Winemaker Notes
#18 Wine Spectator Top 100 of 2024
A wine that incarnates the spirit of the Tuscan terroir. It is aged for 18 months in barriques and at least for 24 months in bottle and it expresses itself with notes of fruits jam and Mediterranean spices, noble woods and balsamic herbs. On the palate is structured, full-bodied, balanced and very persistent.
Blend: 50% Cabernet Sauvignon, 30% Merlot, 20% Sangiovese
Professional Ratings
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Jeb Dunnuck
A blend of Cabernet Sauvignon, Merlot, and a small amount of Sangiovese, the 2021 Piastraia opens with pure and attractive aromas of wild raspberry, perfume, Mediterranean herbs, and delicate cedar. Full-bodied, it has fantastic acidity, ripe, well-defined tannins, and an even and very long finish, with a lot of finesse and salty sanguine notes on the finish.
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Wine Spectator
#18 Wine Spectator Top 100 of 2024
The core flavors of black currant, black cherry and pomegranate are shaded by mint, violet, iron and toasty oak notes in this dense, rich red, with a matrix of polished tannins for support. The balance is excellent, as is the aftertaste. Cabernet Sauvignon, Merlot and Sangiovese.
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James Suckling
A firm and composed red showing walnuts, dried herbs, clay, black fruit and cedar on the nose. It’s full-bodied, polished and compact, with firm yet fine-grained tannins. Toasted walnut character on a long finish. Drink from 2025.
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Robert Parker's Wine Advocate
This is a blend of 50% Cabernet Sauvignon, 30% Merlot and 20% Sangiovese from low-elevation vines (at 70 meters in altitude) on the sun-drenched Tuscan Coast. The Michele Satta 2021 Bolgheri Superiore Piastraia shows great balance with an overall restrained personality that leans into a classical interpretation of Bolgheri, like you may have seen a decade ago or more. The wine offers just enough blackcurrant and cherry to keep you coming back for more. You also get pencil shavings and a touch of savory spice.
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Vinous
The 2021 Piastraia is a blend of Cabernet Sauvignon, Merlot and Sangiovese. It's a great example of where the house style is heading under the direction of Giacomo Satta. Syrah is gone from the blend, and yet the wine offers plenty of textural depth and energy. Dark red cherry, spice, new leather, rose petal and dried flowers open gradually in the glass. This is beautifully done.
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Wilfred Wong of Wine.com
When I first discovered Bolgheri, I was immediately attracted to the wine's richness and style, probably because of my affinity to Napa Valley and the Left Bank of Bordeaux. Michele Satta showcases these styles of wines. The 2022 Piastraia showcases the best of Bolgheri. This wine shines with aromas and flavors of dried earth, fragrant blueberries, and pleasant spices. Try it with Peking Duck. (Tasted: December 22, 2024, San Francisco, CA)
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Decanter
With energetic fresh and dried cherries, plummy hints, a saline streak and a touch of bitter herbs, this is an invigorating Superiore which makes you sit up and take notice. It's still very youthful and the wood clamps down hard on the finish, so give it time to harmonise and enjoy this benchmark Bolgheri red!
In 1982 Michele started his own winery, one of the first in Bolgheri, withnewly acquired vines from his previous employer. In this famous region ofTuscany, Michele rapidly earned respect and became known quickly as a vigneron. Michele even worked as a consultant for other properties in the early 1990s, including Ornellaia at which time Michele planted many of their vineyards. Michele has always been the local expert on the great terroir of Bolgheri and this is why his wines have been so well regarded in Italy.
Michele is a father of six (an example of his traditional roots), a farmer and a winemaker. He is an uncomplicated, sincere and humble man with very clear priorities; family and vines. While he is a traditionalist, he is also a non-conformist. This deferential character, when combined with a deep dedication to perfection, balance in the vineyards and great attention to detail in the cellar, produces Bolgheri wines that communicate the amazing uniqueness of this man and his terroir. Walking with giants is no easy feat, unless you are Michele Satta.
With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.
How to Serve Red Wine
A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.
How Long Does Red Wine Last?
Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.
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.