Lizzie St Supper Club (Lizzie St, London): What Keenan we add about this beautiful wine that we have been enjoying for the last decade ( Papies 94-96) and still goes strong.continue to deliver, so effortlessly elegant and always a beautiful experience. Some decanting advisable and frankly where is a 94 or 96 is a function of our own sensory status at a given time. Magical once again 95+
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The power of a story grows with every retelling (Restaurant Story, London): Requires decanting. A good hour is advisable. We love this vintage of Sassicaia and we have followed over the last decade on a dozon or so occasions and never failed us ( Papies 94-96) and was no different on this day. We love how this keeps evolving , adding complexity and new layers of flavour from the secondary elements but not losing its energy and fruit . Soft spice good, light herby edge and we could go on here. Truth is we don’t need to. Another magnificent performance and an easy 95-96. Another good decade in it too to go as a minimum.
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Exotic wood, herbs, leather in the nose. Medium bodied, well structured, subtle and juicy, with ample aromatic complexity. Mature, almost creamy dark berries, tobacco, leather, sous-bois, sage, pencil-shave. Somewhat below expectations (and market value), but overall enjoyable. Drink now and for another 3 years.
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Poured from a perfect condition 375ml bottle, this was so bright and fresh! Time has softened this up a bit, but it still packs a nice punch of acidity and structure, but with lovely balance and depth.
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Beautiful nose. Just approaching maturity. Blackberry, bellpepper, dried red fruits, bit of undergrowth cedar, cinnamon, tobacco, cool soil, leather, dark chocolate.
Silky, round and sensual. With good mid palate focus. Flavours of sweet ripe fruits, pencil shavings and dustiness emerged. 1
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Vertical Tasting Seven Vintages from 1997 to 2018.
2018. Dark red. Cherry nose and rather closed. Light body, bright to sharp acid. Dark cherry, fine but young tannin. Long finish.
2013 Very dark red. Cherry, cassis, wood but not vanilla, white pepper nose. Terrific intensity on the welcoming palate - dark fruit, cherry, and blackberry. So light on its feet, and really athletic. Acid is obvious, tannin is firm on the finish but that is equalled by the intense fruit. Long finish.
2011 Very dark with a mahogany edge. Green pepper, cherry, and airy. Much larger body than the younger wines; it's mouth-filling. As with the 2013, the acid is obvious but balanced, in context. Leather, cherry, long finish... so impressive. the tannin is obvious on the finish. Later in the evening, the fruit is even more exotic.
2000 Dark red and mahogany edge. Peanut, smoke nose but ripe enough. Palate has cherry, leather, and some spice. Good concentration.
1999 Dark red mahogany cast. Green pepper, cherry nose. Very concentrated in a medium body. Palate has leather and cherry fruit. Balance is excellent, tannin is suave. Not the longest finish.
1998 Very dark with mahogany edge. Nose with green pepper and dark fruit and fruit liqueur. Leather and sweet cherry palate, so complex. Great length to the finish.
1997 Very Dark red and mahogany cast. Green pepper, horse sweat in the intense and mature nose. Green pepper then cherry then leather on the palate with great intensity.
Summary: I pick the 1997 as the best Sassicaia tonight and the 2011 is the wine with the best future.
Mystery wine: Very dark red, white pepper, blackberry nose. Cassi on the light-bodied palate. Tannin is drying and this seems not as ripe as the other wines tonight. I guessed it to be 10 to 15 years old and from California's north coast mountainside.... it is Haut Brion 2002.
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The 1999 was a great vintage that has matured well. Full bodied with intense colour. Aromas of bramble, blackcurrant, plum, cherry, licorice, mushroom, prune, tar and smoke. Long and rounded. Great complexity.
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From magnum. Tasted after the 2002. Expressive and riper again, more generous with mellow tannins, almost a wee bit flabby in comparison. Good acidity, fine length. Drink up. 91-93
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From a beautiful magnum decanted for a good 30 minutes. Decanting advisable. A super wine worthy of its status and price tag. Soft and polished, silky still very much on the fruit and with a supple elegant mouthfeel all along. We feel its still on the middle part of its drinking window and this could well age for another 15years at the top plateau. Superb 94-95
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Decanted for half an hour. Extremely good showing with a lovely truffley nose, some autumnal notes, mid weight and soft mouthfeel. A treat with the beef main and a wine that just gets drunk easily. Clocking in at 13% alcohol also refreshingly "light".
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Blackcurrant, nutty, chocolate. Darker and bigger but without losing the nuance. Pronounced flavour intensity and long finish. Powerful and focused. Outstanding wine! Detailed full tasting experience in 96 vintage.
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Yvelin's birthday; 9/5/2021-9/6/2021: Very green on both the nose and palate, dissipated slightly on the palate over time to give a well-integrated wine with impeccable balance underneath. Very good quality but I could not get past the herbaceous quality that I don't mind usually. No other notes point to this though so possibly a flawed bottle?
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It had a horrible amount of green-ness and Brett on opening. It took about 1 hr in the decanter to open up and to provide classic Cabernet flavors that took me straight to the left bank. It had an impeccable balance on the palate but unfortunately went a bit flat after another 50-60mins after opening up. It was amazing for about 30 mins. This would be my WOTN if it could only hold on to its peak longer. This is an issue I have experienced with wines from wetter vintages. 95 points at peak but overall 90 points.
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Had last night at a friends place. Wonderful earthy nose and palate taste with pencil shavings, earth and dark fruit. Medium body. Wonderful balance, complexity and finish.
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Slow ox’ed for about 40 min and drank over the following 2h. Unlike my last bottle this is clean, not showing any of the moldy notes on the nose the last did. This is drinking a point in my eyes, very dry but also very accurately drawn. Forest floor, a touch of menthol and dark fruit on the nose, some leather and again dry fruit on the palate. Not a bit of excess fat here but does not taste overly lean either. Tannins are integrated but still supportive. Great balance if you like the traditional claret style. Would have probably guessed top 1994 left bank Bdx blind, even if 1994 left bank can be more tannic than this. 93-94
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MD’s Birthday Wine Dinner @ ZYX: MD’s Sassicaia vertical of 1995, 1999, 2003, 2004 plus my 2001 (what a coincidence) - ranking from top: 2003, 1995, 2001, 2004, 1999. Black fruits, cherries, tomato leaves, some leather and old textbook, with a long green finish of bell peppers and spices and a tinge of orange peel. The wine has shed most of its fats and juice in my opinion, and was rather linear tonight and likely out of its prime. In fact, this tasted older than the 1995. This would be a good classic on any other night but was outshone tonight.
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Pnp a glass after the 2000 Palmer. Dark garnet, almost black to the rim not showing any age. On day 1 the wine had however this strange muddy/moldy note on the nose, which was showing a bit on the palate too. A glass left standing was showing the same flaw the morning after.
Strangely the rest of the wine, kept in a small PET bottle over night, seemed fine the next evening. This has still good fruit concentration and depth on the palate for a 20 year old Sassicaia. Some leather. Medium (-) tannins as well. Well made wine and certainly better than most of Bdx in 1999, however not particularly complex or aromatic. Have a few more bottles so will see if this was a correct one. 92
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Saturday night at The Papies (The Papies, Elizabeth St, London): A wine we rate consistently 94-96 over the last 5 years over 9 tastings but on this time ( Last time was 1 yr ago from the same batch) it was not up to speed. Too much spice, pepper and very little fruit and felt really unbalanced and lacked charm and elegance. We will call it a miss and not rate
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Pop and pour from a 375. In the glass, reddish-auburn at the rim, fading to dark purplish maroon at the center. On the nose, currants and a touch of cedar, subtle but enough. On the palate, halfway between a Bordeaux and a traditional sangiovese - the fruit is a bit too prominent for this to pass as Bordeaux, but the currants and cedar are suggestive. A secondary note of bell pepper rounds out the midpalate in a pleasing way, with a moderately long palate-staining finish. I suspect a 750 might not be ready for prime time, but if you have a 375, check in.
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To celebrate England's Cricket World Cup win. Two hours of air in the decanter. Beautiful aroma - very Bordeaux in style. Drinking superbly right now with dark rich fruit. Very smooth with a long lingering finish. Excellent stuff. CT says the drinking window ends 2019 but this has years left on it - just a shame I don't have any more but do have a couple of cases of 2015 to look forward to...
