Dal Forno Romano Valpolicella Superiore 2017

A magnificent and ultra-luxurious Venetian red wine from the acclaimed 2017 vintage, displaying a dense, near-opaque ruby-purple color. The intense and wonderfully complex bouquet opens with rich aromas of dark cherries, blueberries, and dark chocolate, seamlessly woven with notes of espresso grounds, fine tobacco, and exotic spices. On the full-bodied palate, it offers incredible concentration and a velvety texture that challenges the depth of many Amarones, supported by powerful, polished tannins and an exceptionally long, warming finish.

Food Pairing: Pairs magnificently with grilled ribeye steak, slow-braised lamb shanks, roasted wild game, and well-aged cheeses like mature Parmigiano-Reggiano.

95 Points - James Suckling

Pungent nose of violets, amarena cherries, dried figs and lightly charred oak. Some toffee notes emerge with air, together with more pressed flowers. Not so much full-bodied as full-flavored, with silky, fine and polished tannins. Very young and driven at the moment. Lacks the depth and complexity of more fortunate vintages, but still shows exceptional quality. Try from 2024.

93 Points - Wine Spectator

A compact, focused red, this presents pretty violet, medicinal herb and anise notes on the nose as it slowly expands -- flavors that are more subdued at first on the palate. This is supported by dense, plushly textured tannins, flavors of mulled cherry, dark chocolate and amaro, loamy earth and smoke that are slowly revealed, gaining momentum and lingering on the long finish. Give this some air or time in the glass to allow it to shine brightest. Corvina, Rondinella, Croatina and Oseleta. Best from 2024 through 2032. 2,100 cases made, 375 cases imported.

92 Points - Wine Enthusiast 

This wine needs some time, either in the glass or the cellar, to fully shine. Dense aromas of spiced black plum, violets, fig and espresso lift from the glass. The wine is polished and taut with fine tannins and well structured with present oak notes giving way to macerated black cherries, star anise, tobacco leaf and tilled earth. Drink 2025–2040