Winemaker Notes
Serve with grilled and roast red meat and medium to mature cheeses.
Blend: 75% Sangiovese, 25% Cabernet Sauvignon
Professional Ratings
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James Suckling
A dense and velvety red with dark berry, hints of vanilla and a chocolate undertone. Full body, lovely texture and a flavorful finish. Drink or hold.
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Wine Spectator
Fresh aromas of cherry, wild rosemary, thyme, sage, earth and tobacco signal this complex, powerful red. Builds to a solid, dense matrix of tannins by the finish, with vibrant acidity. Sangiovese and Cabernet Sauvignon. Best from 2021 through 2033. 800 cases made.
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Robert Parker's Wine Advocate
The 2013 Poggiassai is three parts Sangiovese with one part Cabernet Sauvignon. This is a plush and darkly concentrated red wine with plum fruit and blackberry followed by licorice, crushed mineral and dark spice. The wine is smooth and soft as it wraps thickly over the palate.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.