superripe, perfumed aromas of cherry, redcurrant, smoked meat, cinnamon and dried flowers, plus an exotic whiff of amaretto. Supersweet, dense and smooth but with lovely vinosity. Not as deep as the '98 version but already offers superb inner-mouth complexity. Finishes sweeter than the Rabaja, with substantial tongue-dusting tannins. The fermentation was difficult and protracted, said Scaglione, and the fermentation of sugar ultimately finished at the same time as the malolactic, leaving 2.5 grams of residual sweetness.WS 90 (11/2000): An elegant and steely Barbaresco, with plum, meat and berry character. Medium- to full-bodied, with firm tannins and a fresh, chewy finish. Best after 2003.http://www.flickingerwines.com/growers/BrunoGiacosa.aspIWC 94+ (12/2002): Medium red. Deep, expressive aromas of red fruits, minerals, dried flowers, roasted herbs, tar and camphor; I might have picked this blind as Barolo. Complex, penetrating, traditionally made wine with great verve and insinuating inner-mouth perfume. Urgent cherry, floral and spice flavors. Hugely tannic and very long; this multidimensional Barbaresco went into a shell in the glass. My score may prove to be conservative.WS 93 (11/2003): Delicious. Full-bodied, with luscious, ripe plum, berry and cherry character and silky tannins, all in balance. Goes on and on. Wonderful. Always refined and inviting. Best from 2005 through 2010. 1,150 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWS 92 (7/2004): Lovely purity of fruit, with plum and light wet earth on the nose. Full-bodied, with fine tannins and a pretty, fresh finish. Not a blockbuster but refined and delicious already. Give it a few years. First generic Barolo for Giacosa in years. Best after 2007. 580 cases made.IWC 90+ (12/2004): Good full red. Sweet, decadent aromas of redcurrant, marzipan, underbrush and tobacco. Sweet, fat and full, with excellent density but moderate nuance today. A bit tough on the back end following the 2000 Asili, with the tannins making themselves felt earlier. WA 90 (5/2006): The 2000 Barolo is less expressive and nuanced than the 1999, but it is an attractive wine offering notes of smoke, earthiness and sweet red fruit on a medium-bodied frame, with good length, soft, silky tannins and a more opulent, richer personality than the 1999. An Azienda Agricola Falletto di Bruno Giacosa bottling.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 92 (10/2006): The dense, brooding 2001 Barolo offers sensations of spices, minerals and underbrush on the nose followed by plenty of dark fruit on a muscular frame of great length and harmony. The wine shut down quickly in the glass, and appears headed for a period of dormancy, after which it will no doubt offer tremendous drinking pleasure. A Casa Vinicola Bruno Giacosa bottling. Anticipated maturity: 2011-2021.WS 92 (10/2005): I really like the plum, blackberry and cedar character of this wine. Full-bodied, with fine, velvety tannins and a long, rich finish. A gorgeous, pretty wine. I like this as much as the 2000. Best after 2007. 855 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 90 (12/2007): The 2004 Barolo Vigna Croera reveals pretty aromatics and notes of smoke, tar, roses, herbs and the small red fruits that are characteristic of the wines of La Morra. Made in a medium-bodied, delicate style it possesses a graceful, feminine personality and finessed tannins. Even though the wine continued to gain weight in the glass I noted that it was less expressive than when I tasted it from barrel in April 2007. The Croera is made from a high altitude plot in the Serradenari district of La Morra. This site has never been particularly well regarded for Nebbiolo. Long-time oenologist Dante Scaglione told me he expects the vines to only yield top-flight Barolo in truly great vintages. There will be no 2005 or 2006. Anticipated maturity: 2010-2020.IWC 90 (12/2007): Good deep red. Expressive nose melds raspberry, truffle and underbrush; less precise than the 2004 Asili. Then sweet, creamy and seamless in the mouth, with an almost exotic character to the cherry and raspberry fruit. Offers impressive power for a Barolo from young vines, but also lovely mid-palate sweetness and creaminess of texture. Finishes with chewy but ripe and sweet tannins and good length. A distinctly supple style of Barolo, especially from this producer.WS90 (6/2008): Aromas of plum, coffee and dried flowers follow through to a medium body, with silky tannins and a soft, refined finish. A delicate young Barolo. This is a new single-vineyard wine from Giacosa. Best after 2011. 600 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspIWC 92+ (11/1998): Highly nuanced, expressive aromas of roasted plum, cherry, maple syrup, dried rose, game, smoke, truffle, tar and earth. Superripe but brooding and backward; a distinctly masculine style of Barolo. Finishes with impressive tannic clout and a bit less length than the '96.WA 90 (8/1999): I enjoyed the outstanding 1995 Barolo Falletto. It possesses a medium dark ruby color with some lightening at the edge. The intense nose of cedar, spice box, soy, tar, rose petals, and black fruits is followed by a wine with a sweet attack, full body, and dense, layered, concentrated, spicy flavors. As this muscular, tannic wine sat in the glass, all spice and dried herbs became increasingly apparent. Cellar it for 4-5 years, and consume over the following 12 years.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 96 (12/2007): Giacosa’s 2004 Barolo Falletto is so compelling it will be hard not to drink it in its youth. This gorgeous Barolo reveals a deeply structured frame layered with sweet dark fruit, mint, spice and pine. At once delicate and powerful, it is a beautifully finessed wine that is sure to provide much pleasure. A recent bottle of the 1982 is a testament to the virtues of this great site as interpreted by Bruno Giacosa. Anticipated maturity: 2012-2024.IWC 94 (12/2007): Saturated medium red. Musky aromas of sappy cherry liqueur and minerals. Juicy, mineral-driven and gripping, with excellent clarity and thrust to its intense, slightly candied flavors. A very sexy, wonderfully rich and broad Barolo with substantial ripe tannins. The pHs of the Barolos and Barbarescos here are higher today than they were previously, admits Giacosa, but that's a function of warmer years and riper fruit rather than any change in philosophy.WS 92 (6/2008): A delicate wine, with intense aromas and some strawberry, citrus fruit and cherry character. Full-bodied, with ultrafine tannins and a long, beautiful finish. Very pretty. All in balance and refinement. Best after 2010. 1,200 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 96 (12/2007): Giacosa’s 2004 Barolo Falletto is so compelling it will be hard not to drink it in its youth. This gorgeous Barolo reveals a deeply structured frame layered with sweet dark fruit, mint, spice and pine. At once delicate and powerful, it is a beautifully finessed wine that is sure to provide much pleasure. A recent bottle of the 1982 is a testament to the virtues of this great site as interpreted by Bruno Giacosa. Anticipated maturity: 2012-2024.IWC 94 (12/2007): Saturated medium red. Musky aromas of sappy cherry liqueur and minerals. Juicy, mineral-driven and gripping, with excellent clarity and thrust to its intense, slightly candied flavors. A very sexy, wonderfully rich and broad Barolo with substantial ripe tannins. The pHs of the Barolos and Barbarescos here are higher today than they were previously, admits Giacosa, but that's a function of warmer years and riper fruit rather than any change in philosophy.WS 92 (6/2008): A delicate wine, with intense aromas and some strawberry, citrus fruit and cherry character. Full-bodied, with ultrafine tannins and a long, beautiful finish. Very pretty. All in balance and refinement. Best after 2010. 1,200 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 94 (4/2009): The 2005 Barolo Falletto offers up a gorgeous bouquet of red cherries, flowers, spices and menthol. This is a relatively delicate, elegant Barolo Falletto yet it offers gorgeous balance, tons of inner perfume and a long, refined finish. It is one of the overachievers in 2005. Anticipated maturity: 2015-2025.Bruno Giacosa seems to be in better shape each time I see him, but on my latest visit, in November 2008, he seemed particularly energized. We spent several hours tasting through the 2006s and 2007s from barrel, along with all of the 2005s and 2004s from bottle. As www.erobertparker.com readers know, I have been following Giacosa’s 2005 Barolos for several years and I have been fond of these wines for some time, as they have always demonstrated exceptional balance. Now that the wines are in bottle they are every bit as delicious as they were from barrel. Giacosa fans will want to give these 2005 Barolos (and the Barbarescos, too) careful consideration as 2006 is shaping up to be a weaker vintage here. On the subject of the 2005 Barbarescos, they are every bit as successful as my scores suggest, if anything I may have misjudged just how great the wines will ultimately be. As for the 2005 Barolos, the wines seem to have been helped quite a bit by the southern exposure of the Falletto vineyard.WS 92 (7/2009): Offers pure strawberry on the nose, with flowers. Full-bodied, with round yet refined tannins and intense, bright fruit. Very long. Always beautiful. Best after 2012. 