Winemaker Notes
Pairs well with beef steaks, roasts and stews as well as rich poultry.
Professional Ratings
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James Suckling
Aromas of dark berries, currants and chili paste follow through to a full body, chewy yet polished tannins and a flavorful finish.
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Wine Spectator
Lush and aromatic, offering ripe plum, floral, spice and iron aromas and flavors. Vibrant, with a base of firm tannins that is proportionate to all the components. Finishes on the elegant side. Best from 2019 through 2028.
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.