Timuquana BYO (TCC): Very nice. Black cherry. Dark baking spices. Almost a hint of the sea air. It’s a lovely wine. Very structured and elegant. Not going anywhere anytime soon but it’s in a nice drinking spot at the moment.
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Truffle Night at The Papies (The Papies, Elizabeth St, London): From a beautiful magnum , decanted for a good two hours as it felt it needed it. And post that it was on point and at full stride, delivered to a set of tough palates and with impressive youthfulness still albeit with good evolution. Round, soft rich , juicy dark fruit. The nose is of a much younger wine especially comparing it to the 1996 Pichon Lalande we had just before ( Papies 95-96) and with a darker feel. Generally an impressive performance and with zero signs that this is on the way down. An impressive and elegant 95-96
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deepish red-purple color just starting to show maturity at the rim, black plums, a bit of cassis, pepper and dried herbs on the developing nose, on the palate also still a work in progress with cherries and cassis surrounded by textured herbal edges, good finish, with time a genteel note of saddle leather and some savory elements starting to emerge, in a good place but still with some evolution ahead I think.
***+, now to 2031+
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Consumed out of Magnum. Completely open, aromatic, herbal, mature berry, touches of leather and cedar. Palette shows touches of sweetness with more black and blue berry fruit, minty jam, touches of clay and woodsy notes. Very integrated well rounded drinking perfectly. I was very surprised by the complexity.
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Vertical tasting at Terroir Renaissance Sassicaia masterclass with Ian D’Agata. Had the pleasure to try 96 vintage along with 99, 01, 02, 04, 06 and 16, plus 5 different vintages of Guidalberto. What’s in common are that all wines were in supreme condition as they were coming from the winery directly. All wines taste much younger than what the vintage appear to be. 96 was my favourite among all vintages, which was a little surprising given it was generally considered a cool, rainy vintage comparing to a stronger year say 99. However, the wine showed great tertiary notes of wet leaves, earth, toast with vibrant fruits of blackcurrant, red cherry and mulberry. The aroma was constantly evolving with every swirl. The flavours were fresh and lively on the palate. The tannins were silky but still provided great structure. The intensity was pronounced and very precisely well defined. The finish is very long and keep lingering. Comparing hotter and bigger year, such as 01, 02, I tend to enjoy the cooler vintage more as there’s an elegance behind the power and intensity of Sassicaia. A truly superb wine! My top 3 of the night was 96, 06 and 99, followed by 16 which obviously requires a lot of years to reveal itself!
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Beautiful wine. Aged well. Balanced, soft tannins. Gentle dark fruit, spices, a hint of balsamic vinegar and some earthiness which went really well with truffle pasta, egg yolk and scallops.
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Decanted an hour. Needed it. Very classic old school left bank leather armchair vibe. Was hoping for forest floor etc. prefer younger vintages.
Update… ok so I popped 250ml with no O2 into the fridge… 2 days later after v slow ox with the residual o2 absorbed into the wine and … lovely dark and plush. What a turnaround. I’m amazed.
Based on this I’d recommend a 3 hour decant minimum.
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RieslingKenner-Scharzhofberger study (Oceanique, Evanston IL): Nose: This was served blind and right away it showed off a lot of Old world Cabernet hallmarks of herbs, savory notes, red cherries, licorice, tobacco, cranberries, roses, mint, and spice tones. There was excellent depth and it was abundantly clear that there was at least 20+ years of age as the tones were in beautiful harmony.
Taste: The feel is full bodied with medium acidity and silky, medium+ tannins. The maturity on the nose carried through on the palate with red cherries, herbs, savory notes, cranberries, licorice, tobacco, roses, and spice tones.
Overall: This was blinded and I went to late-80s left bank and something like Saint-Julien. It being from Bolgheri didn’t cross my mind, but, oh well! This was gorgeous and drinking beautifully with loads of charm and depth.
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Reticent nose, some red fruits. Rounded in flavor, some cherry, cinnamon and vanilla. Overall not much through the finish
I am a big fan of Sassicaia and I recall 96 was a good year across Italy. This guy never really opened or showed much - not flawed just closed and kind of flat...
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From MagnumDecanted for a good hour and some decanting is definitely needed here. A softer, Burgundian Sassicaia compared to the richer and fuller late 90s vintages we have come across (all excellent wines). Strawberry feel, soft tannin, very aromatic wine. Silky soft on the palate, feminine as one would say but very very good. easy 93 and drink now.
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Definitely mature, not a lot of fruit left here on the palate leaning more to secondary flavors of leather, and earth with the mature dark fruit in the background. Still has those dusty tannins I always enjoy in Italian wine that linger in your mouth on the finish. I sipped on this while nibbling on the remains of the cottage fries and it was delicious. Agree that it is time to drink this up though. Thanks to S&G for sharing!
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Zachys Holiday Auction - Dec 2017 (Smith & Wollensky (48th & 3rd Ave)): Whenever I drink one of these wines I'm always reminded of our trip before our visit here to the seaside in Bolgerhi where you have a bit of the salt in the air and the rocks on the beach have their own smell and you can just about taste them in the air. That is this wine. Fruit is there, but a touch more faded. Hints of leather. Mostly sea minerals. Very nice. On the back-end so drink up. (the other thing that our friends reminded us of were the VERY small pours when we visited the estate for a paid for tour and tasting - would generally say better off driving around the area, going to a bottle shop and picking up a few bottles than actually doing that tour).
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Pop and pour. Color was inky purple, opaque. Gorgeous aromas of fresh roses and lavender mixed with a blackberry jam compote and tar. I could smell the glass all night. The palate is a delicious melange of black fruit, raspberries and lavender. The texture is between silk and velvet - light yet full-bodied. The finish lingers. Delicious and probably can improve over the next five years.
