Michele Satta Castagni 2008

  • 95 Wine
    Enthusiast
  • 92 Robert
    Parker
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Michele Satta Castagni 2008 Front Label
Michele Satta Castagni 2008 Front Label

Product Details


Varietal

Region

Producer

Vintage
2008

Size
750ML

ABV
13.5%

Your Rating

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Somm Note

Winemaker Notes

Intense ruby-red color with black tones. On the nose is mature red and black fruit with hints of balsamic and complex minerals. The palate is round with soft well-matured tannins which take the flavor of fruit and minerality through to a persistent and satisfying finish.

Professional Ratings

  • 95
    A blend of Cabernet Sauvignon, Syrah and Teroldego, this delivers bold aromas of chocolate, spice, dark fruit, caramel and graham cracker. It feels linear and tight on the finish, and it offers firmly structured tannins that are surrounded by loads of ripe fruit and mocha flavors. Age this for 10 more years. Cellar Selection
  • 92
    The 2008 Bolgheri Superiore I Castagni wraps around the palate with an exotic melange of black cherries, plums, olives, smoke, tar, incense and exotic spices. I especially like the way the fruit builds towards the muscular finish, where the wine finds an element of freshness that complements some of the more opulent, ripe tones in the fruit. I Castagni is 70% Cabernet Sauvignon, 20% Syrah and 10% Teroldego. Anticipated maturity: 2012-2018.

Other Vintages

2009
  • 91 Robert
    Parker
  • 90 James
    Suckling
Michele Satta

Michele Satta

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Michele Satta, Italy
Michele Satta Michele Satta Vine Winery Image

In 1982 Michele started his own winery, one of the first in Bolgheri, withnewly acquired vines from his previous employer. In this famous region ofTuscany, Michele rapidly earned respect and became known quickly as a vigneron. Michele even worked as a consultant for other properties in the early 1990s, including Ornellaia at which time Michele planted many of their vineyards. Michele has always been the local expert on the great terroir of Bolgheri and this is why his wines have been so well regarded in Italy.

Michele is a father of six (an example of his traditional roots), a farmer and a winemaker. He is an uncomplicated, sincere and humble man with very clear priorities; family and vines. While he is a traditionalist, he is also a non-conformist. This deferential character, when combined with a deep dedication to perfection, balance in the vineyards and great attention to detail in the cellar, produces Bolgheri wines that communicate the amazing uniqueness of this man and his terroir. Walking with giants is no easy feat, unless you are Michele Satta.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended red wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged resulting in a wide variety of red wine styles. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a red wine blend variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

How to Serve Red Wine

A common piece of advice is to serve red wine at “room temperature,” but this suggestion is imprecise. After all, room temperature in January is likely to be quite different than in August, even considering the possible effect of central heating and air conditioning systems. The proper temperature to aim for is 55° F to 60° F for lighter-bodied reds and 60° F to 65° F for fuller-bodied wines.

How Long Does Red Wine Last?

Once opened and re-corked, a bottle stored in a cool, dark environment (like your fridge) will stay fresh and nicely drinkable for a day or two. There are products available that can extend that period by a couple of days. As for unopened bottles, optimal storage means keeping them on their sides in a moderately humid environment at about 57° F. Red wines stored in this manner will stay good – and possibly improve – for anywhere from one year to multiple decades. Assessing how long to hold on to a bottle is a complicated science. If you are planning long-term storage of your reds, seek the advice of a wine professional.

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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.

HNYMICRED08C_2008 Item# 164909

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