“Garnet-tinged medium red. Vibrant aromas of raspberry, sour red cherry, tobacco and mint are complicated by an intense minerality. Juicy, perfumed and highly concentrated, showing wonderful precision and amazing inner-mouth energy to the red fruit and chocolate flavors. Creamy-sweet but with nicely integrated acids, finishing extremely long, smooth and perfumed, with fine-grained tannins. This is still amazingly youthful, and a paragon of balance. In my experience, only the 1958 (though the 1961 is pretty good too) comes even close to this memorable wine, but I haven't had those two icons in some time.”
Mastroberardino - JancisRobinson.com
“A legend. This is considered the legendary harvest. It made his father decide to make the first subzone experiment. He identified three different zones, so it was an important turning point in the history of the family. No phylloxera until the 1930s. Grandfather died in 1945 and his young pa had to take over. He persuaded growers to plant Aglianico, etc. and about that time an Italian wine renaissance started in London, then the US. 1968 was the relegitimation of Taurasi. Glowing dark ruby. Huge richness and intensity with masses of warm charcoal on the nose plus just a hint of port and chocolate plums. Very impressive – probably the best 1968 I have ever tasted. Manages to be both powerful and nervy if that is possible. Neat finish. Most impressive. Wonderfully distinctive character. Though definitely marked acidity. Just drying out.” (19 out of 20 points)
Mastroberardino - Wine Advocate
The 1968 Taurasi Riserva is simply magnificent. Marvelously dense and ethereal, this classy, breathtaking Taurasi offers up a melange of plums, prunes, licorice, herbs, spices and minerals, showing incredible detail and tons of inner perfume. Amazingly, the 1968 comes across is incredibly youthful and vigorous. Today, it looks to be developing along the lines of the 1958, another fabulous vintage here. The finish retains very attractive elements of classicism and sheer tannic clout. The 1968 Riserva can be enjoyed today, but ideally it is best opened several hours prior to being served. In 1968 the Riserva was made from a blend of vineyards in Montemarano, Pian d'Angelo and Castelfranci, three of the most renowned spots for Aglianico.