1,190 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.aspWA 96+ (4/2009): The 2005 Barolo Le Rocche del Falletto is a massive, towering Barolo loaded with tons of rich, primary fruit. The wine remains powerful, dense and muscular with superb length even if it is a smaller-scaled Barolo compared to previous great vintages. That said, when I came back to the wine after it had been in the glass for an hour or so, I found that the wine had grown remarkably. While the 2005 doesn’t have the explosive personality of the 2004, it remains an awesome achievement in this vintage. Anticipated maturity: 2015-2035.WS 95 (7/2009): Displays pure strawberry and raspberry, with notes of rose. Full-bodied, with ultrarefined tannins and a persistent finish. A wine with grace, finesse and wonderful depth. Best after 2014. 1,000 cases made.http://www.flickingerwines.com/growers/BrunoGiacosa.asphttp://www.flickingerwines.com/growers/CantinedelGlicine.aspWA 90 (12/2002): An impressively constructed blend of Sangiovese, Merlot, and Cabernet Sauvignon, this opaque purple-colored 2000 is slow to uncoil from the glass, but once it does, it behaves like an out of control locomotive. The bouquet offers Bordeaux-like aromas of creme de cassis, graphite, and new oak. In the mouth, it is elegant and medium to full-bodied, with plenty of sweetness, outstanding purity, and a layered, long finish with well-integrated wood, acidity, and tannin. I believe this impressive effort marks the debut of this new super-Tuscan. Anticipated maturity: 2004-2015.WS 87 (10/2002): Licorice and ripe berry aromas follow through to a medium-bodied palate, with fine tannins and a crisp finish. Polished red. Sangiovese, Canaiolo, Colorino, Moscato Nero and Malvasia Nera. Best after 2003. 580 cases made.http://www.flickingerwines.com/growers/BibiGraetz.aspWS 93 (12/2007): Shows incredible concentration of fruit on the nose and palate. Full-bodied, with loads of blackberry and plum character. Velvety and very long. Still needs time, but this is delicious.--1996 Piedmont retrospective. Best after 2008.http://www.flickingerwines.com/growers/ElioGrasso.aspWS 88 (10/1996): Ripe and distinctive from the deep color and tarry aromas to the black cherry and plum flavors. Broad, richly textured, and tannic but well balanced. Best from 1997 through 2004.http://www.flickingerwines.com/growers/Gromis(Gaja).aspWS 96 (12/2007): Dark ruby red. Intense aromas of currant, flowers and leather. Opulent. Full-bodied, with supervelvety tannins and powerful fruit. Layered and beautiful on the palate. This has a long life ahead of it. I would still give it a few more years. Cabernet Sauvignon, Merlot and Syrah.--1997 Italian blind retrospective. Best after 2009.IWC 92 (8/2000): Full black-ruby. Very ripe, complex aromas of raspberry and blackberry, along with licorice, creme anglaise and nicely integrated oak. Explosive on the palate: very dense and rich and notably more alcoholic than usual, with warm, enveloping flavors of berry fruit and light oak. Finishes firmly tannic, yet velvety and very long. Offers strong potential.WA 88 (2/2000): The 1997 Guado Al Tasso reveals young vine (average age 12 years) characteristics. Although complex aromatically, it falls short in the mouth. Aromas of cedar, tobacco, fruitcake, and black currants compete for the taster's attention. On the palate, the wine is spicy and medium-bodied, but compressed. Drink it over the next 7-8 years.http://www.flickingerwines.com/growers/GuadoalTasso(Antinori).aspWA 90 (8/2004): The 2000 Pinot Nero Riserva Vigna Sant’Urbano has been the benchmark Pinot Noir in Italy since the light 1980’s and has confirmed that Mazon, where the vineyards are located, has the soil and climate to make this difficult grape work. The elegant and fragrant nose of wild cherries, strawberries, herbs, mint, and leather is followed by a silky but continuous flow of ripe Pinot fruit and the full gamut of varietal flavors, shapely, but sustained and long as well. Drink: 2004-2012.http://www.flickingerwines.com/growers/Hofstatter.asphttp://www.flickingerwines.com/growers/Jasci.asphttp://www.flickingerwines.com/growers/Jasci.aspWS 86 (6/1996): Here's a big-boned, full-bodied white with more weight than flavor. The honey, butter and melon notes are harmonious and finish with an apricot sweetness. A rich wine for meaty fish. 3,200 cases made.http://www.flickingerwines.com/growers/SilvioJermann.aspWA 92 (2/2008): The 2004 Campoleone, the estate’s signature wine, is simply gorgeous. This blend of equal parts Sangiovese and Merlot spent 12 months in French oak. It is a firmly structured wine with superb density on the palate, where layers of tobacco, dark cherries, earthiness, smoke, licorice and toasted oak all come to life. The tannins finish slightly dry and astringent, likely a result of an overly exuberant use of French oak. Still, this is a beautifully delineated, focused Campoleone. Anticipated maturity: 2010-2022.http://www.flickingerwines.com/growers/LaFioritaLamborghini.aspWA 92 (2/2008): The 2004 Campoleone, the estate’s signature wine, is simply gorgeous. This blend of equal parts Sangiovese and Merlot spent 12 months in French oak. It is a firmly structured wine with superb density on the palate, where layers of tobacco, dark cherries, earthiness, smoke, licorice and toasted oak all come to life. The tannins finish slightly dry and astringent, likely a result of an overly exuberant use of French oak. Still, this is a beautifully delineated, focused Campoleone. Anticipated maturity: 2010-2022.http://www.flickingerwines.com/growers/LaFioritaLamborghini.asphttp://www.flickingerwines.com/growers/Lungarotti.aspWA 91 (8/2000): The 1996 Paleo Rosso (85% Sangiovese and 15% Cabernet Sauvignon) reveals chocolate, espresso, and mocha aromas, as well as new oak. Full-bodied and dense, with moderate tannin, outstanding concentration, and abundant quantities of sweet, jammy, black cherry fruit, the wine's low acidity and thick, juicy style suggest drinking it over the next decade.http://www.flickingerwines.com/growers/LeMacchiole.aspIWC 90 (4/2006): Brilliant yellow-gold. Pure, exotic aromas of passion fruit, mango, papaya, pineapple and tangerine, with a touch of acacia honey. Rich and luscious on the palate, with very smooth flavors of peach, dried apricot grapefruit and candied papaya. Lively acidity keeps it fresh. Not a monster of concentration, but elegant and persistent. A lovely version of this wine.http://www.flickingerwines.com/growers/Maculan.aspWA 91 (10/2006): Mascarello’s 1978 Barolo Villero displays a balsamic nose with cocoa, leather and licorice overtones along with deeply packed dark fruit on a massive, structured frame of great length, very much in the style of the austere, still youthful vintage. It should continue to drink well for at least another decade. Anticipated maturity: 2006-2016.http://www.flickingerwines.com/growers/GiuseppeEFiglioMascarello.aspWA 91 (10/2006): Mascarello’s 1978 Barolo Villero displays a balsamic nose with cocoa, leather and licorice overtones along with deeply packed dark fruit on a massive, structured frame of great length, very much in the style of the austere, still youthful vintage. It should continue to drink well for at least another decade. Anticipated maturity: 2006-2016.http://www.flickingerwines.com/growers/GiuseppeEFiglioMascarello.aspWS 93 (7/2004): Lots of earthy, gamy, ripe fruit aromas. Decadent. Then turns floral. Pure fruit. Violets. Full-bodied, with firm tannins and a foursquare sort of structure. Rich and firm. Best after 2009. 