The first clear instance of the Dal Forno meatiness that is such a signature character of his Amarones. Grilled meats and red and black cherry are accompanied by a grippy framework of wood, subtle vanilla and black pepper. There is floral lift and a vein of iron which lends a defined minerality to the mid-palate, finishing with some juicy brambly fruit. (JB)

Is this a bruiser or what? Opaque in color, with monster aromatics that run from tar and espresso to maple, violets, cumin and finely scented candle wax. Deep and intense as they come, with charcoal and menthol notes on top of primary blackberry and cassis. No other word besides "massive" describes it. Hugely tannic and weighing in at 17%; needs five to seven years minimum in the cellar.

Meaty black fruit, fresh herb and smoky oak on the nose. Full-bodied and tight, with firm tannins and a long, minerally finish. Big and chewy. A sledgehammer of a wine, but I like it a lot.