2019 Masi Riserva di Costasera Amarone Della Valpolicella Classico DOC, Veneto

Imagine warm strawberry-cherry compote mingling with night-blooming jasmine and violet petals. The story starts floral and bright, then shifts as fine tannins frame everything in silk while pomegranate and wild cherry keep the energy flowing. A Riserva that proves concentration doesn't need weight

95 points Wine Enthusiast

A complex and deep wine. Highlights of dark chocolate and black pepper over black cherries. Refined and condensed tannins with exuberant, racy acidity and full body. Powerful, this has cellaring potential. Drinkable now but best from 2029.

94 points James Suckling

Masi is one of the historic names of the Veneto, with the Boscaini family’s connection to Valpolicella stretching back to the eighteenth century. Few producers have done more to establish Amarone internationally, and Riserva di Costasera sits among the estate’s most serious expressions. The name refers to the slopes facing the evening sun, prized for their exposure and ability to ripen the traditional grapes of Valpolicella.

Corvina forms the heart of the blend, supported by Rondinella and other traditional varieties. After harvest, the grapes undergo appassimento, slowly drying to concentrate sugars, flavours and structure before fermentation. The 2019 vintage produced particularly impressive Amarone, combining ripe fruit and power with enough freshness to keep the richness in check. Riserva ageing adds another dimension, moving the wine towards dried fruit, spice, tobacco and savoury complexity.

Deep garnet crimson, with black cherry, dried cherry and plum at first, followed by fig and candied orange. Violet, anise and cinnamon emerge with air, then tobacco, cocoa, espresso and a little balsamic complexity. Full bodied and concentrated, the palate is rich with dark fruit but shaped by firm, polished tannins and a welcome line of acidity. Dried cherry, bitter chocolate and orange peel provide contrast before a long finish of tobacco, spice and dark fruit.

Slow cooked beef cheek with polenta would be magnificent, alongside duck with figs, braised lamb with rosemary, porcini and taleggio risotto or aged Parmigiano with walnuts. Our pick is the beef cheek, cooked until collapsing and served over soft, buttery polenta. Amarone has arrived, so subtlety can have the evening off.

Cellaring: Drink now with a generous decant or cellar to 2042.