2013 Bibi Graetz "Soffocone di Vincigliata" Toscana (Previously $35)

SKU #1287111 91 points James Suckling

 A red with dried dark fruits such as cherries and berries. Medium body, bright acidity and a clean and crisp finish. Always a delicious red.  (8/2015)

90 points Wine Spectator

 Cherry, herb and spice flavors are allied to an elegant frame in this supple-textured red. Needs air to open and find balance, lingering with fruit and spice accents on the finish. Sangiovese, Canaiolo and Colorino. Best from 2017 through 2023. (BS)  (3/2016)

Jancis Robinson

 There’s a family likeness here in that delicate floral note. But here there’s more sweet cherry and some scented tobacco. Plus an underlying savoury note that is classic Sangiovese. Lots of energy but still elegant. Fine-grained but definite, compact tannnis and just a slight chalky texture on the finish. Mouthwatering freshness and really persistent. 17/20 Points (JH)  (8/2015)

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Staff Image By: Rachel Vogel | K&L Staff Member | Review Date: 1/9/2017 | Send Email
A deliciously dirty wine. Ripe, plush and vibrant- it is open and inviting with deep flavors of fresh black berries accompanied by lean acidity and balanced with savory, chewy tannins. Its luscious finish is filled with dried violets and herbs.

Additional Information:



- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


Specific Appellation:

Super Tuscan

Alcohol Content (%): 14