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From magnum and with a brief decant ( I would have decanted it for 2-3 hours). Black-red translucent but whitening at the meniscus. Nose is deep, linear unyielding black coal, dry-frozen black fruit, graphite and pencil lead. Palate is similar very lean-bodied pure muscle of graphite, dark black currant fruit. Heady and reverberant finale but I think it will amplify with another 3-5 years’ age. Gorgeous but still a rose bud rather than a rose flower. Loved it but will love it more in the future. 91+
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Sunday Group: Mini-Horizontals- Mondavi, Dominus & Chappellet (Mike's): The leftover portion from Wednesday's magnum. Red berry fruit and black currants in the bouquet and on the palate. Hints of florals remain as well. Hasn't lost much, and remains very well-balanced on the palate. 92+ pts.
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From magnum, popped & poured. Hints of florals, bell pepper, red berry fruit- lovely. Red currant, plum and floral qualities. Finishes with good length and balance. Lovely.
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Belle évolution par rapport aux 2 bouteilles précédentes. Complexité bien assumée. Cassis, cèdre, érable, truffes, poivron vert. Le tout avec une grande finesse!
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DEC 16 Ruby, thin garnet rim. Cassis, still vanilla, spices, starting figs and dates, nuanced nose. Fresh acidity, ripe tannins, some spices, detailed, rich and layered, beautiful fruit and texture, no hurries with this one, long. 94
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Aperto 2 ore circa prima di versarlo. Degustato assieme al '94 e a Solaia e Tignanello 2000. per tutti indiscutibilmente il più intrigante della serata. Colore granato intenso e scintillante. Naso fragrante, pulito diretto e elegante, abbastanza intenso, ma decisamente complesso, tipicamente Sassicaia: frutta più rossa che nera; ciliegia croccante, piccoli frutti rossi e neri, note balsamiche e floreali di potpourri, peperone verde, sottobosco, macchia mediterranea, residui di tostatura e caffè. Al palato anche lui è un peso leggero, cosa abbastanza logica, vista l'annata minore, ma piacevolmente equilibrato e con ancora una discreta freschezza. Finale persistente. Nella sua piena maturità. Una valutazione elevata, forse eccessiva, che per me merita per la grande eleganza e piacevolezza che è comunque scaturita da una annata difficile.
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Italian Wine Tasting (67 Pall Mall): Still very young with a nose of plumbs, oak, tobacco, spice and leather. Silky smooth tannins and great depth. Yum Yum
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Sassicaia/Guidalberto tasting at the Rheingau Gourmet Festival 2016: clear red color; nose with red berries and tar; in the mouth not impressive; light medium body with a smooth texture; short finish.
Was a bit disappointed about this wine. Expected more.
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50 ANNI AIS PIEMONTE (TORINO MUSEO DELL' AUTOMOBILE): Già al naso traspare una grande eleganza e una pulizia di fattura fuori dal comune. Sa molto di peperoni arrosto, ha il suo fascino. La bocca è ancora indietro, balsamica, squillante e acidula. Il medio corpo che manca di materia lo rende ancora un pochino crudo. Da attendere
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Wines & Steak in Toronto (Le Select Bistro, Toronto, Canada): Most nights drinking this it would have been my WOTN, but there was some stiff competition this evening with the '94 La La's. This was very nice though, mint, fir, green notes, a touch of brine. Fruit had mostly faded but what was left was still excellent. A bit of the minerals of the sea that the tour guide had spoken about when we were there last November. Paired esp well with 72 hour short ribs. I think this is towards the end of the drinking window so time to finish up.
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- Garnet color - Drank on our 20th anniversary with grilled rack of lamb. Need about 45 minutes to open up, un decanted. Dusty on ten tongue, wet earth, slight leather. Dark plums, pencil shavings, nice riot on the tongue.
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Lovely deep brooding nose of prunes, violets, iris- more floral than i thought it would be- with an undertone of maturity- leather and wet earth. On the palate, sweet spice, herbal medicinal touches and pencil shavings. Slightly dusty. Finish wasn't very long. Good vibrant acidity and soft tannins. Could have another 5 years ahead of it. Decanted at the restaurant and drank over 3 hours. Needed at least 1 hour to open up.
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On the nose, notes of cedar, blackcurrant, plum, cooked fruits, graphite, spice, herb, cherry, mint/menthol. High grippy tannins, super long finish, notes of herb, leaft, blackcurrant, plum, cherry, mint, cedar, pepper, stalky, black olive, juicy black fruit. Delicious wine, has a long life ahead.
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Bot at auction -- label in rough shape, so not sure how it was stored. Cork intact. Decanted, relatively little sediment. Beautiful ruby red. Delicate nose -- herbal notes with some green pepper and plums. First notes were still a bit tannic. Tasted relatively young with bright fruits and fresh acidity. With time to open, softened and fruit came forward -- red fruits, raspberries, nose of meat and more defined herbs. A relatively short finish. A very nice bottle but not spectacular -- some elements of it seemed to need more time in the bottle, others suggested it was ready to drink and would not improve from here.
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Soft, harmonious wine that is probably heading towards the end of its drinking window. Notes of wood, minerals and fading black fruit. Another few years in it perhaps but would drink up if I was fortunate enough to have a few more bottles.
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Dried bell pepper spices and lovely sweet oak is revealed at first. Leather and box wood afterwards. A lot of wood flavors are transferred to the palate along with fresh baked raspberry pie. Well integrated soft tannins. Really pleasant.
