Source: May 2019 Week 2, The Wine Advocate; Issue Date: 16th May 2019 (RP-94)
This wine is released before the Camarcanda blend. Angelo Gaja and his family have worked this vintage with a deft hand. This hot 2017 growing conditions have been harnessed for their positive attributes, such as the thickness and the dark concentration of the fruit and, consequently, the wine's freshness. Any negative implications have been absolutely eliminated and worked through. Nothing escapes Angelo's watchful eye. The 2017 Bolgheri Rosso Magari is a blend of Cabernet Franc, Cabernet Sauvignon and Petit Verdot. Some 78,000 bottles were produced.
Drink Date 2020 - 2035
Source: jamessuckling.com. Issue Date: Thursday, November 7, 2019 (JS-93)
This is a pure, focused Bolgheri with bright blueberries, freshly picked blackcurrants and citrus. All the more impressively in this hot vintage, the tannins are very tightly strung, fine and grainy, while the finish is medium-long and vivacious. Great drive and composure to this medium-to-full-bodied red. Drink from 2021.
Magari means if only it were true!, an expression used often in Italian to express desire, hope, and a vision of a bright future.
Appellation: Bolgheri DOP
Vineyards: In Bolgheri, both on dark soil rich in lime and clay, and white soil full of limestone, clay and stones.
Soil: The vineyard blocks that make up this blend are further away from the nearby sea, closer to the fertile hillside. The loamy, clay-rich soils here are known as terre brune meaning dark brown earth, ideal for the cultivation of wines with richness, depth and minerality and notes of goudron and tar.
Grapes: Cabernet Franc, Cabernet Sauvignon, Petit Verdot
Tasting notes: Bright and deep color. Magari shows a complex character without being brash. The nose is rich and concentrated, it starts fresh to then develop balsamic notes, and scents of graphite, juniper and liquorice. Then it turns into a more mellow character with dark fruit and rhubarb. The palate is sweet and voluminous, with notes of mulberry and sour cherry. Fine-grained, silky tannins. Long-lasting, sapid final.
Fermentation: Separate fermentation for the three varieties, of around 15 days
Aging: After 12 months of ageing in oak, they are blended and then aged for several months in the bottle before release.
First Vintage Produced: 2000