Community Tasting Notes 33

• MN Wine Junkie Likes this wine: 93 points

  April 13, 2024 - The Blind Side - no, not football! (Chateau Simms): I am guessing the wine got at least 1-2 hours of slo-O before tasting, but honestly not sure about the bottle treatment/preparation before the tasting, i.e., it could be more.
  
  This was part of a blind tasting that included the following wines:
  
  1. 2010 Abreu Thorevilos
  2. 2021 Scarecrow
  3. 2015 Colgin Tychson Hill
  4. 2019 Sassicaia
  5. 2019 Domaine Trapet Chapelle-Chambertin
  6. 2021 Bella Oaks La Genie
  7. 2014 Caymus Special Selection
  8. 2014 Vice Versa Magnificent 7
  
  2019 Sassicaia - I was disappointed when this was revealed. I typically enjoy Sassicaia. I can think of three factors that may have contributed to my disappointment. First, the wines that preceded this one (the wines listed above are in tasting order). Second, it is very young....I had not tasted a young Sassicaia, but I think this wine needed a ton more air, or preferably a ton more age. Third, due to a higher acidity level, this wine probably needed some food to go with it.
  
  Anyway...the wine: Tons of red fruit, mostly tart cherry. Some tar and anise, but really lacks complexity at this point. I am confident that more age will significantly elevate this wine. I recommend refraining from opening a bottle for another decade. But if you must, give it as much air as possible (even 24 hours would be good!) 93 today, but lots of potential!

  4 people found this helpful Comment

• bsumoba Likes this wine: 94 points

  April 13, 2024 - This very well might be grand cru super Tuscan, but it could also be that stylistically, it is not for me. Kind of like having some of the S. American cab/bdx wines. Very good, but not for my palate. That being said, this is clearly a well made wine and could easily see someone with more of a Tuscan palate to score this up there.

  3 people found this helpful Comment

• WineBurrowingWombat Likes this wine: 94 points

  April 13, 2024 - Eyes Wide Shut - Day 1 (A quiet place): Nose: Gentle funk, clean red fruits, a bit of grassy and mulch type earth.
  
  Palate: Very similar on the palate, this funk and grassiness is very juicy, kinda reminds me a bit of those wheatgrass shots at Jamba Juice. The red fruits are strict and even a bit lean.
  
  Some air time would've helped this a lot. The fruits seemed light but it was still there, just a bit tight and shy unfortunately. Again, air time would've really helped this one. 94+

  5 people found this helpful Comment

• Velobici wrote: 98 points

  March 26, 2024 - The wine looks brick colored. The legs are slow. There is moderate sediment in the bottle. It smells like black currant (cassis), gooseberry, fig, forest floor, flint, mushroom, coffee, lead pencil, medicinal, sandalwood, bark, black pepper, clove, eucalyptus, oregano, wet wool and barnyard. On the palate....black currant (cassis), dust, forest floor, mushroom, stoniness, cut green grass and stems. So much going on here. SO long and luxurious. Looking forward to the 2000 up next from my cantina.

  7 people found this helpful Comment

• Nasj wrote: 94 points

  December 23, 2023 - It is my first time to consume sassicaia. I worried about the state of sassicaia which is so young. but the sommelier of the best french restaurant in korea controlled this wine perfectly. So i could feel the taste of sassicaia little bit. But i can recommend that you sholud consume this wine late. If you consume this wine perfect time, you can feel everthing of this wine.

  7 people found this helpful Comment

Pro Reviews 12

Wine Definition

• Vintage 2019
• Type Red
• Producer Tenuta San Guido
• Varietal Red Bordeaux Blend
• Designation Sassicaia
• Vineyard n/a
• Country Italy
• Region Tuscany
• SubRegion Bolgheri
• Appellation Bolgheri Sassicaia
• UPC Codes 084692492008, 091882869502, 4000150385466, 453484247506, 7070330691417, 7350075822926, 8410441412065, 8806142730520, 8809470427711

Community Holdings

• Pending Delivery 429 (3%)
• In Cellars 12,399 (91%)
• Consumed 850 (6%)

Food Pairing

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