Rocca di Frassinello Maremma Toscana 2015 750ml - The Grape Tray
Rocca di Frassinello Maremma Toscana 2015 750ml
SKU: 2080

Rocca di Frassinello Maremma Toscana 2015

  • wa93
  • ws93
  • we90
  • js90



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Winemaker Notes:

Intense ruby red color. Sweet red berries, roses and licorice are among the aromas and flavors that emerge from this great red. Polish and supremely elegant personality. Great structure with a pleasant long finish.

Ideal with long-cooked meat dish and barbecues. Delicious with aged cheeses.

Blend: 60% Sangiovese, 20% Cabernet Sauvignon, 20% Merlot

Wine Advocate
  • wa93

Sangioveto (otherwise known as Sangiovese) is enhanced with smaller parts Merlot and Cabernet Sauvignon to make the 2015 Maremma Toscana Rocca di Frassinello. This wine is showing improved results as the estate's vines grow in age and, consequently, in complexity with each passing year. Fermentation occurs in stainless steel tanks, and the wine later ages in barrique for 14 months. It shows enormous richness and power that is delivered in a happily balanced manner, thanks to the ripe and opulent nature of the fruit in this vintage. There is a point of sweetness followed by dark fruit flavors and balanced spice. This wine will continue its evolution over the better part of the next decade.

November 30, 2017
Wine Spectator
  • ws93

Aromas and flavors of mineral, black cherry, blackberry and tar highlight this rich, vibrant red. The tannins are well-integrated. Extends nicely on the finish. Sangioveto, Merlot and Cabernet Sauvignon. Best from 2018 through 2025. 4,166 cases made.

July 31, 2017
Wine Enthusiast
  • we90

Made with 60% Sangiovese, 20% Merlot and 20% Cabernet Sauvignon, this offers aromas of black currant, underbrush and green peppercorn. The juicy palate offers dried black cherry, tobacco and ground black pepper alongside fine-grained tannins.

April 1, 2018
James Suckling
  • js90

This is a little cooked with light raisin, treacle tart and chocolate character. Full body, chewy and flavorful. A little overdone but I still like it.

August 28, 2017

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