The 2016 Bolgheri Superiore Sor Ugo offers thickly extracted aromas of blackberry preserves and cherry confit with smoke, tar and sweet spice. This is a full-bodied red (with 15% alcohol) that wraps thickly over the palate, showing rich density and concentration along the way. Campfire ash and hickory smoke appear on the close. The blend is 45% Cabernet Sauvignon, 35% Merlot, 15% Cabernet Franc and 5% Petit Verdot aged in barrique for 18 months. Some 30,000 bottles were made.

The Aia Vecchia 2013 Bolgheri Superiore Sor Ugo shows a broad and more sophisticated approach. This edition is one of the best made so far. The steady vintage has played its role in shaping a robust and thickly concentrated wine with loads of black fruit, spice, licorice and some road paving. The oak element is evident with cinnamon, clove and cured leather added to the attractive mix. The blend is 50% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc and 5% Petite Verdot, and the wine is aged in oak for 18 months. Some 30,000 bottles were produced.

The 2011 Bolgheri Superiore Sor Ugo is the proverbial “big boy” wine with dark color, extraction and deep impact on the palate. The blend is 50% Cabernet Sauvignon, 30% Merlot, 15% Cabernet Franc and 5% Petit Verdot, aged in French oak for up to two years. It shows a thick fabric of ripe fruit with black cherry and blackberry folded within sweet tobacco and Asian spice. The finish delivers a huge dollop of sweet, sticky oak tannins. This wine is best for near-term consumption. Drink: 2014-2018.