Winemaker Notes
Pairs well with beef steaks, roasts and stews as well as rich poultry.
Professional Ratings
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James Suckling
Silky and savory with chocolate, meat and plum aromas and flavors. Medium body, fine tannins and a bright finish. Vivid wine for the vintage. A merlot, cabernet sauvignon, cabernet franc and petit verdot blend.
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Wilfred Wong of Wine.com
The 2014 Campo al Mare Bolgheri Rosso leans closer to the Tuscan style than it does to new world's riper and fuller fashion statements. The wine's red fruit and savory earth flavors lend themselves to a pairing with a Tuscan meat and bean soup. Drinks well now. (Best Served: 2016-2020) (Tasted: September 12, 2016, San Francisco, CA)
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.