A full, very layered young Brunello with cherry, floral and light toffee and cedar character. It’s very layered and fine-tannined. Lively acidity and focus. Really attractive dried citrus at the end. From organically grown grapes. Give this two or three years to soften. Try after 2022 and onwards.

This combines the best characteristics of Sangiovese, with cherry and strawberry fruit, earth, leather and iron notes and balsamic elements of wild thyme, rosemary and Mediterranean scrub. Shows a bit of heat on the finish, yet remains fresh and long. Best from 2023 through 2042. 16,600 cases made, 3,000 cases imported. — BS

The Col d'Orcia 2015 Brunello di Montalcino (made with organic fruit) has a very distinctive aromatic profile with subtle hints of rusty iron and moist potting soil. However, this wine also shows an impressive evolution in the glass with those earthy and sanguine notes lifting to reveal sweet oak tones of vanilla and baking spice that remain pronounced in a second underlayer. To me, Col d'Orcia's wines are almost always characterized by a medicinal or balsamic element, and the primary fruit is downplayed as a result. This vintage puts on a good show with wild berry, blackcurrant and dried blackberry. That said, this wine is more ethereal and spicy than it is fruity per se. Some 240,000 bottles were released in January 2020.- ML

Quite flinty and reductive at first, a vigorous swirl releases scented herb, Mediterranean shrub and dry earth on a warm summer day. Despite being fully charged with fruit and tannin, it offers nice tension with appetising acidity. This needs a couple of years to come around and will age well for at least a decade after that - possibly more. Col d'Orcia has one of the most extensive library cellars in the region. Having tried a number of these older bottles, I can confidently say that they stand the test of time in diverse vintage conditions.