Romano Dal Forno "Amarone della Valpolicella" 2010

"Amazing aromas of dried fruits, burnt orange and walnut skin. Full-bodied, chewy and very rich and dry, with wonderful tannin-fruit tension. It's layered, textured and complex. A triumph."

"This was an excellent vintage in much of Italy, but unfortunately the weather was not as pleasant in this specific area of the Valpolicella. The season saw a lot of rain, and a good amount of fruit was cut and left on the ground because it could not be used. Considering these difficulties, Michele Dal Forno tells me he is "more than happy with the results." I tasted the 2010 Amarone della Valpolicella Monte Lodoletta next to the 2009 vintage, and having these two wines side by side reinforces just how different they are. The 2010 vintages is sharper, more pointed and direct in comparison, and there is a tiny point of sourness on the close. This wine does not reach the same threshold for fullness, density or richness. It does come close. The wine's residual sugar measures between 5 and 6 grams per liter, which is normal for this wine, and the bouquet is redolent of familiar black fruit, raisin and spice. However, the wine feels a bit stuck in its tracks at the moment and is evidently experiencing a shy phase in its evolution. It has retreated."

"Like a gymnast, this focused red shows both power and grace. Finely meshed flavors of blackberry puree, fig cake and Earl Grey tea leaf are framed by refined, dusty tannins, with a lasting finish expands on the palate with spice and smoky mineral details. Drink now through 2030."

"2010 is a more considered vintage compared to the outright opulence of 2009, but it's no shrinking violet, especially in Dal Forno's hands. This has a meaty nose with savoury hedgerow fruit , surprisingly open already. I had to put an exclamation mark after writing 'elegant' in my notes, as it seems incomprehensible that a wine of this magnitude could still have such balletic balance. It is broad and juicy, with chalky grip and clean, fresh acids followed by a hint of warmth on the long finish."

"The 2010 Amarone della Valpolicella from Dal Forno is a truly majestic wine and may ultimately be one of the most successful wines to ever come from this iconic estate in Val D’Illasi. When it comes to Amarone, Dal Forno is a benchmark, using traditional methods in the vineyard, and modern techniques in the cellar to achieve the highest quality. Dal Forno only selects the finest bunches, in this vintage the Amarone includes 60% Corvina, 20% Rondinella, 10% Croatina, 10% Oseleta. The selected grapes are then placed in plastic plateaux and are then left to rest for 90 days in large open rooms, where an innovative ventilation system helps maintain an elevated and thorough air flow. The fruit, which still contains some residual sugar, is then placed into new barriques, where it begins a slow fermentation process, which will last for a further 18 months. The total amount of time that it remains in the barriques is 36 months. The end result is an absolutely stunning wine, which flirts with the limits of perfection as it displays a pitch dark color and offers seductive and incredibly complex aromatics of black cherries, blackberries, ripe mission figs, black winter truffles, dark chocolate, violets with traces of leather and tobacco all taking shape. While the aromatics are intoxicating, the most impressive feature in this full-bodied red is its remarkable balance and structure. This possesses a gorgeous velvety, polished texture and awe-inspiring depth and concentration, which is backed by core of underlying minerality resulting in the perfect median between raw power and sheer class. Everything comes together seamlessly on the long, multidimensional finish, which lingers on, leaving a lasting impression. While this is already completely fascinating, patience will be a virtue, as this age-worthy Amarone will thrive in the cellar for decades to come."