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drank it in a flight with 4 super Tuscans at Brandini in Koblenz with David Schwarzwälder. Tignanello 1995 (93, for me 2nd best), Solalia 1993 (92, 3rd place), Sassicaia 1993 (94p., 1st place), Sassicaia 1996 (90p., 4th place)
red berries, high acidity, alcohol too heavy, tannins soft and well integrated, missing the complexity, middle long finish, for me no aging potential, drinking it now
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Rubino aranciato già evoluto, a vederlo sembra un Pomerol degli anni 60!! Bel naso caldo, maturo, spiritato. Buccia di peperone arrosto, cuoio dolce e amarene. Tante rose appassite e una fase retro-nasale classica di Bolgheri: vecchia scatola di sigari al mentolo. In bocca torna il calore, ma non tanto l' alcool. Vino morbido, abboccato, nel suo picco iniziale di decadenza, ma davvero piacevole. Terziarizzazione avanzata, ma sottile ed elegante, medio corpo e finale sapido stupendo. Tannino polveroso e granulare, quasi masticabile. Mi ricorda molto Cheval Blanc. Una delizia
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678 Italian dinner, This wine had me fooled. Great color, the nose had a slight medicinal, metallic hint. It was nice in the mouth but the finish was short. Perhaps with beef the wine may have showed a little better. Thanks WTT
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Drank along with a 2006 Il Poggione BdM at Lons at the Hermosa Inn in PV, AZ. My first experience with the famous Sassacaia, and while it didn't disappoint, the Il Poggione was actually my wine of the night. This was decanted by the sommelier and then immediately served. It did open up over the course of the meal, but probably should have been allowed more time to breathe prior to serving. 91
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Winespecials.de Wine Evening: MOTD Italy (Villa im Park / Kirchheim): Event: Winespecials Wine Evening Glass: Zalto Universal Color: dark, deep purple with orange reflexes Nose: medium+ intensity, classic BDX nose Palate: medium acidity, medium+ tanins, pilzig, almost no fruits Finish: medium+ Not my cup of tea...
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Decanted an hour before serving with beef tenderloin new years eve. This followed a 78 Latour so its a bit handicapped by that. Very nice Cabernet with some earth and dirt as expected. Overall I enjoyed it but it lack some depth and wow. Drink now. Will not improve.
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aveage year, slightly tighter than I expected for its age, 1 hour double decanting, preferred the mor rounded 99 but still an excellet wine, but not knockout.
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Sassicaia! (Roma - Hilton Cavalieri): The weather in Italy in 1996 was not very happy, but sassicaia is exception again. A medium vintage: spicy and some vegetal at nose. In mouth, more tannins than fruit. Astringent ***-
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Very bordeaux-style of wine with red and dark berries on the nose and palate, a touch of oak and coffee beans as well as a glimmers of tobacco and red apples. It started off well, then flattened out quite a bit after about an hour..
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Eher verbleichender, morbider Charming-Boy, der in die Jahre kommt; anfangs noch gute Anklänge vopn Frucht, eleganter, feiner Wein mit langem Abgang; nichts desto trotz über dem Höhepunkt; zumindest diese Flasche
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This started off with a beautiful nose of cassis, coffee, dark berries. This went into a comparatively thin body with tannins that dropped off slightly at the end. This has seen the peak already, but still a highly enjoyable bouquet. I would not break the bank here.
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APR 11 Bright ruby, closed first, herbal, later on bell peppers and cassis, leather and pure fruit, elegant and not so ripe style. Fresh acidity, ripe tannins, long finish, elegant Sassicaia. 92
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Really primary and barely developed. This is still all about sweet black cherry and berried fruit with faint spice and tobacco leaf accents, very concentrated and ripe with a spine of firm tannins underneath. Needs a lot more time.
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Intensive Nase mit dunklen Früchten. Am Gaumen leicht, sehr elegant und differenziert, etwas erdig, vor allem aber Caramel und etwas Kaffee. Extrem langer Abgang.
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Nose is pleasant with current and cassis notes. Nice spices with some mineral notes. Taste is full of fruit with a cherry back drop excellent linger with some vanilla
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MAY 10 Ruby with garnet rim, liquorice, leather, blackcurrants, intense, complex, coffee beans. Good acidity, ripe tannins, very elegant, deep fruit, plums, fresh and lively, great length, some prunes and touch of chocolate with air. Very balanced and complex, keep another ten years or more. 90
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Is drinking well now, although it can age a bit longer. Very Bordeaux-like, but with higher acidity and a lot of lead pencil and bell pepper impressions, somewhat dominating the black fruit that certainly is lurking underneath. You either like it or you don't.
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New Year's Eve dinner (At home with Chas and Chris): Blackcurrant, toast, hint of vanilla, 'wat-mui' (Chinese dried dates). Black cherry on palate (confirmed by eating a cherry). Wonderful finesse and balance.
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Elegant and harmonious, aromas of lead pencil, dark, red currant,nice wet-rock minerality with medium-long finish. Served with roasted turkey/sweet potatoes/persian rice. Would have benefited better accompanying meat and/or cheese. Pulled from my 55 degree/humidity controlled cellar.
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consistent red to the rim - mature bouquet of mocha and marzipan - very little initially but builds to a wonderful mixture of fruit and dark chocolate - excellent length and delicious flavours (not much left of the length or flavours after a couple of hours, though) - needs drinking
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Initally slightly corked. Bottle was revived after decanting through use of aysus life card. wine lasted for 2 hours before falling apart. While together - a wonderful mature wine.
