91 Andreas Larsson - Blindtasted.com

Dark inky colour. The nose is fine and floral with dark fruity notes : cassis, plum and aromatic herbs. The palate is nicely firm and restrained, good density and a fine tannic backbone, fresh and dark fruity with a multi layered finish. Good material, should deserve another few years in bottle.

92 Antonio Galloni - Vinous

The 2019 Barolo is a gorgeous entry-level offering from Brezza. In fact, it's one of the best editions of this wine I can remember tasting. Bright, translucent and full of character, the straight Barolo is all charm. Crushed red berry fruit, orange peel, sage, mint and sweet spice all lend notable complexity throughout. Vineyard sites are San Lorenzo, Fossati, Ravera (Novello) and Bricco San Pietro. Fruit is harvested and vinified separately, then the lots are blended before malolactic fermentation.

95 Stephan Reinhardt - Robert Parker's Wine Advocate

Located on the eastern side, Les Rouères is one of the three plots listed in the original decree creating the Quarts-de-Chaume Grand Cru appellation, says Ivan Massonnat. The shallow and warm soils rest on pudding sandstone (sand concretions and rolled gravel), which accumulate the heat of the day and restore it at night. This solar terroir gives birth to fruit-intense, complex and ample wines, and the Belarus 2018 Anjou Les Rouères is a great example. The intensely straw-yellow wine offers an intensely aromatic bouquet of ripe, stewed and concentrated fruits intertwined with delicate schistous notes. The Les Rouères is much more fruit intense than all the other Anjous from this exciting domaine. On the palate, this is a silky-textured, rich and elegant, dense yet well balanced, finessed and aromatic Chenin with an exceptionally long and, due to firm tannins, sustainably structured finish that fits easily into Markus Molitor's infamous "physical drinking" category. It is a dense, rich and powerful, firmly structured and enormously fruity Rochefort (or better: dry Quarts-de-Chaume) from late-harvested Chenin Blanc grapes. You shouldn't look for the purity and crushed stones and fresh fruits here. Although the wine has tension, finesse and purity, it is a rather baroque style made to enjoy in a decade and possibly for decades. 14% alcohol (according to the back label, possibly more). Tasted in June 2021.

94 James Suckling - Jamessuckling.com

Apple pie, croissant and lemon curd with some salted caramel. Full-bodied with density, focus and beautiful length. Lots of energy and richness here. Dosage 4g/L. Disgorged in August 2021. Drink or hold.

92 Antonio Galloni - Vinous

"The 2020 Al Passo is a powerful, deep wine. A blast of dark fruit, chocolate, mocha, dried herbs, leather and menthol makes a strong opening statement. This heady, internationally-styled wine has a lot going on. I would prefer to drink it over the next decade or so. The Sangiovese/Merlot/Cabernet Sauvignon blend works especially well."

92 James Suckling - Jamessuckling.com

"Savory and spicy nose with some sweet spices over the berry and citrus fruit. Expressive and fine-grained on the palate with a firm backbone and a tight, lengthy finish. Unfiltered. Drink now."

91 Monica Larner - Robert Parker's Wine Advocate

A blend of equal parts Sangiovese, Cabernet Sauvignon and Merlot, the 2020 Al Passo offers soft lines and lots of rich fruit with black cherry, blackberry and light spice. This vintage does not have the clarity or precision of a cooler vintage, but it does offer good volume and upfront intensity. Production is 110,000 bottles.

91 Wine Spectator

"A rich style, this red boasts ripe cherry, blackberry, black currant, wild herb and spice flavors aligned with a supple texture. Fresh and tangy, with a long, resonant finish. Harmonious, this is accessible now with decanting or aeration, but no rush. Sangiovese, Merlot and Cabernet Sauvignon. Drink now through 2028. 11,000 cases made, 7,000 cases imported. -BS"

92 Jeb Dunnuck - jebdunnuck.com

The 2019 Chardonnay Estate Freestone Valley is more ethereal and lively, with lots of white peach, white flowers, crushed stone, and subtle toasty nuances in its more medium-bodied, elegant personality. It's not the biggest or richest wine in the lineup, but I love its balance, purity, and length, and it's certainly another classy Chardonnay worth seeking out.

90 William Kelley - Robert Parker's Wine Advocate

Bursting with aromas of peach, pear, crushed mint and buttery pastry, the 2022 Chassagne-Montrachet Village is medium-bodied, ample and textural, with a pure core of fruit and a saline finish. It's derived from several parcels on the alluvial fan.

89-91 Antonio Galloni - Vinous

The 2018 La Tour de Segur is ripe, juicy and boisterous, all of which will make it easy to drink upon release. Crème de cassis, chocolate and sweet spice are all pushed forward. This racy, opulent Lussac Saint-Émilion is sure to be a crowd pleaser. The blend is 90% Merlot and 10% Cabernet Franc.

