The wine of the month
Il Seggio, Poggio al Tesoro, 2018
4,0 NJP of 5,0 NJP
August 2021: Il Seggio, Poggio al Tesoro, 2018 (20 EUR/23 USD in Sweden) red dry blend wine, Bolgheri, Tuscany, Italy, 4,0 NJP of 5,0 NJP (90 points of 100 points) (07-08-2021 by Nenad Jelisic)
After both vintage 2016 (one of the best vintages in Bolgheri) and vintage 2017 (slightly worse vintages than 2016 in Bolgheri) got 3,5 NJP, it was surprising that vintage 2018 (a slightly better vintage than 2017, but not so good as a vintage 2016 in Bolgheri) got 4,0 NJP. In comparison with the two previous vintages, this vintage has better tannin structure, better concentration and better fruitiness. Balance between the wine's tannin structure, concentration, fruitiness and acidity is exceptionally good. All this says that Il Seggio Poggio al Tesoro 2018 has a really good aging potential and that it will develop for at least ten years i.e. until at least 2031. In the beginning, the aroma of the wine was filled with blackberries, blueberries and blackcurrants to then began to be filled with tobacco, freshly ground coffee, dried blue plums, cocoa-rich dark chocolate and cardamom. In the beginning, the wine's flavour was filled with blueberries, blackcurrants and blackberries and to then began to be filled with cocoa-rich dark chocolate, freshly brewed black coffee, dark cherries, finely ground black pepper, tobacco, cardamom, smoke and dried blue plums. Unlike the rounder, more nuanced and more easy-drinking vintages of 2016 and 2017, this vintage is more powerful and more austere. The vintage 2018 also has more of all the important components that make a wine big than the previously mentioned vintages and thanks to that, it had several years longer aging potential than them. Il Seggio Poggio al Tesoro 2018 consists of 50% Merlot, 20% Cabernet Sauvignon, 20% Cabernet Franc and 10% Petit Verdot. This is a so-called Bordeaux blend.
The wine, as this one, with such aroma and flavour richness will fit really well with Pasta Carbonara, made from fresh pasta, or with Lasagne, made from fresh lasagne plates, or with Pizza Capricciosa or with freshly baked baguettes stuffed with butter and garlic with air-dried ham (Jamon Iberico, Jamon Serrano, Prosciutto Crudo or Prosciutto di Parma) or with Camembert cheese or with (Swedish) meatballs with cream sauce and buttery mashed potatoes, without any berry jam. It should be served at 18 to 19°C in Bordeaux glass, if possible, from Orrefors, Kosta Boda, Spiegelau or Riedel. Another option is to serve it at 16°C (when room temperature is above 20°C or outdoor temperature is above 23°C) and then enjoy it as it begins to open/grow in the glass.
The grapes for the wine are harvested by hand. After very careful selection in both vineyards and wineries, careful destemming and pressing, the wine is fermented/macerated in stainless steel tanks at a temperature between 28 and 30°C for twelve days. After the fermentation and the maceration, the wine is aged in 70% second time filled 225 litres French oak barrels (barriques) and 30% new 225 litres French oak barrels for 15 months and finally in a bottle for a few weeks. The soil on which the grapes for this wine grow consists of gravelly, sandy, silty and clayey soil.