About the Wine

Tenuta San Guido is better known for this world-renowned, famous wine “Sassicaia,” one of the original Super Tuscan Wines. This outstanding wine needs no introduction. This is one of the most collectible Tuscan wines, and one of the most controversial, exceptional wines the world has ever seen. 

A solid 100-point score and multiple 99-point reviews by some of the most emblematic wine critics were awarded to this wine. Decanter said that its " perfectly woven structure is bound with signature freshness and fruit vibrancy, making this one for the long haul,"and James Suckling stated that "the purity of cabernet sauvignon fruit is exceptional here, with character and sensibility that’s reminiscent of some of the great Sassicaias from the 1980s, such as 1982 or 1988."

If you're a savvy wine drinker, this wine is for you. Vinous Media blessed this year with a 97-point review. And according to wine-searcher, the 2019 vintage for Super Tuscans is "looking to be extremely good."

Mario Incisa della Rocchetta started a home wine project in 1948. The Western coast of Tuscany is known for its beauty, and in the Sassicaia, pristine vineyards roll downhill toward the sea, interrupted by horses and Italy’s top bird preserve. Even in the 1930s, the Rocchetta family knew this was a special place, and it wasn’t long before Sassicaia changed the game by planting Cabernet Sauvignon where Sangiovese once stood. The rest is just history. In 2013, Sassicaia was awarded the only Italian DOC controlled by a single estate, and the wines are second to none.

In the 1970's Marios son, Nicolo, and his nephew, Piero Antinori, started to commercialize the wine. In 1978, Decanter held a wine competition of great clarets of the world, and Sassicaia took first place. A star was born and the image of Bolgheri as an important producer of Bordeaux varietals in western Tuscany was confirmed. The name Sassicaia comes from "Sasso" which means "rocky field". 

Aging: 25 months in French oak barrels (one-third new.)

Tasting Notes: 85 % Cabernet Sauvignon, 15 % Cabernet Franc. 
See Critical Reviews for detailed tasting notes.

Reviews

Sassicaia 2019 spent 25 months in oak (one-third new). ‘We are going longer in oak in the past few years,’ said Carlo Paoli, managing director of Tenuta San Guido. Quite pale in the glass, the nose is extremely graceful and intense with a lavender note enhanced by restrained bramble fruits, fermented citrus peel, an intense violet aroma and graphite minerality in depth. The attack is soft and full, the flavor savory and cedary through to the finish, with integrated velvety tannins and lifted acidity. A perfectly woven structure is bound with signature freshness and fruit vibrancy, making this one for the long haul.~100 Points, Decanter.

Enticing aromas of blue flower, cassis, camphor and spice are front and center in this stunning red. The lithe, savory palate features black currant, red plum and star anise while tobacco notes linger on the long finish. Elegant, polished tannins and bright acidity keep it beautifully balanced and focused. Drink 2025–2044. ~99 Points, Wine Enthusiast.

The purity of cabernet sauvignon fruit is exceptional here, with character and sensibility that’s reminiscent of some of the great Sassicaias from the 1980s, such as 1982 or 1988. But this is much more precise and clean. Aromas and flavors of currants and berries with cedar and earth. Sage and minty character, too. It’s full-bodied yet there’s so much polish and balance, together with structure, elegance, and refinement. Hard not to drink at this stage, yet give it time and respect. This will be a classic Sass and reminds me why I love this wine. ~99 Points, James Suckling. 

It is very powerful and impossible to scratch the serious and austere sensory profile of Sassicaia 2019. Deep and alive it changes with the passage of time in the glass, animating the perfume scene with strong references to Mediterranean herbs. The main picture is full of black cherries, black plums, black tea leaves, wet grass, cloves, nutmeg, and marjoram. Memories of decisive oriental spices linger on the edges of the calamitous and difficult-to-cross sensory image. Full body, persuasive and noble in the sip it recalls grace and balance, wisdom and knowledge of a broad vision designed starting from the work in the vineyard. A masterpiece of Italian enology that could have an infinite life. Better from 2026. ~99 Points, WinesCritic.com 

The latest release from Tenuta San Guido is the 2019 Bolgheri Sassicaia. The bouquet is upfront and very expressive from the get-go. It offers a generous display of crunchy, dark cherry that hints at the extra concentration and fruit weight obtained in the 2019 growing season. This vintage will be remembered for the crisp richness of the fruit and its important textural imprint. It also shows fine elegance, bordering on the ethereal, with berry aromas, tarry earth, and brushes of balsam herb or grilled rosemary. Sassicaia always shows an almost glossy finely knit quality to the polished mouthfeel, and I find it again here next to fresh acidity and firm tannins. Mouthfeel in 2019 is the wine's strongest suit. 2019 is one of the prettiest and most balanced editions of Sassicaia we've seen this past decade, along with the back-to-back duo of 2016 and 2015. 2019 marries the precision of 2016 with the rich fruit weight of 2015.~98 Points, Robert Parker. 

Supple and beautifully defined, with black cherry, black currant, and blackberry fruit augmented by tobacco, iron, and thyme. Firmly structured, tightening up as this lingers with an aftertaste of dark fruit, graphite, and spice. Shows a sense of elegance as well as power and intensity. Cabernet Sauvignon and Cabernet Franc. Best from 2024 through 2045. 25,000 cases made, 5,000 cases imported. ~98 Points, Wine Spectator.

The 2019 is a mid-weight, very classic feeling Sassicaia that is going to need a number of years to open. There's good fruit depth, but the tannins are not as polished as they usually are. That could be a result of lingering stress from frost that year or recent bottling. 2019 saw 18-20 days on the skins with natural ferments. Malos followed in the tank. Aging was 25 months in barrel (1/3rd new), a longer elevage than normal. The 2019 shows beautifully with a few hours of aeration, so I am optimistic for the future. ~94+ Points, Vinous Media. 

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