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Lovely wine albeit outclassed by a Giacosa Rocche Falleto riserva 2001 alongside it. The Sassicaia has an intriguing element of eucalyptus to it I found and showed nicely in drinking window with generous fruit but lots of other funk going on making it interesting contrast to the „stealth bomber“ Giacosa. This would be one to savour a whole bottle of and it would probably show better on its own rather than in a long line up of top class wines. Drinking now -2030.
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A bit of bottle variation vs 1 month ago ( Papies 95) and then we felt needed no decanting. On this occasion ( same case and quality bottle)decanting would have really helped get the wine faster to the singing phase. Still a super solid wine, soft and pure, leather, silky and effortlessly elegant. Superb once again. 94-95
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Back to the 95s! Its fascinating how different the magnum that we had felt ( TA Sassicaia Masterclass 1 month ago with Priscilla di Inscisa from their cellars) vs the bottle. This was also from a perfect case, with the paper wrapping. The magnum was muscular and spicy, modern in a way while this beautiful bottle was soft, pure, and effortlessly elegant. Silky tannin, light earthy side and we did not even feel it needed any decanting. Stunning once again. 95
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Decanted for a few hours then back into bottle. Dark fruit driven with touches of dried herbs, green bean and green bell pepper on the edges. Full bodied with a decent amount of structure/tannin remaining. Drink over the next 5 years.
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Tasted blind. ruby red, slight bricking. med high acidity, with red fruit, but also earthiness, and lots of plum. I had guessed a merlot based wine, but nope.. Sassicaia. :) was a fan of this. Ready for business.
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Decanted for 1h at Ruth Chris' in Anaheim. Fragrant nose, leather, red fruit, cedar, earthy and mineral notes. The palate has abundant cherries, oak, smooth unobtrusive tannins. Very classy medium bodied red. Perfect with a butter soaked filet.
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Nicely structured. Some secondary notes but sill feels primary and oak - which is noticeable - needs to integrate more. Finish doesn’t match initial attack sign is nice. Wait 5-10 years.
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Another encounter another class act of a wine. Tasted twice in 2015 and once again an easy 95. Needs a good hour of decanting but beyond that is just a class act of a wine.
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Saturday night at The Papies (The Papies, Elizabeth St, London): From magnum and decanted for a good hour. Much needed. This is the fourth time we have this wine and continues to impress always scoring around the 95 mark. Dark fruited, light herby, floral and with a light earthy edge. Well entrenched in its drinking window and with a lot of life ahead but just delicious now. Top class performance by a top class wine. 95 +
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Sassicaia nella mia esperienza è un vino che ti seduce più che sorprenderti. Questo 99 non conferma questa mia convinzione. Il colore è un rubino fitto, ma non scurissimo. Il naso è compatto e profondissimo, difficile da decifrare, non perché non si offra, ma perché perfettamente combinato, come in un gioco ad incastri in cui tutto è sinergico. Questo lo porta oltre la finezza, la grazia e l'eleganza che così spesso questo vino ci regala. La frutta rossa giovanile, la mora e il mirtillo si combinano con bei sentori di fiori secchi e un erbaceo di tabacco e di sottobosco mediterraneo. Le spezie dolci sconfinano nella nota balsamica di resina di pino e nel tocco leggero di liquirizia. Tutto si intreccia, e si ha l'impressione di essere davanti ad un caleidoscopio olfattivo pressoché indecifrabile perché fatto di sovrapposizioni e combinazioni infinite. Al palato la stessa impressione di compattezza e di tridimensionalità, con acidità e sapidità notevoli, tannini ben presenti ma polimerizzati, e struttura decisamente importante, di cui però apprezzi quella che definirei leggerezza. Finale davvero lunghissimo, decisamente appagante. Un vino ancora giovane, che non mostra alcun segno di invecchiamento, che non ha ancora iniziato la fase di terziarizzazione. Tenetelo pure in cantina (se vi riesce...) ma se lo aprite non rimpiangerete certo di averlo fatto.
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From Magnum and decanted for a good hour. Needed & advisable. Along with the 98 ( Papies 95-96) this is the best drinking Sassicaia excluding the 85-90 strip that we have not tasted. A mastercalss of a wine & drinks beautifully now but with a good 10yrs in the tank. The nose is open from the word go, dark fruited, light floral edge, light herby. On the palate it still has grip but is effortlessly elegant and a class act. We can go on for a long time here but no need. 95-96 and a must buy more wine.
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Served s/b/s with the 2001, I think this may have been my favorite of the two. DrinkingTrees' descriptors work for me, so no need to rehash. This just seemed to have a slight edge of inner beauty as compared to the 01. That could be the case for most, or a personal preference, or this just had a better cork, who knows? What I do know is that this has many years ahead yet, and shows the material and structure that it may well improve during that time; I'd let them rest for now. highly recommended
Six hour Audoze, then decant for sediment just prior to service, at 60F.
https://italianwine.blog/
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Nose of horse hair and candle smoke, blackberry, forest floor, and struck match. I find the nose quite promising; there is a strong suggestion of Brett (from the horse hair) and a hint of sulfur (from the struck match), but neither are at levels suggesting the wine is ruined. The palate shows a medium-to-full-bodied tannin structure that fills the mouth, then melts, finishing with grainy tannin and slightly astringent acidity. Shows flavours of blackberry, cherry, leather, and forest floor, with hints of curry leaf and peppercorns. Other tasters claimed that when first poured, the nose showed strong notes of coffee and chocolate, but they disappeared almost instantly.
What strikes me more on this wine, is the feeling of elegance, and balance. Great freshness (no alcohol feeling whatsoever). Some people around the table found it too young. I think on the contrary that it is in a perfect place right now !
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Opens up after an hour and shows a fine mix of tobacco notes and leather, cassis and black fruit. In the mouth a perfect balance of smooth tannins, - not completely resolved yet - freshness and the fruit core. Long finish. Maybe not at peak yet but drinks beautifully now. 93-94p. About a quarter of this bottle was tapped with a Coravin 3 months ago and from what I remember it was as good now, if not maybe even better.
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This was tasted during a lunch and alongside the '98 Sassicaia. On this occasion the '98 was far superior and a much bigger wine (94 pts). The '99, in contrast, showed a more earthy and elegant side. In a blind setting, some guessed the '99 had Sangiovese in it, whereas the '98 showed itself immediately as a Cabernet-based wine. I have had the '99 before and thought it showed better. Could be just a stage? I'll hold off on opening any more '99 for a couple years at least.
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Pre Wine Festival Lunch. Medium red slight browning on the very edge. Earthy red fruit nose, medium intensity. The Cabernet shows itself but along with a really nice earthiness. Very dry red and black fruit flavors. Very dry finish. Classic Sassicaia
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Long time since I drunk a sassicaia Impressed: a beatific elegant Bordeaux wine Totally balanced all elements coming together: green pepper, spice, cassis domination, chic and coffee
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Reifes Bordeauxrot, ziegelfarbene Reflexe am Rand. Hammernase nach Johannisbeeren, Zigarrenkiste, einem grossen Medoc nicht unähnlich. Am Gaumen ein grosser, erhabener Wein. Eine Symbiose aus Kraft und Eleganz, wieder eher schwarzbeerig, rauchig, ledrig - toll! Enorme Länge, das ist ein wirklich grosser Wein! Und die beste Trinkreife schätze ich auf... JETZT!
Genügend Säure und Tannin um weitere, unzählige Jahre auf diesem Niveau durchzustehen also keine Eile!
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Room temperature popped and took a little out and let it bottle breath all the flavors and aromas stayed in the glass and opened up beautifully. Rich earth opulent fruit fantastic. Had it on my 55th birthday Bravo
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Just an incredible wine, drinking very well right now and may be at it's peak. Certainly has life left but would be surprised if it improves. Had with prime rib and decanted for 2 hours. Could not get over how smooth this was, one of the best Sassicaia's I have ever tasted. Wish I had more.
I was surprised at how soft and supple the wine was. The nose was glorious, and the same dark fruit was evident on the palate. Tannins were barely noticeable and a dryness was left on the palate, but there was lots to like before the dryness set in. Second day and the dryness softened. I imagine decanting would have been beneficial.
Blanco's contribution to the season's WWS finale dinner. Very generous nose of red fruit, with some floral notes as well. Medium bodied, wonderfully balanced fruit and acidity level, extremely elegant, graceful wine in a really great place right now. Tannins are soft and smooth and somewhat resolved, & this lovely, silky wine is showing some tertiary notes: leather, tar, cedar, and a bit of an herbal quality. Exceptional wine--very bordeaux-like--and far better than other recent experiences I've had with other vintages of this wine. Voted WOTN
Father's day wine. Started drinking it before lunch (Why not! Best time to taste), it was quite impressive in all sense. Fantastic noose, in the mouth, dryness, quite awkward! But with the food everything when into place. Quite enjoyable and to drink a Sassicaia is alway a event.
