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Flat front label of wine

I Greppi Bolgheri Superiore Greppicaia 2004

Bordeaux Red Blends from Tuscany, Italy
  • WS94
  • WE92
  • RP90
  • W&S90
13.5% ABV
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13.5% ABV

Winemaker Notes

Greppicaia is the estate's flagship wine made predominantly from Merlot with the addition of Cabernet Sauvignon and Cabernet Franc, aged 18 months in French- and American-oak barriques. The wine is a deep intense red, brillant in color. very intense, elegant and fine aromas with notes of mature fruit and spices, complimented by a toastiness. This is a powerful, full bodiéd wine, but at the same time it is seductive and smooth. Flavors of berry fruit with abundant tannins, which follow through to a long Persistant finish accentEd by dried figs and notes of chocolate.

Critical Acclaim

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WS 94
Wine Spectator
Dark purple in color, with amazing aromas of blackberry, currant, mineral and flowers. Full-bodied, with supersilky tannins that are seamless and refined. Goes on and on. Coats every millimeter of the palate. So fine and complex. This is from a new estate. Merlot, Cabernet Sauvignon and Cabernet Franc. Best after 2012. 400 cases made.
WE 92
Wine Enthusiast
A concentrated, inky black wine with woodshop tones that are still very evident. Let this wine settle five years to allow for prettier spice tones and more delicacy in terms of its fruit. This is a big chewy wine at this stage with blockbuster tannins. Drink after 2015.
RP 90
Robert Parker's Wine Advocate
The estate’s 2004 Greppicaia, a blend of Cabernet Sauvignon and Cabernet Franc spent 15 months in small French oak. A fully saturated ruby, it offers masses of super-ripe dark fruit, smoke, licorice, tar and toasted oak flavors along with a big, powerful personality in a bold, if not particularly elegant, style. Anticipated maturity: 2009-2019.
W&S 90
Wine & Spirits
Expensive oak, the black grip of tannins and bold dark cherry fruit all come together with smoky warmth. Italian bankers would measure this wine by weight and not find it wanting. This is the sort of full-bodied red they might drink with an aged steak in Firenze.
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I Greppi

I Greppi

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I Greppi, Tuscany, Italy
The Landini family, owners of Viticcio winery, with their wine-making experience decided on a joint venture with the Cancellieri-Scaramuzzi family, in the Bolgheri territory to make a dream come true.

The I Greppi Winery totals 20 hectares, of which 15 were recently planted with high density vineyards. The winery is located in the Bolgheri D.O.C. region, which is one of Italy's finest denominations.

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

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/or 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 can be bold and fruit-forward or restrained and earthy, while New World facsimiles tend to emulate the former style. In general, Bordeaux red blends can 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, the New World is free to experiment. Bordeaux blends in California may include Syrah, Petite Sirah, Zinfandel, or virtually any other grape deemed worthy by the winemaker. In Australia, Shiraz is a common component.

JHAGREPPICAIA_2004 Item# 116555