800 cases made.WA 90 (8/2005): The 2000 Barolo Margheria presents a complex nose of black cherries, chocolate, anise, and roses in a large-framed, intense format with an expanding volume and length. Drink: 2005-2017.IWC 87+ (12/2004): Red-ruby. Red berries, rose petal, mocha and smoky oak on the nose. Tightly wound and juicy; at once fresher and more backward than the normale, and more dominated today by its spine. A distinctly tough 2000, finishing with a medicinal austerity and a slight dryness.http://www.flickingerwines.com/growers/Massolino.aspWA 89 (4/2009): The estate's 2007 Salice Salentino Liante (Negroamaro, Malvasia Nera) possesses an intriguing array of dark red fruit, sweet herbs and licorice in a round, expansive style. Pretty notes of tobacco linger on the long finish. This, too, is an outstanding value. Anticipated maturity: 2009-2011. ... I continue to be deeply impressed with the wines of Castello Monaci. These reds offer tons of varietal character, and the entry-level bottles are among the finest values in Italian wine today.http://www.flickingerwines.com/growers/CastelloMonaci.aspWA 89 (4/2009): The estate's 2007 Salice Salentino Liante (Negroamaro, Malvasia Nera) possesses an intriguing array of dark red fruit, sweet herbs and licorice in a round, expansive style. Pretty notes of tobacco linger on the long finish. This, too, is an outstanding value. Anticipated maturity: 2009-2011. ... I continue to be deeply impressed with the wines of Castello Monaci. These reds offer tons of varietal character, and the entry-level bottles are among the finest values in Italian wine today.http://www.flickingerwines.com/growers/CastelloMonaci.aspWA 89 (4/2009): The estate's 2007 Salice Salentino Liante (Negroamaro, Malvasia Nera) possesses an intriguing array of dark red fruit, sweet herbs and licorice in a round, expansive style. Pretty notes of tobacco linger on the long finish. This, too, is an outstanding value. Anticipated maturity: 2009-2011. ... I continue to be deeply impressed with the wines of Castello Monaci. These reds offer tons of varietal character, and the entry-level bottles are among the finest values in Italian wine today.http://www.flickingerwines.com/growers/CastelloMonaci.aspWS 90 (10/2004): Dried cherry and tobacco aromas follow through to a full body, with fine, well-integrated tannins and a minerally finish. Best after 2004. 16,000 cases made.WA 88 (4/2006): The 2001 Chianti Classico Riserva, perfumed, floral, and with much red berry fruit, is a Riserva of elegance and finesse, satiny in texture but with more than adequate length and bite. Drink: 2006-2012.http://www.flickingerwines.com/growers/Monsanto.aspWA 96 (8/2009): What a pleasure it is to taste the 2006 Le Pergole Torte now that it is in bottle. The wine reveals superior density and richness in an especially generous style for this wine. Notes of smoke, licorice, leather and underbrush develop with air, adding layers of complexity to the dark red fruit. Today the tannins are a bit on the firm side as is typically the case when this wine is young, but it is impossible not to admire the 2006 Pergole Torte for its superb purity. The heat of the vintage has given the fruit in these high altitude vineyards a level of ripeness and depth that is unusual, all while maintaining the classic sense of structure that defines the best Pergole Tortes. Run, don’t walk?.this is breathtaking juice no one who loves Italian wine will want to be without. This is Lot L 109. Anticipated maturity: 2012-2031.WS 92 (10/2009): Blackberry, black cherry and floral aromas follow through to a fresh, fruity and minerally palate. Silky and citrusy. Very tight and racy. Classy. Sangiovese. Best after 2011. 2,000 cases made.http://www.flickingerwines.com/growers/Montevertine.aspWA 96 (8/2009): What a pleasure it is to taste the 2006 Le Pergole Torte now that it is in bottle. The wine reveals superior density and richness in an especially generous style for this wine. Notes of smoke, licorice, leather and underbrush develop with air, adding layers of complexity to the dark red fruit. Today the tannins are a bit on the firm side as is typically the case when this wine is young, but it is impossible not to admire the 2006 Pergole Torte for its superb purity. The heat of the vintage has given the fruit in these high altitude vineyards a level of ripeness and depth that is unusual, all while maintaining the classic sense of structure that defines the best Pergole Tortes. Run, don’t walk?.this is breathtaking juice no one who loves Italian wine will want to be without. This is Lot L 109. Anticipated maturity: 2012-2031.WS 92 (10/2009): Blackberry, black cherry and floral aromas follow through to a fresh, fruity and minerally palate. Silky and citrusy. Very tight and racy. Classy. Sangiovese. Best after 2011. 2,000 cases made.http://www.flickingerwines.com/growers/Montevertine.asphttp://www.flickingerwines.com/growers/CorderodiMontezemolo.aspWS 90 (11/2002): Subtle and complex aromas of plums, meat, cedar and flowers. Full-bodied, with luscious ripe fruit and a soft and caressing mouthfeel. Rather drinkable now. Best after 2004. 750 cases made.IWC 88+ (12/2002): Moderately saturated medium red. Aromas of redcurrant, strawberry and cedary, spicy oak; comes across as riper than the Monfalletto. Then fuller but more backward, with strong acids but fine, broad tannins. This has better fruit for aging.http://www.flickingerwines.com/growers/CorderodiMontezemolo.aspWS 95 (12/2007): Dark ruby, with a garnet edge. Aromas of licorice and black cherry, with hints of dried flowers. Turns to crushed raspberry. Full-bodied, with ultrafine tannins and beautiful fruit. Goes on and on. Youthful wine at this stage.--1997 Italian blind retrospective. Drink now through 2017. 800 cases made.http://www.flickingerwines.com/growers/SilvioNardi.asphttp://www.flickingerwines.com/growers/CastellodiNeive.asphttp://www.flickingerwines.com/growers/CasanovadiNeri.aspWS 90 (12/1998): A serious and tightly knit red. Very plummy, with wet earth undertones. Medium- to full-bodied, with firm tannins and a long, rich aftertaste. A new, very rich wine from this producer. Needs bottle age. Best after 2001. 2,966 cases made.http://www.flickingerwines.com/growers/CasanovadiNeri.aspWS 95 (6/2002): Like finely meshed cashmere. Exotic aromas of plums, incense and Indian spices. Full-bodied, with very fine tannins and a long, caressing, silky aftertaste. A wine with loads of finesse. Give it time. Best after 2004. 4,580 cases made.WA 86 (12/2002): The dark garnet-colored 1997 Brunello di Montalcino Tenuta Nuova's personality is dominated by hard, dry tannin. Notions of sweet cherry fruit, herbs, damp earth, mushrooms, and cedar are followed by an emaciated, attenuated finish. Drink it over the next 5-6 years.http://www.flickingerwines.com/growers/CasanovadiNeri.aspWS 95 (6/2002): Like finely meshed cashmere. Exotic aromas of plums, incense and Indian spices. Full-bodied, with very fine tannins and a long, caressing, silky aftertaste. A wine with loads of finesse. Give it time. Best after 2004. 4,580 cases made.WA 86 (12/2002): The dark garnet-colored 1997 Brunello di Montalcino Tenuta Nuova's personality is dominated by hard, dry tannin. Notions of sweet cherry fruit, herbs, damp earth, mushrooms, and cedar are followed by an emaciated, attenuated finish. Drink it over the next 5-6 years.http://www.flickingerwines.com/growers/CasanovadiNeri.aspWS 97 (4/2006): Dark color with intense blackberry, chocolate and lightly toasted oak. Full-bodied and ultravelvety, with caressing tannins. Vanilla, chocolate and berry. Goes on for minutes. Best after 2010. 4,830 cases made.WA 92 (4/2006): The 2001 Brunello di Montalcino Tenuta Nuova is Neri’s modern-styled Brunello. It is made from vines planted in the southern part of the zone and aged in small oak barrels. It displays a darker, almost saturated color and notable concentration with masses of sweet dark fruit, smoke and licorice flavors that flow onto the palate with exceptional length and balance in a powerful, brooding style. Anticipated maturity: 2011-2021.http://www.flickingerwines.com/growers/CasanovadiNeri.aspWS 97 (4/2006): Dark color with intense blackberry, chocolate and lightly toasted oak. Full-bodied and ultravelvety, with caressing tannins. Vanilla, chocolate and berry. Goes on for minutes. Best after 2010. 4,830 cases made.WA 92 (4/2006): The 2001 Brunello di Montalcino Tenuta Nuova is Neri’s modern-styled Brunello. It is made from vines planted in the southern part of the zone and aged in small oak barrels. It displays a darker, almost saturated color and notable concentration with masses of sweet dark fruit, smoke and licorice flavors that flow onto the palate with exceptional length and balance in a powerful, brooding style. Anticipated maturity: 2011-2021.http://www.flickingerwines.com/growers/CasanovadiNeri.aspWS 96 (12/2007): Great dark color. Intense aromas of ripe currant, prune, dried fruits and fresh rosemary. Loads of fresh sage and other herbs. Full-bodied, with beautiful tannins. Decadent, yet wonderfully caressing. Fabulous opulence here. Merlot.--1997 Italian blind retrospective. Drink now through 2018. 2,500 cases made.WA 94 (4/2007): The estate’s 1997 Masseto has developed beautifully over the last few years. It offers a heady combination of super-ripe fruit intermingled with notes of spices, herbs and tobacco. Full-bodied and vibrant, it comes across as packed with fruit, displaying superb length and a long finish framed by the lingering note of sweetness that defines this warm vintage. Despite its open, luxurious personality, there is plenty of structure underneath to support at least another decade of aging. 