Christopher Ash

9.0

Plump plum and blackberry fruit is beautifully framed by spicy vanillin oak, supple tannins and a long, juicy finish. — 7 days ago

Jeremiah Diaz

9.5

Well balanced, and delicious. A beautiful wine. — 23 days ago

with Jason

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9.5

The 2019 Amarone della Valpolicella Classico is youthfully understated, requiring coaxing to reveal its depths of dried black cherries, mocha and cloves, all lifted by a hint of fresh mint. This impresses with its blend of sweet spices, opulent ripe wild berry fruits and silken textures, all balanced by brisk acidity and a pleasantly bitter tinge of dark chocolate toward the close. This finishes classically dry with dramatic length and potency, leaving a coating of fine-grained tannins that saturates, promising many years of positive evolution. Allegrini knocked this one out of the park. Wow. (Eric Guido, Vinous, February 2024)
— a month ago

Gilbert Van Hassel

9.7

Always loved this wine. Pure Sangiovese with extremely fine tannins in a super year — 17 days ago

Mike Evans

9.3

Still showing quite young. — a month ago

Shawn Drenning

9.2

Amarone is great! This was was pretty good although haven’t had a lot of bad Amarone — a month ago

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9.3

The 2018 Amarone della Valpolicella Classico is darkly alluring, with a sweetly scented bouquet that blends medicinal cherries with sage, dried roses and baking chocolate. This is surprisingly juicy and lifted in feel, with zesty acidity motivating depths of ripe wild berry fruits as sweet spices collect toward the close. It finishes gently tannic, with a cranberry crunch that adds a lovely punctuation. (Eric Guido, Vinous, February 2024)
— a month ago

Mark Mannebach

9.0

No butter all grape, yellow apple, honey and caramel tones — 5 days ago

Kate

9.2

Very woodsy. Not quite what i expected for an amarone. But i enjoyed. — 9 days ago

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9.4

The 2010 Amarone della Valpolicella is an elegant beauty, with cooling herbal tones and cloves embellishing baked cherries and hints of incense. This opens with a lovely inner sweetness, its ripe red and black fruits energized by vibrant acidity. Violet florals and suggestions of cocoa swirl throughout. The 2010 finishes long—still slightly tannic yet coming into its own, leaving a mentholated freshness and a tinge of cinnamon spice that lingers on. While this is made in the older style of Dal Forno, sporting just over six grams-per-liter of residual sugar, 17% alcohol and 100% American oak, the balance is absolutely perfect. (Eric Guido, Vinous, February 2024)
— a month ago