DAL FORNO ROMANO

VENETO, ITALY

Why Buy: Robert Parker has called this remarkable estate a "reference point” for Amarone, and critics have long raved about Dal Forno's uncanny ability to coax profound depth, impeccable balance, and seamless layers of complexity from his wines. We're bringing you three bottles from his superlative portfolio, including two of his crowning achievements: the 99-point 2004 Passito (a rarity that sold out like that last time) and the 98-point 2016 Amarone. Add in special Concierge Family pricing — 20% off on the 2018 Valpolicella Superiore, 19% off on the 2016 Amarone, and 18% off on the 2004 Passito — and this is a phenomenal opportunity to stock your cellar.

What They're Saying: The 2004 Passito drew a stellar 99 points from The Wine Advocate, which called it "an achievement of stunning proportion.” James Suckling was no less gob-smacked by the 2016 Amarone, a "simply mind-blowing” wine, he wrote, in a 98-point rave. He also weighed in on the 2018 Valpolicella Superiore, awarding 95 points and singing the praises of its "gorgeous purity."

Our Tasting Notes: The 2016 Amarone opens with a captivating aria of black cherry, potpourri, licorice and sweet baking spice. The full-bodied palate is pure velvet, layering dried fruit, cocoa, tobacco and hints of savory underbrush in a near-endless progression, culminating in an eternal finish that showcases Dal Forno's benchmark seamlessness. The 2018 Valpolicella Superiore is a wine of vivid depth and aromatic freshness, and carried by a rich, voluptuous texture uplifted by zesty acidity. As for the 2004 Passito, this is a grand indulgence, a wine of unfathomable richness, intensity, and length, with maple syrup, brandied cherries, mocha and hints of Chinese five-spice all slowly building to a spice- and caramel-tinged finale.

The Story: A craftsman of relentless drive, Dal Forno has a gift for coaxing incredible depth and intensity from his wines, balancing their many layered complexities with impeccable skill through meticulous viticultural practices and extended aging. The foundation is the 65-acre estate in Val D'Illasi, in Venice,  meticulously planted to such indigenous varietals as Corvina, Rondinella, and Oseleta. Grapes are hand-harvested, strictly sorted, and dried using the labor-intensive appassimento method for an extended period (around 45 days for Valpolicella, 90 for Amarone) to achieve profound concentration. Dal Forno also limits yields and, since 2008, has employed such innovations as vacuum-sealed fermentation tanks to "avoid any intrusive oxygen during winemaking,” as The Wine Advocate has noted. These efforts allow Dal Forno's wines to develop staggering depth and nearly endless layers of seamless complexity.

Fun Fact: Romano Dal Forno didn't set out to become a winemaker; he was a grower, who, frustrated with the low prices he was receiving for his fruit, decided one day to make his own wine. The rest is, quite literally, history.

Our Guarantee: As with all our offerings, these wines come directly from the estate. Your bottles will arrive in pristine condition, ready for your cellar—or your glass.