Podere Grattamacco Bolgheri Rosso 2017
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Somm Note
Winemaker Notes
Already on the nose an intense and full-bodied wine is announced. Notes of plums, chocolate, tobacco and black currant. Absolute seduction of the palate. The elegant concentration of fruit drops with a refined smoothness, with hints of plums and cloves. A wine with a full flavor in every drop. The tannins are right and delicate, the balance is perfect. Balsamic pleasantness, is the first step towards the excellent wines of Grattamacco.
Pairs well with grilled meat, game, pasta, mushroom risotto, and seasoned mountain cheeses.
Blend: 50% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot, 6% Sangiovese, 4% Petit Verdot
Professional Ratings
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Wine & Spirits
Notes of mint, anise and tobacco accent the ripe plum and black currant flavors in this juicy Bordeaux-style blend. It shows impressive freshness and balance considering the torrid conditions of the 2017 growing season. Aged for ten months in mostly used barriques, the wine feels well integrated and accessible right out of the gate.
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James Suckling
A fresh and clean wine with currants and cherries and a sliced-lemon undertone. Medium body. Fine finish.
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Robert Parker's Wine Advocate
The 2017 Bolgheri Rosso is a warm vintage wine that shows less complexity compared to previous editions. The blend is 60% Cabernet Sauvignon, 20% Cabernet Franc, 10% Merlot and 10% Sangiovese. With a nice, dark appearance, the wine brings opulent and richly concentrated fruit, boasting dried cherry and blackberry as well Mediterranean spice. This is a short or medium-term drinking option. Production is an ample 80,000 bottles.
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Wine Spectator
Bright, laced with plum, black currant, black cherry and leather notes, this is balanced and juicy. Just as this seems soft and ready, the civilized tannins emerge. Finishes long, with a chalky feel.
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Founded in 1977, and acquired by the Tipa Bertarelli Family in 2002, Grattamacco was one of first the two wineries in Bolgheri. A region typically known for Cabernet and Merlot, Grattamacco sets itself apart from surrounding wineries with its winemaking practices using 15% Sangiovese to impart quality and elegance in its wines. Grattamacco was not only the first winery in Bolgheri to use Sangiovese because of its high altitude despite its proximity to the coast, but also the first to plant Vermentino. Grattamacco wines are known for both their power, elegance and complexity that evolves with time.
Disenchanted with Italian winemaking laws in the 1970s, a few rebellious Tuscan winemakers decided to get creative. Instead of following tradition, to bottle Sangiovese by itself, they started blending it with international varieties, namely Cabernet Sauvignon, Merlot and Syrah in differing proportions and with amazing success. However, some Tuscan Blends don’t even include Sangiovese. Somm Secret—The suffix –aia in Italian modifies a word in much the same way –y acts in English. For example, a place with many stones (sassi) becomes Sassicaia. While not all Super Tuscan producer names end in –aia, they all share a certain coy nomenclature.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.