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More Tenuta San Guido Sassicaia Reviews




More Tenuta San Guido Sassicaia Reviews




More Tenuta San Guido Sassicaia Reviews


Learn Even More About Tenuta San Guido Sassicaia Through its Reviews. Where to Buy Tenuta San Guido Sassicaia Online.




2009

Tenuta San Guido Sassicaia Reviews




98 Pointz James Suckling


“An extremely rich and ripe wine with currant, cherry, and balsamic aromas. Hints of leather. Follows through on the finish. Full body, round, and velvety tannins that are reserved and beautiful. Sweet and sour. Savory, too. Drink or hold. This has a long life ahead of it.”



97 Pointz Vinous 


“(80% Cabernet Sauvignon and 20% Cabernet Franc): Bright full ruby. Pure, perfumed aromas of blackberry, cassis, lead pencil, violet, and minerals, complicated by a superripe note of crushed raspberry. Extremely primary and pure, offering sharply defined cassis, violet, and mineral flavors of great class. The perfectly integrated acidity and a vibrant floral character from the cabernet franc give the middle palate terrific lift. Though very ripe in its flavor profile, this wine conveys a rare lightness of touch that is typical of Sassicaia but rare for this vintage on the Tuscan Coast. Finishes with noble tannins and outstanding palate-staining length. For all its creamy power and charm, I really like this wine's balance and the subtle delivery of its complex flavors. I have tasted every vintage of Sassicaia on countless occasions and, other than the legendary 1985, I have no doubt that this is one of the two or three best Sassicaias at a similar stage of development. Though the 2009 won't surpass the once-in-a-lifetime 1985, it is starting out its life in bottle with almost the same perfectly balanced, opulent creamy texture and depth of that incredible wine, which I remembertasting both in Rome and in Tuscanyimmediately upon release. In fact, that wine was so good that even thoughI was still auniversity student (and thus on a studentbudget), it was the firsttime in my lifeI ever bought a full case. If I were a university student today, I'd do the same with the 2009, even though the price of Sassicaia is far higher today. There's profound potential here, but younger wine writers and consumers who weren't seriously involved in tasting back in the '80s may well be surprised by this wine's voluptuous, atypically opulent texture and thus miss its sheer greatness.”



96 Pointz Robert Parker’s Wine Advocate


“The 2009 Bolgheri Sassicaia is the richest and darkest edition in recent memory. This super-charged Sassicaia boasts enormous power and concentration thanks to its impressive phenolic foundation. Black currant and blackberry confit are followed by spice, leather, tar, road paving and black truffle. It shows preliminary tertiary signs with licorice and crushed mineral. The wine wraps thickly over the palate delivering tight textural firmness and integrated structure. You taste the sweetness of the fruit and the depth of the oak tannins. No matter how you approach it, this wine scores very high on the intensity meter.”



96 Pointz Wine Enthusiast

Cellar Selection


“Sassicaia has been showing amazing results in recent years, and the 2009 vintage opens with all the intensity and beauty you should expect of Italy's flagship super Tuscan. Notes of blackberry, soft spice, chocolate, espresso, and a touch of rosemary oil make for a beautiful bouquet. The mouthfeel is long, supple, and rich.”



93 Pointz Wine Spectator

 

“This tightly knit, dense red is full of black currant, cherry, herb, and spice flavors. The tannins are aggressive now, but this is long and detailed, with an herb and spice aftertaste. A classy wine. Cabernet Sauvignon and Cabernet Franc. Best from 2014 through 2028. 17,500 cases made.”



92 Pointz Wine & Spirits 


“From the famed estate in Bolgheri, where the Marchese Mario Incisa della Rochetta first planted Cabernet Sauvignon in the 1940s, this is a Grand Vintage of Sassicaia that will need years to evolve. Plentiful spring rains prepared the vines for the hot summer of 2009 sustaining them with plenty of moisture in the stony, limestone soils. A portion of the Cabernet Franc (15 percent) emphasizes the fresh tobacco and green herbs scents in the blend, while the black olive flavors of young Cabernet Sauvignon fill out a plush, rich texture. This is silken in the middle, with acidity keeping it bright even as oak builds up in the finish. Cellar this for ten years or more to capture the vineyard’s full expression.” 



