~ This tower on the Tenuta San Guido Estate actually graces the label of Sassicaia’s younger brother ~
Tenuta San Guido is named after Saint Guido della Gherardesca who lived during the XI century. It lies within sight of the Mediterranean sea near Grosseto and stretches for 13 kilometers to the gently rolling inland hills. It’s gorgeous but untamed country.
The story of Sassicaia begins in 1930 with the wedding of Mario Incisa della Rocchetta and Clarice della Gherardesca. The couple shared a love for thoroughbred horses which propelled them to form a racing partnership. Meanwhile, Mario’s love for fine wine inspired him to plant Cabernet vines in 1942 for what was to become Sassicaia.
The first commercial release of the wine occurred in 1968. Back then, production was nearly microscopic. Over the years, that slightly increased and wines from younger vineyards were added. Today, the estate is planted to 90 hectares of vines which lie approximately 200-300 meters above sea level.
~ Premium wine needs premium food. A lovely 4 pound Porterhouse locally sourced from Perotti’s ~
Sassicaia is 85% Cabernet Sauvignon and 15% Cabernet Franc. Like the great Bordeaux estates on which Tenuta San Guido was modeled, the wine’s construction mirrors the plantings in the vineyards. Giacomo Tachis inspired the formula and that’s been the case since 1968.
The 2016 Sassicaia is gorgeous. I decanted the wine for almost 2 hours. In the glass, it is a nearly opaque purple color that fades ever so slightly at the rim of the bowl. Delicate aromas of purple and blue flowers lead the array of aromas from the glass. Crushed black plum, Tuscan scrub herbs and hints of gun powder solidify the orchestration.
On the palate, the wine is brooding and confident. Layers of black fruit flavors cascade across your palate with viscous ripeness and intensity. Complexity is added from trace minerals, leaf tobacco and cedar. All is in wonderful balance. The Cabernet Franc appears to be asserting itself handily and it’s very appealing. There is no question that this was delicious. Yet it only provides the faintest glimpse of what it will become. Last year, the 2009 was in a wonderful place. I expect the 2016 will follow that trajectory easily.
Sassicaia is fermented in stainless steel and then aged in French barrique for 24 months pursuant to the DOC regulations. One third of the barriques are new with each vintage while the remainder are two and three years old. 96 points. Find this wine.
~ The 2016 Sassicaia is poised for all time greatness ~
The legend was born in 1968. It lives. Salute!
Any thoughts on the 2017 vintage John? In essence, is it worth the $220?
Man, that’s a tough one Paul. I always preach producer over vintage but when I spend like that on a bottle (and I do sometimes) I usually stick to only the best vintages. 2017 was ok. The Spring started early and then there was a lot of frost damage due to the early bud break. You can see the pictures in my Harvest Report Article. Then, the heat was incessant in the summer with triple digit days the routine. By the coast, things probably fared a little cooler. Still, I think I’d be inclined to wait for the 2019.
I see your point, so if 2016 cannot be found for a reasonable price hold off- after all I am spending enough with 2015/2016 Brunello and 2016 Barolo.
Hi John (and Paul),
Paul’s final remark is very interesting. My guess is that it will be nearly impossible to find Sassicaia at a reasonable price going forward. Prices across the board here really took off thanks to the Parker 100 rating of the 2016 and I think that the price will never come down again. So you could wait for the 2019, but it will be at least equally expensive if you ask me.
After a lot of effort I succeeded in sourcing 1 bottle of the 2016 for a still somewhat “reasonable” price, but I think 2016 will go down in history as the last vintage of Sassicaia that I could afford.
Best regards,
I don’t disagree with this at all. But Parker is a nothing now. A shell of what it was. 100 points from there? Who cares? Nevertheless, I agree with you. I used to by Sassicaia, Ornellaia and Solaia in almost every vintage. Now maybe I choose one of them. We need to find others. Right now, mine is Saffredi. Also worth the hunt is Lupicaia. Cheers!