Poggio al Tesoro Sondraia 2015 750ml - Liquors Inc.
Poggio al Tesoro Sondraia 2015 750ml
SKU: 33225

Poggio al Tesoro Sondraia 2015

  • ws95
  • wa94
  • js94
  • we91


Available for:
Category Red Wine
Region Italy, Tuscany, Bolgheri
Brand Poggio al Tesoro
Alcohol/vol 14.5%
Intense ruby red in colour. The nose opens with nuances of cherry and plum and deep notes of black berries, followed by aromatic herbs and a pleasant spiciness. It is elegant and seductive on the palate, revealing considerable body, great structure and balance, and silky tannins. Pair with grilled or barbequed meat, Chianina beef in particular, roasted veal, spare ribs, ossobuco, and lamb or pork shanks. Excellent with smoked ricotta cheese, Parmigiano Reggiano and medium-matured pecorino.
Wine Spectator
  • ws95

Black currant, plum, herb, thyme and sweet spice aromas and flavors mesh seamlessly with the tight matrix of tannins in this expressive, complex red. Shows harmony, depth and length, but needs time to integrate. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2021 through 2036. 1,000 cases imported.

November 30, 2018
Wine Advocate
  • wa94

Cabernet Sauvignon (65%), Merlot (25%) and Cabernet Franc (10%) make up the lovely 2015 Bolgheri Superiore Sondraia. The fruit represents a best selection from various vineyard sites. The majority Cabernet Sauvignon component means the tannins are very fine, and you get sweetness from the Merlot. Expect notes of cinnamon and clove behind sage, rosemary and herbs. This wine offers a very balanced approach, with good harmony on the nose. In 2013 they made 80,000 bottles, but only 40,000 bottles of Sondraia were made in 2015 to reflect that special selection of fruit.

May 16, 2019
James Suckling
  • js94
Wine Enthusiast
  • we91

This blend of 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc opens with aromas of bell pepper, dark berry and a whiff of underbrush. The concentrated savory palate offers cassis, blackberry jam, star anise and clove alongside chewy, polished tannins.

May 1, 2019