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Distinct (possibly off-putting) green bell pepper on the nose.. persists for over an hour despite decanting. Not green on the palate but a bit subdued. Maybe in a "phase".. not overwhelmingly good
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The Wine Summit 2007: Tenuta San Guido - Sassicaia - June 1, 2007 - 10:45 A.M. (The Post Hotel - Lake Louise, AB): (Magnum) – Medium ruby colour, with a wider rim of amber; warm, penetrating bouquet – secondary sells of dried petals, herbs, spice, cigar box cedar, tobacco and mocha, with a core of ripe blackberry; supple on the palate with ripe fruit – baked cherry pie, with the deep black currant riding over, and extending to a long pleasing finish. Superb !
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Drank last night...never had Sassicia so was excited,having bought at an auction. I think it is past it's prime. drand smooth with a better nose than mouthfeel. Really good but not worth the price paid.
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This bottle was in my cellar since release from the vinery, so no questions about storage.... Colour: dark red with brownish rim, clearly showing some age, Nose: you could smell the green tannins and acidity straight away so I decided to let it breath for a while. Taste: almost only acidity that even after 4 hours was still prominent, no improvement with air, tasted tired and old. Long finish although a bit ofputing.
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Scents of roasted coffee, menthol, black fruits on the nose. A powerful, long, deep palate with sweetness, good acidity and lively tannins. Delicious. Will age, at its prime in two years.
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Brilliant nose with very fine nuances of herbs and spices. Phenolic note. Firm structure and yet filigree with a melting character. Unfortunately, the long finish is clearly inferior because it is too clumsy. Astringent. Nose has 100 points potential.
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Opened and immediately tasted to ensure it was not corked (I have had numerous experiences with corked Sassicaia in the past). Good but tight as a drum. My first though was that I opened this way too soon. About an hour later in a wide bottomed decanter when seated for dinner I tried it again. It was blossoming. Then with the parma di mellazanne it began to sing. Over a two hour period this wine just kept on coming. Deep purple to crimson, the bouquet was amazing. Pencil lead, herbs and black berries. If tasted blind I would swear it was a 1990 Pichon Baron. Elegance and finesse. Initially compact and laser like on the palate then breaks away with an amazing finnish. The chef kept coming by in hopes of another taste. An underrated Sass.
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1/13/2024 - MC2 Wines Likes this wine:
Timuquana BYO (TCC): Very nice. Black cherry. Dark baking spices. Almost a hint of the sea air. It’s a lovely wine. Very structured and elegant. Not going anywhere anytime soon but it’s in a nice drinking spot at the moment.
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9/24/2023 - Papies wrote: 95 Points
Truffle Night at The Papies (The Papies, Elizabeth St, London): From a beautiful magnum , decanted for a good two hours as it felt it needed it.
And post that it was on point and at full stride, delivered to a set of tough palates and with impressive youthfulness still albeit with good evolution. Round, soft rich , juicy dark fruit. The nose is of a much younger wine especially comparing it to the 1996 Pichon Lalande we had just before ( Papies 95-96) and with a darker feel. Generally an impressive performance and with zero signs that this is on the way down. An impressive and elegant 95-96
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7/28/2023 - Elpaninaro Likes this wine:
opened a couple of hours prior to tasting
deepish red-purple color just starting to show maturity at the rim, black plums, a bit of cassis, pepper and dried herbs on the developing nose, on the palate also still a work in progress with cherries and cassis surrounded by textured herbal edges, good finish, with time a genteel note of saddle leather and some savory elements starting to emerge, in a good place but still with some evolution ahead I think.
***+, now to 2031+
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2/1/2023 - hargy Likes this wine: 95 Points
very sadly the last of my bottles and undoubtedly the best - beautiful bouquet, still a rich colour and at its peak - complex & long - sensational
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9/12/2022 - levicn Likes this wine: 93 Points
醒酒两个半小时，深石榴红色，闻香有陈年后的梅果一类的香气，可可混合着檀香，橡木桶充分融合后的香料感和木质香气，些许的石墨和雪松气息，香气开放，闻起来复杂而又高级，充满了“钱”的味道，是1996-2001六个年份里闻起来香味最诱人的。入口酸度高，单宁细腻得几乎感觉不到，酒液咸，酒体不大，结构精巧，雪松石墨，成熟的话梅和梅果香气，口感轻盈飘逸，非常优雅，在檀香和胭脂的悠长余味中收尾。1996应该不是一个非常强的年份，这是一款充分陈年，处在适饮巅峰末期的酒，完美的保存状态没有丝毫的老态，展现出老年份西施佳雅柔和细腻的一面，现在就是它的高光时刻，继续陈年下去也不会有更多发展了。
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3/16/2022 - T.E.D. wrote: 94 Points
Consumed out of Magnum. Completely open, aromatic, herbal, mature berry, touches of leather and cedar. Palette shows touches of sweetness with more black and blue berry fruit, minty jam, touches of clay and woodsy notes. Very integrated well rounded drinking perfectly. I was very surprised by the complexity.
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12/4/2021 - Jason Wu Likes this wine: 98 Points
Vertical tasting at Terroir Renaissance Sassicaia masterclass with Ian D’Agata. Had the pleasure to try 96 vintage along with 99, 01, 02, 04, 06 and 16, plus 5 different vintages of Guidalberto.
What’s in common are that all wines were in supreme condition as they were coming from the winery directly. All wines taste much younger than what the vintage appear to be.
96 was my favourite among all vintages, which was a little surprising given it was generally considered a cool, rainy vintage comparing to a stronger year say 99. However, the wine showed great tertiary notes of wet leaves, earth, toast with vibrant fruits of blackcurrant, red cherry and mulberry. The aroma was constantly evolving with every swirl. The flavours were fresh and lively on the palate. The tannins were silky but still provided great structure. The intensity was pronounced and very precisely well defined. The finish is very long and keep lingering. Comparing hotter and bigger year, such as 01, 02, I tend to enjoy the cooler vintage more as there’s an elegance behind the power and intensity of Sassicaia. A truly superb wine!