94/Anticipated maturity: 2007-2017.IWC 93 (8/2000): Deep blackish-ruby. Focused, penetrating aromas of caramel, chocolate, plum and vanilla. Round and caressing on the palate, sweet and silky; flavors of plum and raspberry. Offers lovely texture and volume on the back half. Very elegant and very long, finishing with classy tannins.http://www.flickingerwines.com/growers/TenutadellOrnellaia.aspIWC 90 (10/2004): Good bright medium red. Explosive, complex aromas of raspberry, cherry, truffle and earth. Sweet and concentrated, with deep, fairly youthful red fruit and mineral flavors. Quite sappy and fresh for a 17-year-old wine, though not quite as nuanced in the mouth as on the nose. Finishes with substantial dusty tannins and very good vinosity. A strong showing for this wine. WS 88 (11/2003): This is surprisingly fresh and flavorful for this vintage. Deep color, with stylish aromas of rosemary, herb and berries. Medium body, medium tannins and a succulently fruity finish. Drink now.http://www.flickingerwines.com/growers/TenutadellOrnellaia.aspWA 93 (8/1992): This brilliant wine is one of the best new breed Tuscan reds I have tasted. The color is a sensational black/purple and the nose offers gorgeously intense aromas of black plums, cassis, licorice, and spicy new oak. In the mouth, there is extraordinary opulence and richness, enough acidity to provide grip, and plenty of tannin lurking behind the cascade of fruit. The explosive finish goes on and on. Approachable, even delicious now, this splendid wine promises to get even better over the next 4-6 years and possibly last through the first decade of the next century. Impressive! WS 93 (11/1993): A solid wine, with wonderful structure for aging, but still closed and not giving much at this stage. Dark-ruby color, with smoke, berry and cherry aromas and flavors. Loads of velvety tannins, full body and a long finish. Great, soft texture. Wait until at least 1997.IWC 92 (10/2004): Good deep healthy red. Complex nose combines raspberry, truffle, mint and earth. Big, rich, sweet and mouthfilling; dense and suave. Red fruit flavors are complicated by notes of tobacco, chocolate and mint. Finishes with very fine, building tannins. A well-structured, very polished wine.http://www.flickingerwines.com/growers/TenutadellOrnellaia.aspIWC 86 (10/2004): Medium red. Reticent nose hints at smoke, truffle and earth. Has a sweetness of fruit but also a dusty dryness, with somewhat elevated acids. Finishes dusty and a bit short. The weakest wine to this point in the tasting.WS 85 (9/1997): An Ornellaia with a good backbone of tannins and fruit, but it's rather too herbal. Medium-bodied, with firm tannins and a green tobacco finish. Best after 1997.http://www.flickingerwines.com/growers/TenutadellOrnellaia.aspWA 93 (4/2007): The opulent 2003 Ornellaia (60% Cabernet Sauvignon, 15% Merlot, 20% Cabernet Franc and 5% Petit Verdot) presents a dramatic contrast to the 2004 in its super-ripe, open nose and jammy dark fruit. Ample and warm on the palate, it is clearly the product of a very hot vintage, yet it shows notable freshness along with much persistence, great overall balance and a lingering note of sweetness on the finish. 93/Anticipated maturity: 2008-2018.http://www.flickingerwines.com/growers/TenutadellOrnellaia.aspWS 97 (4/2006): Pure fruit here with lots of currant and berry. Full-bodied, with loads of fruit and velvety tannins. Long and delicious. Needs time. Best after 2009. 2,500 cases made.WA 95 (12/2006): Pacenti’s mid-weight 2001 Brunello di Montalcino is made in a very similar style to the Rosso. A lively ruby, it opens with a finely nuanced, fresh nose, followed by a delicate core of ripe fruit that bursts onto the palate with exceptional elegance, purity and finesse. Silky, fine tannins frame the finish of this unforgettable, profound Brunello. Anticipated maturity: 2007-2019.IWC 93 (8/2006): Deep, bright red. Exotic aromas of raspberry liqueur, roasted coffee and mocha. Lush, large-scaled, dense and sappy, with a compelling sweetness; really expands in the mouth. Perhaps a bit obvious and full-blown but sound acids give this wonderfully smooth, rich, fairly primary wine plenty of shape and sex appeal.http://www.flickingerwines.com/growers/SiroPacenti.asphttp://www.flickingerwines.com/growers/PodereIlPalazzino.asphttp://www.flickingerwines.com/growers/PodereIlPalazzino.aspWA 91 (2/1997): My scores may turn out to be somewhat conservative for this yummy, succulent, gorgeously proportioned Barolo. The 1993 Barolo Bussia Rocche is the biggest, richest, densest, and fullest-bodied of this producer's 1993 Barolos. It is unevolved, but not as backward as the Bussia Munie. The wine reveals smoky, tar, black-cherry, tobacco, truffle-like aromas, full body, outstanding concentration, and a sweet but unevolved personality and finish. This wine will offer top flight drinking between 1998-2012.WS 85 (10/1997): Clean and elegant, with some earth, mineral and red berry flavor. Medium-bodied, it turns a bit lean and dry on the finish, but age might soften it. Try around 2000. 417 cases made.http://www.flickingerwines.com/growers/ArmandoParusso.aspIWC 90+ (12/2002): Saturated dark red. Black fruits, violet and nutty, spicy oak on the nose. Lush and sweet on entry, then deep and oaky in the middle, with substantial grape and wood tannins on the back. Less juicy today than the normale but deeper.http://www.flickingerwines.com/growers/GiorgioPelissero.aspIWC 90+ (12/2002): Saturated dark red. Black fruits, violet and nutty, spicy oak on the nose. Lush and sweet on entry, then deep and oaky in the middle, with substantial grape and wood tannins on the back. Less juicy today than the normale but deeper.http://www.flickingerwines.com/growers/GiorgioPelissero.aspWA 95 (12/2007): The 2004 Barolo Cannubi possesses superb depth, clarity and inner perfume, with layers of fruit, sweet spices and menthol that develop in the glass as this magical wine gradually reveals its sublime personality and remarkable texture. Well-integrated oak, ripe, silky tannins and a finish that lasts forever round out this beautiful wine, which was simply stunning on both occasions I tasted it. Anticipated maturity: 2009-2022.WS 91 (6/2008): Rose petal and plum aromas, with hints of vanilla, follow through to a full body, with excellent, subtle fruit, chewy tannins and a fresh finish. Subtle yet structured. Best after 2011. 800 cases made. IWC 87+ (12/2007): Full dark red. Musky aromas of strawberry, leather and game; a bit rustic. Supple on entry, then gamey in the middle and turning a bit sharp and dry toward the back. Is there enough intensity of material here to support the oak? I find too much animal and not enough floral character.http://www.flickingerwines.com/growers/EPiraFigli.aspWA 92 (4/1994): The 1990 Barbaresco Montestefano reveals a gorgeously-scented nose of smoked nuts, black-cherries, cedar, and spice. Full-bodied with layers of concentrated, highly extracted fruit, this massive wine appears to be more tannic and backward than its 1989 sibling. The finish is immensely long. While approachable now, it will be at its best between 1998-2012+.WS 85 (10/1994): Firm and chewy at first, but the berry and licorice flavors grow as this opens up, finishing with a bite of tannin that needs until 1998 to soften.http://www.flickingerwines.com/growers/AlfredoPrunotto.aspWA 90 (4/1994): Prunotto has followed the gorgeous 1989 Barolos with three superlative performances in 1990. The regular 1990 Barolo exhibits evidence of aging in small oak casks in its sweet scents of vanillin combined with abundant quantities of black-cherry fruit and tar. Full-bodied, densely-concentrated, with considerable tannin in the finish, this large-scaled, rich Barolo should be cellared for 3-4 years and drunk over the subsequent 15 years. It is a bargain for the vintage.WS 86 (10/1994): Nicely made, showing ripe fruit and spice balanced with fine tannins and sweet vanilla and floral notes chiming in on the finish. Approachable now; may be best from 1997.http://www.flickingerwines.com/growers/AlfredoPrunotto.aspWA 94 (4/1994): The 1989 Barolo Bussia is deeply-colored, with great concentration, as well as rich, expansive, sweet, super-concentrated flavors. It is a huge, well-endowed, glycerin-infused, giant Barolo that should drink well for 15 or more years.WS 89 (10/1994): Classy, wearing its spicy, tarry black cherry and berry flavors inside a layer of fine tannins, with mineral and earth notes on the supple finish. Best from 1998 or 2000.http://www.flickingerwines.com/growers/AlfredoPrunotto.aspWS 93 (12/2007): A bit earthy, with ripe plum and hints of vanilla. Full-bodied, with velvety tannins and a long, long finish. Shows sweet, succulent fruit, with lots of wood. Still needs time.