3 | Wine | Other Red, 91 or higher | Page 3

"This is a beautifully rich Chateau Latour boasting a dense ruby/purple color, a sweet, smoky, charcoal, cassis, graphite, and forest floor-scented nose, full body, an attractive freshness, and sweet, noble tannins. This layered Latour is one of the vintage's top dozen or so wines." Reviewed by Robert Parker.

"A ripe, velvety red, with a fine frame of supple tannins, displaying flavors of prune, kirsch, bitter herbs and loamy earth, with just a hint of savory-sweet sun-dried tomato. There's a subtle juiciness, with a sweet, smoky note that builds toward the long finish."

"An absolutely delicious wine, the 2008 is laced with expressive dark red cherries, plums, spices and licorice, all supported by beautifully integrated French oak. There is a level of delineation and nuance that is unusual for such a rich wine. When Masciarelli gets it right, the results are compelling, as is the case with this outstanding effort."

"The 2005 Petit Verdot is a bit more complex, richer, and more structured. This lengthy effort will benefit from 4-5 years of aging and drink well through 2025."

"It shows marvelous richness and intensity in a slightly cool, reserved style relative to some of the more exuberant vintages. Mint, roasted espresso beans and mocha add complexity to the beautifully delineated, polished fruit."

"The 2003 Amarone della Valpolicella Classico is a big, enveloping wine loaded with wild cherries, licorice, new leather and dried flowers, not to mention considerable personality. The tannins are just a touch rough around the edges, and I am not sure they will ever soften given the heat of the vintage, but the 2003 should continue to drink well for at least a handful of years. Ideally the wine is best paired with hearty dishes."

"A lovely wine, displaying overall style and elegance, as well as a core of intriguing spice flavors that are wrapped in layers of cherry compote, damson plum preserves, dark chocolate shavings and spicy tobacco notes. There's fine integration here, with an overall vibrancy. The long, spicy finish shows just a hint of tannins."

"Since my last note on this, in which, for whatever reason, I fear I seriously underrated this wine, it has evolved slowly, but it shows well enough to be less disjointed, with additional fruit intensity on the finish and plentiful hints that better integration of its parts will definitely be in its future. There is also the occasional whiff of game, while the oak nuances are very modest, giving this some earthy complexity. It is still a powerful and somewhat rustic wine, which is not necessarily a bad thing in my book, and indeed, this continually grew on me. Elegant in the mid-palate, it opened easy and then packed an increasingly tannic punch on the finish, adding some crisp, tart notes early on. It was not the most charming Xinomavro at that point, but it evolved slowly and relentlessly, drinking beautifully the next day, still a prime time wine with plenty of time left. If you like its somewhat rustic but appealingly earthy style, this is for you, and quite well priced in light of the quality and ageworthiness."

"The 2008 Ultreia De Valtuille received the same elevage as its less expensive sibling. To say that has more of everything is a gross understatement. The complex aromatics leap from the glass; on the palate the wine is dense, rich, and velvety, and it gives true meaning to the expression “iron fist in a velvet glove”. It is an extraordinary effort that should drink well for 10-15 years, probably longer."

"It has a very sensual, quite profound bouquet that is taciturn at first, but unfurls beautifully to reveal pure wild strawberry and raspberry aromas infused with espresso, minerals and liquorice. The palate is medium-bodied with a very composed entry. The tannins are neat and tidy, a crisp thread of acidity lending it linearity, almost conservatism. But I love the focus and symmetry here, a wine that is saving everything up for those who can resist its temptations and cellar it for 3-4 years. What an intellectual and sensorial wine."