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Poggio al Tesoro Sondraia 2013

Poggio al Tesoro Sondraia 2013


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Sondraia serves as a concrete example of how a textbook Bordeaux blend can be masterfully crafted from Bolgheri’s terroir. Perfectly ripe grapes and painstaking work in the cellar yield a wine with aromas of exotic spices, herbs, and notes of ripe black fruits, all brought to life through the intense violet color. Round and full-bodied, the wine showcases a powerful profile while maintaining both harmony and finesse – a style that has propelled Sondraia, after just a few vintages, to become a classic in the Bolgheri area.

Category Red Wine
Country Italy
Region Tuscany
Appellation Bolgheri
Brand Poggio al Tesoro
Alcohol/vol 15%
  • js95

James SucklingFantastic aromas of blackberry, black currant and fresh herbs. Lots of rosemary. Full body, yet firm and polished. Very balanced and silky. Love the harmony in this. A blend of cabernet sauvignon, merlot and cabernet franc.

July 19, 2016
  • wa93

Wine AdvocateThe 2013 Bolgheri Superiore Sondraia is 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc aged in new and neutral oak for 18 months. The results are dark and luscious with generous blackberry fruit at the top. As you dig deeper, this wine begins to show nuances of exotic spice and grilled herb with dark mineral and tar at the back. The results are well proportioned and balanced.

Monica Larner, October 2016
  • ws92

Wine SpectatorPungent aromas of black currant, plum, rosemary, sage and spice highlight this powerful red. Rich and dense at once, this lingers with sweet fruit and tannins on the finish. Cabernet Sauvignon, Merlot and Cabernet Franc. Best from 2018 through 2025. 1,880 cases imported.

Bruce Sanderson, October 15, 2016
  • we90

Wine EnthusiastAromas of black currant and a whiff of bell pepper slowly emerge on this hearty blend of 65% Cabernet Sauvignon, 25% Merlot and 10% Cabernet Franc. Concentrated and robust, the palate offers cassis, black cherry, licorice and the heat of evident alcohol alongside big velvety tannins.

Kerin O'Keefe, March 1, 2017