Intense ruby red, this wine has subtle hints of exotic spices and ripe red fruit on the nose. On the palate it is plush, warm and full, with persistent silky and ripe tannins in the finish.
Robert Parker:A 65-25-10 blend of Cabernet Sauvignon, Merlot and Cabernet Franc, the 2011 Bolgheri Superiore Sondraia is a delicious wine that shows both varietal and territory-driven characteristics. You do get greenish notes of rosemary and dried oregano, but Sondraia also offers an assortment of spice, cola and licorice-like aromas. It builds in intensity over the palate, offering a long, luscious finish.
Wine Spectator: Ripe blueberry, black currant and coffee notes signal this dense, structured red, which is lean and astringent in the end, with a bell pepper hint on the finish. Best from 2016 through 2023. 600 cases imported.
Sondraia is made from 65% Cabernet Sauvignon, 25% Merlot, and 10% Cabernet Franc, grown in the Via Bolgherese and Le Sondraie vineyards. Le Sondraie, after which the wine is named, is Poggio al Tesoro's largest vineyard and is prized for its magnesium- and iron-rich soils. Via Bolgherese is more densely planted and at a slightly higher elevation with soils of gravel, coarse red sand, and clay. Together, the grapes from these vineyards transform a textbook Bordeaux recipe into a distinct, delicious expression of Bolgheria new classic.
|Wine maker notes
|Sondraia serves as concrete example of how a textbook Bordeaux blend can be expertly crafted from Bolgheri’s terroir, creating an original and easily recognizable masterpiece.
|Fermentation container: Stainless steel
Aging container: French oak barriques
Age of container: 50% new and 50% 1 year old
18 months on oak
|Naturally suited to accompany chargrilled meats, particularly T-bone and fillet steak, it also goes well with kebabs, roasted veal, ribs, 'ossobuco', lamb shanks and pork. It is further enhanced when paired with smoked ricotta cheese, Parmigiano Reggiano and medium-matured goat's milk cheeses.