Palazzo Brunello di Montalcino Cosimo 2016 / 750 ml.

The 2016 Brunello di Montalcino Cosimo from Palazzo takes things to a dark and richer place without sacrificing the energy and primary intensity that I’ve come to expect from this estate. An earthy mix of ripe blackberry and cherry is complemented by balsamic spice and black licorice. It’s velvety-smooth with excellent density to its ripe red fruits, yet not weighty or tiring in any way, as cooling acids and minerals balance the expression perfectly. Its tannins can be felt only in the finish, as this folds in upon itself and leaves you wondering what further depths will be revealed over time. Dedicated to the family’s father who passed in 2012, the Cosimo is from a parcel of the oldest vines in the vineyard, first planted by Cosimo Loia over thirty-five years ago. It’s a gorgeous wine. This was tasted over the course of two days and only got better. (Eric Guido)

This opens with aromas recalling pipe tobacco, blue flower, ripe woodland berry and oak-driven spice. Full bodied and savory, the enveloping palate features mature Marasca cherry, baked plum, vanilla and licorice accompanied by velvety, close-grained tannins. Drink 2024–2034. (Kerin O’Keefe)

A dense, layered red with berry, walnut and cedar aromas and flavors. Some fruit tea, too. It’s medium-to full-bodied with firm, chewy tannins and a solid finish. Tight and tannic. Give this three to four years to open. Drink after 2024. (James Suckling)

This wine is dedicated to the memory of Cosimo Loia, who founded the estate in 1983. The Cosimo botting comes from the oldest vines of the estate, planted by Cosimo himself. The 2016 Cosimo Brunello is warm with fresh cherry fruit, baking spice, cedar, and sage. The palate is generous and ripe, with pure fruit and supple tannins. It was aged for 40 months in Slavonian oak barrels and French tonneaux. There is an approachability within its classic structure that is welcoming to drinking now. 2021–2031. (Audrey Frick)