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ACCOLADE RESULTS
98 points
2019 Ricasoli Casalferro Toscana IGT
James Suckling, James Suckling, January 2022
“Super aromas of fresh violets, black olives, crushed raspberries and blackberries. Hints of dried flowers, too. Full-bodied, yet compact and polished, with superbly crafted tannins that compress the palate, giving it a fine-velvet texture. Tight and focused. Most precise and sophisticated Casalferro ever. This needs at least three or four years to show what it has, but great potential. ”
98+ points
2019 Ricasoli Roncicone Chianti Classico Gran Selezione DOCG
Monica Larner, Wine Advocate, February 2023
“This is my favorite wine among this group of new releases from Barone Ricasoli. The 2019 Chianti Classico Gran Selezione Castello di Brolio Roncicone reflects soils that are rich in shells and marine fossils. These conditions deliver sharpness and focus with beautiful minerality, both salty and chalky. To the eye, this textbook Sangiovese is lean and elegant. The bouquet is finessed and layered with wild cherry, mint, blue flower and blood orange. There is an element of rustiness as well, and the mouthfeel is polished and extremely fine. The tannins melt away. Francesco Ricasoli assures me that he and his team have learned to work the grape. I'd certainly say so. These are stunning results.”
97+ points
2019 Ricasoli Colledilà Chianti Classico Gran Selezione DOCG
Monica Larner, Wine Advocate, February 2023
“The Barone Ricasoli 2019 Chianti Classico Gran Selezione Colledilà exudes an elegant fruit profile, but the wine is not without significant intensity and concentration too. With Sangiovese from clayey limestone soils rich in calcium carbonate and poor in organic matter, this wine also boasts that beautiful minerality that we saw in the others. Delicate berry fruit cedes to crushed oyster shell, dark spice and campfire ash. To the palate, the wine is high, firm and long.”
93+ points
2019 Ricasoli Brolio Chianti Classico Riserva DOCG
Monica Larner, Wine Advocate, February 2023
“Oak aging plays a larger role in shaping the intensity and texture of the Barone Ricasoli 2019 Chianti Classico Riserva Brolio (with 80,000 bottles produced). You can count on a solid 10-year aging window for this wine. Made with all Sangiovese, the wine is balanced and especially bright with dark fruit, spice and cured tobacco. It offers soft tannins, ample volume and lingering hints of toast and spice. This is another terrific value (with some aging potential too).”
96 points
2019 Ricasoli CeniPrimo Chianti Classico Gran Selezione DOCG
Monica Larner, Wine Advocate, February 2023
“Barone Ricasoli has successful brought out the individual character of each of its Gran Selezione wines. This sample sees fruit from sandy and silty soils in the Val d'Arbia at lower elevations (ranging from 280 to 300 meters above sea level). The 2019 Chianti Classico Gran Selezione Castello di Brolio CeniPrimo is a wine of structure and concentration with generous layers of dark fruit, spice, earth and candied cherry. CeniPrimo focuses on dark fruit and texture.”
95 points
2019 Ricasoli Castello di Brolio Chianti Classico Gran Selezione DOCG
Monica Larner, Wine Advocate, February 2023
“The Barone Ricasoli 2019 Chianti Classico Gran Selezione Castello di Brolio represent a new chapter in the history of this popular wine. The wine is 100% Sangiovese selected from various parcels. There has been a shift to fruit from higher elevations and cooler growing conditions. The three main soil types—sandstone, schistous galestro and limestone alberese—are all faithfully represented here. This wine is streamlined and elegant, and its freshness is superb. That crisp and tart character of Gaiole comes through clearly, along with polished mineral, clover, spice and forest fruit.”
95 points
2020 Bibi Graetz Colore Rosso
Jeb Dunnuck, Jeb Dunnuck, January 2023
“The 2020 Colore is spiced and pure, with vibrant ripe cherry, cinnamon, and cedar. There is elegance and ripeness within its medium frame, revealing notes of wild raspberry, dried herbs, and orange zest. There is another level of refinement from the Testamatta that will continue to improve over the coming 15-20 years. Located in Fiesole, Bibi Graetz founded his eponymous estate in 2000. All the red wines are entirely produced from Sangiovese and offer the wonderfully polished style of the region, which is why I have included them here as a stepping stone for what is to come with my next report on Chianti.”
94 points
2019 Ricasoli Casalferro Toscana IGT
Monica Larner, Wine Advocate, February 2023
“The Barone Ricasoli 2019 Casalferro flaunts its potential in a classic vintage. Made with all Merlot, the wine's DNA is shaped by the variety, but territory also plays a huge role in this presentation. You know you are drinking a wine from Tuscany thanks to a delicate flutter of aromas that includes wild cherry, purple fruits, violet and spice. This wine lends an Italian personality to a French grape.”
93 points
2020 Bibi Graetz Testamatta Rosso
Jeb Dunnuck, Jeb Dunnuck, February 2022
“Scorched earth and pure sun-ripened fruit are at the forefront of the 2020 Testamatta, with ripe red cherry, tarragon, and toasted cedar. Medium bodied, with a mineral and lifted texture, it offers fine tannins and a citrus tinged finish. A razor edge of acidity drives the wine forward and creates a linear feel. It will certainly benefit for more time in bottle to ease into its full potential and can be enjoyed over the next 15 or so years. Located in Fiesole, Bibi Graetz founded his eponymous estate in 2000. All the red wines are entirely produced from Sangiovese and offer the wonderfully polished style of the region, which is why I have included them here as a stepping stone for what is to come with my next report on Chianti.”
92 points
2020 Bibi Graetz Testamatta Bianco
Jeb Dunnuck, Jeb Dunnuck, February 2022
“Entirely made from Ansonica from Giglio Island, the 2021 Testamatta Bianco is sunny with tropical notes of pineapple, orange rind, a dark mineral profile, and sea spray. It has a full texture without being heavy and is lifted by its stony feel and crunchy salinity. This is a lovely and unique wine to drink over the next 6-8 years.”
90 points
2020 Ricasoli Brolio Chianti Classico DOCG
Monica Larner, 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, 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.”