My top 3 of the night was 96, 06 and 99, followed by 16 which obviously requires a lot of years to reveal itself!
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11/28/2021 - danckie wrote: 93 Points
Beautiful wine. Aged well. Balanced, soft tannins. Gentle dark fruit, spices, a hint of balsamic vinegar and some earthiness which went really well with truffle pasta, egg yolk and scallops.
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9/3/2021 - jmoon wrote: 94 Points
Decanted an hour. Needed it. Very classic old school left bank leather armchair vibe. Was hoping for forest floor etc. prefer younger vintages.
Update… ok so I popped 250ml with no O2 into the fridge… 2 days later after v slow ox with the residual o2 absorbed into the wine and … lovely dark and plush. What a turnaround. I’m amazed.
Based on this I’d recommend a 3 hour decant minimum.
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9/4/2020 - KeithAkers wrote: 93 Points
RieslingKenner-Scharzhofberger study (Oceanique, Evanston IL): Nose: This was served blind and right away it showed off a lot of Old world Cabernet hallmarks of herbs, savory notes, red cherries, licorice, tobacco, cranberries, roses, mint, and spice tones. There was excellent depth and it was abundantly clear that there was at least 20+ years of age as the tones were in beautiful harmony.
Taste: The feel is full bodied with medium acidity and silky, medium+ tannins. The maturity on the nose carried through on the palate with red cherries, herbs, savory notes, cranberries, licorice, tobacco, roses, and spice tones.
Overall: This was blinded and I went to late-80s left bank and something like Saint-Julien. It being from Bolgheri didn’t cross my mind, but, oh well! This was gorgeous and drinking beautifully with loads of charm and depth.
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8/6/2020 - maaike2 wrote: 92 Points
Smooth and charming as always, also at this age. A touch of earthiness, spices and mocca, nice acids, good length.
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2/21/2020 - MC2 Wines Likes this wine:
Wine in the Sunshine State; 2/20/2020-2/23/2020 (Florida): Drinking incredibly well too. This was all herbal and mineral and all of that. Reminiscent of the sea air. Very fresh. Very enjoyable.
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12/11/2019 - sdsull wrote:
Corked and pissed off... have had this wine since release. Get your shit straight and sort out the cork....
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12/13/2018 - hargy Likes this wine: 90 Points
mature and starting to lose its fruit but complex and delicious nonetheless - drink soon
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9/20/2018 - Sean Tay wrote:
The wine looks garnet colored. It smells like blackberry, blueberry, cinnamon, black pepper, mushroom and forest floor.
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5/11/2018 - TheThirstyYau wrote: 89 Points
Lighter body and a bit thinner than other vintages i've had.
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3/26/2018 - RayOB wrote: 94 Points
Drank at 67
Rich deep brooding fruits with a wonderful length.
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2/20/2018 - walkerjfw wrote:
3rd Annual PNV Kick Lunch this year with Jamie/Juan/Patrice/Zander/Tom/Steve/Jay...another epic event (Farmstead, St. Helena, CA): Contributed by Steve K, opened later in the event. Drank over 90 minutes.
Reticent nose, some red fruits. Rounded in flavor, some cherry, cinnamon and vanilla. Overall not much through the finish
I am a big fan of Sassicaia and I recall 96 was a good year across Italy. This guy never really opened or showed much - not flawed just closed and kind of flat...
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1/7/2018 - Papies wrote: 93 Points
From MagnumDecanted for a good hour and some decanting is definitely needed here.
A softer, Burgundian Sassicaia compared to the richer and fuller late 90s vintages we have come across (all excellent wines). Strawberry feel, soft tannin, very aromatic wine. Silky soft on the palate, feminine as one would say but very very good. easy 93 and drink now.
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12/2/2017 - retired_and_roving Likes this wine:
Definitely mature, not a lot of fruit left here on the palate leaning more to secondary flavors of leather, and earth with the mature dark fruit in the background. Still has those dusty tannins I always enjoy in Italian wine that linger in your mouth on the finish. I sipped on this while nibbling on the remains of the cottage fries and it was delicious. Agree that it is time to drink this up though. Thanks to S&G for sharing!
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12/2/2017 - MC2 Wines Likes this wine:
Zachys Holiday Auction - Dec 2017 (Smith & Wollensky (48th & 3rd Ave)): Whenever I drink one of these wines I'm always reminded of our trip before our visit here to the seaside in Bolgerhi where you have a bit of the salt in the air and the rocks on the beach have their own smell and you can just about taste them in the air. That is this wine. Fruit is there, but a touch more faded. Hints of leather. Mostly sea minerals. Very nice. On the back-end so drink up. (the other thing that our friends reminded us of were the VERY small pours when we visited the estate for a paid for tour and tasting - would generally say better off driving around the area, going to a bottle shop and picking up a few bottles than actually doing that tour).
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10/21/2017 - DoubleD1969 wrote: 96 Points
Pop and pour. Color was inky purple, opaque. Gorgeous aromas of fresh roses and lavender mixed with a blackberry jam compote and tar. I could smell the glass all night. The palate is a delicious melange of black fruit, raspberries and lavender. The texture is between silk and velvet - light yet full-bodied. The finish lingers. Delicious and probably can improve over the next five years.
