The 2016 Vintage Port is a field blend sourced from the typical three quintas (Panascal in the Tavora Valley and Quinta do Cruzeiro and Quinta de St Antonio in the Pinhão Valley). When last seen, this was in fine form. It...

This wine offers flavors of baked cherry laced with notes of vanilla and star anise. Those rich flavors are balanced by tea-like tannins and a surge of bright acidity that cleanses the finish.

An array of yellow orchard fruit with tropical and citrus fruit, leading to an attractive palate that has a fleshy middle section and a composed, long and concentrated finish. Fresh and linear. Equal parts sauvignon...

The 2016 Vintage Port was aged for 20 months in wood and comes in with 102 grams of residual sugar. When last seen, this was a fine Taylor's, not my favorite, perhaps, but very fine. It is a little precocious in this...

This wine is made with special vacuum technology that prevents contact with oxygen. The Dal Forno Romano 2016 Amarone della Valpolicella Monte Lodoletta has developed nicely over the years to show savory smoky notes and a...

(93+ points) The 2016 Ciel du Cheval Vineyard, a blend of Merlot and Cabernet Franc, begins with a red-fruited nose with dusty core of mineral-rich earth and red, floral bouquet wafts. Medium to full-bodied on the palate...

Aaron Pott selects the fruit for this wine from four vineyards: Shiflett in Yountville, Crocker & Starr in St. Helena, Hudson in Carneros and Stagecoach in the eastern hills. It’s mostly cabernet franc (82 percent)...

All these 2016s from winemaker Graeme MacDonald are straight-up brilliant wines. Starting with the 2016 Proprietary Red, which is 85% Cabernet Sauvignon, 7% Merlot, and the balance Cabernet Franc and Petit Verdot, it...

The 2016 Vintage Port is a field blend with 104 grams of residual sugar. When last seen this was in good form. Let's check in. Darker in its flavor profile than the 2017, this is more rhubarb, plums and blackberries. The...

Crushed-mineral tones and heady garrigue mingle into rich, throbbing black-cherry and plum flavors in this wine. It's a brawny, big-bodied red with a densely packed fruit profile and fine but fiery tannins. Hold till...

Crisp black fruit and dried lavender are restrained on the nose but gain richness and ripeness on the palate of this buoyant red. It's laden with plum and cherry flavors yet silky in mouthfeel, freshened by a crush of...

Because the Quintarelli family did not make a 2016 Amarone della Valpolicella Classico, fruit for that wine came to this wine instead. The 2016 Rosso del Bepi does have a hint of herbal greenness (which is why the...

The 2016 Valpolicella Classico Superiore is wild and exotic in the glass, with a spicy burst of citrus and hints of graphite that give way to crushed blackberries and incense. This is a juicy and vibrant interpretation of...

The 2016 Bianco Arboreus has gained volume and depth since I lasted tasted it, wafting up unexpectedly rich and tropical in the glass, with a burst of exotic florals, ginger and spices giving way to freshly sliced...

The 2016 Alessio Proprietary Red is 55% Cabernet Sauvignon, 30% Cabernet Franc, and the rest Merlot that was brought up all in new oak. It’s another ripe, incredibly sexy red that has loads of blackberry and currant...

The 2016 Vintage Port was picked mainly from 19 September in ideal conditions. It is more broody than the 2017 at the moment and demands a little more encouragement from the glass. I have been prudent with my reviews in...

The 2016 Vintage Port was aged for 20 months in wood and comes in with 102 grams of residual sugar. When last seen, this was a fine Taylor's, not my favorite, perhaps, but very fine. It is a little precocious in this...

A heady, dark, slightly rustic offering, this is full-bodied and packed with warmed fig and black currant fruit that tumbles through, with a mix of alder smoke, chestnut leaf, black sesame and cast iron. Its dense and...