Bonus Reviews

United Kingdom 



97 Pointz Decanter


“Some torrefied, caramel notes on the nose, this is a wine that vibrates with a beautifully held together crimson red colour. On the palate, there are signs of a hot vintage, with hints of exotic fig, yet it’s shot through with fresh crushed violet notes. Can feel some sun bleaching, although again a heady sweet spice fragrance takes over. This is grilled charcoal over a roasted blackcurrant Cabernet core. And then, just as you are wondering about the exoticism of the fruit, the sweet relief of fresh mint comes slipping in on the finish. What a beautiful wine. Elegant, but packs quite a punch.”




2008

Tenuta San Guido Sassicaia Reviews



97 Pointz James Suckling


“This is the best young Sassicaia in years. It's the new 1988, which was great, and sometimes better than the legendary 1985. What incredible aromas here with blueberries, spices, licorice, plums. Graphite too. Subtle and complex. Full and silky with a beautiful texture of fine tannins and an ultra-fine finish. So beautiful now but will be much better in 2015. Owner Niccolo Incisa della Rocchetta says that Sassicaia is always great in years that end with eight: 1958, 1968, 1978, 1988, 1998, and 2008.”



97 Pointz Robert Parker’s Wine Advocate


“The 2008 Bolgheri Sassicaia is a wine without a winemaker. The last vintage made by Giacomo Tachis was 2007 and incoming enologist Graziana Grassini claims 2009 as her first vintage. Within the context of this retrospective, the 2008 vintage opens a new chapter, because it is the first wine to show evident tertiary definition and complexity. In fact, the wine performs beautifully with an exalted performance and ethereal aromas. They include cassis, wild berry, crushed mineral, licorice, petrol, and grilled herb. This wine is really coming together now and is entering a very exciting moment in its drinking life. It boasts finesse, elegance, and grace. Yet, it also shows unmistakable richness and structure that gives the wine an enormous presence in terms of mouthfeel.”



97 Pointz Wine Enthusiast

Cellar Selection


“Recently implemented winemaker and cellar changes make this one of the best Sassicaias ever. This Cabernet Sauvignon-Cabernet Franc blend delivers thick concentration and sun-kissed aromas of black fruit, prune, dried bay leaf, black olive, and tobacco. The thick, fertile soils that characterize the magical strip of coastal Tuscany at Bolgheri help shape amazing richness and intensity.”



96 Pointz Vinous


“The 2008 Sassicaia is a rich, deep wine imbued with notable class in its black cherries, plums, grilled herbs, minerals, and smoke. The 2008 is a decidedly buttoned-up, firm Sassicaia that is currently holding back much of its potential, unlike the 2006 and 2007, both of which were far more obvious wines. Readers who can afford to wait will be treated to a sublime wine once this settles down in bottle. Muscular, firm tannins frame the exquisite finish in this dark, implosive Sassicaia.”



94 Pointz Wine Spectator

Collectible


“Refined and elegant, this is right in step with the reserve of the vintage. Blackberry, plum, cassis, and mineral flavors play out with subtle oak spice notes on the finish, where this flexes some muscle.”




93 Pointz Wine & Spirits


“The original Bolgheri wine estate, first planted to Bordelais varieties by Marchese Mario Incisa della Rochetta in the 1940s, the vineyard produced a rich 2008 with dark, earthy. The youthful tannins are edgy and angular, balanced between black peppercorn spice and resonant, mushroom tones. Built to cellar, this should show its best around ten years from the vintage, and age well beyond that time.”




Bonus Reviews

United Kingdom



98 Pointz Decanter


“Dense, intense chocolate and damson colour. On the nose things are still very closed despite its age. Although the palate is heading to the splitting point where the tertiary aromatics and flavours are making their appearance, though they’re held back by the primary vibrant blackberry fruits and a seam of Sassicaia freshness, with a bite of liquorice root. After a moment in the glass, the nose starts to open. Undergrowth notes are most clear at first, followed by black truffles. This is slowly opening up, taking time and patience. A clearly great vintage, and one that has many years ahead of it.”



2007

Tenuta San Guido Sassicaia Reviews



This wine is a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc.



