Winemaker Notes
A full-bodied wine with a seductive and smooth palate. A complex blend of blend of Cabernet Sauvignon, Cabernet Franc, and Merlot. Each variety matched to our complex soils. Powerful, poignant, and with an elegance borne of our cool sea breezes. A wine set to evolve and develop.
Blend: 60% Cabernet Sauvignon, 20% Cabernet Franc, 20% Merlot
Professional Ratings
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James Suckling
Notes of dark cherries, plum skin, dark chocolate, black olives, dried orange peel and moist earth. Polished and refined on the palate, with a medium to full body. It’s vibrant and energetic, with some crunchiness and spiciness to its tannins. Lingering and nervy. Better after two to three years.
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Wine Enthusiast
The sophisticated nose features profoundly Tuscan aromas of digestive roots, Mediterranean brush and wild berries. The berries burst on the palate, but an enduring herbaceousness and an emergent, almost spicy earthiness provide balance.
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Wine Spectator
Drenched in plum, blackberry and black cherry fruit, this red also reveals vanilla and sweet spice flavors. Dense and firmly structured, with fine balance and an aftertaste of fruit, Mediterranean herbs and spices. Merlot, Cabernet Franc and Cabernet Sauvignon. Best from 2026 through 2038. 8,300 cases made, 5,670 cases imported.
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.