2016 Scipio

The 2016 Scipio, the estate’s top Cabernet Franc, is impressive. Deep and powerful in the glass, the 2016 packs a serious punch. Dark macerated cherries in liqueur, spice, leather, sweet pipe tobacco and dried herbs are some of the many nuances that come alive in the glass. Broad and resonant, the Scipio shows the darker, more brooding side of Franc off to great effect. Hopefully the tannins will soften from here, as there is quite a bit of potential. The 2016 is one of the finest wines I have tasted from Sette Cieli.

A pure expression of Cabernet Franc, the Tenuta Sette Cieli 2016 Scipio opens to a nicely concentrated and inky dark appearance. Compared to the Indaco, this wine is more lifted or vertical in character with high-toned aromas of pressed rose, wild berry and cherry cola. The core of the wine remains rich and thickly extracted, with plenty of oak framing at the edges, although the overall effect is not too heavy or rich. The oak tannins are very present, and those do add some extra weight to the finish. In fact, the tannins have the effect of drying out the palate. Production is 7,800 bottles.

Cabernet Franc planted at 400 m above sea level and at a density of 9,300 vines/ha. Spontaneous fermentation with a total of 25 days on the skins. Aged for 24 months in barriques followed by 12 months in bottle. Produced in exceptional years only. The estate is in Bibbona, right on the border of Bolgheri. Generally, I am not an enormous fan of that denomination, but Cabernet Franc is hugely promising here, and this shows it. In the mould of their Indaco, so don't expect a Loire style. Huge depth of dark forest fruit but this is more complex and with a less-sweet impression on the nose. Plush cassis and cherry fruit with hints of oak. Sensationally balanced and with gorgeous sandpapery tannins and a bitter Campari-like note on the finish. Very pretty and hedonistic at the same time. It probably won't be cheap but better value than most labelled Bolgheri. (WS)