95 Pointz Vinous


“The 2007 Sassicaia (Cabernet Sauvignon) explodes onto the palate with masses of rich, opulent fruit that caress the palate with gorgeous length and a seamless beauty that is hard to fully capture. Dark wild cherries, plums, spices, minerals, and herbs develop in the glass. This is an especially bold, perhaps slightly uncharacteristic Sassicaia in its extroverted personality, but it is beautiful all the same. The inner perfume and sweetness carries through the long finish, where the sheer weight and glycerol of the fruit leaves a lasting impression. The 2007 is more than a worthy follow-up to the profound 2006. While it may lack that wine's freshness, structure, and potential longevity, the 2007 is immensely appealing today, and should drink beautifully pretty much out of the gate. That said, Sassicaia is always the most restrained of Bolgheri's heavy hitters. This is a superb effort from Tenuta San Guido.”



95 Pointz Wine Enthusiast

Cellar Selection


“This iconic Italian wine from Bolgheri’s landmark Sassicaia vineyard (characterized by little rocks, or 'sassi') offers an elegant bouquet comprised in equal measure by mineral, fruit, and spice nuances. The wine consists of 85% Cabernet Sauvignon and 15% Cabernet Franc and the finish is long, smooth, and very fine. This is an ageworthy wine that should not be opened before 2018.”



94 Pointz Robert Parker’s Wine Advocate


“Here's a wine of power, determination, and confidence—as far as first impressions go. The 2007 Bolgheri Sassicaia leaves little hidden behind the curtain. It presents a frank and straightforward array of bold fruit, spice, leather, and tobacco-like aromas that emerge from the bouquet with energy and force. The aromas are complete and genuine. The palate, however, offers more space for interpretation and review. It is finessed and nuanced, thus requiring more time to fully comprehend and appreciate. Silky tannins are followed by fine textural smoothness and a long finish. The outgoing nature of the aromas make for a fascinating contrast against the inward and reticent nature of the mouthfeel.”



93 Pointz James Suckling


“This is classy on the nose with subtle currant, sweet tobacco, cigar box, and dried flowers. Cassis too. Full body, with refined tannins and a solid core of fruit. Polished and very pretty. Long and delicious already. But you have to wait on this. It has so much more to give.”



93 Pointz Wine Spectator


“Very enticing aromas of spices, meat, and berries. Full-bodied and juicy, soft and velvety, with a long, succulent finish.”



Bonus Reviews

United Kingdom


18/20 Pointz Pointz Jancis Robinson, Master of Wine


“85% Cabernet Sauvignon, 15% Cabernet Franc. Slightly cloudy dark ruby. Very neat, nicely integrated nose with definite freshness. Some mineral/iodine/oyster-shell undertow. Very grown-up wine with no suggestion of heat. Bone-dry finish. Cries out for food. Meat probably as the tannins are still in evidence. Just light sweetness that denotes fully ripe fruit.”




2006

Tenuta San Guido Sassicaia Reviews



This wine is a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc.


99 Pointz Jeb Dunnuck


“Just about pure perfection, the 2000 Château Tertre Roteboeuf is showing gorgeously today, with a youthful ruby hue as well as spectacular notes of red and black fruits, white truffle, spice box, and exotic flowers. It's full-bodied and concentrated, yet it stays light on its feet and has silky tannins, an incredible sense of opulence, and awesome length. This is Saint-Emilion magic all the way. Drink bottles any time over the coming 15-20 years.”



96 Pointz Robert Parker’s Wine Advocate


“The Tenuta San Guido 2006 Bolgheri Sassicaia is a timeless classic. This might just be the vintage to photograph in an encyclopedia entry for Sassicaia. This is especially true at this exact moment in its long and promising drinking window. The wine shows less volume compared to some of the more opulent vintages, but it absolutely excels in terms of length and finish. It offers amazing drive and momentum that are fueled by the extremely fine nature of the wine's texture and the seamless unity of its flavors. It treads in light and delicate footsteps that will carry it far into the future. As they say in Italian: "Piano piano si va lontano" (slowly slowly you go far).”



95 Pointz James Suckling


“Sweet tobacco and berry with hints of currants. Full, soft, and silky. Lots of fruit and a long finish. It's subtle, dense, and sophisticated. Please give this another five years to really show what it has.”