Thanks to Coravin for a wonderful sip of this special wine!!! Dark purple red...with just a fringe of brown. Chocolate, coffee and dark red fruits on the nose. Still powerful tannins and all that wonderful fruit. Long, silky, elegant finish. Love it long-time. If you have it in the cellar, then enjoy it!!! One of our fav wines. With Coravin, we will sip for a few weeks...a glass at a time. Sorry, but I really love this little toy!
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Deep crimson. Delicate floral nose, but with some funky and glycerine notes. Meaty with earth tones, mushrooms. A dusty finish. Nice wine, but a bit quirky and not perfectly integrated.
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Required decanting. A good 2 hours. The wine is a class act but its young and takes its time to develop but every sip was better than the last. At the end we got a glimpse of how good this wine can be and loved it much like when we had it last almost 9 months ago. Lots of energy, firm tannin, good fruit, balanced and elegant. Light leather notes, herby and classy. Very good 94-5 and has a long future ahead of it and definitely with higher scores.
2015 New Year's Day Tasting- Double Blind $80+ (Marietta, GA): Dark center with dull orange crimson rim; dull nose, wet earth, sweet aged fruit, dark currant, earth, cellar, loamy, caraway; dried red and orange fruit on the palate, cigar, great dense mouthfeel, not sold on Bordeaux, green pepper, dock at low tide, pencil lead; everyone said Bordeaux but I was actually on old Monte Bello, not displeased with my call, palate was just a tad too rich.
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2014 Athens Wine Event ( with a bit of Santorini); 6/19/2014-6/22/2014 (Athens & Santorini): Served blind. Needs decanting. We all said this was a st julien, very clearly a Bordeaux and a great one too:). A magnificent wine just about entering its drinking window and with a lot of life ahead of it. Light herby, good solid ripe core of fruit, beautifully balance and sheer class. We can go on for a long time here. 96 and time would only make it better.
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Very much showing age around the brick edge, and deep garnet center. Smells very left bank perfumed. Some oak and a slight greenness also showing on the nose. The taste is long, and still fairly high in acidity. Red currants, forest, cedars, slight iron edge. Tannins are nice, and present in the foreground. Overall, I think this wine is ready now, and it actually surprised me a little. Definitely indicative of the vintage.
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The nose read like a bordeaux. Earth, leather, tobacco, ripe dark fruit. The palate was dense and chewy with herbs and mint. Medium finish with some tannin. Perhaps this needed another couple hours in the decanter to open up more fully.
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From half-bottle. Camphor and a hint of tobacco on the nose; on the palate, rich cassis, leather, and a touch of earthiness. Smooth and complex, with a long finish: it lives up to its lofty reputation.
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vet inte varför men inte min stil, väldigt bordeaux, bränd smak, rökig, paprika. välidgt bra vin förstås men mot palmer, baron och montebello så kommer det först på en 4e plats.
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Wow! I have not yet experienced any Italian Bordeaux blend (or super Tuscan) that has been as Bordeaux like as this wine was! I went completely wrong when I guessed this wine blind and placed it in Margaux. Stable tones, leather, cigar box with some burnt earth and mature wood on the nose, wet forest floor and a touch of mushrooms. The palate is lovely mature, with bright red cherries, mature but still fat and oily delicious fruit, and a great acidity present. The cherries and acidity profile should perhaps have led me to Tuscany (when the bottle was revealed it was pretty obvious) , but it had so much Bordeaux present, so it completely fooled me. A great Sassicaia indeed, and I need to pick some up! Drink now and enjoy!
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Nice ruby, rather transparent. Nose very close to aged bordeaux style, but with a nice red cherry; besides spices and tobacco. Very good drinkability due to a delightfull freshness, smooth tannin.
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This did not suck. Right in the pocket with earth and forest floor aromas and then power and fruit on the mid-palate. I say drink up and enjoy. Incredible.
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very alcoholic nose--i want to smell the fruit in this wine--but i did not find it--3 hours after decant no improvement--i do not think this wine will get better--for me a disappointment
--->the other notes with 90-95 points i do not understand
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Sassicaia! (Roma - Hilton Cavalieri): The climate of 1999 was particularly good, sunny and a little rainy. Carob, tobacco, dark/shadow reminds. Tannic and alcoholic at taste, less texture and fruit. ***
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Deep garnet fading to a narrow tawny rim. Evolved with some tertiary earthy aromas(porcini mushrooms) around a core of cassis, spices and herbs. Great oak integration(mostly old pehaps). Sublime on palate with bright acidity and polished tannins that lead to a long finish. At a lovely point to be enjoyed, would keep for another 5-7 years.
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An excellent wine! Medium garnet with an expressive and elegant nose displaying cassis, cedar, red cherries, esspresso coffee and earthyness with hints of noble animal notes. Medium-bodied with firm tannins, vibrant fruit and high acidity. Long aftertaste. Great to drink now, with a long life ahead.
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I was offered this wine blind and Bordeaux was the first thing that came to my mind - Pessac/Leognan in particular. Initially I thought it was slightly bretty but even if it is the wine has elegance and character. Nose is quite evolved offering earthy notes, macerated fruit, leather, cedar, old wood and ink. There is still tannin to shed, acidity is quite high but the wine is very elegant. Finish is satisfying. My perception of the wine altered greatly to the favorable once the label was revealed...
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Drank with no decant. This is my first Sassicaia with some bottle age. Clear, medium plus ruby fading to garnet on the rim. The nose is clean and of medium plus intensity. The nose is wonderfully expressive, with dried roses, black fruit, leather and vanilla. The nose is developed. The palate is dry and its components are very balanced. The acidity is medium, the alcohol is medium and unobtrusive at 13%, the tannins are very smooth and silky. This wine has a medium to medium plus body, with a velvety mouthfeel and a smooth, medium long finish. The nose is actually more captivating than the palate. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, this wine is really more Paulliac than Tuscany. It is very well made. I think this is at a very good stage in its development. It can certainly age for several more years, but I really don't think it is going to get any better. I thoroughly enjoyed it, but I am glad that I bought it at a special estate sale. I have a hard time justifying $200 and above for it.
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Ruby core, a little fade at the rim, medium deep; quite intense mint-tinged plummy fruits. Quite rich but reticent. Ripe, not hugely complex at this stage; lots of layers here! Lovely fruit unfurling itself. Beautifully balanced and very fine tannins. Long, velvet mouthfeel. Hints of minerals, tobacco on the finish. Young. 91-94
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Really nice blind versus ornellaia as well as some cali cabs and bordeaux. Nice core of fruit and balance with tannins. Initially thought it was bordeaux.
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Took to Vivace for anniversary dinner. No decant but probably should have. Nice complexity on the nose but rather muddled on the palate. Gained some more interest on the palate with time. Some herbal notes. Good fine tannin but a touch short on the finish.
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Beautiful mid-weight Cabernet that was the classiest of these three aia’s (aia is Italian for ‘barrique means extra bucks for your wine’). The fruit is sweet, threaded with tobacco and underpinned by a little graphite and lead pencil. It has excellent length and should be a splendid wine in another 10 years.
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This very popular Super Tuscan consists of 85% Cabernet Sauvignon and 15% Cabernet Franc. On the note we enjoy a complex melange of aromas of plum, cassis, cedar, pencil shavings, and forest floor. There is a very attractive earthy element to this wine that is enjoyable. In the mouth the wine is medium bodied and very smooth. The wine has retained a very good balance of acidity and fruit and thus should continue to develop further. It is drinking very well now however.
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Pauillac meets Tuscany. The characteristic Italian sandy tannins and the earthy notes put us in the right place but with distinct cedar and mature bordeaux aromas. Very nice!
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This starts off nice. It has the characteristics of a good left bank bordeaux - cassis and leather. However, the finish on this wine is atrocious. There is a biting medicinal, green, herbal spike that just kills the wine. I aired it for for 1.5 hours and the biting finish was still there. In desperation of possibly having the bad finish fade away, I put it through one of those aerator gizmos with no positive results. Really disappointing wine.
I'm selling the rest off.
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This is a gorgeous bottle of wine. Decanted for 1.5hrs. The nose knows the deliciousness to come. Echo Khamen's notes regarding cassis and Pauillac like palate. And the finish goes on an on and on...marvelous.
