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Gorgeous and smooth, this elegant, 10-year-old red boasts aromas of new leather, tilled soil and pipe tobacco. The polished and structured palate delivers creamy black cherry, star anise and clove framed in refined tannins. It's a remarkable performance for what was an extremely hot vintage. Best through 2023. - Wine Enthusiast

Established in 1858 by the first king of Italy, Fontanafredda is now the single largest contiguous wine estate in the Langhe region, with a fierce commitment to organic viticulture as well as woodland regeneration. The Platinum label represents the unique tradition of the Estate and more than 160 years of history. This is a serious, brooding Barolo, aged at the Estate for a minimum of 62 months to highlight the complexity, structure and richness of classic Barolo Reserva. Ruby red with the faintest hints of bricking on the edge. Intensely aromatic and complex, with black cherries, tobacco, dried mushrooms, nutmeg, and sweet balsamic notes all vying for attention. Supple, sweet fruit and round, powdery tannins on the palate. So much complexity with nothing out of place.

PRODUTTORI DEL BARBARESCO Riserva Rabaja, Barbaresco

PRODUTTORI DEL BARBARESCO Riserva Rio Sordo, Barbaresco

CAPPELLANO Otin Fiorin Pie Rupestris-Nebioli, Barolo DOCG

Conterno Fantino is an Italian wine producer based in Piedmont wine region in the northwest of the country. Located close to the village of Monforte d'AlbaIt, the estate was established in 1982 and today, produces wine from four key grape varieties: Nebbiolo, Barbera, Dolcetto and Chardonnay. The wine portfolio is led by a small collection of Barolo DOCG wines from the Ginestra and Mosconi cru vineyards. These wines are all fermented and macerated on their skins in stainless steel fermenters for approximately 8-15 days and spend 24 months in French oak barrels before aging in the bottle for 12 months. In the vineyard, grapes are hand-harvest to ensure only those of premium-quality are brought into the winery. The fermentation process occurs with indigenous yeasts, with a majority of wines also going thorough malolactic fermentation. French oak is sourced for barrel-aging.