95 Pointz Stephen Tanzer’s


International Wine Cellar


“Bright red-ruby. Complex nose melds red cherry, blackcurrant, minerals, dried herbs, and a delicate oaky vanillin nuance; the fruit aromas show an almost roasted quality without going over the top. Sweet, concentrated, and nicely fresh, with an impression of strong extract and a hint of exotic fruits to the flavors of ripe red and dark berries, chocolate, plum, and wild herbs. The candied fruit quality carries through on the long, smooth finish, where there's a trace of heat and hints of menthol and minerals. A very successful Sassicaia but, in my notebook, just a little below the lofty heights of the 2001 or 2004. But given the quality of this wine, that's quibbling.”



95 Pointz Vinous


“(85% Cabernet Sauvignon and 15% Cabernet Franc) Bright red-ruby. Complex nose melds red cherry, blackcurrant, minerals, dried herbs, and a delicate oaky vanillin nuance; the fruit aromas show an almost roasted quality without going over the top. Sweet, concentrated and nicely fresh, with an impression of strong extract and a hint of exotic fruits to the flavors of ripe red and dark berries, chocolate, plum and wild herbs. The candied fruit quality carries through on the long, smooth finish, where there's a trace of heat and hints of menthol and minerals. A very successful Sassicaia but, in my notebook, just a little below the lofty heights of the 2001 or 2004. But given the quality of this wine, that's quibbling.”



94 Pointz Wine Enthusiast

Cellar Selection


“This landmark wine (85% Cabernet Sauvignon and 15% Cabernet Franc) shows herbal notes of chopped mint, wild berry, licorice, bramble, and forest floor. Tasted young, Sassicaia never has the same impact it will 10 or 15 years from now when all those luscious aromas become more penetrating and warm. Built to age, the wine boasts drying tannins, good acidity, and firm structure.”



94 Pointz Wine Spectator


“Displays sweet tobacco, plum, and berry aromas, with a jammy undertone, turning to licorice on the palate. Full-bodied and balanced, with silky tannins, a lovely texture, and plenty of fruit. Outstanding Sassicaia, with structure and finesse. 85 percent Cabernet Sauvignon and 15 percent Cabernet Franc.”



92 Pointz Wine & Spirits


“There’s tension in this vintage of Sassicaia, its rich, generous fruit held within a tight, lean structure. Fresh scents of flowers and herbs come up from under the ripe fruit, tamped down again by a meaty smokiness that hints of Brett. Youthful and inaccessible, this gains clarity with air, as it will in the cellar. One of Italy’s most sought-after collectibles, this is suited to aging ten years or more.



BottlzNotes: What is Brett?

Brett short for Brettanomyces is a type of yeast found in a winery. Unfortunately, it has the potential to cause significant spoilage in wines, through the production of volatile acids.



Bonus Reviews

United Kingdom


99 Pointz Decanter


“To be honest I gave the Sassicaia 1985 a 100 points at the same tasting, but those notes have already been published, and it’s a vintage that has been celebrated plenty of times. Both bottles were from one of the standout tastings of the year – in Rome, a vertical of Sassicaia dating back over five decades. This 2006 has guts and glory, there is stuffing here. The exotic heat comes through like a pan-seared filet steak, nothing more than a flash fire that gives way to succulence. More exoticism with the dancing array of flavours, from plums, damson, and spices to forest fruits and heather then the menthol kicks comes in. You just want to linger over this glass, pick apart the individual flavours and get to understand what it is saying.”



2005

Tenuta San Guido Sassicaia Reviews



94 Pointz Wine Spectator 

Collectibles


“Dark ruby in color, showing aromas of currant, new oak, and fresh herbs, with hints of spices. Full-bodied, with very chewy tannins and an outstanding concentration of fruit. Needs plenty of bottle age.”

 


93 Pointz  Robert Parker’s Wine Advocate


“The 2005 Bolgheri Sassicaia is more of an extrovert and a fast-burner. It is a reflection of a warm vintage and a more pronounced stylistic signature in terms of its winemaking approach. The effect is very beautiful, indeed, with dried cherry, plum, spice, tobacco, and grilled herb. Yet, the overall messaging is focused on power and volume. The background music is hard to hear. Despite its opulence, there's less dimension to behold. Brawn trumps finesse and dark fruit covers the ethereal aromas. It is well built, however, and should hold steady for the next ten years, if not more."



