Winemaker Notes
Blend: 50% Cabernet Sauvignon, 40% Merlot, 10% Cabernet Franc
Professional Ratings
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James Suckling
A delightful nose of creme de cassis, hot stones and crushed violets and spices. Full body, chewy and super polished tannins and a long finish, which really takes off thanks to electric acidity. An essay in balance and depth. Best ever. Puts Argentiera with the best of the best in Tuscany. A blend of cabernet sauvignon, merlot and cabernet franc.
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Wine Spectator
Sleek and elegant, featuring black currant, violet, iron, licorice, olive, tobacco and spice flavors. Deftly balanced, picking up rosemary, juniper and pine accents as this plays out on the long, cohesive finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2023 through 2042.
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Robert Parker's Wine Advocate
The 2015 Bolgheri Superiore Argentiera shows a lot of fullness and generosity, with depth. The texture is wonderfully soft and velvety. It has a beautiful richness to it, with notes of chocolate, spice and dark fruit. This Bolgheri blend is beaming with warm sunshine from within with integrated tannins and mild freshness. My advice, however, is to skip immediately forward to the stunning 2016 vintage—or try both. I tasted this vintage within the context of a mini vertical that included 2014, 2013, 2012, 2011 and 2010 (all vintages that have previously been published).
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
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.