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2 bottles, both with short decant. Consistent notes. Wonderfully expresive nose of cassis with a fistful of crushed mint leaves. Powerful Pauillac-a-like palate of extremely rich fruit and a round chocolatey character. Great concentration. Tannins fine but still evident. I loved this one although it really needs another 2 or 3 years to fully come together. Beautiful wne.
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One of two bottles on the night - very deep colour - young nose that is packed with coffee bean, dark fruit and a tickle of sweeter fruit - very regal nose but this is young as a pup and not giving up much at the moment. Needs another 5-10 years to hit its stride. Somewhat international in its taste profile, but good quality nonetheless.
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This one from a dinner with assorted high-end wines. The nose starts with a huge blast of tar/creosote...whoa! On the palate, this is a very nice weighted wine. There is definitely some green pepper and fresh herbs adding complexity to the ripe (but not over-ripe) Cab fruit here. Excellent wine and quite young yet (tasted blind the others guessed 2001 or 2003). I should also note that the resto owner tried all the great wines on the evening and declared this to be his fave (ahead of 1996 Grange, 2000 Chave Hermitage, and others).
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Pours a dark brick purple color with strong aromas of black fruit skins and tar. Medium bodied with soft flavors of cranberry, cherry, musty earth, currant, chocolate, perfume, and leather. The tannins are luscious and velvety. This wine is complex and has a finesse about it. A lingering finish with light acids leaves lasting impressions of this elegant style Super Tuscan. It's drinking wonderfull right now or hold.
I drank the second half of this wine a week later and I must say wow! What a difference a week being opened makes. The color turns more blackish with a crimson robe. Becoming more full bodied and concentrated this wine is better than I originally scored. Superb integration of earth and fruit. The finish lingers with luscious tannins. Drink now or hold for another ten + years.
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Drank at Da Paolino in Capri. Delicious berry and cherry flavors and terrific nose. This was a bit lighter than I expected and drinking very well now. Although delicious, it was a bit thin in the center and I would not age too long. But a very enjoyable wine.
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Opened and poured, the wine continued to open and develop significantly for five hours. At this point, I would decant for two hours prior to serving. At the three hour mark, this wine is impressive, it takes on significant weight and keeps a tell tale floral element of crushed violets that I’ve found in other Sassicaia’s. The nose is sweet and gamey, with a rich blackberry core. By the fifth hour the wine took a bit of a metallic edge and lost some of it’s silk finish. I’ll hold off the next bottle for a few years.
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4/6/2024 - Papies wrote: 95 Points
Lizzie St Supper Club (Lizzie St, London): What Keenan we add about this beautiful wine that we have been enjoying for the last decade ( Papies 94-96) and still goes strong.continue to deliver, so effortlessly elegant and always a beautiful experience. Some decanting advisable and frankly where is a 94 or 96 is a function of our own sensory status at a given time. Magical once again 95+
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2/3/2024 - Papies wrote: 96 Points
The power of a story grows with every retelling (Restaurant Story, London): Requires decanting. A good hour is advisable.
We love this vintage of Sassicaia and we have followed over the last decade on a dozon or so occasions and never failed us ( Papies 94-96) and was no different on this day.
We love how this keeps evolving , adding complexity and new layers of flavour from the secondary elements but not losing its energy and fruit . Soft spice good, light herby edge and we could go on here. Truth is we don’t need to. Another magnificent performance and an easy 95-96. Another good decade in it too to go as a minimum.
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1/6/2024 - CarpeDiem! Likes this wine: 92 Points
Exotic wood, herbs, leather in the nose. Medium bodied, well structured, subtle and juicy, with ample aromatic complexity. Mature, almost creamy dark berries, tobacco, leather, sous-bois, sage, pencil-shave. Somewhat below expectations (and market value), but overall enjoyable. Drink now and for another 3 years.
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9/12/2023 - joshabramson Likes this wine: 95 Points
Poured from a perfect condition 375ml bottle, this was so bright and fresh! Time has softened this up a bit, but it still packs a nice punch of acidity and structure, but with lovely balance and depth.
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6/15/2023 - wineappellation Likes this wine: 94 Points
Beautiful nose. Just approaching maturity. Blackberry, bellpepper, dried red fruits, bit of undergrowth cedar, cinnamon, tobacco, cool soil, leather, dark chocolate.
Silky, round and sensual. With good mid palate focus. Flavours of sweet ripe fruits, pencil shavings and dustiness emerged. 1
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4/30/2023 - KVM wrote:
Vertical Tasting Seven Vintages from 1997 to 2018.
2018. Dark red. Cherry nose and rather closed. Light body, bright to sharp acid. Dark cherry, fine but young tannin. Long finish.
2013 Very dark red. Cherry, cassis, wood but not vanilla, white pepper nose. Terrific intensity on the welcoming palate - dark fruit, cherry, and blackberry. So light on its feet, and really athletic. Acid is obvious, tannin is firm on the finish but that is equalled by the intense fruit. Long finish.
2011 Very dark with a mahogany edge. Green pepper, cherry, and airy. Much larger body than the younger wines; it's mouth-filling. As with the 2013, the acid is obvious but balanced, in context. Leather, cherry, long finish... so impressive. the tannin is obvious on the finish. Later in the evening, the fruit is even more exotic.
2000 Dark red and mahogany edge. Peanut, smoke nose but ripe enough. Palate has cherry, leather, and some spice. Good concentration.
1999 Dark red mahogany cast. Green pepper, cherry nose. Very concentrated in a medium body. Palate has leather and cherry fruit. Balance is excellent, tannin is suave. Not the longest finish.
1998 Very dark with mahogany edge. Nose with green pepper and dark fruit and fruit liqueur. Leather and sweet cherry palate, so complex. Great length to the finish.
1997 Very Dark red and mahogany cast. Green pepper, horse sweat in the intense and mature nose. Green pepper then cherry then leather on the palate with great intensity.
Summary: I pick the 1997 as the best Sassicaia tonight and the 2011 is the wine with the best future.
Mystery wine: Very dark red, white pepper, blackberry nose. Cassi on the light-bodied palate. Tannin is drying and this seems not as ripe as the other wines tonight. I guessed it to be 10 to 15 years old and from California's north coast mountainside.... it is Haut Brion 2002.
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11/22/2022 - norway08 wrote: 97 Points
The 1999 was a great vintage that has matured well. Full bodied with intense colour. Aromas of bramble, blackcurrant, plum, cherry, licorice, mushroom, prune, tar and smoke. Long and rounded. Great complexity.
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11/5/2022 - rossi.wine wrote: 92 Points
From magnum. Tasted after the 2002. Expressive and riper again, more generous with mellow tannins, almost a wee bit flabby in comparison. Good acidity, fine length. Drink up. 91-93
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10/22/2022 - Xavier Auerbach wrote: 94 Points
Académie des Cinquante 66th Annual Dinner (Zwanenbroedershuis, Den Bosch, NL): Outstanding depth and consistency, rich and structured, lovely volume and roundness, perfectly integrated and harmonious, wonderfully lively with a nice nutty evolution, excellent resonance and length.
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9/12/2022 - levicn wrote: 92 Points
醒酒三个小时不到，深石榴红色，闻香是可可，胭脂香料，雪松和石墨的气息，入口酸度高，单宁细腻如粉，酒液咸，酒体偏轻，青椒，雪松伴随着石墨的味道，后段辛香料感，酸度稍显突兀，中后段掉得比较快，余味依然展现出西施佳雅的细腻悠长，满口香草味和木质香气。醒酒六个小时后再饮，又有了新的发展，闻香多了熏肉，烤芝麻和肉鲜味，口中单宁依然紧致，细腻如粉，话梅的香气混合着胭脂香料和巧克力味。我只能说，西施佳雅的老年份酒，真心强悍，若不是我酒量不行，还想一直陪它再走下去，现在就给分，是我草率了。
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5/13/2022 - Papies wrote: 94 Points
From a beautiful magnum decanted for a good 30 minutes. Decanting advisable.
A super wine worthy of its status and price tag. Soft and polished, silky still very much on the fruit and with a supple elegant mouthfeel all along. We feel its still on the middle part of its drinking window and this could well age for another 15years at the top plateau. Superb 94-95
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4/8/2022 - 1976Lafite wrote:
I agree with the comment, "...truffley nose, some autumnal notes."
Delightful. Ordered from restaurant list. Everyone's palate is different, but I think this has a good life ahead of it. It is in a lovely place now.
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3/9/2022 - BenBlu Likes this wine: 95 Points
Decanted for half an hour. Extremely good showing with a lovely truffley nose, some autumnal notes, mid weight and soft mouthfeel. A treat with the beef main and a wine that just gets drunk easily. Clocking in at 13% alcohol also refreshingly "light".
