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Gaja Ca' Marcanda Magari (1.5 Liter Magnum) 2011

Bordeaux Red Blends from Bolgheri, Tuscany, Italy
  • RP93
  • JS93
  • WS90
  • WE90
14% ABV
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14% ABV

Winemaker Notes

Deep garnet color with blue tinges. This wine delivers aromatics of lush Merlot with spicy Cabernet notes. Magari showcases the essence of the upper Maremma. It is a full, rich, well-rounded wine with an elegant, silky finish.

Grape Varieties: 50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The 2011 Magari IGT is a soft and savory wine that boasts dark extraction and a high degree of aromatic intensity. Lush cherry and blackberry emerge from this blend of mostly Merlot with Cabernet Sauvignon and Cabernet Franc. You feel a point of alcoholic heat that is in line with the warm 2011 vintage, that extra power folds nicely within the broad texture of the mouthfeel.
JS 93
James Suckling
Gorgeous aromas of crushed raspberries and blueberries. Full body, well-integrated tannins and a fresh, clean finish. Delicious already. Drink or hold.
WS 90
Wine Spectator
A deep, rich version, with the plum, black cherry, vanilla and toast flavors aligned with a dense texture and refined tannins. Long and harmonious, this should benefit from additional time in the bottle. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2015 through 2022.
WE 90
Wine Enthusiast
Made with a blend of 50% Merlot, 25% Cabernet Sauvignon and 25% Cabernet Franc, this wine starts with aromas of espresso, coffee, black plum and cooking spices. The concentrated palate delivers black currants and black cherry layered with espresso, dark chocolate and toasted oak. It’s soft but still tightly wound and finishes on a drying, astringent note. Drink through 2018.
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Gaja Ca' Marcanda

Gaja Ca' Marcanda

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Gaja Ca' Marcanda, Bolgheri, Tuscany, Italy
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Along the Tuscan seaboard extending south from Livorno lies the Maremma. For centuries a marshland, it has established itself over the last quarter century as one of Italy's most prestigious wine regions.

The area boasts an excellent climate for growing international grape varieties such as Cabernet Sauvignon, Cabernet Franc, Merlot and Syrah. Hot summer days are freshened by brisk sea breezes and cool nighttime temperatures, ideal for fully ripened grapes.

The alluvial soil is unique in that it consists of two distinct types: terre brune ("dark earth", predominately loam and clay, with very little limestone or stone) and terre bianche ("white earth", primarily clay and sand, rich in limestone and filled with abundant stones and pebbles of different sizes).

It is in this region that wine icon Angelo Gaja, owner of the Gaja Winery, began a new winemaking venture — Ca'Marcanda. His aim was to transfer the experience of his Piemontese culture to the Maremma - to first acquire a thorough understanding of the potential of the different soil types and then to emphasize their specificity and uniqueness in the wines that are produced. The Maremma provides a perfect opportunity to apply this experience to growing international varieties. In 1996, along the road between Bolgheri and Castagneto Carducci, Gaja began planting 150 acres of vineyards, primarily with Cabernet Sauvignon and Merlot, but also Cabernet Franc and Syrah.

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Bolgheri

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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.

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Bordeaux Blends

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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, especially in California, Washington and Australia. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, these are sometimes referred to in the US as “Meritage” blends. In Bordeaux itself, Cabernet Sauvignon dominates in wines from the Left Bank of the Gironde River, while the Right Bank focuses on Merlot. Often, blends from outside the region are classified as being inspired by one or the other.

In the Glass

Cabernet-based, Left-Bank-styled wines are typically more tannic and structured, while Merlot-based wines modeled after the Right Bank are softer and suppler. Cabernet Franc can add herbal notes, while Malbec and Petit Verdot contribute color and structure. Wines from Bordeaux lean towards a highly structured and earthy style whereas New World areas (as in the ones named above) tend to produce bold and fruit-forward blends. Either way, Bordeaux red blends generally have aromas and flavors of black currant, cedar, plum, graphite, and violet, with more red fruit flavors when Merlot makes up a high proportion of the blend.

Perfect Pairings

Since Bordeaux red blends are often quite structured and tannic, they pair best with hearty, flavorful and fatty meat dishes. Any type of steak makes for a classic pairing. Equally welcome with these wines would be beef brisket, pot roast, braised lamb or smoked duck.

Sommelier Secret

While the region of Bordeaux is limited to a select few approved grape varieties in specified percentages, the New World is free to experiment. Bordeaux blends in California may include equal amounts of Cabernet Franc and Malbec, for example. Occassionally a winemaker might add a small percentage of a non-Bordeaux variety, such as Syrah or Petite Sirah for a desired result.

SWS367070_2011 Item# 137321