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Castello del Terriccio Red Bordeaux Blend Toscana IGT Lupicaia 2006

Winemaker's Notes:

2006 Castello del Terriccio Lupicaia 750ml

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Castello del Terriccio:
The origin of the Terriccio Estate goes back to the very far past. It extends over a territory where the Etruscans extracted iron and copper of which there are still traces to be seen today. During the period of the Maritime Republics, of the fratricidal feuds and the pirate attacks, the old castle, stronghold realized in the estate, became for the Republic of Pisa an important strategical outp... Read more
The origin of the Terriccio Estate goes back to the very far past. It extends over a territory where the Etruscans extracted iron and copper of which there are still traces to be seen today. During the period of the Maritime Republics, of the fratricidal feuds and the pirate attacks, the old castle, stronghold realized in the estate, became for the Republic of Pisa an important strategical outpost to control a stretch of the Tyrrhenian coast. Today, the 25 hectares under vine in the early 1980s have expanded to about 60 currently in production. Other grapes have been planted, in addition to the varieties already mentioned. Syrah, for example, was first planted in 1999 as part of an estate experiment to study, by means of microvinifications, the ability of other varieties to adapt and express themselves. The aim is to identify varieties that could expand the ampelographic profile of the area and offer new prospects for quality. The vine densities used for the new plantings were high, but not excessively so. A density of about 5,500 vines per hectare was adopted in the vineyards that supply the Sangiovese, Cabernet Sauvignon and Merlot grapes for the second red wine, Tassinaia, and roughly 7,000 for the Cabernet Sauvignon and the small proportion (roughly 10%) of Merlot that go into the blend for Lupicaia. Visits by appointment Read less

External Reviews for Castello del Terriccio Red Bordeaux Blend Toscana IGT Lupicaia

External Review
Source: Premier Wine & Spirits
06/20/2014

Beautiful aromas of ripe berries, dark chocolate, flowers, spices and sandalwood. Develops wonderfully. Full-bodied, with polished, refined tannins and a very long finish. Tight and racy now. Cabernet Sauvignon, Merlot and Petit Verdot. Best after 2012.


External Review
Source: Premier Wine & Spirits
06/20/2014

A blend of Cabernet Sauvignon, Merlot and Petit Verdot, this offers a beautiful bouquet that’s redolent of sweet cherry, candied fruit, Christmas spice and potpourri. The palate shows a soft richness that’s balanced and lively without being cloying or heavy.


External Review
Source: Premier Wine & Spirits
06/20/2014

The 2006 Lupicaia is a highly promising effort. A melange of black fruit, leather, licorice, tar, cassis and minerals sits on a massive, brooding frame. Sage, rosemary and violets develop in the glass, adding further complexity. The Lupicaia reveals gorgeous depth and striking purity in its fruit. As is often the case, it is painfully young at this stage, but all that is required is a few more years in bottle. Lupicaia is Cabernet Sauvignon, Merlot and Petit Verdot that spent 18 months in French oak. Anticipated maturity: 2016–2026.


External Review
Source: Premier Wine & Spirits
06/20/2014

Deep, saturated ruby. Perfumed, complex aromas of blackcurrant, red cherry, vanilla, graphite and sweet spices. The palate offers an uncanny combination of sweetness and penetrating power, with brisk acidity nicely lifting the fine-grained flavors of black fruits, mint and spices. The long, slowly mounting finish conveys an impression of energy and great finesse, plus the structure for a graceful evolution in bottle. I haven’t always been convinced that Lupicaia ages as well as some other famous Supertuscans, but this is one I'd want to lay down.



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