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Page 49 of 136
ACCOLADE RESULTS
90 points
2020 Ricasoli Brolio Chianti Classico DOCG
Monica Larner, Robert Parker Wine Advocate, February 2023
“Francesco Ricasoli hits it out of the ballpark even on his entry-level wines. The 2020 Chianti Classico Brolio is a terrific value with really nice, clean and simple lines. This is a classic blend of 95% Sangiovese and 5% Colorino, perfect for everyday drinking. It offers cherry, blue flower and earthy aromas, and it shows refreshing acidity too. Even more of an accomplishment is the fact that production is so large, at 390,000 bottles released.”
91 points
2020 Luke Columbia Valley Cabernet Sauvignon
Sean Sullivan, Northwest Wine Report, December 2022
“Critic's Choice. Fruit for this wine comes from Weinbau (Wahluke Slope) and Obelisco (Red Mountain) vineyards. Fermented with indigenous yeast and aged in all-used French oak, the aromas lead with notes of vanilla bean, dark cherry, plum, herb, and graphite. Full-feeling, palate-coating cherry flavors follow, showing roundness and richness. Vanilla notes accent the finish. There’s surprising freshness, along with sneaky structure.”
92+ points
2020 Colomé El Arenal Malbec
Luis Gutiérrez, Robert Parker Wine Advocate, November 2022
“El Arenal is a 45-hectare vineyard in the same district as their Altura Maxima Vineyard in the Payogasta zone of Salta, where the vineyards are located at some 2,600 meters in altitude on sandy soils of granitic origin. The 2020 El Arenal Malbec was produced with grapes from 17-year-old vines fermented with indigenous yeasts and matured in French barriques, 30% of them new, for 15 months. The wine is very intense and has absorbed the oak nicely. It has a lot of color and aromas, but it's balanced and harmonious, not exuberant or exotic. It has a medium to full-bodied palate with some fine-grained tannins. 10,000 bottles produced. It was bottled in July 2021.”
98 points
2016 Bruno Giacosa Barolo Falletto Vigna Le Rocche Riserva
Bruce Sanderson, Wine Spectator, January 2023
“This red bursts with juicy cherry, blackberry, floral and mineral aromas and flavors fused to a firm structure, with dense tannins gaining the upper hand on the finish for now. Nevertheless, there is a beam of pure cherry throughout and this finishes long, with fruit and wild herbs gracing the aftertaste. Best from 2026 through 2048. From Italy.”
98 points
2019 Bruno Giacosa Barbaresco Rabajà
James Suckling, James Suckling, October 2022
“So perfumed and complex, with tangerines, jasmine, cedar, black truffle and iron. Full-bodied and very structured. Fantastic structure for the vintage. Very Barolo-like in structure. Available in 2023. Give this at least four or five years to soften.”
95 points
2019 Bruno Giacosa Barbaresco Asili
Bruce Sanderson, Wine Spectator, January 2023
“Rich and round, this red displays cherry, raspberry, floral and mint flavors. Delivers a juicy texture that offsets the dense tannins, leaving a harmonious feel as this winds down on the lingering, well-structured finish. Best from 2025 through 2045.”
94 points
2020 Bibi Graetz Colore Rosso
Kerin O'Keefe, Wine Enthusiast, April 2023
“Cherries, strawberries, raspberries, seaweed and soy sauce mingle with the scent of freshly paved road, gun flint and pencil on the nose of this wine. It offers a very cherry palate, with wet stone, white pepper, rose petal and chocolate-covered orange slice. A bright and lively wine, it balances structure with playfulness, and delivers fruit that is mouthfilling without turning velvety.”
94 points
2018 Ricasoli Casalferro Toscana IGT
James Suckling, James Suckling, March 2022
“Aromas of violets and plums with some crushed stone and tile, as well as spice, dark olives, flowers and mushrooms. Medium-to full-bodied with fine tannins and pretty fruit. Fresh and vivid with sweet tobacco and sweet plums. Fantastic length. This is much smaller production than in the past.”
93 points
2020 Bibi Graetz Testamatta Rosso
Danielle Callegari, Wine Enthusiast, April 2023
“The subtle nose on this wine releases oak notes first, then cherries, soy sauce, herbs, pencil shavings and eraser, and finally a little orange peel. Graphite and soil come through on the palate alongside more cherries, orange and dried herbs. Tannins hold their shape but let the fruit speak, while acid cuts right down the tongue.”