Winemaker Notes
Blend: 50% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc, 10% Petit Verdot
Professional Ratings
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James Suckling
Aromas of currants and sweet tobacco with some cedar undertones. Medium to full body and firm, silky tannins. Lightly chewy mouthfeel, yet so attractive. Give it a year or two to soften. Better after 2021.
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Wine Spectator
This red leans toward the firm, dry side, featuring touches of bell pepper, green olive and spice that accent the main black cherry and black currant flavors. Taut and long, with refreshing acidity. Should develop well. Cabernet Sauvignon, Merlot, Cabernet Franc and Petit Verdot. Best from 2021 through 2032.
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Decanter
Rich, full-bodied, fleshy and glossy. This is a fine Bolgheri wine with quite a lot of showy character. Attractive wood is a little too evident at the moment, but will fully Integrate in 12 months. Despite its 14.5% alcohol, this is light on its feet. Very good purity here.
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Robert Parker's Wine Advocate
There is a lot of meat on the bones of the 2016 Bolgheri Rosso Il Seggio. The wine opens to spice and bramble with dark fruit nuances, surrounded by thick layers of spice, tobacco, tar and resin. This wine offers a specific and unique mouthful that is full and dense but also creamy and luscious. It makes a particularly glossy or shiny impact in terms of mouthfeel. The blend is 40% Merlot, 30% Cabernet Sauvignon, 20% Cabernet Franc and 10% Petit Verdot.
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.