Bruno Besa | Garnet to tawny rim. Ripe, rather closed nose, with prunes, figs, leather, tobacco, and hints of smoked red meat. Ripe palate, a touch medicinal and earthy, with a slightly rustic, challenging finish. | 85

Andrew Jefford | Clear deep red; translucent. Bright, curranty fruits and notes of snipped privet; an attractive style of herbaceousness, if not much aromatic resonance or grandeur as yet. Finesse, though, it does have. The palate is quite slender and light in style but has plenty of grace and intricacy. Taut, tight, and long; refined Brunello. | 89

Anthony Rose | Color already evolving toward the garnet spectrum; the nose is a tad shy; the fruit is pleasant, with well-proportioned oak, the extraction quite firm and traditional, for a slightly sour and sinewy feel overall, so really needs food. | 89