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2019 Tuscany Preview (Mar 2022)

The 2019 Sassicaia is restrained and also a bit reticent in its first impression. Rose petal, dried herbs, blood orange, mint, sweet pipe tobacco and cinnamon give the 2019 striking aromatic presence. The 2019 is a mid-weight, very classic feeling Sassicaia that is going to need a number of years to open. There's good fruit…

2011 Napa Valley Cabernet Sauvignon: Terroir Matters – Updated (Nov 2013)

Shafer’s 2009 Cabernet Sauvignon Hillside Select is all high notes. Sweet red plum and cherry notes meld into mint, spice and new leather, all supported by silky, polished tannins that add finesse to the plush fruit. Rich, opulent and beautifully textured throughout, the 2009 is going to provide fabulous, viscerally thrilling drinking pretty much right…

The 2009 Napa Valley Cabernets at Age 10 (Jul 2019)

Saturated ruby. Aromas of black cherry, cassis, blackberry and licorice are lifted by a violet element. Concentrated, chewy and penetrating, with its powerful dark fruit flavors enlivened by wild herbs, spices and violet. Not a particularly thick vintage for this consistently outstanding bottling: as savory as it is sweet and light on its feet. The…

Chianti Classico and Beyond – New Releases (Sep 2014)

Blackberry jam, cassis, grilled herbs and melted road tar meld together in the 2011 Solaia. Another super-exotic, racy 2011 from Antinori, Solaia is supremely beautiful. Mocha, espresso and sage are some of the many notes that add complexity. Hints of white truffle, lavender, smoke and licorice are laced into the exotic, racy finish. In 2011,…

2016 Chianti Classico – A Modern Day Benchmark (Aug 2019)

The 2016 Tignanello is flat out stunning. Dark, dense and resonant, the 2016 is a wonderfully complete wine that will provide readers with decades of pure drinking pleasure. The 2016 is especially dark and brooding, and yet the tannins are incredibly polished to the point of being perceptible. In the glass, the 2016 is complete…

A Century of Bordeaux: The Eights (May 2018)

The 1988 Léoville Barton has a lovely nose of brambly black fruit, melted tar, tobacco leaf and undergrowth, very traditional in style but after three decades, remaining fresher and more vibrant than many of its peers. The palate is medium-bodied and possesses more fruit and greater density than the Langoa-Barton. I love the acidity here…