--1996 Piedmont retrospective. Best after 2008. 1,500 cases made.WA 92 (2/2000): Prunotto's 1996 Barolo Bussia is a spectacular, full-bodied, rich wine displaying scents of rose petals, tobacco, black fruits, cedar, and toasty French oak. Ripe, moderately tannic, dense, and chewy, it requires 2-3 years of cellaring, and should evolve easily for 15-20 years.IWC 92 (12/2000): Good full red. Red berries, menthol and a musky floral nuance on the nose; more precise than the '96 normale Big, rich and layered, with ripe flavors of cherry, marzipan and smoke nicely framed by penetrating acidity. Dense and smooth. Finishes with big, rich tannins. Here the oak (mostly large casks but also 5% new barriques) serves to freshen and frame the wine fruit.http://www.flickingerwines.com/growers/AlfredoPrunotto.aspWS 94 (10/2003): Exotic and seductive. Interesting aromas of very ripe plum fruit and hints of rosemary turn to flowers and spices. Full-bodied, with ultrafine tannins and a long orange peel and fruit aftertaste. The best since 1997. Best after 2008.WA 93 (4/2004): Saffredi was the first important Cabernet from the southern part of the Tuscan coast, but more recent versions have changed in style with the addition of Merlot and Alicante to the blend, as in the 2001 Saffredi. The full ruby color, the intense and penetrating aromas of cassis, plum jam, and kirsch, sweetened and given more complexity by the notes of vanilla and sandalwood of the oak, the Mediterranean warmth and fullness of the flavors, focused, firm, and with a very important energy and length, are all the characteristics of superior grapes and winemaking. Drink: 2005-2020.http://www.flickingerwines.com/growers/FattorialePupille.asphttp://www.flickingerwines.com/growers/GuiseppeQuintarelli.aspWS 92 (9/1997): Outstanding. Dark, inky color, with intense cassis and blackberry aromas. Full-bodied, with full yet silky tannins and a long, long finish. Beautiful structure. Try after 2000.http://www.flickingerwines.com/growers/CastellodeiRampolla.asphttp://www.flickingerwines.com/growers/DonUgoRavizza.asphttp://www.flickingerwines.com/growers/Redi.aspWS 89 (2/2008): A fruity red, with black cherry, fresh flowers and a clean oak note. Full-bodied, with lots of juicy fruit character in a tight, velvety framework. The finish is long. Needs a bit of time. Best after 2008. 2,500 cases made.http://www.flickingerwines.com/growers/CastellodelleRegine.asphttp://www.flickingerwines.com/growers/Riecine.aspIWC 89 (8/2007): Deep ruby. Ripe but vibrant aromas of red cherry, raspberry and dark chocolate, nicely lifted by a mineral quality. Silky on entry, then rich and layered in the middle, with red cherry, spice and strong mineral flavors given definition by lively acidity. From a selection of old vines bought by the original owner, John Dunkley, from Badia a Coltibuono. This may well merit an outstanding rating with a couple years of bottle aging.http://www.flickingerwines.com/growers/Riecine.asphttp://www.flickingerwines.com/growers/Riecine.asphttp://www.flickingerwines.com/growers/Riecine.aspWS 95 (12/2007): Dark ruby red color. Very rich and concentrated on the nose, with masses of plum, toasty oak and blackberry. Full-bodied, with dense fruit and velvety tannins. Very, very fruity. Needs time to open. Best after 2009. 1,025 cases made.IWC 92 (7/2000): Dark ruby with garnet highlights. Sweet aromas of very ripe red fruits, vanilla and cinnamon. Full and rich on the palate; round and sensual, with lower acidity than past vintages of this wine. Plenty of extract. Impeccable winemaking.WA 90 (8/2000): The dark ruby/purple-hued 1997 La Gioia (100% Sangiovese) offers intriguing smoky, toasty aromas mixed with jammy red and black fruits. Plump and fat, with low acidity, and exceptional richness and symmetry, this large wine offers plenty of muscle, glycerin, and concentration. Approachable already, it promises to evolve and improve for 4-5 years, and last for 12-15 years.http://www.flickingerwines.com/growers/Riecine.aspWS 88 (10/2003): Loads of plum, berry and light toasty oak character. Beautiful aromas. Full-bodied, round and full, with pleasing tannins and a medium finish. Needs a bit more in the end to be outstanding. Sangiovese and Merlot. Best after 2004. 1,000 cases made.http://www.flickingerwines.com/growers/Riecine.aspWS 89 (10/2006): Fresh and fruity, with lots of plum and floral character. Full-bodied, with fine tannins and a delicious vanilla and berry aftertaste. Balanced and fruity for the vintage. Sangiovese and Merlot. Best after 2007. 1,215 cases made.http://www.flickingerwines.com/growers/Riecine.asphttp://www.flickingerwines.com/growers/Riecine.asphttp://www.flickingerwines.com/growers/Riecine.asphttp://www.flickingerwines.com/growers/Riecine.aspWS 89 (10/1994): Crisp and aromatic, spicy, with a lovely thread of berry flavor running through it. Finishes a little tight, but it has enough concentration to warrant cellaring until 1999.http://www.flickingerwines.com/growers/FrancescoRinaldiFigli.aspWA 92 (10/2006): The darkest of the three Barbarescos, the 2003 Barbaresco Rabaja opens with a captivating balsamic nose followed by layers of black fruits, tar, smoke, earthiness, menthol and toasted oak that unfold onto the palate with exceptional concentration, length and balance, closing with a fine, long finish. A big, powerful expression of Barbaresco, it displays plenty of fruit to balance the tannins and is an excellent example of the full-throttle, extreme style of the vintage at its best. Anticipated maturity: 2009-2018.WS 91 (8/2006): Raspberries and roses on the nose. Refreshing. Full-bodied, very subtle and balanced with beautiful tannins and a refined finish. Very well done for the vintage. Best after 2008. 1,500 cases made.IWC 89 (10/2007): Medium dark ruby. Superripe, complex nose offers aromas of blackberry, sandalwood and baking spices plus a porty suggestion of roasted dry fruits and herbs along with the cocoa typical of the Rabaja vineyard. Dense and juicy on the palate, but a bit short on the acidity needed to lift the overripe red cherry, dark chocolate, blackberry jam, bay leaf and tar flavors. The tannins are sophisticated and fairly smooth but substantial on the lush but somewhat chunky finish. As good as the Rabaja vineyard is-and it's undoubtedly a grand cru site for nebbiolo-it performs less well in hot years like 2003.http://www.flickingerwines.com/growers/BrunoRocca.aspWA 87 (4/2005): The 2001 Vino Nobile di Montepulciano, tarry and mineral in aroma and flavor with some red currant and wild cherry notes in the background, is still somewhat rough in texture, burly and muscular, a wine which offers itself up with a bit of reluctance but of good concentration and intensity. Drink: 2006-2010.http://www.flickingerwines.com/growers/MassimoRomeo.aspWS 93 (10/2003): A fantastic, honest Tuscan red. Excellent, with blackberry, mineral and licorice character. Full-bodied, with integrated fruit and very polished tannins. Very long. Colorino and Merlot. Best after 2006. 5,000 cases made.WA 92 (4/2004): The most important wine in the line is the 2000 Romitorio, made at the firm’s Santedame estate in Chianti Classico and an innovative blend of Sangiovese and Colorino. The latter grape, which resembles Petit Verdot in its richness in coloring material and tannins, works very well with Sangiovese, giving a very dark and deep colored wine, potent and alcoholic on the nose with notes of roasted fruit, ink, minerals, and scorched tar and intense, powerful flavors. It is slightly tannic at the moment but packed and layered, sweet in its fruit, mouth-filling and solid in its texture. Drink: 2006-2018.http://www.flickingerwines.com/growers/Ruffino.asphttp://www.flickingerwines.com/growers/JosettaSaffirio.asphttp://www.flickingerwines.com/growers/SanFabiano.asphttp://www.flickingerwines.com/growers/PoggioSanPolo.aspWS 95 (11/2002): All in harmony and refinement. Glorious aromas of roses, berries and minerals. Full-bodied, with pinpointed, silky tannins and a long, long finish. This is wonderfully crafted and classy. Best after 2006. 1,060 cases made. WA 94 (5/2007): An impressive effort, the 1998’s only misfortune is being surrounded by so many other exceptional wines. It is a rich, concentrated Barolo, similar in style to the 1997, but more complex, giving the impression of being much more youthful in its toasted oak, spice, mineral and dark, ripe fruit flavors. With some air this is approachable now, but I would hold off for a few more years. 