October 12, 2019 - 2016 and 2013 Sassicaia served side-by-side (Hotel Diamant, San Cassiano, Alta Badia, Dolomites).
The 2013 was a bit more reticent and less fleshy than the 2016, through after about an hour of air, the 2013 showed signs of life in the form of red and black cherry, raspberry seed, red and black currant, grilled rosemary, dry soil, sandstone, and some scorched earth.
More of a red fruit profile when compared to the 2016, with less of a chewy mid-palate drop than its younger and beefier sibling. Give the 2013 a few more years to find a little more expressiveness and depth. Try again in 2023+. 93-94+ points.
August 27, 2019 - Very young, tight and closed. After many hours in a decanter it opened up nicely but still feels like there is a lot of room for improvement and a few hours of air isn’t enough. Still enjoyable, but I would wait at least 5 years before opening another bottle.
July 30, 2019 - Dark deep burgundy. Full bodied!
Pencil lead, some dark fruit. Creosote. Wet paper.
Silky smooth. Dark fruit. Cigar box! Dry!
A fantastic wine that will get better! Great value. I can only see this bottle going up in price in the coming years! Buy it!
June 5, 2019 - Lighter than expected, with a bit of spice. Probably too young. Excellent notes of spice, mint. June 2019.
February 27, 2019 - Cool, minty, closed, elegant, dry - and way, way to young. 93++
February 10, 2019 - 1hour decant thru an aerator
Initially tight and thin. It began opening somewhat at hour two.
Medium bodied with some red and dark berries, a little more sweetness than I prefer. A lot of oaky tannin which is understandable given it’s youth. There’s some spice and mint on the finish. Decent balance and structure.
It’s hard for me to know how good this will ultimately be...it’s not there yet. 93 today
December 16, 2018 - Decanted for an hour. Blueberry, rosemary, blackberry, flower shop, dried rose petal, used coffee grounds, dried earth and sweet basil. Lavish, almost chewy tannins and a marvelously long finish with dark berry resonance. Defined layers, and a deep palate that slowly reveals its inner self. This will age for at least two decades. Drink 2021 -.
November 10, 2018 - Surely the winery can do better with this fruit and this legacy. Not a bad wine, but hardly inspiring. Floral blue fruit and some peppered spice. Comes off as overly polished, without a sense of place. Maybe too harsh, but expectations are deservedly high with this bottling.
November 3, 2018 - 3 Decades of Sassicaia Masterclass with Priscilla Incisa della Rochetta (Decanter FWE, The Landmark hotel, London): From Magnum. Young and dark in color (less than the 2011 though!) . Spice on the nose, fresh and youthful nose, light smoky too. Young for sure but approachable not forward but also not harsh and the tannin and acid felt polished. The longevity promise is there but this also (like the 2015) cater also to a younger drinking crowd too. 93
October 11, 2018 - Drank at an Italian Restaurant in Zurich with no prior decant. Appeared closed at this point so I would strongly recommend to cellar for another 2-3 years the least or give it a hard-ball decant. The nose clearly fruit-forward at this stage with ripe red cherry. Hints of cedar and raw licorice. The palate also dominated by a fresh fruit. Tannins already surprisingly soft with no hard edges. Not perfect balance however with the acidity lever a bit too high. No material evolution in the glass over the course of dinner unfortunately and I was left slightly under-whelmed by the complexity or lack thereof. However, this is may first encounter with Sassicaia and I have several bottles of this in my cellar. In all likelyhood just not in an ideal spot at the moment - will happily revisit in 2021 or so!