Winemaker Notes
Its deep, dark and dense colour opens the way to explosive aromas characterized by a vibrant balsamic note. On the palate it is velvety and enveloping, with a harmonious and balanced end.
This wine pairs well with red meat and poultry.
Professional Ratings
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James Suckling
A plummy and fruity red with currants, black olives and walnuts and some mineral undertones. It’s full-bodied, yet reserved and polished. The herbal character, such as sage and rosemary, to the currant flavors really says it’s Bolgheri.
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Wine Spectator
Enticing black currant, black cherry, plum, licorice and leather aromas and flavors are the hallmarks of this suave red, which is thickly textured and lively, with finely manicured tannins and a lingering finish. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot.
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.