94 points/drink after 2008IWC 93+ (12/2002): Impressive red-ruby color. Reticent, slightly reduced nose opens quickly to show tangy spices, minerally soil tones, woodsmoke and a note of underbrush. Then juicy and vibrant in the middle palate, with a dense minerally character and the harmonious ripe acidity of the finest '98s; a velvety wine with great verve. Boasts a strong, ripe flavor of red fruit syrup and an incipient truffley perfume. The sweet fruit outlasts the substantial tannins on the long, lively finish.http://www.flickingerwines.com/growers/LucianoSandrone.aspWA 92 (10/2007): Sandrone’s 2003 Barolo Cannubi Boschis reveals smoke, tar, licorice and dark plums with superb balance and a vibrant, engaging personality. Made in a sweeter, richer style than Le Vigne, its notable depth and well-integrated tannins make it one of the vintage’s successes. I have a slight preference for Le Vigne over Cannubi Boschis today but both wines are among the finest in this vintage. Anticipated maturity: 2009-2019.IWC 91+ (12/2007): Very deep ruby-red. Very pure but reticent aroma of dark cherry, roast coffee and licorice, with a suggestion of dried fruits. Broad, fat and superrich, but less showy today than Le Vigne. One senses the hot year here (this one has a pH of 3.68, compared to 3.55 for Le Vigne, according to Sandrone). But this huge, classically dry wine gained considerably in sweetness with aeration, finishing with major tannins that dust the teeth and gums.WS 91 (10/2007): Very tight and focused for the vintage, with subtle aromas and flavors of strawberry, mineral and cherry. Full-bodied, chewy and very fresh. Best after 2008. 740 cases made.http://www.flickingerwines.com/growers/LucianoSandrone.aspWA 95 (10/2001): The multidimensional 1998 Barolo Le Vigne possesses huge layers of black cherry fruit infused with rose petals, tar, balsam wood, mineral, and subtle new oak notes. Full-bodied, awesomely concentrated, and extraordinarily pure, this exquisite, youthful Barolo will be at its prime between 2004-2020.IWC 93 (12/2002): Good medium color. Aromatic nose of smoky red fruits and game. Sweet and velvety in the mouth, though a bit reduced; perfumed notes of violet and strawberry. A velvety, very concentrated, impeccably extracted wine with perfectly integrated acids. Finishes very long and subtle, with building but fine tannins that are in harmony with the wine's material.WS 92 (12/2008): Sweet berries, with fresh basil and tarragon aromas that follow through to a full body. Very silky tannins and a balanced and refined finish. Wonderful to taste. Why wait?--1998 Piedmont blind retrospective (2008). Drink now. 1,500 cases made.http://www.flickingerwines.com/growers/LucianoSandrone.aspWA 93 (10/2007): The 2003 Barolo Le Vigne may have a slight edge over the Cannubi Boschis in this vintage, as the ability to blend fruit from various microclimates was a big advantage. It is a full-bodied, soft-textured Barolo with lively color and plenty of ripe red fruit, menthol and spices. This is an especially fresh, vibrant wine for the vintage, with tannins that are particularly refined. A recent vertical of Le Vigne back to 1995 found the 1995, 1997 and 1998 drinking well and the 1996, 1999, 2000 and 2001 approachable, but still with additional upside potential. Anticipated maturity: 2009-2015.WS 92 (10/2007): Displays bright berry and truffle on the nose. Full-bodied, with fine tannins and a caressing finish. There's just a hint of new wood. Balanced and beautiful. Best after 2009. 1,165 cases made.IWC 92 (12/2007): Impressively deep ruby-red color for the vintage. Superripe black fruit, brown spice and tar aromas reminded me of a fresher version of a top Bonneau Chateauneuf. Then sweet and layered in the mouth, with shockingly good ripe acidity for 2003. This boasts a penetrating violet florality I find in very few wines from this hot year. Not yet particularly complex but wonderfully fresh and strong. Sandrone did a second green harvest to remove part of the clusters, then picked slowly during the second week of September, his earliest harvest ever, to eliminate the dried berries. Can this really be better than the Cannubi Boschis?http://www.flickingerwines.com/growers/LucianoSandrone.aspIWC 94 (8/2002): Opaque garnet with violet and ruby tones. Explosive nose of clove, nutmeg and mocha, laced with violet scents. Sweet entry of cassis, vanilla bean and espresso leads to a creamy middle palate, with the wine considerable weight and extract nicely leavened by a delightful sense of delineation and freshness. Sweet berry and sottobosco scents accompany mouthcoating tannins on the persistent finish. An impeccably balanced wine, from Angelo Gaja Montalcino property.WS 93 (6/2002): Wonderful aromas of ripe fruit, cinnamon and Indian spices. Full-bodied, with very polished tannins, it coats the mouth with fruit. Well-structured. Needs time. Gaja does make serious Brunello. Best after 2004. 2,000 cases made.WA 91 (12/2002): This beautiful, dense garnet-colored 1997 Brunello's evolved, smoky nose offers up notes of sweet toasty oak intermixed with black currants, fruitcake, and fresh mushroom-like aromas. Meaty, with medium to full body, sweet tannin, flavors of underbrush, burning embers, and sweet currant as well as black cherry fruit, and a long, pure finish, this alluring effort will provide enjoyment for 10-14 years.http://www.flickingerwines.com/growers/PieveSantaRestituta(Gaja).asphttp://www.flickingerwines.com/growers/TenutaSantome.asphttp://www.flickingerwines.com/growers/TenutaSantome.asphttp://www.flickingerwines.com/growers/TenutaSantome.asphttp://www.flickingerwines.com/growers/TenutaSantome.asphttp://www.flickingerwines.com/growers/Scamperle.aspWS 99 (2/2006): The nose is pure, freshly crushed berries and cherries with lilacs. Full-bodied and very, very concentrated, with big, ripe, powerful tannins, but it's all in harmony and length. Layers of fabulous fruit. It's just a baby. Wait and watch it grow up into something amazing. Best after 2012. 250 cases made.WA 93 (10/2006): In keeping with the style of the vintage the 2000 Rocche dell’Annunziata is not terribly expressive on the nose, although it offers plenty of fruit in a ripe to over-ripe style, with outstanding length and balance. As appealing as it is to drink today, a few years of cellaring will be beneficial. Like the other 2000s in this tasting, this wine was less expressive than it has been in the past. 93/Anticipated maturity: 2008-2018.IWC 92 (12/2004): Full, deep red. Aromas of plum syrup, strawberry, mocha and mint; more decadent than the 2001 but still fresh. Thick and sweet on entry, then a bit less chewy and dense in the middle than the 2001, without that wine's mineral lift or black fruit character. Strong, plump wine if a bit unrefined. Finishes with more noticeable tannins than the 2001.http://www.flickingerwines.com/growers/PaoloScavino.aspWA 95 (4/2004): The 2001 Oreno is simply a great wine. An inky ruby with purple highlights, intensely expansive and sweet on a fruit-rich nose which is loaded with smoky tar and graphite notes, it is packed and powerful on the palate with a density and concentration which are cunningly concealed by the plush and caressing texture, the superb balance and exceptional length of the finish and aftertaste. Drink: 2005-2025.http://www.flickingerwines.com/growers/SettePonti.aspWA 94 (8/2005): The 2000 Barolo Campe, the first which Rivetti has made, is very fresh and vigorous for a wine from this hot vintage, spicy and balsamic in aroma with much tar and chocolate as well, dense flavors, much length and intensity, and a sizeable but supple close. Already quite approachable, it will last another decade and a half.IWC 92 (12/2004): Good deep medium red. Roasted, smoky nose hints at menthol. Fat, large-scaled and powerful; comes across as sweeter than the 2001 but less refined, despite possessing solid underlying minerality. Showing more shoulders today than the 2001. Finishes with lovely ripe tannins and excellent breadth.http://www.flickingerwines.com/growers/LaSpinetta.aspWS 86 (7/1996): Delicate and clean, with pure, focused and direct raspberry, black cherry and black currant flavors. Quite elegant and of medium body, featuring some mineral and tar notes on the medium-intense finish. Delicious.http://www.flickingerwines.com/growers/TenutaSanGuido.aspWS 78 (7/1996): Relatively light, with sweet cherry, red berry character that improves in the glass. Somewhat diluted and a short finish. A difficult vintage in Tuscany. This will probably improve with cellaring.http://www.flickingerwines.com/growers/TenutaSanGuido.aspWS 78 (7/1996): Relatively light, with sweet cherry, red berry character that improves in the glass. Somewhat diluted and a short finish. A difficult vintage in Tuscany. This will probably improve with cellaring.http://www.flickingerwines.com/growers/TenutaSanGuido.aspWS 88 (9/1997): Elegant for its pretty berry, cassis and dried herb aromas and flavors, this wine is of medium body, with medium, round tannins and a delicious finish. Best after 1998.http://www.flickingerwines.com/growers/TenutaSanGuido.aspWS 94 (10/2004): Beautiful aromas of summer fruits and hints of cream. Then turns to dried Provençal herbs, such as rosemary. Well-defined Sass. Full-bodied, with sleek, refined tannins and a silky finish. All in finesse. Classy wine. Almost chewy. Reminds me of the excellent 1997, but this is slightly better. Give it time. Best after 2008. 