93 Pointz Vinous


“The 2005 Sassicaia is in a gorgeous spot right now. A super-classic Cabernet Sauvignon bouquet reveals striking nuance as layers of dark fruit begin to unfold on the palate. Smoke, game, licorice, tobacco, and menthol add the final shades of nuance. The 2005 doesn't appear to be built for the long haul, but it is very beautiful, complete, and rewarding today.”



92 Pointz Wine & Spirits


“The Cabernet Franc (15%) here seems to wrap the cassis and black cherry richness of cabernet sauvignon with the spiciness of fresh red peppercorns. Savory and bound for several hours, this becomes silky and elegant with air, the rich fruit supported by firm, earthy tannins. Deep and impressively structured, this is suited for a decade or more in the cellar.” 



90 Pointz  Stephen Tanzer's

International Wine Cellar


“Moderately saturated dark ruby-red. Flowers, black cherry, camphor, and a bell pepper note on the nose. Suave in texture but peppery in the mouth, with fresh blackcurrant, blackberry, and coffee flavors, along with a leafy, herbal quality that suggests only moderate ripeness. A prettier, lighter version of Sassicaia that finishes noticeably long and refined, this will offer pleasant near-term drinking while your '04s and '06s mature in the cellar. But I would be very hesitant to write it off as a lesser Sassicaia, given this wine's track record for improving with bottle age. The 2005 vintage was medium cool, in some respects similar to 2007, and Sebastiano Rosa told me they harvested a bit earlier than usual, as the forecast at the time was for a period of rain.”

 


Bonus Reviews

United Kingdom

 


93 Pointz Decanter


“Harvested before the rains, the 2005 Sassicaia is an accomplishment for this vintage. Pronounced flinty notes lead to blackberry, currant, bay, laurel, and anise. On the palate, cedar wood and coffee chime in. This is elegantly proportioned with great concentration and a firm grip. A very classy wine.” 



2004

Tenuta San Guido Sassicaia

Reviews



97 Pointz Stephen Tanzer's

International Wine Cellar



“Deep ruby-red. Captivatingly intense yet refined aromas of ripe red cherry, mint, smoke, and black truffle, complicated by lovely mineral and floral elements. Ripe, rich, and velvety on entry, then concentrated in the middle, with flavors of red cherry, cassis, spices, bay leaf, dark chocolate, and espresso. Amazingly well-balanced and fresh wine, with sound, bright acids supplying wonderful lift and precision and smooth, noble tannins adding considerable power and grace. The finish goes on for minutes, highlighted by an enchanting floral-mineral quality; in my experience, the appearance of this strong floral component (in the absence of herbal or peppery aromas and flavors more typical of lesser vintages) at this early stage of development is typical of the greatest versions of Sassicaia. One of the top dozen Sassicaia bottlings ever.” 



97 Pointz Wine Enthusiast

Cellar Selection


“The best Sassicaia of the last 10 years, the 2004 vintage is an outstanding achievement. Cabernet Sauvignon and Cabernet Franc highlight the beauty of Tuscany and portray the region in terms of thick chocolate fudge, succulent cherry and currant, exotic spice, and vanilla seed. Beyond those big aromas are little teasers: blue flowers, Mediterranean herbs, cola, and light mineral shadings. It’s lush and full in the mouth and will hold 20 or 30 years.” 



94 Pointz James Suckling


“A wine with beautiful aromas of currants and light chocolate with hints of sweet tobacco. It's full-bodied and very refined with integrated tannins. It still needs time to give its full potential, but it's a beautiful wine with excellent length and class. Drink or hold.” 

 


94 Pointz Wine Spectator

Collectibles


“Shows aromas of chocolate, currant, and blackberry, with a hint of Spanish cedar. Full-bodied, with firm, velvety tannins and a long finish. Racy and very well-structured. Builds on the palate.” 



93 Pointz Robert Parker’s Wine Advocate


“The 2004 Sassicaia is a lovely, understated effort. Medium in body, it presents nuanced layers of sweet dark fruit, licorice, menthol, and toasted oak that gradually open onto a finely-knit frame of notable length. Today it appears to be quite reticent and still holding back much of its potential. Both bottles I sampled showed less vibrancy and freshness in both color and flavors than the other top 2004s I tasted alongside it, suggesting that the wine is still suffering from bottle shock. Anticipated maturity: 2010-2022.” 