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10/15/2017 - Goldstone Likes this wine: 91 Points
From magnum and with a brief decant ( I would have decanted it for 2-3 hours). Black-red translucent but whitening at the meniscus. Nose is deep, linear unyielding black coal, dry-frozen black fruit, graphite and pencil lead. Palate is similar very lean-bodied pure muscle of graphite, dark black currant fruit. Heady and reverberant finale but I think it will amplify with another 3-5 years’ age. Gorgeous but still a rose bud rather than a rose flower. Loved it but will love it more in the future. 91+
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7/9/2017 - AllRed wrote: 92 Points
Sunday Group: Mini-Horizontals- Mondavi, Dominus & Chappellet (Mike's): The leftover portion from Wednesday's magnum. Red berry fruit and black currants in the bouquet and on the palate. Hints of florals remain as well. Hasn't lost much, and remains very well-balanced on the palate. 92+ pts.
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7/5/2017 - AllRed wrote: 93 Points
From magnum, popped & poured. Hints of florals, bell pepper, red berry fruit- lovely. Red currant, plum and floral qualities. Finishes with good length and balance. Lovely.
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5/13/2017 - FrancoisD Likes this wine: 95 Points
Belle évolution par rapport aux 2 bouteilles précédentes.
Complexité bien assumée.
Cassis, cèdre, érable, truffes, poivron vert.
Le tout avec une grande finesse!
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12/1/2016 - Christer Byklum Likes this wine: 94 Points
DEC 16 Ruby, thin garnet rim. Cassis, still vanilla, spices, starting figs and dates, nuanced nose. Fresh acidity, ripe tannins, some spices, detailed, rich and layered, beautiful fruit and texture, no hurries with this one, long. 94
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10/29/2016 - FrancoisD Likes this wine: 94 Points
Equilibre parfait.
Framboises, pruneaux, violette, touche de vanille. Champignons en finale. Superbe!
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9/18/2016 - Bluespolo wrote: 94 Points
Aperto 2 ore circa prima di versarlo. Degustato assieme al '94 e a Solaia e Tignanello 2000. per tutti indiscutibilmente il più intrigante della serata. Colore granato intenso e scintillante. Naso fragrante, pulito diretto e elegante, abbastanza intenso, ma decisamente complesso, tipicamente Sassicaia: frutta più rossa che nera; ciliegia croccante, piccoli frutti rossi e neri, note balsamiche e floreali di potpourri, peperone verde, sottobosco, macchia mediterranea, residui di tostatura e caffè. Al palato anche lui è un peso leggero, cosa abbastanza logica, vista l'annata minore, ma piacevolmente equilibrato e con ancora una discreta freschezza. Finale persistente. Nella sua piena maturità. Una valutazione elevata, forse eccessiva, che per me merita per la grande eleganza e piacevolezza che è comunque scaturita da una annata difficile.
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8/15/2016 - Lype Likes this wine:
No formal notes, drinking well now.
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3/31/2016 - RayOB Likes this wine: 94 Points
Italian Wine Tasting (67 Pall Mall): Still very young with a nose of plumbs, oak, tobacco, spice and leather. Silky smooth tannins and great depth. Yum Yum
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3/9/2016 - Fatty Cat wrote: 86 Points
Sassicaia/Guidalberto tasting at the Rheingau Gourmet Festival 2016: clear red color; nose with red berries and tar; in the mouth not impressive; light medium body with a smooth texture; short finish.
Was a bit disappointed about this wine. Expected more.
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11/24/2015 - galenico wrote: 90 Points
50 ANNI AIS PIEMONTE (TORINO MUSEO DELL' AUTOMOBILE): Già al naso traspare una grande eleganza e una pulizia di fattura fuori dal comune. Sa molto di peperoni arrosto, ha il suo fascino.
La bocca è ancora indietro, balsamica, squillante e acidula.
Il medio corpo che manca di materia lo rende ancora un pochino crudo.
Da attendere
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8/15/2015 - MC2 Wines Likes this wine:
Wines & Steak in Toronto (Le Select Bistro, Toronto, Canada): Most nights drinking this it would have been my WOTN, but there was some stiff competition this evening with the '94 La La's. This was very nice though, mint, fir, green notes, a touch of brine. Fruit had mostly faded but what was left was still excellent. A bit of the minerals of the sea that the tour guide had spoken about when we were there last November. Paired esp well with 72 hour short ribs. I think this is towards the end of the drinking window so time to finish up.
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8/13/2015 - Iam Redwood wrote:
- Garnet color - Drank on our 20th anniversary with grilled rack of lamb. Need about 45 minutes to open up, un decanted. Dusty on ten tongue, wet earth, slight leather. Dark plums, pencil shavings, nice riot on the tongue.
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4/26/2015 - ATYSU Likes this wine: 92 Points
Lovely deep brooding nose of prunes, violets, iris- more floral than i thought it would be- with an undertone of maturity- leather and wet earth. On the palate, sweet spice, herbal medicinal touches and pencil shavings. Slightly dusty. Finish wasn't very long. Good vibrant acidity and soft tannins. Could have another 5 years ahead of it. Decanted at the restaurant and drank over 3 hours. Needed at least 1 hour to open up.
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12/22/2014 - Iam Redwood wrote: 91 Points
- Ruby color - Soft elegant super Tuscan. Decanted after opening but ready to roll when poured.
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11/28/2014 - PT insurgent wrote:
On the nose, notes of cedar, blackcurrant, plum, cooked fruits, graphite, spice, herb, cherry, mint/menthol.
High grippy tannins, super long finish, notes of herb, leaft, blackcurrant, plum, cherry, mint, cedar, pepper, stalky, black olive, juicy black fruit.
Delicious wine, has a long life ahead.
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11/27/2014 - PDavisMarble wrote: 90 Points
Bot at auction -- label in rough shape, so not sure how it was stored. Cork intact. Decanted, relatively little sediment. Beautiful ruby red. Delicate nose -- herbal notes with some green pepper and plums. First notes were still a bit tannic. Tasted relatively young with bright fruits and fresh acidity. With time to open, softened and fruit came forward -- red fruits, raspberries, nose of meat and more defined herbs. A relatively short finish. A very nice bottle but not spectacular -- some elements of it seemed to need more time in the bottle, others suggested it was ready to drink and would not improve from here.
