Winemaker Notes
Purple in appearance, it exhibits a bouquet redolent of wild berry preserves, lifted by smooth notes of spice. On the palate, it is beautifully balanced and delicious, with supple, velvety tannins.
Ideal pairing with ravioli with duck ragout, grilled lamb chops, roasted pork.
Professional Ratings
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Wine Enthusiast
The nose presents aromas of black cherries, blackberries, pencil shavings and crushed rocks. The palate is laden with plenty more black cherries and dark berries that are sweet and ripe but still with snap and zest, and undertones of damp soil, salt and pepper provide balance. Tannins are round and mosaical, while the acid starts quiet, then roars up.
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Wine Spectator
Broad and solidly built, this red evokes plum, blackberry, earth, mineral and wild herb flavors. Compact, with burly tannins for support and a fresh finish. Feels balanced overall. Merlot and Cabernet Sauvignon. Best from 2028 through 2042.
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.