15,000 cases made.http://www.flickingerwines.com/growers/TenutaSanGuido.aspWA 93 (2/2007): Ample, sweet and expansive, the 2003 Sassicaia offers generous notes of sweet dark fruit intermingled with notes of spices, herbs, earthiness and smoke in a full-bodied, opulent expression of this wine. It is an outstanding effort for the vintage. Some cellaring is suggested although with air this wine is drinking beautifully right now. Anticipated maturity: 2008-2023. Niccolo Incisa della Rocchetta is upbeat about his 2003s. "Of course it was a very hot, dry vintage, but under these circumstances Cabernet Sauvignon and Cabernet Franc tended to perform better than other varietals such as Merlot. I am happy with the balance of our Sassicaia although clearly we can’t call it a ‘classic’ vintage. Sassicaia is a wine that needs bottle age to show its full potential and I am confident the 2003 will age well. Today it reminds me most of the 1978."IWC 93 (10/2006): (80% cabernet sauvignon and 20% cabernet franc) Dark ruby-red. Appealing smoky, minerally aromas of red cherry, blackcurrant and plum, with a hint of truffle. Quite suave on entry, then smooth and fine-grained, with good mineral lift to the decidedly sweet red fruit flavors. This broad, rich and supple wine boasts tremendous length and silky-sweet tannins. A great Sassicaia that falls roughly between the '88 and the '85 in style at the similar stage of development, although I'm not sure the new vintage will attain the heights reached by those earlier wines.WS 92 (7/2006): Lots of raspberry and cherry on the nose. Full-bodied and chunky with lots of fruit and a long, velvety finish. Hints of new wood. Big and juicy Sassicaia. Very well done for the vintage. Best after 2008. 15,000 cases made.http://www.flickingerwines.com/growers/TenutaSanGuido.aspIWC 96 (8/2007): Deep ruby. Absolutely ethereal nose offers intense yet refined aromas of ripe red cherry, smoke, leather and black truffle, with a pretty mineral element nuance and clarity. Velvety-smooth, ripe and rich on entry, then awash with mid-palate flavors of red cherry, smoky red plum, cassis, spices, bay leaf, roasted coffee bean and dark chocolate. Bright acids and silky-smooth tannins give this extraordinary wine extra lift and precision. Compared to recent vintages, this is a far richer and plumper yet extremely refined version of Sassicaia at a similar stage of its development. The finish goes on for minutes, highlighted by an enchanting mineral quality. The best young Sassicaia in years.WS 94 (10/2007): Shows aromas of chocolate, currant and blackberry, with a hint of Spanish cedar. Full-bodied, with firm, velvety tannins and a long finish. Racy and very well-structured. Builds on the palate. Cabernet Sauvignon and Cabernet Franc. Best after 2012. 15,000 cases made.WA 93 (6/2007): The 2004 Sassicaia is a lovely, understated effort. Medium in body, it presents nuanced layers of sweet dark fruit, licorice, menthol and toasted oak that gradually open onto a finely-knit frame of notable length. Today it appears to be quite reticent and still holding back much of its potential. Both bottles I sampled showed less vibrancy and freshness in both color and flavors than the other top 2004s I tasted alongside it, suggesting that the wine is still suffering from bottle shock. Anticipated maturity: 2010-2022.http://www.flickingerwines.com/growers/TenutaSanGuido.aspWS 94 (10/2008): Dark ruby in color, showing aromas of currant, new oak and fresh herbs, with hints of spices. Full-bodied, with very chewy tannins and an outstanding concentration of fruit. Cabernet Sauvignon and Cabernet Franc. Needs plenty of bottle age. Best after 2012. 20,000 cases made.WA 93 (6/2008): The 2005 Sassicaia is another strong effort from Tenuta San Guido. Medium in body, it reveals an understated, delicate expression of smoke, herbs, tobacco and sweet dark fruit. The wine possesses compelling harmony and a gorgeous sense of inner perfume that flows from start to finish. This is an outstanding showing in a very challenging vintage. Sassicaia is mostly Cabernet Sauvignon, with a small amount of Cabernet Franc. Anticipated maturity: 2012-2025.http://www.flickingerwines.com/growers/TenutaSanGuido.asphttp://www.flickingerwines.com/growers/TerrediGioia.aspWA 95 (4/2007): Franchetti once again takes ripeness to the extreme with his stunning 2000 Tenuta di Trinoro (55% Cabernet Franc, 35% Cabernet Sauvignon, 10% Petit Verdot). It is a flamboyant wine packed with generous sensations of blackberry liqueur, jammy dark fruit, bell peppers, cassis and minerals. Fat and opulent on the palate, it displays a youthful, muscular personality, with outstanding finesse for a wine of this size. It is an awesome effort. “The 2000 is really my first important wine,” says Franchetti. “The vines had a little age on them so the tannins are finer. The previous vintages also taught me a lot about when to harvest my various plots.” Anticipated maturity: 2010-2020.WS 90 (9/2002): Impressive, concentrated, but could use a bit more finesse. Still it's massive. Very dark-colored, with loads of raisiny, roasted coffee and black licorice aromas. Full-bodied, with sweet yet chewy tannins. Jammy, but very concentrated. More like an Amarone. Impressive, if slightly coarse. Give it time. Best after 2007. 800 cases made.http://www.flickingerwines.com/growers/TenutadiTrinoro.aspWA 97 (4/2004): For the first time I preferred the Cabernet/Merlot blend to the all- Merlot wine, and there can be few doubts that the 2001 Giusto di Notri is a stunning wine. A blackish ruby/purple with a fabulous nose of textbook Cabernet aromas, black currants and blackberries, graphite, river gravel, and sweet herbs, its potent, dense, and packed palate displays flavors of perfect poise, grace and power intertwined and intermingled, shape and grip at the highest level from the initial explosive notes to the resonant, sweet finish. Drink: 2005-2025.WS 89 (10/2003): Complex aromas of berry, currant and toasty oak. Full-bodied, with a good backbone of tannins and a chewy finish. Peppery aftertaste. Merlot, Cabernet Sauvignon and Cabernet Franc. Best after 2006. 1,900 cases made.http://www.flickingerwines.com/growers/TuaRita.aspWS 95 (10/2009): Fabulous aromas of currant and blackberry, with hints of mint and sandalwood, lead to a full-bodied palate, with ultrasilky tannins and a long, beautiful finish. All in balance. This has wonderful harmony. Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (15%) (and according to their website, some petit verdot in there somewhere) . Best after 2011. 2,515 cases made.http://www.flickingerwines.com/growers/TuaRita.aspWA 94 (4/2006): The 2002 Redigaffi is sweet and balsamic in its expression of jammy plum fruit, elegant and ample on the flow and with an expanding volume, firmness, and grip which should guarantee maximum pleasure for another decade and a half.WS 91 (10/2004): Wonderful ripe fruit aromas of crushed blackberries and cherries. Full-bodied, with loads of vanilla and hints of tar, with an underlying raspberry jam character. Impressive New World style. An excellent wine for the vintage. Best after 2006. 650 cases made.http://www.flickingerwines.com/growers/TuaRita.aspIWC 96 (8/2002): Full dark garnet with ruby highlights. Intensely perfumed nose suggests cinnamon, nutmeg, white pepper and violet. Deep raspberry and kirsch flavors coat the mouth, along with a complicating licorice nuance. Full-bodied and plush, with mouthcoating but pliant tannins. High-toned, silky, and pure, with a sweet lingering finish that evokes powdered cocoa. Luscious wine.WA 92 (12/2002): The 1997 Brunello di Montalcino (1,200 cases) is a dense, structured, full-bodied, intense effort revealing notes of licorice, smoke, leather, spice, and earth. With plenty of ripeness, fruit, glycerin, and concentration as well as high tannin, it will be at its finest between 2007-2017.WS 92 (12/2007): Dark ruby-garnet, with intense blackberry, black cherry and fresh mushroom aromas. Full-bodied, with soft and silky tannins and a long, almost decadent aftertaste. Wonderful texture and rich, developed fruit.--1997 Italian blind retrospective. Drink now. 1,500 cases made.http://www.flickingerwines.com/growers/Valdicava.aspIWC 96 (8/2002): Full dark garnet with ruby highlights. Intensely perfumed nose suggests cinnamon, nutmeg, white pepper and violet. Deep raspberry and kirsch flavors coat the mouth, along with a complicating licorice nuance. Full-bodied and plush, with mouthcoating but pliant tannins. High-toned, silky, and pure, with a sweet lingering finish that evokes powdered cocoa. Luscious wine.WA 92 (12/2002): The 1997 Brunello di Montalcino (1,200 cases) is a dense, structured, full-bodied, intense effort revealing notes of licorice, smoke, leather, spice, and earth. With plenty of ripeness, fruit, glycerin, and concentration as well as high tannin, it will be at its finest between 2007-2017.WS 92 (12/2007): Dark ruby-garnet, with intense blackberry, black cherry and fresh mushroom aromas. Full-bodied, with soft and silky tannins and a long, almost decadent aftertaste. Wonderful texture and rich, developed fruit.