Winemaker Notes
The 2015 Poggio al Tesoro Il Seggio is an intense ruby red in color. The nose offers nice fresh and crunchy fruit, enriched with mineral and spicy notes. The palate is medium bodied with red berry notes. The tannins are elegant, silky, enveloping and very soft. The finish is precise, clean and lively.It pairs effortlessly with a wide range of dishes such as grilled meats – especially Chianina beef – spit-roasts, ossobuco, charcuterie of wild boar, medium-matured and fully-matured pecorino cheese, and smoked ricotta. It is enhanced with pasta prepared with white meat ragout, pappardelle with hare.
Professional Ratings
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Wine Spectator
Fresh black currant and leafy flavors announce this juicy red. Wild herb, graphite and olive notes complete the picture as this unwinds on the lingering aftertaste. Very youthful, yet has all the components, including a dense structure. Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot.
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James Suckling
A pretty and balanced red from this appellation with currant, walnut and fresh-tobacco character. Medium body, fine tannins and a clean, fresh finish. Delicious now. Why wait?
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Wine Enthusiast
A blend of Merlot, Cabernet Sauvignon, Cabernet Franc and Petit Verdot, this opens with dark-skinned berry, scorched earth and cooking-spice aromas. The concentrated palate offers black-currant jam, espresso and licorice alongside fine-grained tannins.
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.