• Edmond Dantes wrote:

    June 5, 2019 - Lighter than expected, with a bit of spice. Probably too young. Excellent notes of spice, mint. June 2019.

  • beatles wrote: 93 points

    February 27, 2019 - Cool, minty, closed, elegant, dry - and way, way to young. 93++

  • Kevnzworld wrote: 93 points

    February 10, 2019 - 1hour decant thru an aerator
    before tasting.
    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

  • Matt Scott Likes this wine: 96 points

    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 -.

    2 people found this helpful Comment
  • JonnyG Likes this wine: 91 points

    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.

  • Papies wrote: 93 points

    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

    2 people found this helpful Comment
  • sirpat007 Likes this wine: 93 points

    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!

  • DrZett wrote: 90 points

    July 3, 2018 - This is way to young in the moment. Beautiful nose but quite closed on the palate. This will need another decade to become round and really breathtaking.

  • mchern02 wrote: 92 points

    June 28, 2018 - 375 PnP

    Nose: Muted menthol, earthy tones, bark, cranberry.

    Mouth: elegant structure, well rounded, moderate acidity and soft spine. A bit of chocolate, sour red fruit, cocoa.

    Finish: Medium/long finish, medium hard tannins, young with some length but not mouth coating

  • IvanLi Likes this wine: 95 points

    June 7, 2018 - With an expressive and distinctively Sassicaia nose of blueberry, forest bilberry, forest floor, white flowers and pipe tobacco this wine does show what power without weight is.
    Absolutely spherical in the mouth, with the tannins of pure silk and fresh but soft acidity the wine is yet another proof that Cab Franc is the perfect blending partner for the Cabernet Sauvignon.
    This vintage certainly needs another 5-7 years to come into it's prime, although it is already more than enjoyable. With more time in the cellar it will probably get even more round as well as add some extra complexity.
    It will probably hit the 97-98 point end of scale by then.

    3 people found this helpful Comment