Sweet dark fruit, freshly sawn rosewood, violet, coffee- complex and voluptuous nose. Finishes long with burnt cara.mel bitterness This evolved enormously over four days but lost none of its energy or intensity. The last glass was showing pure cassis and spice. I'd like one of these with another decade's age.

A blend of fruit from Serralunga and the Alta Langa, released after an extra year's ageing. Juicy and floral with pine notes and chalky, deep Serralunga tannins.

Strawberry, tar and rose- an inviting perfume. Good presence and depth on the palate but it dies off quickly. Nice but inconsequential

This feels ready to go: lovely perfume of red apple, raspberry, floral tones, mandarin and eucalyptus. Resolved, concentrated and transparent on the palate - tannins are very manageable.

A beautiful sweet depth to this, red apple and dried raspberry with rose petals. Gentle structure and delicate concentration on the palate.

A sweet powdery depth, dusty dried strawberry, talcum and violet. Concentrated with slightly bitter tannins but overall it's juicy and expressive.

Intensely aromatic, floral with purple fruit, a hint of olive and a hint of leafiness- very satisfying. Fruit juice vibes. Tannins are blocky which gives the smooth, round fruit profile some welcome rusticity.

Single vineyard, only made in specific vintages. Raised in concrete egg for 2 years. Compact now - blackcurrant, black olive - powerful but closed. Lots of body and concentration, persistent with smooth tannins - just not so expressive right now.

Spicy, rich red berries - pure and appealing on the nose. Gently assertive red fruit palate with a black tea note. Delicious. Even though it's a straight Classico the grapes are dried for a month.

Deep cherry, strawberry, violet. Smooth and concentrated sweet raspberry palate- very delicious if not all that serious or assertive for the price point

Woody complexity and a sense of restraint. Some savoury meaty and tar notes balanced with saturated dark red fruit. A smooth palate entry followed by lots of acidity and a fiery tannic kick- this will age beautifully

Grown on volcanic soil and that high-toned, mineral character is evident. Dark fruit and violet, lots of power on the nose and palate- super persistent and smooth - it'll certainly develop complexity with time

San Casciano - the estate is run to biodynamic principles. 100% Sangiovese, fermented in concrete followed by a year in used French barrique. A cherry juice character with a hint of savoury spice. Lots of sunny depth and saturation for this level- blind I'd guess Colli Senese. Quite smooth and resolved nose - maybe lacking that Sang tang. Brighter and leaner on the palate with strawberry and tomato, good acidity and fine, grainy tannins

Straightforwardly delicious- almost a Rosso di Montalcino character here with warmth and saturation. Sweet strawberry, reasonable acidity and grip - it maybe lacks some presence on the palate but this may deepen with age. Yum

A soapy menthol note with dried raspberry, sweet strawberry and a pinch of French oak spice. Lovely depth and concentration on the palate - powerful acidity with fine, present tannins- I suspect this will get really good with time

The most convincing vintage of this wine so far for me- sweet and savoury dark purple fruit and eucalyptus, juicy and delicious with a sense of energy and levity.

Approachable and delicious, everything you could want in a Barbera - pure, fruity and juicy cherry and damson - coherent, energetic and fun.

60/40 Cab/ Merlot. Mostly grown at altitude on calcareous soils, vilified in old oak. Deep, rich nose of blackberry, dark cherry and violet. Smooth palate with rounded, glossy tannins and sweet dark fruit. Not hugely persistent but a lovely entry level Bolgheri

Cab Sauvignon/ Cab Franc/ Merlot/ Petit Verdot, grown on sandy soils on the Bolgheri coast. Blackcurrant, rose, violet, bubblegum - the Cab Franc really comes through on the palate with a cedar graphite quality. Good acidity and grip - the nose and palate are nice individually but don't quite mesh.

A third each of Malbec, Cabernet, Merlot. Aged in barrique, 40% new. All grown in calcareous soils at altitude. The barrique is very prominent- vanilla, spicy, with blackberry and blackcurrant. It's lovely and inviting with a lazy, broad character. Relatively restrained on the palate - a good amount of tannic grip but overall quite lithe in comparison with the expectations set by the nose - toffee and cherry notes, a moderate finish.