--1997 Italian blind retrospective. Drink now. 1,500 cases made.http://www.flickingerwines.com/growers/Valdicava.aspWA 93 (1/2009): The 2003 Brunello di Montalcino Riserva Madonna del Piano is a super-ripe, opulent wine that resembles the 1997 in its generous, full-bodied personality. The tannins are surprisingly well-balanced within the context of this challenging vintage. The 2003 should drink well relatively early for this Riserva. All things considered, this is a superb effort. Production was down sharply in 2003. The estate bottled just 13,000 bottles of this wine compared to the typical production of 23,000 bottles. Anticipated maturity: 2011-2021.http://www.flickingerwines.com/growers/Valdicava.aspWS 95 (4/2009) Displays complex aromas of blackberry and cherry, with a hint of licorice. Full-bodied, with silky tannins and a delicious finish of wonderful yet subtle fruit. Well-integrated and beautiful. Everything is in the right place. Best after 2011. 5,000 cases madeWA 94 (6/2009): The 2004 Brunello di Montalcino is simply beautiful. Now that the wine is in bottle it is even better than when I tasted it from barrel. Firm but silky tannins frame a core of ripe dark fruit as this powerful yet elegant Brunello opens up in the glass. Smoke, cured meats, earthiness and graphite develop in the glass, adding further complexity. Sweet roses and spices linger on the long, refined finish. This is a big, structured Brunello, and like all of Abbruzzese’s wines, it needs at least a few years of bottle age before it offers its finest drinking. Anticipated maturity: 2014-2024.Valdicava has been somewhat of a controversial property over the last few years. The Brunellos are typically very concentrated and dense when young, which can make them hard to assess. Make no mistake about it though; these are very serious wines whose only difficulty lies in giving them a few more years in bottle than the vast majority of Brunellos. A vertical tasting last year going back to 1988 published on www.erobertparker.com showed that the Valdicava Brunellos age exquisitely.http://www.flickingerwines.com/growers/Valdicava.aspWS 95 (4/2009) Displays complex aromas of blackberry and cherry, with a hint of licorice. Full-bodied, with silky tannins and a delicious finish of wonderful yet subtle fruit. Well-integrated and beautiful. Everything is in the right place. Best after 2011. 5,000 cases madeWA 94 (6/2009): The 2004 Brunello di Montalcino is simply beautiful. Now that the wine is in bottle it is even better than when I tasted it from barrel. Firm but silky tannins frame a core of ripe dark fruit as this powerful yet elegant Brunello opens up in the glass. Smoke, cured meats, earthiness and graphite develop in the glass, adding further complexity. Sweet roses and spices linger on the long, refined finish. This is a big, structured Brunello, and like all of Abbruzzese’s wines, it needs at least a few years of bottle age before it offers its finest drinking. Anticipated maturity: 2014-2024.Valdicava has been somewhat of a controversial property over the last few years. The Brunellos are typically very concentrated and dense when young, which can make them hard to assess. Make no mistake about it though; these are very serious wines whose only difficulty lies in giving them a few more years in bottle than the vast majority of Brunellos. A vertical tasting last year going back to 1988 published on www.erobertparker.com showed that the Valdicava Brunellos age exquisitely.http://www.flickingerwines.com/growers/Valdicava.asphttp://www.flickingerwines.com/growers/MauroVeglio.aspIWC 89 (12/2002); Good medium red. Aromas of roasted red fruits and underbrush. Smooth, round and flavorful, with sound supporting acidity and enticing sweetness. A sappy, firmly tannic Barolo with very good texture and considerable early appeal.WS 88 (11/2002): Seductive red. Aromas of tea, leather and ripe fruit. Full- to medium-bodied, with fine and smooth tannins and a ripe fruit finish. Delicious, balanced red. Best after 2004. 2,500 cases made.http://www.flickingerwines.com/growers/Vietti.aspWS 96 (10/2005): A plummy wine, with hints of cedar. Full-bodied, with fine tannins and a pretty plum and mineral aftertaste. Long and silky. Very fine, yet compacted and powerful. Solid as a rock. Brunate is always great in top years. Best after 2008. 350 cases made.WA 93 (10/2006): This series of gorgeous wines continues with a 2001 Barolo Brunate that expresses the pedigree of this famous vineyard, with its characteristic balsamic nose of menthol, eucalyptus and spices, along with generous amounts of sweet dark fruit. Voerzio’s Brunate posseses great thrust on the palate with terrific length and finishes with very fine, elegant and noble tannins. Anticipated maturity: 2011-2021.IWC 93 (12/2004): Deep red. Sappy aromas of raspberry, cherry, pepper, mocha, cedar and underbrush; perfumed in a distinctly Burgundian way (Musigny?). Then bright, fresh and laid-back in the mouth, with nicely delineated flavors of minerals, mocha and brown spices. Finishes long, subtle and fine-grained, with lovely lingering perfume. A classic example of this superb vintage.http://www.flickingerwines.com/growers/RobertoVoerzio.aspWS 94 (12/2000): Takes the wind out of you. A wicked wine with amazing concentration of ripe fruit, tasting of raspberries, cherries and earth. Full-bodied, with masses of fruit and tannins. Long, mouthpuckering finish. Best after 2006. 540 cases made.WA 90-92 (8/1999): The 1996 Barolo La Serra exhibits a deep, saturated ruby color, as well as dried herb, tobacco, spice box , cherry liqueur and coffee aromas, superb density, huge extract, and a long, full-bodied, moderately tannic finish. This classic Barolo possesses super purity and considerable glycerin. Anticipated maturity: 2004-2024.IWC 91 (12/2000): High-toned, floral aromas of cassis, tobacco, mocha, dark chocolate and brown spices. Supple and pliant for the vintage, but with sound underlying structure and excellent vinosity. Already offers enticing inner-mouth perfume. Finishes with good grip, solid but ripe tannins and persistent fruit. Subtle notes of rose and violet.http://www.flickingerwines.com/growers/GianniVoerzio.aspWS 93 (7/2004): This is very perfumed with roses, berries and light hints of vanilla. Full-bodied, with layers of silky tannins and a long, cedary and fruity finish. Elegant and silky. Very well done indeed. Best after 2010. 795 cases made.IWC 90 (12/2004): Deep red-ruby. Perfumed aromas of musky dark fruits, violet and spices; currently showing less chocolatey oak than the 2001. Juicy, floral and tight for the vintage, with vibrant, bright flavors of black fruits and mint. Sharply delineated for a 2000 if rather closed. The juicy finish features a slight youthful dry edge. WA 89 (8/2005): Gianni Voerzio’s Barolo La Serra is regularly one of the better examples from this well-exposed vineyard in La Morra, and the 2000 Barolo La Serra is no exception. Spicy and penetrating on the nose with ample berry fruit and chocolate, its intensity and solidity on the palate are immediately evident. Only a slight hardness and dryness on the close keep the score from going higher.http://www.flickingerwines.com/growers/GianniVoerzio.aspWS 96 (10/2005): Intense aromas of blackberries, minerals and cedar, with hints of cigar box. Full-bodied, with a dense tannin structure and rich palate of fruit and minerals. Tight and condensed. This needs lots of bottle age. Tannic. This is built like a brick house. Very powerful for La Serra. Best after 2008. 400 cases made. ... WA 92 (10/2006): The 2001 Barolo La Serra opens with a deep, potent nose of sweet dark cherries and cocoa. The most structured of the Voerzio Barolos, it is also the most weighty and concentrated, featuring massive amounts of dark, backward fruit, great length and the more substantial tannins that are typical of the vineyard. La Serra is usually one of the last wines to reach maturity. Anticipated maturity: 2011-2021. ... IWC 92 (12/2004): Good fresh, deep red. Superripe, deep aromas of plum, mocha and smoky oak. Very rich, ripe and chewy, with a rare creaminess of texture and terrific depth. Utterly velvety mouth feel. Finishes with huge but lush tannins. A very good showing.http://www.flickingerwines.com/growers/RobertoVoerzio.asphttp://www.flickingerwines.com/growers/RobertoVoerzio.asp