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Gaja Ca' Marcanda Magari 2008

Bordeaux Red Blends from Bolgheri, Tuscany, Italy
  • RP92
  • WS91
14.5% ABV
  • RP95
  • RP92
  • WW92
  • WS93
  • JS93
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14.5% ABV

Winemaker Notes

Magari means if only it were true!, an expression used often in Italian to express desire, hope, and a vision of a bright future.

With its lush Merlot fruit and its spicy Cabernet character, Magari expresses the essence of Bolgheri, rich and well-rounded, with an elegant, silky finish.

50% Merlot, 25% Cabernet Sauvignon, 25% Cabernet Franc

Critical Acclaim

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RP 92
Robert Parker's Wine Advocate
The 2008 Magari is more complex and layered than the 2009. Sweet menthol, licorice, black cherries and tobacco come together beautifully in this delineated, nuanced Magari. A melange of smoke, tar and licorice adds elements of darkness and intrigue on the finish. Magari is 50% Merlot, 25% Cabernet Sauvignon and 25% Cabernet Franc that spends 18 months in French oak barrels. Anticipated maturity: 2012-2018. These new releases from Angelo Gaja’s Maremma property are quite successful. That said, it is interesting to note that Ca’Marcanda (the winery) is one of the few properties in Maremma to place such a high emphasis on Merlot, which is the main grape in all three of the estate’s reds. Because of that, these wines aren’t as differentiated as those of neighboring properties. By now, I think it is also quite clear that, with few exceptions, Merlot is an excellent component in Maremma wines, but rarely the most exciting leading player.
WS 91
Wine Spectator
A dense red, boasting concentrated plum and blackberry flavors paired up with a strong dose of new oak. Well-integrated overall, and moderately long. Merlot, Cabernet Sauvignon and Cabernet Franc. Best from 2013 through 2020. 2,500 cases imported.
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Gaja Ca' Marcanda

Gaja Ca' Marcanda

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Gaja Ca' Marcanda, , Italy
Gaja Ca' Marcanda
In 1996, Angelo Gaja purchased his second Tuscan property, called Ca’ Marcanda, located in Castagneto Carducci in Bolgheri. The focus at Ca’ Marcanda is on international grape varieties, and the estate’s 150 acres are planted with Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah vines.

Pouilly-Fuisse

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The source of some of the richest and most sought-after Chardonnays of the Mâconnais, Pouilly-Fuissé represents a land of opportunity both for local growers and producers farther north in the Côte d’Or. Its soils are quite the same as farther north (limestone) but its weather is a bit warmer and land prices lower.

The appellation is restricted to the Chardonnay grape and includes the communes of Fuissé, Solutré (which includes Pouilly), Vergisson and Chaintré (see also mâcon villages). The richest Chardonnay comes from Fuissé and Solutré-Pouilly, whereas the Chardonnay at higher elevation from Vergisson expresses more minerality and finesse.

Tradition has the wines age one year in barrel before release and while maybe not offering the elegance of Beaune Chardonnay as a whole, they still age well and offer some of the very best values of the region. Pairing Pouilly-Fuissé with lobster or King Crab will bring great joy not only to your palate—but also your pocketbook!

Chardonnay

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One of the most popular and versatile white wine grapes, Chardonnay offers a wide range of flavors and styles depending on where it’s grown and how it’s made. In Burgundy, Chardonnay produces some of the finest white wines in the world, typically tending towards minimal intervention in the winery and at its best resulting in remarkable longevity. This grape is popular throughout the world, but perhaps its second most important home is in California, where both oaky, buttery styles and leaner, European-inspired wines enjoy great popularity. Oregon, Australia, South America, South Africa, and New Zealand are also significant producers of Chardonnay.

In the Glass

When planted on cool sites, Chardonnay’s flavors tend towards grapefruit, green apple, minerals, and white stone fruit, while warmer locations coax out richer, more tropical flavors of fig, melon, and pineapple. Oak can add notes of vanilla, coconut, and spice (as well as texture), while malolactic fermentation can impart soft, buttery acidity.

Perfect Pairings

Chardonnay is as versatile at the table as it is in the vineyard. The crisp, clean, Chablis-like styles go well with simple seafood, light chicken dishes, and salads. Richer Chardonnays marry well with cream or oil-based sauces.

Sommelier Secret

Since the 1990s, big, oaky, buttery Chardonnays from California have enjoyed explosive popularity. More recently, the pendulum has begun to swing in the opposite direction, towards a clean, crisp style that rarely utilizes new oak. These Old-World style wines have been dubbed the “New California Chardonnays,” and anyone who claims they do not like Chardonnay should give them a try.

RPT45300404_2008 Item# 110375

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