Cab Franc grown on clay at altitude. Deep dark fruit, roasted red pepper, violet - just a hint of cedar. Definitely a Tuscan interpretation of the grape, framed by spiced vanilla from the barrique. Maybe a little pulpy, losing a bit of the definition you'd hope for. Restrained and silky palate - polite, perhaps indistinct.

I was quite taken by this producer and there's something very romantic about Amiata as a growing region. Sangiovese, Ciliegiolo, Pugnitello, Cab Franc. Complex nose of balsamic strawberry, cherry, violet, fresh oak notes. Slightly ashy. A friendly red fruit palate, gentle saturation and generally quite subtle - good length.

Probably my wine of the tasting - pure Sangiovese fermented in open top barrels and then aged for 32 months in old oak. Deep, spicy cherry - some tar, eucalyptus. Lovely balance of sweet, savoury and floral. Such presence on the palate - mega fruit, lots of fine tannins which need time- I'm going to have to buy and age some of this.

Red apple and dried strawberry - is it a bit synthetic? Quite rich and approachable, undeniably tasty with an oak signature that's not too assertive- young, drinkable, would be good with food now - but I'd not be confident ageing it

Balsamic depth, mint, cherry, strawberry. Great fruit, some balsamic notes - sweetly concentrated on the nose and palate- tannins are friendly. This is good to go.

This leans more modernist than I generally like- the barrique signature is quite pronounced but I have to admit it's a tasty drink. Round sweet fruit, some vanilla and spice - I suspect it's as good today as it will get though.

Greater freshness and angularity than the 20's from this producer: red apple and bright cherry with a hint of eucalyptus - a good rendition of the Cru. The French oak signature is undeniable but it fades into the background. A concentrated, intense palate - lots of fine tannin and acid: really delicious and has the structure to age.

Lovely fruity depth and concentration - cherry and strawberry - possibly a bit one-note but it's a note I like. Uncomplicated, delicious. Mouth-filling sweet strawberry, high acidity, fine grippy tannins. I'd give it some time and see what happens

Remarkably similar to the Rosso of the same vintage - more closed, an inward power. Chalky and talcy aromas, no fireworks on the palate.

I tend to get over-excited when I try a Sauvignon I actually like but this was a good one. Really mineral, stony, quite reductive but in a way I find appealing. Lemon and gooseberry with great breadth and presence, some sweet florals peeking out. White peach on an angular palate with ripe green apple- precise, concentrated, long. Grown at 500m altitude on sandy soil.

South exposition, 100% whole bunch. Cherry, tea, vanilla. Rich with a savoury soy note. More tang on the palate, fine grippy tannins. Nice enough but not too characterful or distinctive

East exposition, grown at 570m on sandy soil. Pomegranate, cherry - very pure. Lots of extremely fine tannins and high acidity. I found this really compelling

Dark cherry, eucalyptus - quite powerful with some herbal notes. Rich palate, smooth and sweet dark fruit followed by a wave of fine tannins - mega chewy right now. Lacks some of the definition and expansiveness of the best 19's I've tried recently

I find the Cab tends to overpower the Sangiovese in most vintages and no different here - leafy blackcurrant leads the way with some cherry sweetness. Either way it's appealing. Sweet and concentrated on the palate with lots of fine tannin. I do like this wine

1964 vines, mostly Sangiovese with some Montepulciano. 5% whole bunch fermented in stainless and aged in used tonneaux. Mineral strawberry notes without much depth and then masses of tannin that feels incongruous. I didn't get this one.

Cupano's winemaker, reclaimed ancestral vines at his grandfather's property in Monte Sibillini in Le Marche. A blend of Trebbiano and Malvasia: beautiful notes of plums and flowers. Nice chewy structure and body, aromatic but with energy and drive. Lovely.

Floral, peachy, angular - slightly flat palate and not much to separate it from the swathes of perfectly fine skin-contacty semi-aromatic whites made all over the shop.

130 y/o vines, 100% Malvasia vines grafted to ancient Maple trees- very old school! As the producer says: 'this taste doesn't exist any more'. Smoky, sweet lemons with a hint of reduction, powdery florals and green apples. Such power on the palate - chewy, dense and extremely long. Wow. Not cheap by any stretch but fair enough really.

130 y/o vines, a field blend with 900 bottles made. Beautiful perfume: smoked mango, peach, orange zest on the nose. Sweet, beautifully flavoured palate - peach, strawberry, apricot - lots of fine tannin and a finish that lasts and lasts. Fascinating.