2003

Tenuta San Guido Sassicaia Reviews


This wine is a blend of 80% Cabernet Sauvignon and 20% Cabernet Franc.



96 Pointz Wine & Spirits


“Great terroirs often prove themselves in the most extreme vintages, as Sassicaia has done in the violent heat of 2003. The vineyard produced a supple, subtle, and elegant wine. To describe the fruit character one might resort to analogies with black currant and smoky black tea, but it's more a textural experience for now, a mass of pleasure, hard to grasp. Its oak treatment delivers the kind of heady richness found in young Latour; its soil character provides a completely different context, though no less grand. Probably best starting at ten to fifteen years of age, this is balanced to develop for years after that.”  



95 Pointz James Suckling



“This is a special Sassicaia that shows so much richness and density. Layered and ripe fruited. Hints of vanilla and wood. Full body, round texture, and intense. Showing beautiful length and intensity.”



93 Pointz Stephen Tanzer’s

International Wine Cellar



“(80% Cabernet Sauvignon and 20% Cabernet Franc) Dark ruby-red. Appealing smoky, minerally aromas of red cherry, blackcurrant, and plum, with a hint of truffle. Quite suave on entry, then smooth and fine-grained, with good mineral lift to the decidedly sweet red fruit flavors. This broad, rich, and supple wine boasts tremendous length and silky-sweet tannins. A great Sassicaia that falls roughly between the '88 and the '85 in style at the similar stage of development, although I'm not sure the new vintage will attain the heights reached by those earlier wines.”



93 Pointz Vinous


“Ample, sweet, and expansive, the 2003 Sassicaia offers generous notes of sweet dark fruit intermingled with notes of spices, herbs, earthiness, and smoke in a full-bodied, opulent expression of this wine. It is an outstanding effort for the vintage. Some cellaring is suggested although with air this wine is drinking beautifully right now.”



92 Pointz Robert Parker’s Wine Advocate


“The 2003 Bolgheri Sassicaia is full of unexpected twists and turns. Oddly enough, this vintage offered more overall freshness and balance than the much-celebrated 2004 edition. We all know that 2003 was a very difficult year with scorching hot temperatures that broke all records. Instead of jammy flavors or overt ripeness, this wine has embraced an all-balsam aromatic profile instead. The bouquet opens to dried cassis or red currant with eucalyptus, cola, grilled rosemary, and medicinal herb. The tannins are silky and fully integrated within the wine's thick textural richness. There are areas that feel flat and sedate, but this is an impressive effort overall that shows impressive stability considering the challenges of the growing season.” 



91 Pointz  Wine Enthusiast 


“It's almost criminal to taste Sassicaia before its prime. The 2003 vintage should be ready after 2010. A blend of 85% Cabernet Sauvignon and 15% Cab Franc that aged 24 months in barrique, notes of cassis, exotic spice, menthol, and green olive come through despite the hot vintage. It's powerful in the mouth with crispness and refined tannins.”




Bonus Reviews

Italy



Gambero Rosso

Three Glasses


"At this moment, we have an incomparably seductive, very full-bodied Sassicaia, one that releases spicy, near-toasty nuances and then develops a rich palate with length and finesse. Here is a great Sassiciaia, its Bolgheri terroir ably transforming the varietal traits of Cabernet.”



Bonus Reviews

United Kingdom 



95 Pointz Decanter


“The salinity comes through clearly at this point, which gives beautiful lift and grip. I just love how Sassicaia wines can play with tannins. They start so delicate and soft and yet close in beautifully. This has more grip and youth than the 2007. The rosemary and heat-baked herbs of Tuscany stand shoulder to shoulder with a concentrated blackberry richness and a salty tang that delivers freshness. This is the magic of Bolgheri — the coastal influence and the old vines.”

 


2002

Tenuta San Guido Sassicaia Reviews



90 Pointz Wine Enthusiast

 

“Not the best vintage for Sassicaia enthusiasts or collectors, but certainly noteworthy thanks to defined herbal aromas such as rosemary and sage backed by black plum, black berry, tobacco, cigar box, and leather. The mouthfeel is velvety and supple with unmistakable elegance delivered over a long, menthol-like finish.”