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12/4/2021 - Jason Wu Likes this wine: 97 Points
Blackcurrant, nutty, chocolate. Darker and bigger but without losing the nuance. Pronounced flavour intensity and long finish. Powerful and focused. Outstanding wine!
Detailed full tasting experience in 96 vintage.
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9/9/2021 - joshabramson Likes this wine: 95 Points
Bold and ripe with nicely integrated structure. Drinking very well.
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9/5/2021 - melvinyeowq wrote:
Yvelin's birthday; 9/5/2021-9/6/2021: Very green on both the nose and palate, dissipated slightly on the palate over time to give a well-integrated wine with impeccable balance underneath. Very good quality but I could not get past the herbaceous quality that I don't mind usually. No other notes point to this though so possibly a flawed bottle?
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9/5/2021 - Dibbs wrote: 90 Points
It had a horrible amount of green-ness and Brett on opening. It took about 1 hr in the decanter to open up and to provide classic Cabernet flavors that took me straight to the left bank. It had an impeccable balance on the palate but unfortunately went a bit flat after another 50-60mins after opening up. It was amazing for about 30 mins. This would be my WOTN if it could only hold on to its peak longer. This is an issue I have experienced with wines from wetter vintages. 95 points at peak but overall 90 points.
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2/28/2021 - bbq_grandcru Likes this wine: 94 Points
Had last night at a friends place. Wonderful earthy nose and palate taste with pencil shavings, earth and dark fruit. Medium body. Wonderful balance, complexity and finish.
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1/2/2021 - Boulder guy wrote: flawed
Wine had oxidized
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9/23/2020 - jshufelt wrote: 93 Points
Consistent with previous tasting note.
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5/7/2020 - pavel_p Likes this wine: 94 Points
Slow ox’ed for about 40 min and drank over the following 2h. Unlike my last bottle this is clean, not showing any of the moldy notes on the nose the last did. This is drinking a point in my eyes, very dry but also very accurately drawn. Forest floor, a touch of menthol and dark fruit on the nose, some leather and again dry fruit on the palate. Not a bit of excess fat here but does not taste overly lean either. Tannins are integrated but still supportive. Great balance if you like the traditional claret style. Would have probably guessed top 1994 left bank Bdx blind, even if 1994 left bank can be more tannic than this. 93-94
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1/17/2020 - dnnk88 wrote: 92 Points
MD’s Birthday Wine Dinner @ ZYX: MD’s Sassicaia vertical of 1995, 1999, 2003, 2004 plus my 2001 (what a coincidence) - ranking from top: 2003, 1995, 2001, 2004, 1999. Black fruits, cherries, tomato leaves, some leather and old textbook, with a long green finish of bell peppers and spices and a tinge of orange peel. The wine has shed most of its fats and juice in my opinion, and was rather linear tonight and likely out of its prime. In fact, this tasted older than the 1995. This would be a good classic on any other night but was outshone tonight.
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12/24/2019 - pavel_p Likes this wine: 92 Points
Pnp a glass after the 2000 Palmer. Dark garnet, almost black to the rim not showing any age. On day 1 the wine had however this strange muddy/moldy note on the nose, which was showing a bit on the palate too. A glass left standing was showing the same flaw the morning after.
Strangely the rest of the wine, kept in a small PET bottle over night, seemed fine the next evening. This has still good fruit concentration and depth on the palate for a 20 year old Sassicaia. Some leather. Medium (-) tannins as well. Well made wine and certainly better than most of Bdx in 1999, however not particularly complex or aromatic. Have a few more bottles so will see if this was a correct one. 92
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11/23/2019 - Papies wrote:
Saturday night at The Papies (The Papies, Elizabeth St, London): A wine we rate consistently 94-96 over the last 5 years over 9 tastings but on this time ( Last time was 1 yr ago from the same batch) it was not up to speed. Too much spice, pepper and very little fruit and felt really unbalanced and lacked charm and elegance. We will call it a miss and not rate
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9/17/2019 - jshufelt wrote: 93 Points
Pop and pour from a 375. In the glass, reddish-auburn at the rim, fading to dark purplish maroon at the center. On the nose, currants and a touch of cedar, subtle but enough. On the palate, halfway between a Bordeaux and a traditional sangiovese - the fruit is a bit too prominent for this to pass as Bordeaux, but the currants and cedar are suggestive. A secondary note of bell pepper rounds out the midpalate in a pleasing way, with a moderately long palate-staining finish. I suspect a 750 might not be ready for prime time, but if you have a 375, check in.
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7/14/2019 - DFBW Likes this wine: 94 Points
To celebrate England's Cricket World Cup win. Two hours of air in the decanter. Beautiful aroma - very Bordeaux in style. Drinking superbly right now with dark rich fruit. Very smooth with a long lingering finish. Excellent stuff. CT says the drinking window ends 2019 but this has years left on it - just a shame I don't have any more but do have a couple of cases of 2015 to look forward to...
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3/2/2019 - henrik33 wrote: 95 Points
1 hour decant. Beautiful bouquet. Very well integrated with good fruit and tertiary notes. Soft silky tannins
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2/24/2019 - BenBlu Likes this wine: 94 Points
Lovely wine albeit outclassed by a Giacosa Rocche Falleto riserva 2001 alongside it. The Sassicaia has an intriguing element of eucalyptus to it I found and showed nicely in drinking window with generous fruit but lots of other funk going on making it interesting contrast to the „stealth bomber“ Giacosa. This would be one to savour a whole bottle of and it would probably show better on its own rather than in a long line up of top class wines. Drinking now -2030.
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1/9/2019 - devraj Does not like this wine:
2019 Jan annual tasting hosted my me. What a shame - corked...
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1/8/2019 - Papies wrote: 94 Points
A bit of bottle variation vs 1 month ago ( Papies 95) and then we felt needed no decanting. On this occasion ( same case and quality bottle)decanting would have really helped get the wine faster to the singing phase. Still a super solid wine, soft and pure, leather, silky and effortlessly elegant. Superb once again. 94-95
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12/26/2018 - PowerJ wrote: 90 Points
Nice smooth and rounded tannins. Great paired with prime rib. I think it is in its peak now.
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12/20/2018 - Vinos tino wrote:
Estoy descontando 3 para Acapulco
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12/4/2018 - Papies wrote: 95 Points
Back to the 95s! Its fascinating how different the magnum that we had felt ( TA Sassicaia Masterclass 1 month ago with Priscilla di Inscisa from their cellars) vs the bottle. This was also from a perfect case, with the paper wrapping. The magnum was muscular and spicy, modern in a way while this beautiful bottle was soft, pure, and effortlessly elegant. Silky tannin, light earthy side and we did not even feel it needed any decanting. Stunning once again. 95
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11/23/2018 - MAXIMUM SATISFACTION wrote: 93 Points
Decanted for a few hours then back into bottle. Dark fruit driven with touches of dried herbs, green bean and green bell pepper on the edges. Full bodied with a decent amount of structure/tannin remaining. Drink over the next 5 years.
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11/3/2018 - Papies wrote: 93 Points
3 Decades of Sassicaia Masterclass with Priscilla Incisa della Rochetta (Decanter FWE, The Landmark hotel, London): From magnum. A wine we consistently have been rating 95 over the past four years on this day ( maybe the magnum effect) felt a bit richer and more modern in a way. Cinnamon spice on the nose and quite on the forward side. 93 on the day but with a perplexed face...
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10/27/2018 - marsbars2017 wrote: 94 Points
Decanted for 1 hour. My first time tasting the 91, I think definitely ready to drink right now
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7/5/2018 - mye wrote: 92 Points
Tasted blind. ruby red, slight bricking. med high acidity, with red fruit, but also earthiness, and lots of plum. I had guessed a merlot based wine, but nope.. Sassicaia. :) was a fan of this.
Ready for business.
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5/31/2018 - robferguson1 wrote: 92 Points
Very Bordeaux but the cab franc gives nice fruit , has plenty of life , very good
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2/9/2018 - skurtz Likes this wine: 93 Points
Decanted for 1h at Ruth Chris' in Anaheim. Fragrant nose, leather, red fruit, cedar, earthy and mineral notes. The palate has abundant cherries, oak, smooth unobtrusive tannins. Very classy medium bodied red. Perfect with a butter soaked filet.
