Winemaker Notes
Blend: 70% Cabernet Sauvignon, 15% Cabernet Franc, 15% Merlot
Professional Ratings
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Wine Spectator
Very tightly wound, with a dense bed of tannins providing support for the black currant, black cherry, wild herb, mineral and earth flavors. Ripe yet lively, showing fine intensity on the fruit-, mineral- and tar-filled aftertaste. Cabernet Sauvignon, Cabernet Franc and Merlot. Best from 2022 through 2040.
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James Suckling
A serious red that has the big, black fruit, fine oak, substantial, moderately dry tannins and polish that you expect from a modern, high-end Bolgheri wine. Long finish. Drink now.
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Robert Parker's Wine Advocate
This is a plump and generous wine that shows the exuberance, softness and richness of the vintage. The 2015 Bolgheri Superiore is teeming with dark fruit aromas that segue to spice, leather and cured tobacco. You get a pretty touch of balsamic herb as well with overtones of Mediterranean rosemary or garden herb. Castello di Bolgheri gets better and better each time I come back to taste a new vintage of this top-shelf wine. The blend in 2015 is 70% Cabernet Sauvignon, 15% Merlot and 15% Cabernet Franc.
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Wine Enthusiast
Inviting aromas of black-skinned berry, underbrush and a whiff of ginger lead the nose on this savory blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The structured, juicy palate offers ripe black currant, licorice and black pepper alongside polished tannins. Enjoy through 2024.
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.