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11/22/2014 - phynes wrote: 92 Points
Soft, harmonious wine that is probably heading towards the end of its drinking window. Notes of wood, minerals and fading black fruit. Another few years in it perhaps but would drink up if I was fortunate enough to have a few more bottles.
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11/18/2014 - Bobhelge wrote: 92 Points
Dried bell pepper spices and lovely sweet oak is revealed at first. Leather and box wood afterwards. A lot of wood flavors are transferred to the palate along with fresh baked raspberry pie. Well integrated soft tannins. Really pleasant.
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8/10/2014 - aquacongas wrote: 90 Points
drank it in a flight with 4 super Tuscans at Brandini in Koblenz with David Schwarzwälder. Tignanello 1995 (93, for me 2nd best), Solalia 1993 (92, 3rd place), Sassicaia 1993 (94p., 1st place), Sassicaia 1996 (90p., 4th place)
red berries, high acidity, alcohol too heavy, tannins soft and well integrated, missing the complexity, middle long finish, for me no aging potential, drinking it now
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7/7/2014 - mikekeane wrote: 90 Points
Tres bordelais. Encore fruite plutot que tertiaire. Tannins fondus. Superbe equilibre.
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6/21/2014 - wineholder Likes this wine: 88 Points
past its prime
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4/15/2014 - galenico Likes this wine: 94 Points
Rubino aranciato già evoluto, a vederlo sembra un Pomerol degli anni 60!!
Bel naso caldo, maturo, spiritato. Buccia di peperone arrosto, cuoio dolce e amarene. Tante rose appassite e una fase retro-nasale classica di Bolgheri: vecchia scatola di sigari al mentolo.
In bocca torna il calore, ma non tanto l' alcool. Vino morbido, abboccato, nel suo picco iniziale di decadenza, ma davvero piacevole.
Terziarizzazione avanzata, ma sottile ed elegante, medio corpo e finale sapido stupendo. Tannino polveroso e granulare, quasi masticabile.
Mi ricorda molto Cheval Blanc. Una delizia
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11/21/2013 - esburgundy wrote: 90 Points
678 Italian dinner, This wine had me fooled. Great color, the nose had a slight medicinal, metallic hint. It was nice in the mouth but the finish was short. Perhaps with beef the wine may have showed a little better. Thanks WTT
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5/18/2013 - la turque Likes this wine: 93 Points
My last bottle of this wine. A very lovely, balanced wine, with rich fruit and balancing acidity and tannin. Drinking at its peak.
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4/19/2013 - Monaco wrote: 91 Points
Drank along with a 2006 Il Poggione BdM at Lons at the Hermosa Inn in PV, AZ. My first experience with the famous Sassacaia, and while it didn't disappoint, the Il Poggione was actually my wine of the night. This was decanted by the sommelier and then immediately served. It did open up over the course of the meal, but probably should have been allowed more time to breathe prior to serving. 91
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1/18/2013 - NoTrollingerPlease Does not like this wine: 88 Points
Winespecials.de Wine Evening: MOTD Italy (Villa im Park / Kirchheim): Event: Winespecials Wine Evening
Glass: Zalto Universal
Color: dark, deep purple with orange reflexes
Nose: medium+ intensity, classic BDX nose
Palate: medium acidity, medium+ tanins, pilzig, almost no fruits
Finish: medium+
Not my cup of tea...
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1/4/2013 - plitton Likes this wine: 92 Points
Decanted an hour before serving with beef tenderloin new years eve. This followed a 78 Latour so its a bit handicapped by that. Very nice Cabernet with some earth and dirt as expected. Overall I enjoyed it but it lack some depth and wow. Drink now. Will not improve.
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11/18/2012 - rskterroir Likes this wine:
tight, could do with mor time, surprisinglg decent for 1996,
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11/18/2012 - rskterroir Likes this wine: 90 Points
aveage year, slightly tighter than I expected for its age, 1 hour double decanting, preferred the mor rounded 99 but still an excellet wine, but not knockout.
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10/1/2012 - quaglia wrote:
Sassicaia! (Roma - Hilton Cavalieri): The weather in Italy in 1996 was not very happy, but sassicaia is exception again.
A medium vintage: spicy and some vegetal at nose.
In mouth, more tannins than fruit. Astringent ***-
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7/5/2012 - kevincheng Likes this wine: 90 Points
Very bordeaux-style of wine with red and dark berries on the nose and palate, a touch of oak and coffee beans as well as a glimmers of tobacco and red apples. It started off well, then flattened out quite a bit after about an hour..
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10/1/2011 - wurzel68 wrote: 89 Points
Eher verbleichender, morbider Charming-Boy, der in die Jahre kommt; anfangs noch gute Anklänge vopn Frucht, eleganter, feiner Wein mit langem Abgang; nichts desto trotz über dem Höhepunkt; zumindest diese Flasche
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9/1/2011 - Chrisw97 wrote: 91 Points
This started off with a beautiful nose of cassis, coffee, dark berries. This went into a comparatively thin body with tannins that dropped off slightly at the end. This has seen the peak already, but still a highly enjoyable bouquet. I would not break the bank here.
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4/16/2011 - Christer Byklum Likes this wine: 92 Points
APR 11 Bright ruby, closed first, herbal, later on bell peppers and cassis, leather and pure fruit, elegant and not so ripe style. Fresh acidity, ripe tannins, long finish, elegant Sassicaia. 92
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4/5/2011 - salil wrote: 91 Points
Really primary and barely developed. This is still all about sweet black cherry and berried fruit with faint spice and tobacco leaf accents, very concentrated and ripe with a spine of firm tannins underneath. Needs a lot more time.