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12/13/2017 - Old Joe Likes this wine: 93 Points
Strong on the palet. Decantered it for 3 hours. Onl one i had of this vintage
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11/14/2017 - Sean M Likes this wine: 93 Points
Drinking well now, let it decant for an hour.
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11/2/2017 - lolo66 wrote:
Nicely structured. Some secondary notes but sill feels primary and oak - which is noticeable - needs to integrate more. Finish doesn’t match initial attack sign is nice. Wait 5-10 years.
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10/25/2017 - Papies wrote: 95 Points
Another encounter another class act of a wine. Tasted twice in 2015 and once again an easy 95.
Needs a good hour of decanting but beyond that is just a class act of a wine.
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5/13/2017 - Papies wrote: 95 Points
Saturday night at The Papies (The Papies, Elizabeth St, London): From magnum and decanted for a good hour. Much needed.
This is the fourth time we have this wine and continues to impress always scoring around the 95 mark. Dark fruited, light herby, floral and with a light earthy edge. Well entrenched in its drinking window and with a lot of life ahead but just delicious now. Top class performance by a top class wine. 95 +
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5/5/2017 - Lype Likes this wine: 92 Points
Youthful, acidity, red berries, dry and roasted, coffee, stout flavours, vanilla and waxiness.
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4/10/2017 - Bluespolo wrote: 95 Points
Sassicaia nella mia esperienza è un vino che ti seduce più che sorprenderti. Questo 99 non conferma questa mia convinzione. Il colore è un rubino fitto, ma non scurissimo. Il naso è compatto e profondissimo, difficile da decifrare, non perché non si offra, ma perché perfettamente combinato, come in un gioco ad incastri in cui tutto è sinergico. Questo lo porta oltre la finezza, la grazia e l'eleganza che così spesso questo vino ci regala. La frutta rossa giovanile, la mora e il mirtillo si combinano con bei sentori di fiori secchi e un erbaceo di tabacco e di sottobosco mediterraneo. Le spezie dolci sconfinano nella nota balsamica di resina di pino e nel tocco leggero di liquirizia. Tutto si intreccia, e si ha l'impressione di essere davanti ad un caleidoscopio olfattivo pressoché indecifrabile perché fatto di sovrapposizioni e combinazioni infinite. Al palato la stessa impressione di compattezza e di tridimensionalità, con acidità e sapidità notevoli, tannini ben presenti ma polimerizzati, e struttura decisamente importante, di cui però apprezzi quella che definirei leggerezza. Finale davvero lunghissimo, decisamente appagante. Un vino ancora giovane, che non mostra alcun segno di invecchiamento, che non ha ancora iniziato la fase di terziarizzazione. Tenetelo pure in cantina (se vi riesce...) ma se lo aprite non rimpiangerete certo di averlo fatto.
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1/7/2017 - Papies wrote: 95 Points
From Magnum and decanted for a good hour. Needed & advisable.
Along with the 98 ( Papies 95-96) this is the best drinking Sassicaia excluding the 85-90 strip that we have not tasted. A mastercalss of a wine & drinks beautifully now but with a good 10yrs in the tank.
The nose is open from the word go, dark fruited, light floral edge, light herby. On the palate it still has grip but is effortlessly elegant and a class act. We can go on for a long time here but no need. 95-96 and a must buy more wine.
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12/30/2016 - Tim Heaton Likes this wine:
Served s/b/s with the 2001, I think this may have been my favorite of the two. DrinkingTrees' descriptors work for me, so no need to rehash. This just seemed to have a slight edge of inner beauty as compared to the 01. That could be the case for most, or a personal preference, or this just had a better cork, who knows? What I do know is that this has many years ahead yet, and shows the material and structure that it may well improve during that time; I'd let them rest for now. highly recommended
Six hour Audoze, then decant for sediment just prior to service, at 60F.
https://italianwine.blog/
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12/4/2016 - Red Loki Does not like this wine:
Turned bottle
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6/1/2016 - Drinking Trees wrote:
Nose of horse hair and candle smoke, blackberry, forest floor, and struck match. I find the nose quite promising; there is a strong suggestion of Brett (from the horse hair) and a hint of sulfur (from the struck match), but neither are at levels suggesting the wine is ruined. The palate shows a medium-to-full-bodied tannin structure that fills the mouth, then melts, finishing with grainy tannin and slightly astringent acidity. Shows flavours of blackberry, cherry, leather, and forest floor, with hints of curry leaf and peppercorns. Other tasters claimed that when first poured, the nose showed strong notes of coffee and chocolate, but they disappeared almost instantly.
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4/12/2016 - globi Likes this wine: 95 Points
What strikes me more on this wine, is the feeling of elegance, and balance.
Great freshness (no alcohol feeling whatsoever).
Some people around the table found it too young. I think on the contrary that it is in a perfect place right now !
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3/12/2016 - Lilja wrote:
Elegant and slender with beautiful maturity. Drinks perfectly now!
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3/5/2016 - Mascarello59 Likes this wine: 94 Points
Opens up after an hour and shows a fine mix of tobacco notes and leather, cassis and black fruit. In the mouth a perfect balance of smooth tannins, - not completely resolved yet - freshness and the fruit core. Long finish. Maybe not at peak yet but drinks beautifully now. 93-94p.
About a quarter of this bottle was tapped with a Coravin 3 months ago and from what I remember it was as good now, if not maybe even better.
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3/1/2016 - Blair Curtis wrote: 91 Points
This was tasted during a lunch and alongside the '98 Sassicaia. On this occasion the '98 was far superior and a much bigger wine (94 pts). The '99, in contrast, showed a more earthy and elegant side. In a blind setting, some guessed the '99 had Sangiovese in it, whereas the '98 showed itself immediately as a Cabernet-based wine. I have had the '99 before and thought it showed better. Could be just a stage? I'll hold off on opening any more '99 for a couple years at least.
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2/29/2016 - David J Cooper wrote: 93 Points
Pre Wine Festival Lunch. Medium red slight browning on the very edge. Earthy red fruit nose, medium intensity. The Cabernet shows itself but along with a really nice earthiness. Very dry red and black fruit flavors.
Very dry finish. Classic Sassicaia
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2/6/2016 - Levantine wrote: 95 Points
Long time since I drunk a sassicaia
Impressed: a beatific elegant Bordeaux wine
Totally balanced all elements coming together: green pepper, spice, cassis domination, chic and coffee
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1/17/2016 - EMAZurich Likes this wine: 96 Points
Reifes Bordeauxrot, ziegelfarbene Reflexe am Rand.
Hammernase nach Johannisbeeren, Zigarrenkiste, einem grossen Medoc nicht unähnlich.
Am Gaumen ein grosser, erhabener Wein. Eine Symbiose aus Kraft und Eleganz, wieder eher schwarzbeerig, rauchig, ledrig - toll!
Enorme Länge, das ist ein wirklich grosser Wein! Und die beste Trinkreife schätze ich auf... JETZT!
Genügend Säure und Tannin um weitere, unzählige Jahre auf diesem Niveau durchzustehen also keine Eile!
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1/9/2016 - RCBAROLO wrote: 95 Points
Room temperature popped and took a little out and let it bottle breath all the flavors and aromas stayed in the glass and opened up beautifully. Rich earth opulent fruit fantastic. Had it on my 55th birthday Bravo
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12/25/2015 - samalexis wrote: 98 Points
Just an incredible wine, drinking very well right now and may be at it's peak. Certainly has life left but would be surprised if it improves. Had with prime rib and decanted for 2 hours. Could not get over how smooth this was, one of the best Sassicaia's I have ever tasted. Wish I had more.
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11/21/2015 - Diane (LI) wrote:
I was surprised at how soft and supple the wine was. The nose was glorious, and the same dark fruit was evident on the palate. Tannins were barely noticeable and a dryness was left on the palate, but there was lots to like before the dryness set in.
Second day and the dryness softened. I imagine decanting would have been beneficial.
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6/30/2015 - cephomer Likes this wine: 96 Points
Blanco's contribution to the season's WWS finale dinner. Very generous nose of red fruit, with some floral notes as well. Medium bodied, wonderfully balanced fruit and acidity level, extremely elegant, graceful wine in a really great place right now. Tannins are soft and smooth and somewhat resolved, & this lovely, silky wine is showing some tertiary notes: leather, tar, cedar, and a bit of an herbal quality. Exceptional wine--very bordeaux-like--and far better than other recent experiences I've had with other vintages of this wine. Voted WOTN
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6/24/2015 - swapdoc wrote:
Bodega Chacra and Tenuta San Guido Dinner with Piero Incisa della Rocchetta: Supple, soft wine, a bit sour. Fully matured. A hint of tomato leaf aromatic, a mature cab-franc residual, comes in the finish, unexpected and somewhat off-putting. Drink now.