88 Pointz Robert Parker’s Wine Advocate



“Oddly enough, this is the first official review of the 2002 Bolgheri Sassicaia in Robert Parker’s Wine Advocate. Presumably, the wine was overlooked due to the infamy of this widely condemned vintage. However, all is not lost. The wine offers a rather subtle bouquet of dried fruit, autumnal leaf, forest floor, button mushrooms, tar, and balsam herb. The effect is flat and one-dimensional. And, the finish lacks freshness and vigor. What’s the upside you ask? The wine seems to have taken a life of its own. At a plateau now, I don’t think it will change much in the coming years. Its a weaker expression of Sassicaia for sure, but Sassicaia it is nonetheless.”   



Bonus Reviews

United Kingdom

 

17.5/20 Pointz Jancis Robinson,

Master of Wine 


“Deep garnet with some brick at the rim. Lots of forest floor, mushrooms, nutty and super-complex but no longer any primary fruit. A little bit of coffee. Very mature on the palate with a definite Marmite (yeast extract) flavour and yet still a fruit sweetness. Rounded but still keeps its shape. Cool and fresh on the finish. Needs drinking fairly soon but not falling over. Some olive savoury notes and rounded finish.” 




2001

Tenuta San Guido Sassicaia Reviews



This wine is a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc.


97 Pointz Vinous


"(85% Cabernet Sauvignon and 15% Cabernet Franc): Deep red-ruby. Knockout nose combines raspberry, dark cherry, smoke, coffee, minerals, and sexy coconutty oak. Then rich and very complex without any undue weight on the palate, offering deep, concentrated flavors of dark cherry, blackberry, cassis, balsamic herbs, and cedar. This still very young wine offers a rare combination of density, intensity of flavor, and vinosity, finishing with fine-grained tannins and subtle notes of pepper and herbs. Along with the 2004, this is my choice for the best Sassicaia of the last 20 years, in a classic, ultra-clean, and refined style. The 2001 vintage in Bolgheri was characterized by a deep freeze at Easter time (with temperatures down to -6°C), which greatly reduced eventual vine yields and caused a 10%-15% decrease in overall production. A cooler than average September prolonged the ripening and brought more hang time for the fruit, allowing for optimal ripeness and the potential for complex, long-lived wines.”



94 Pointz Wine Spectator


“Beautiful aromas of summer fruits and hints of cream. Then turns to dried Provençal herbs, such as rosemary. Well-defined Sass. Full-bodied, with sleek, refined tannins and a silky finish. All in finesse. Classy wine. Almost chewy. Reminds me of the excellent 1997, but this is slightly better. Give it time. Best after 2008.” 



91 Pointz Stephen Tanzer's

International Wine Cellar



“Bright red with a pale rim. Still reticent nose hints at redcurrant, pomegranate, graphite, and cedar. Softer and more approachable than usual for young Sassicaia, with fleshy, easygoing flavors of redcurrant, cassis, balsamic smoke, and vanilla. A seamlessly ripe, broad, and long wine, finishing with smooth, very peppery, balsamic tannins and a trace of alcoholic warmth. The acid spine is hidden by the glossy, ripe fruit, but there’s plenty of it here; in this respect, the 2007 Sassicaia is not unlike other vintages with similar growing seasons, and reminds me of the 1997 at the same stage of development. I still feel that this vintage of Sassicaia will be remembered for offering early accessibility and perhaps possessing a little less concentration and depth than some recent great releases such as 2001 and 2006. However, do not make the mistake of attributing this to a hot year: unlike in more sun-drenched parts of Tuscany, 2007 was not an excessively hot vintage here. I also noted less bottle variation when I tasted this wine three times in November than I did in my tastings between April and August of 2010.” 





Bonus Reviews

Italy 



Gambero Rosso

Three Glasses



"...a massive, muscular Sassicaia that is slow to open on the nose by reason of its youth. However, the sheer richness of the body tells you that this will be a very long-lived edition. The tannins are more in evidence than in recent editions, and it flaunts class and concentration in spades. In short, it is one of the finest Sassicaias of the past 15 years, along with the '98, although the sensory characteristics of the two wines are different. As ever, it is obtained from mainly cabernet sauvignon, and will accompany us for at least the next two decades, evolving beautifully as it goes.”



