The 2018 Guidalberto, tasted from an approximate blend from barrel, is positively stellar. I can only hope that the bottled wine is as fresh, vibrant and nuanced as this sample. A rush of black cherry, plum, spice, leather and licorice graces the 2018 with striking depth and nuance. Light on its feet and deep, the 2018 has a lot to offer. In many years, Guidalberto can be a rather rich wine, but in 2018 it is very closely aligned with the house style.

Easy and layered with cherry and chocolate aromas and flavors. Medium body, soft tannins and a savory finish.

A deft and bright blend to serve with a platter of creamy Camembert wedges, the 2018 Guidalberto is 60% Cabernet Sauvignon supplemented with 40% Merlot, showing a smooth and silky delivery of aromas with black fruit and sour cherry backed by spice, pressed flower and tilled earth. These are fragrant and delicate results fitted to a medium-weight finish that is driven by freshness and elegant tannins. This is an important release of 415,000 bottles.

This red combines cherry and blackberry fruit with hints of earth and wild herbs, framed by a light oaky undertone. Firm and linear, with fine balance and a lingering finish. Cabernet Sauvignon and Merlot. BS

Sassicaia's little brother made from 60% Cabernet Sauvignon and 40% Merlot from a very satisfactory vintage. There is so much Tuscan tang to this wine that I wouldn't be remotely surprised if someone told me it contained a little of Tuscany's signature grape Sangiovese. This is appetising rather than luscious. Nicely balanced and much more accessible now than the current 2017 vintage of Sassicaia. No more than medium bodied. Clean and neat. (JR)

First vintage 2000. Near-final, 90%-finished blend, made in January for this tasting. 60% Cabernet Sauvignon, 40% Merlot. Merlot grown on a neighbouring estate, outside Bolgheri. Restrained, cedar, graphite and black plum – needs a lot of coaxing out of the glass. Fresh, with bright cassis and spice on the palate. This is attractive and finely structured, and could be broached now, though will benefit from a year or so longer in bottle. (TJ)