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6/21/2015 - becassine wrote: 93 Points
Father's day wine.
Started drinking it before lunch (Why not! Best time to taste), it was quite impressive in all sense. Fantastic noose, in the mouth, dryness, quite awkward! But with the food everything when into place. Quite enjoyable and to drink a Sassicaia is alway a event.
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5/20/2015 - JJB007 Likes this wine: 97 Points
it was good
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4/27/2015 - BuzzzzOff Likes this wine: 96 Points
Thanks to Coravin for a wonderful sip of this special wine!!! Dark purple red...with just a fringe of brown. Chocolate, coffee and dark red fruits on the nose. Still powerful tannins and all that wonderful fruit. Long, silky, elegant finish. Love it long-time. If you have it in the cellar, then enjoy it!!! One of our fav wines. With Coravin, we will sip for a few weeks...a glass at a time. Sorry, but I really love this little toy!
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4/24/2015 - PDavisMarble wrote: 92 Points
Deep crimson. Delicate floral nose, but with some funky and glycerine notes. Meaty with earth tones, mushrooms. A dusty finish. Nice wine, but a bit quirky and not perfectly integrated.
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4/19/2015 - Papies wrote: 95 Points
Required decanting. A good 2 hours. The wine is a class act but its young and takes its time to develop but every sip was better than the last. At the end we got a glimpse of how good this wine can be and loved it much like when we had it last almost 9 months ago. Lots of energy, firm tannin, good fruit, balanced and elegant. Light leather notes, herby and classy. Very good 94-5 and has a long future ahead of it and definitely with higher scores.
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3/22/2015 - pandi wrote: 94 Points
Initial nose and mouth is classic old Bordeaux with a slightly rustic finish. Fantastic Cab Sauvignon taste with the cab Franc finish. I want more.
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1/1/2015 - Rezy13 Likes this wine: 92 Points
2015 New Year's Day Tasting- Double Blind $80+ (Marietta, GA): Dark center with dull orange crimson rim; dull nose, wet earth, sweet aged fruit, dark currant, earth, cellar, loamy, caraway; dried red and orange fruit on the palate, cigar, great dense mouthfeel, not sold on Bordeaux, green pepper, dock at low tide, pencil lead; everyone said Bordeaux but I was actually on old Monte Bello, not displeased with my call, palate was just a tad too rich.
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6/19/2014 - Papies wrote: 96 Points
2014 Athens Wine Event ( with a bit of Santorini); 6/19/2014-6/22/2014 (Athens & Santorini): Served blind. Needs decanting. We all said this was a st julien, very clearly a Bordeaux and a great one too:). A magnificent wine just about entering its drinking window and with a lot of life ahead of it. Light herby, good solid ripe core of fruit, beautifully balance and sheer class. We can go on for a long time here. 96 and time would only make it better.
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1/10/2014 - Lord Rayas wrote: 84 Points
Dinner with Martin, Eric, Andy, Philip and wives (Drawing Room): decanted for 1.5hrs. a bit too herbaceous. didn't enjoy the 'sweatiness'.
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12/30/2013 - S_stas wrote: 92 Points
Very much showing age around the brick edge, and deep garnet center. Smells very left bank perfumed. Some oak and a slight greenness also showing on the nose. The taste is long, and still fairly high in acidity. Red currants, forest, cedars, slight iron edge. Tannins are nice, and present in the foreground. Overall, I think this wine is ready now, and it actually surprised me a little. Definitely indicative of the vintage.
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11/23/2013 - johnh1001 wrote: 92 Points
The nose read like a bordeaux. Earth, leather, tobacco, ripe dark fruit. The palate was dense and chewy with herbs and mint. Medium finish with some tannin. Perhaps this needed another couple hours in the decanter to open up more fully.
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9/14/2013 - RichardP wrote: 94 Points
From half-bottle. Camphor and a hint of tobacco on the nose; on the palate, rich cassis, leather, and a touch of earthiness. Smooth and complex, with a long finish: it lives up to its lofty reputation.
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9/6/2013 - MWiking wrote: 92 Points
vet inte varför men inte min stil, väldigt bordeaux, bränd smak, rökig, paprika. välidgt bra vin förstås men mot palmer, baron och montebello så kommer det först på en 4e plats.
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9/5/2013 - Ramberg wrote: 94 Points
Wow!
I have not yet experienced any Italian Bordeaux blend (or super Tuscan) that has been as Bordeaux like as this wine was!
I went completely wrong when I guessed this wine blind and placed it in Margaux.
Stable tones, leather, cigar box with some burnt earth and mature wood on the nose, wet forest floor and a touch of mushrooms.
The palate is lovely mature, with bright red cherries, mature but still fat and oily delicious fruit, and a great acidity present.
The cherries and acidity profile should perhaps have led me to Tuscany (when the bottle was revealed it was pretty obvious) , but it had so much Bordeaux present, so it completely fooled me.
A great Sassicaia indeed, and I need to pick some up!
Drink now and enjoy!
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5/19/2013 - Bogho Likes this wine: 91 Points
Nice ruby, rather transparent. Nose very close to aged bordeaux style, but with a nice red cherry; besides spices and tobacco. Very good drinkability due to a delightfull freshness, smooth tannin.
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5/19/2013 - Ben Christiansen wrote:
This did not suck. Right in the pocket with earth and forest floor aromas and then power and fruit on the mid-palate. I say drink up and enjoy. Incredible.
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5/17/2013 - UPL wrote: 80 Points
very alcoholic nose--i want to smell the fruit in this wine--but i did not find it--3 hours after decant no improvement--i do not think this wine will get better--for me a disappointment
--->the other notes with 90-95 points i do not understand
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11/20/2012 - Dulcimara wrote: 94 Points
Again a nice accompaniment with the steak and comparison to the Solaia and big brunellos consumed this evening.
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10/1/2012 - quaglia wrote:
Sassicaia! (Roma - Hilton Cavalieri): The climate of 1999 was particularly good, sunny and a little rainy.
Carob, tobacco, dark/shadow reminds.
Tannic and alcoholic at taste, less texture and fruit. ***
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5/19/2012 - Dokken wrote: 94 Points
Deep garnet fading to a narrow tawny rim. Evolved with some tertiary earthy aromas(porcini mushrooms) around a core of cassis, spices and herbs. Great oak integration(mostly old pehaps). Sublime on palate with bright acidity and polished tannins that lead to a long finish. At a lovely point to be enjoyed, would keep for another 5-7 years.
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5/19/2012 - Yiannis wrote: 94 Points
An excellent wine! Medium garnet with an expressive and elegant nose displaying cassis, cedar, red cherries, esspresso coffee and earthyness with hints of noble animal notes. Medium-bodied with firm tannins, vibrant fruit and high acidity. Long aftertaste. Great to drink now, with a long life ahead.
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5/19/2012 - Stefanos T. wrote: 94 Points
I was offered this wine blind and Bordeaux was the first thing that came to my mind - Pessac/Leognan in particular. Initially I thought it was slightly bretty but even if it is the wine has elegance and character. Nose is quite evolved offering earthy notes, macerated fruit, leather, cedar, old wood and ink. There is still tannin to shed, acidity is quite high but the wine is very elegant. Finish is satisfying. My perception of the wine altered greatly to the favorable once the label was revealed...
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3/11/2012 - TannicBeast wrote: 93 Points
Drank with no decant. This is my first Sassicaia with some bottle age. Clear, medium plus ruby fading to garnet on the rim. The nose is clean and of medium plus intensity. The nose is wonderfully expressive, with dried roses, black fruit, leather and vanilla. The nose is developed. The palate is dry and its components are very balanced. The acidity is medium, the alcohol is medium and unobtrusive at 13%, the tannins are very smooth and silky. This wine has a medium to medium plus body, with a velvety mouthfeel and a smooth, medium long finish. The nose is actually more captivating than the palate. A blend of 85% Cabernet Sauvignon and 15% Cabernet Franc, this wine is really more Paulliac than Tuscany. It is very well made. I think this is at a very good stage in its development. It can certainly age for several more years, but I really don't think it is going to get any better. I thoroughly enjoyed it, but I am glad that I bought it at a special estate sale. I have a hard time justifying $200 and above for it.
