The 2016 Valpolicella Superiore Ripasso Capitel San Rocco shows great dark fruit intensity, spread over a rich mid-weight style. I found the breezes of rosemary essence and eucalyptus oil to be very distinctive and nice. It's the perfect choice for roasted lamb with garlic and rosemary potatoes, and it's a great value too, thanks to the 100,000 bottles made. This wine was first produced in 1976, and the Tedeschi family was among the first to use the Ripasso method in Valpolicella in its commercial winemaking.