Campo Al Mare 2014
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James
Suckling -
Wilfred
Wong
Product Details
Your Rating
Somm Note
Winemaker Notes
Pairs well with beef steaks, roasts and stews as well as rich poultry.
Professional Ratings
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James Suckling
Silky and savory with chocolate, meat and plum aromas and flavors. Medium body, fine tannins and a bright finish. Vivid wine for the vintage. A merlot, cabernet sauvignon, cabernet franc and petit verdot blend.
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Wilfred Wong of Wine.com
The 2014 Campo al Mare Bolgheri Rosso leans closer to the Tuscan style than it does to new world's riper and fuller fashion statements. The wine's red fruit and savory earth flavors lend themselves to a pairing with a Tuscan meat and bean soup. Drinks well now. (Best Served: 2016-2020) (Tasted: September 12, 2016, San Francisco, CA)
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In 1912, Italo Folonari – Ambrogio Folonari’s grandfather – and his brother Francesco purchased the Ruffino company in Tuscany that was famous for its Chianti wine in straw-covered flasks.
After World War II, major changes in terms of economic development and improving standards of living began taking place in Italy. This also affected the wine industry where the Folonari family and Ambrogio in particular were among the first to promote this trend by producing new, high quality wines that contributed to creating the “new frontier” of the Italian wine.
Since 1999 Ambrogio e Giovanni Folonari began purchasing land in the Bolgheri area, right below the ancient town of Castagneto Carducci, 70 km south of Livorno. The area is blessed with a very favorable climate, tempered by the sea breezes from the nearby Tirrenian Sea. The terrain, a mixture of clay and sand, for the most part slopes slightly toward the sea. It has proved to be extremely well-suited to the Bordelaise combination. The Cabernet Sauvignon, Cabernet Franc, Merlot, Petit Verdot, and white varieties like Vermentino reach veritable heights of quality.
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.