Winemaker Notes
The wine shows true Super Tuscan aromas of red fruit and licorice, and rich flavors with a velvety texture on the palate before an extended finish.
Pairs well with red meat and poultry.
Professional Ratings
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James Suckling
The aromas of currants, chocolate and fresh herbs, such as fresh thyme and sage, are very attractive. It’s medium-bodied with medium-chewy tannins and a juicy finish. Slightly rough at the end now, showing wood. Needs three or four years to soften.
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Wine Spectator
A salty red, featuring black currant, blackberry, plum, iron and Tuscan scrub flavors. Its dense lattice of tannins leaves a compact feel and strong grip on the lingering finish. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot. Best from 2027 through 2043.
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.