Bonus Reviews

United Kingdom

 

99 Pointz Decanter



“Clearly stronger and richer in colour than the 2002, with a wonderful nose, you feel the older Cabernet coming through on this now, merging together with warming spice. A slow teasing buildup of tannic power over the palate, where the flavours begin softly, then tighten. Some animal leathery notes, certainly, but fresh clean leather not Brett, this is a powerful wine, full of hedonism and optimism. The fruit is rich wild strawberries and raspberry coulis, exotic, cinnamon spicing, but not overblown because a grip of salinity comes in on the finish. A great wine, still young. 85% Cabernet Sauvignon, 15% Cabernet Franc.” 



19/20 Pointz Jancis Robinson, 

Master of Wine



“Wonderful lustrous ruby. Beautiful. Perfect balance. Very clean and stunningly fresh. Yes! Some tannin. Neat. Same sort of build as 2006. Tea leaves and life. Racy and fresh. Almost minty. Great stuff.” 




2000

Tenuta San Guido Sassicaia Reviews



95 Pointz Stephen Tanzer's

International Wine Cellar



“Deep, bright red-ruby. Aromas of ripe red cherry, dark plum, and kirsch are complicated by sexy woodsmoke, eucalyptus, and bay leaf. Silky and rather lush, with considerable sweetness and creaminess to its ripe, sweet flavours of cassis, blackberry jelly, and ripe black plum. Finishes with fine-grained tannins and lingering notes of minerals, herbs, dried flowers, and smoke. Displays lovely balance and good length on the rich, seamless, creamy-ripe finish, which exhibits a lingering menthol note that reminded me of a Napa cabernet. The 2000 vintage was a warm one, especially in August, with some varieties such as merlot reaching high sugar levels before full polyphenolic maturity was achieved. However, the combination of a cooler  microclimate and old cabernet vines allowed Tenuta San Guido to make a better wine than many on the Tuscan Coast this year.” 



93 Pointz James Suckling


“I am happy to see this holding on so well after not tasting it for years. It was always a richer and softer Sassicaia due to the hot growing season. I drank this in Cannes, France, yesterday with some friends and it now shows a soft and delicious character with dried fruits, spice and mushrooms, and hints of herbs. Full-bodied, silky, and velvety. Round and clean. Drink or hold. But wonderful and sassy now.” 



93 Pointz Vinous


“Intense dark ruby. Dark berry fruit and exotic spice scents fill the high-toned, penetrating nose. Offers a deep core of beautifully delineated blackberry and blackcurrant flavors layered with bell pepper, dark chocolate, and minerals. Smooth tannins frame the very long finish, leaving one with the impression of persistence and balance.” 



93 Pointz Robert Parker’s Wine Advocate


“This millennial Sassicaia displays very good intensity on the nose, which is actually quite Southern Rhone in style, almost animally with a touch of liquorices and gravel. The palate is medium-bodied with good fruit concentration, cassis and blueberry, fine tannins, and a real, succulent finish that disguises the structure underneath. Still youthful, this has more breeding and style than more recent releases.” 



93 Pointz Wine Spectator



“Sassicaia made excellent wine again in a less-than-easy year. Shows its class. Rich yet balanced, and loaded with fruit and lots of jammy and plummy character. Full-bodied, with round tannins and a silky finish. Exotic.”



Bonus Reviews

United Kingdom



94 Pointz Decanter


“Incredible as you look at these colours heading back to the 1990s; they are barely budging at all. Here I get quite a different quality the smoke, more like wet woodsmoke from a fire that has been doused, or the smoky aspect to Japanese green tea. A clearly powerful wine, one that has real depth and impact, with flavours that keep slowly building one on top of the other. More burly than some, this feels burnished under the Tuscan sun.” 




17++/20 Pointz Jancis Robinson, 

Master of Wine


“Hickory, black cherry, spice rack, cedarwood, and a mushroomy earthy tone to the nose. Likewise on the palate, a funky expressive nose, like fresh compost and over-ripe fruit. The structure is eminently accessible whilst grippy enough to keep, and is showing development that will surely expand with age. Very good. Drink 2010-2030.”


ENJOY!

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