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3/13/2011 - jakob99 wrote: 94 Points
Woderful. At its peak now!
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1/28/2011 - theeb wrote: 93 Points
Intensive Nase mit dunklen Früchten. Am Gaumen leicht, sehr elegant und differenziert, etwas erdig, vor allem aber Caramel und etwas Kaffee. Extrem langer Abgang.
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10/24/2010 - mcneil7 wrote: 94 Points
Nose is pleasant with current and cassis notes. Nice spices with some mineral notes. Taste is full of fruit with a cherry back drop excellent linger with some vanilla
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5/16/2010 - Christer Byklum Likes this wine: 90 Points
MAY 10 Ruby with garnet rim, liquorice, leather, blackcurrants, intense, complex, coffee beans. Good acidity, ripe tannins, very elegant, deep fruit, plums, fresh and lively, great length, some prunes and touch of chocolate with air. Very balanced and complex, keep another ten years or more. 90
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6/11/2009 - Peech wrote:
Nose was sweet and a bit smoky. Smooth on the palate with a slightly acidic finish.
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6/6/2009 - Philippe_C wrote: 91 Points
Nose of ripe strawberries and caramel... silky tannins, ripe red fruit, good lenght
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4/27/2009 - Jozefs wrote: 92 Points
Is drinking well now, although it can age a bit longer. Very Bordeaux-like, but with higher acidity and a lot of lead pencil and bell pepper impressions, somewhat dominating the black fruit that certainly is lurking underneath. You either like it or you don't.
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4/25/2009 - Jossik wrote: flawed
Festa Winesnob 2009 (Pizzeria di Giulio a Roma): Tappato
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12/31/2008 - Wrighty wrote: 93 Points
New Year's Eve dinner (At home with Chas and Chris): Blackcurrant, toast, hint of vanilla, 'wat-mui' (Chinese dried dates). Black cherry on palate (confirmed by eating a cherry). Wonderful finesse and balance.
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12/24/2008 - pwm wrote:
Oh, man! That was really something.
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11/30/2008 - gsw59 wrote: 93 Points
Elegant and harmonious, aromas of lead pencil, dark, red currant,nice wet-rock minerality with medium-long finish. Served with roasted turkey/sweet potatoes/persian rice. Would have benefited better accompanying meat and/or cheese. Pulled from my 55 degree/humidity controlled cellar.
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10/12/2008 - hargy wrote: 91 Points
consistent red to the rim - mature bouquet of mocha and marzipan - very little initially but builds to a wonderful mixture of fruit and dark chocolate - excellent length and delicious flavours (not much left of the length or flavours after a couple of hours, though) - needs drinking
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4/30/2008 - naftaflyer wrote: flawed
Initally slightly corked. Bottle was revived after decanting through use of aysus life card. wine lasted for 2 hours before falling apart.
While together - a wonderful mature wine.
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10/26/2007 - ssouth wrote: 86 Points
Distinct (possibly off-putting) green bell pepper on the nose.. persists for over an hour despite decanting. Not green on the palate but a bit subdued. Maybe in a "phase".. not overwhelmingly good
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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): (Magnum) – Medium ruby colour, with a wider rim of amber; warm, penetrating bouquet – secondary sells of dried petals, herbs, spice, cigar box cedar, tobacco and mocha, with a core of ripe blackberry; supple on the palate with ripe fruit – baked cherry pie, with the deep black currant riding over, and extending to a long pleasing finish. Superb !
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3/31/2007 - Cortona5 wrote: 89 Points
Drank last night...never had Sassicia so was excited,having bought at an auction. I think it is past it's prime. drand smooth with a better nose than mouthfeel. Really good but not worth the price paid.
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2/25/2007 - Linn wrote: 84 Points
This bottle was in my cellar since release from the vinery, so no questions about storage.... Colour: dark red with brownish rim, clearly showing some age, Nose: you could smell the green tannins and acidity straight away so I decided to let it breath for a while. Taste: almost only acidity that even after 4 hours was still prominent, no improvement with air, tasted tired and old. Long finish although a bit ofputing.
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4/4/2006 - Arbitrage wrote: 92 Points
acidic, may need more time to soften. i see the potential, my first "first growth" super tuscan. flavor profile reminded me of a Pavie.
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3/30/2006 - la turque wrote: 93 Points
Scents of roasted coffee, menthol, black fruits on the nose. A powerful, long, deep palate with sweetness, good acidity and lively tannins. Delicious. Will age, at its prime in two years.
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1/9/2005 - jusuf Likes this wine: 95 Points
Brilliant nose with very fine nuances of herbs and spices. Phenolic note. Firm structure and yet filigree with a melting character. Unfortunately, the long finish is clearly inferior because it is too clumsy. Astringent. Nose has 100 points potential.
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10/3/2003 - KellyW wrote: 95 Points
Opened and immediately tasted to ensure it was not corked (I have had numerous experiences with corked Sassicaia in the past). Good but tight as a drum. My first though was that I opened this way too soon.
About an hour later in a wide bottomed decanter when seated for dinner I tried it again. It was blossoming. Then with the parma di mellazanne it began to sing. Over a two hour period this wine just kept on coming. Deep purple to crimson, the bouquet was amazing. Pencil lead, herbs and black berries. If tasted blind I would swear it was a 1990 Pichon Baron. Elegance and finesse. Initially compact and laser like on the palate then breaks away with an amazing finnish. The chef kept coming by in hopes of another taste. An underrated Sass.
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