Marco Dal Forno described 2017 as a perfect vintage, until a hailstorm hit the area three days before harvest. Consequently, around 45% of production was lost. Bursting with coffee bean and cocoa aromas with a balsamic note among the blueberry and black cherry fruit, this is a delightfully smooth sip; its glossy, glycerol-rich texture carries the weight and depth of flavours perfectly. There's superb balance, ensuring the high alcohol is well hidden, and giving impressive freshness to alleviate any thought of heaviness. The mid-palate is tight, suggestive of its youth, leading to a very long, balsamic finish. Incredible.

Lots of dried black fruit on the nose and palate, together with hints of black licorice, toasted walnuts and gentler notes of dried flowers and herbs. Full-bodied palate that’s very silky to start, then the firm, very fine tannins kick in a bit and pick up the fruit, carrying it through the long finish. Approachable once the tannins have softened sufficiently, which will be in about two years. But this is really destined for the cellar.

A dark, brooding red that effortlessly marries a lovely range of kirsch, blackberry paste, dried mint and eucalyptus flavors with fine, sculpted tannins and a rich streak of minerality -- lots of smoke, fresh earth and iron. Shows concentration and power, revealing even greater detail and expression as this opens in the glass, but at the same time this is an exercise in balance and restraint. Corvina, Rondinella, Oseleta and Croatina. Drink now through 2035.

The bitter edge of Amarone is clear here, along with a powerful purity of black cherry, autumnal berry and pomegrante fruits, crushed biscuits, tar, woodsmoke, cocoa bean, espresso, cinammon and black pepper spice, with a burst of kirsch. A beautiful wine that is going to power through the decades. 34ha etate from winemakers Romano and Marco Dal Forno, first time on the Place de Bordeaux.