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2/3/2012 - vespasian wrote: 91 Points
Ruby core, a little fade at the rim, medium deep; quite intense mint-tinged plummy fruits. Quite rich but reticent. Ripe, not hugely complex at this stage; lots of layers here! Lovely fruit unfurling itself. Beautifully balanced and very fine tannins. Long, velvet mouthfeel. Hints of minerals, tobacco on the finish. Young. 91-94
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12/16/2011 - soyhead wrote: 89 Points
3rd Annual Best of Bordeaux vs Kings of Kalifornia (PRIMA, Walnut Creek): tasted blind, (wine#8)
nose - toasty, smokey, burnt tire
mouht - per Brian flabby, good fruit but lacks acidity
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12/14/2011 - Dulcimara wrote: 93 Points
Drank paired with 2004 Tignanello....the 04 was showing better. Came around after a few hours of opening but will be better in three years.
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12/11/2011 - UTPK wrote:
Very Bordeaux-like nose, lots of fruit and sweetness on the palate. Pretty good at this stage.
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11/24/2011 - RayOB wrote: 94 Points
Drank at Roka
Very dense ruby with a lot of red currants and vanilla (quite smokey).
Medium bodied with a soft rich smooth taste. A great Sassicaia of amazing proportions and balance. This will keep for a lot longer.
A wonderful start to an evening snack :-)
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11/5/2011 - pmravens wrote: 91 Points
Really nice blind versus ornellaia as well as some cali cabs and bordeaux. Nice core of fruit and balance with tannins. Initially thought it was bordeaux.
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10/21/2011 - Tavastgatan wrote: 93 Points
This is much better then when I had it in 2009. Serious Bourdeaux substitute.
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7/17/2011 - PatrikO wrote: 91 Points
underrated vintage? maybe, certainly is ready for drink and has all the hallmarks of a good Sass.
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6/21/2011 - mstar wrote: flawed
Flawed bottle? Not very interesting to start with and didn't improve from there.
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6/18/2011 - KellyW wrote: 88 Points
Took to Vivace for anniversary dinner. No decant but probably should have. Nice complexity on the nose but rather muddled on the palate. Gained some more interest on the palate with time. Some herbal notes. Good fine tannin but a touch short on the finish.
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2/12/2011 - Jeremy Holmes wrote:
Beautiful mid-weight Cabernet that was the classiest of these three aia’s (aia is Italian for ‘barrique means extra bucks for your wine’). The fruit is sweet, threaded with tobacco and underpinned by a little graphite and lead pencil. It has excellent length and should be a splendid wine in another 10 years.
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8/27/2010 - LeatherPalate wrote: flawed
cork city
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7/14/2010 - rdsboca wrote: 93 Points
Deep brooding purople color, mushroom and chocoalte on palate and nose. rich deep red fruit, mazing acidity, nice oak.
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7/10/2010 - Happy Sommelier wrote: 94 Points
An Italy Super Tuscan Flagship Wine!
This very popular Super Tuscan consists of 85% Cabernet Sauvignon and 15% Cabernet Franc. On the note we enjoy a complex melange of aromas of plum, cassis, cedar, pencil shavings, and forest floor. There is a very attractive earthy element to this wine that is enjoyable. In the mouth the wine is medium bodied and very smooth. The wine has retained a very good balance of acidity and fruit and thus should continue to develop further. It is drinking very well now however.
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5/15/2010 - pea wrote: 92 Points
Pauillac meets Tuscany. The characteristic Italian sandy tannins and the earthy notes put us in the right place but with distinct cedar and mature bordeaux aromas. Very nice!
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5/5/2010 - Jay A wrote: 82 Points
This starts off nice. It has the characteristics of a good left bank bordeaux - cassis and leather. However, the finish on this wine is atrocious. There is a biting medicinal, green, herbal spike that just kills the wine. I aired it for for 1.5 hours and the biting finish was still there. In desperation of possibly having the bad finish fade away, I put it through one of those aerator gizmos with no positive results. Really disappointing wine.
I'm selling the rest off.
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3/12/2010 - Finare Vinare wrote: flawed
Mmm, a lead pencil straight out of pauillac, ripe sunny tuscan fruit and.... cork taint. F***!
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2/6/2010 - eporres wrote: 94 Points
This is a gorgeous bottle of wine. Decanted for 1.5hrs. The nose knows the deliciousness to come. Echo Khamen's notes regarding cassis and Pauillac like palate. And the finish goes on an on and on...marvelous.
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1/10/2010 - Khamen wrote: 92 Points
2 bottles, both with short decant. Consistent notes. Wonderfully expresive nose of cassis with a fistful of crushed mint leaves. Powerful Pauillac-a-like palate of extremely rich fruit and a round chocolatey character. Great concentration. Tannins fine but still evident. I loved this one although it really needs another 2 or 3 years to fully come together. Beautiful wne.
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1/8/2010 - pjaines wrote:
One of two bottles on the night - very deep colour - young nose that is packed with coffee bean, dark fruit and a tickle of sweeter fruit - very regal nose but this is young as a pup and not giving up much at the moment. Needs another 5-10 years to hit its stride. Somewhat international in its taste profile, but good quality nonetheless.
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10/11/2009 - Blair Curtis wrote: 93 Points
This one from a dinner with assorted high-end wines. The nose starts with a huge blast of tar/creosote...whoa! On the palate, this is a very nice weighted wine. There is definitely some green pepper and fresh herbs adding complexity to the ripe (but not over-ripe) Cab fruit here. Excellent wine and quite young yet (tasted blind the others guessed 2001 or 2003). I should also note that the resto owner tried all the great wines on the evening and declared this to be his fave (ahead of 1996 Grange, 2000 Chave Hermitage, and others).
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5/23/2009 - pea wrote: 93 Points
Racy. Quite a lot of Bordeaux-notes on the nose. Soft. Understandable.
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9/22/2008 - PatrikO wrote: 94 Points
Ready for business, wonderful Sass, very complex with fruit, liquerish and leather intermingled, the nose is also unreal, love it
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6/14/2008 - noppakit s. wrote: 89 Points
I can not feel any impact...I never like this wine...over-priced...
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3/26/2008 - sosgoodjhu wrote: 89 Points
quite oaky and tannins far outweigh any fruit.
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3/19/2008 - Pour Boy wrote: 92 Points
Lots going on. Bordeaux-style nose with many layers. Capable of aging several more years.
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10/28/2007 - GreatLibations wrote: 93 Points
Pours a dark brick purple color with strong aromas of black fruit skins and tar. Medium bodied with soft flavors of cranberry, cherry, musty earth, currant, chocolate, perfume, and leather. The tannins are luscious and velvety. This wine is complex and has a finesse about it. A lingering finish with light acids leaves lasting impressions of this elegant style Super Tuscan. It's drinking wonderfull right now or hold.
I drank the second half of this wine a week later and I must say wow! What a difference a week being opened makes. The color turns more blackish with a crimson robe. Becoming more full bodied and concentrated this wine is better than I originally scored. Superb integration of earth and fruit. The finish lingers with luscious tannins. Drink now or hold for another ten + years.
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8/29/2007 - wbini wrote: 90 Points
decanted for 20m but needed at list 1h
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8/21/2007 - SteelerFan wrote: 91 Points
Drank at Da Paolino in Capri. Delicious berry and cherry flavors and terrific nose. This was a bit lighter than I expected and drinking very well now. Although delicious, it was a bit thin in the center and I would not age too long. But a very enjoyable wine.
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6/1/2007 - Hank Gillespie wrote:
The Wine Summit 2007: Tenuta San Guido - Sassicaia - June 1, 2007 - 10:45 A.M. (The Post Hotel - Lake Louise, AB): Fuzzy dark ruby – wide rim; fragrant , medley of kitchen spices, some smoke, actually fairly pungent, then the fruit begins to show; mellow, rich texture; strong berry fruit, more blackberry than anything else, builds on the palate, flowing attractively into a lengthy finish. Some considerable elegance here.
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2/25/2007 - Mark wrote: 93 Points
Opened and poured, the wine continued to open and develop significantly for five hours. At this point, I would decant for two hours prior to serving. At the three hour mark, this wine is impressive, it takes on significant weight and keeps a tell tale floral element of crushed violets that I’ve found in other Sassicaia’s. The nose is sweet and gamey, with a rich blackberry core. By the fifth hour the wine took a bit of a metallic edge and lost some of it’s silk finish. I’ll hold off the next bottle for a few years.
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10/18/2006 - lmotto wrote: 95 Points
exceptional with high evolution potential
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11/15/2002 - peternelson wrote: 94 Points
Red Carpet: Brooding, dark choc., dust, blackberry, med. body, big t’s; very nice, but $190?
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