Bruno Besa | Garnet to tawny. Intense, herbal and animal nose, with mature black fruit. Black cherries, prunes, and smoke, with Mediterranean herbs and oriental spices. Medium to full body, with mature, layered fruit and firm and refined tannins. Fairly long, with a lively finish. Not the most elegant Brunello, yet generous and mature. | 92

Andrew Jefford | Clear, deep black-red. This gives you a mass of snipped blackcurrant tips: the sweetest and most tender form of herbaceous, but herbaceous nonetheless. I might even have guessed Chilean Cabernet on scent alone. Superficially attractive, but it would grow monotonous after a while. This profile compromises the palate, too, alas; not really Brunello as we know it, and a long way adrift of its peers, though in no sense an unpleasant or undrinkable wine. | 84

Michael Palij | There is an attractive immediacy to this wine, with its hallmark notes of plum, candied cherry, spice, and vanilla. The finish, however, is simple, with a lack of fruit concentration that marks this out as short and one-dimensional. | 84