98+ Luis Gutierrez - Robert Parker's Wine Advocate

The serious and powerful 2019 Clos Erasmus feels quite classical Priorat, with notes of graphite, black fruit and licorice; it's a solid Priorat with weight, concentration and clout. There are still some smoke, toast and spice notes from the élevage—100% in barrel, some 40% of them new, for around 18 months—and the wine always needs a little bit of time in bottle. Despite the 15.5% alcohol, the wine comes through as balanced and with freshness, there is no heat or sensation of alcohol; you need the tannins and acidity to counterbalance the alcohol, and they are doing that here. This is more balsamic, aromatic and exuberant. It's showy, hedonistic and rich, a solid Erasmus. The tannins are still quite present and need some more time to be resolved. 3,300 bottles were filled in May 2020.

93 Jeb Dunnuck - jebdunnuck.com

Exotic citrus, honeyed lime, dried herbs, and bright minerality all emerge from Cordant's 2021 Chardonnay Bien Nacido, a medium-bodied, concentrated, layered Chardonnay with nicely integrated acidity, terrific balance, and outstanding length. It's another brilliant white from winemaker Scott Stelzle.

95 Jeb Dunnuck - jebdunnuck.com

The 2018 Merlot Pedestal checks in as 82% Merlot, 14% Cabernet Sauvignon, and 4% Malbec that was raised, I suspect, in plenty of new oak. It's another great vintage from this cuvée, which has the final blend put together by Michel Rolland. Offering a wonderfully pure, perfumed nose of black and blue fruits, chocolate, leafy herbs, and flowers, these all carry over to the palate, where the wine is medium to full-bodied and has a seamless texture and a great finish. I’d be happy to drink a bottle any time over the coming 15 years.

92 Antonio Galloni - Piedmont Report

The 2022 Barbera d'Alba Aves, Burlotto's top Barbera, is a rich, heady wine. Succulent dark cherry, plum, licorice, cloves and lavender open nicely. Medium in body and racy, with gorgeous texture, the 2022 is impeccably balanced. It spent 10 months in 500L barrels, then 2 months in cask prior to bottling.

100 James Suckling - Wine Spectator

"This is one of my favorite wines ever. Full-bodied, with layers of silky fruit and masses of currant, mineral and berry character. Amazing. It's a wine with perfect structure, perfect strength. It's 1961 Latour in modern clothes. It's hard not to drink it now. '89/'90 Bordeaux non-blind horizontal."

98 Antonio Galloni - Vinous

Tasting the 1990 Latour is like running into a long-lost friend. Still dark, deep and spectacularly flamboyant, the 1990 possesses remarkable textural richness from the very first taste. Time in the glass brings out a whole range of pencil shaving, dark fruit, chocolate, licorice and spice flavors, but more than anything else, the 1990 is a wine of pure and total voluptuousness. While I never think of wine as a competition, the 1990 is quite a bit more complex, layered and intriguing than the 1982 served alongside it at the same charity dinner. Its longevity will ultimately be determined by the quality of the cork and storage conditions, as the wine has several decades of truly exceptional drinking still to offer. In a word: magnificent!

98 Jeb Dunnuck - jebdunnuck.com

A classic, powerful, regal Latour, the 1990 is solidly in its drink window and has a still-ruby hue as well as a gorgeous perfume of darker currants, tobacco leaf, new saddle leather, and graphite. It opens up beautifully with air and has the perfect mix of great fruit and purity with mature and complex, cedary nuances. Full-bodied on the palate, perfectly balanced, and with sweet yet still present tannins, it can safely be enjoyed any time over the coming 40-50 years.

98 Jeff Leve - The Wine Cellar Insider

As this ages, it continues improving, filling out, softening and gaining in nuances. Now you find oceanic nuances interspersed with creme de cassis, cigar box, lead pencil, wet soil and leafy complexities. The wine is full- deep, long and regal, with a present tannic backbone and the structure for at least 2-3 more decades of aging.

98 Neal Martin - Robert Parker's Wine Advocate

The nose is quite perplexing at first, perhaps because one notices how decayed the fruit is. But the secondary characteristics that gradually show their faces more than compensate: leather, dried herbs, pencil box and hot roof tiles. Opens beautifully with time, developing a scent of wild mint after 30 minutes. The palate is full-bodied, firm tannins, powerful but decaying black fruits with leather, graphite and tobacco. A “burly” but affable Latour that embraces some Pomerol characteristics, but suffuses them subtly rather than allowing them to dominate. Gorgeous. Drink now-2025+ Tasted June 2009.

94 Mark Squires - Robert Parker's Wine Advocate

The 1967 Colheita Tawny Port Dalva is a field blend coming in at 145 grams per liter of residual sugar. It is surprisingly young for its age, the wave of sugar hiding the complexity. Very sweet on the finish, this does have those old tawny nuances underneath. There's bark and molasses to go with the sugar and caramel. It seems rich, but not overly concentrated. The most impressive part is the finish. It lingers beautifully. In fact, it is hard to get it out of your mouth. You may be tasting it the next morning. While, on first taste, the 1985 actually seems more complex and this 1967 seems a bit too sugary, this eventually proves that it has the goods. The long finish alone demonstrates that nicely.