La Sogara, Amarone della Valpolicella, Veneto, Italy, 2016

If you've never tried an Amarone before, make a beeline for this one. Made by the appassimento method, grapes are left to dry after harvest until January, before being vinified and aged in oak barrel for 30 months. The laborious production method helps to explain the hefty price-tag, but this is a great special occasion wine. There's a wonderful purity of candied dark cherry fruit, with leather and tobacco notes adding complexity. Perfect for when the cheeseboard comes out, I'd enjoy this wine with a hunk of Parmigiano Reggiano.