2008 Tenuta San Guido "Sassicaia" Bolgheri
*Cellar Selection* Recently implemented winemaker and cellar changes make this one of the best Sassicaias ever. This Cabernet Sauvignon-Cabernet Franc blend delivers thick concentration and sun-kissed aromas of black fruit, prune, dried bay leaf, black olive and tobacco. The thick, fertile soils that characterize the magical strip of coastal Tuscany at Bolgheri help shape amazing richness and intensity.
Intense flavors of blackberries and flowers. Sexy and dressed up to go out. Full and velvety. Intense and juicy with velvety tannins and a long finish.
Robert Parker's Wine Advocate
The 2008 Sassicaia is a rich, deep wine imbued with notable class in its black cherries, plums, grilled herbs, minerals and smoke. The 2008 is a decidedly buttoned-up, firm Sassicaia that is currently holding back much of its potential, unlike the 2006 and 2007, both of which were far more obvious wines. Readers who can afford to wait will be treated to a sublime wine once this settles down in bottle. Muscular, firm tannins frame the exquisite finish in this dark, implosive Sassicaia. The 2008 Sassicaia is 85% Cabernet Sauvignon and 15% Cabernet Franc. The wine spent 24 months in French oak barrels. (AG)
*Collectibles* Refined and elegant, this is right in step with the reserve of the vintage. Blackberry, plum, cassis and mineral flavors play out with subtle oak spice notes on the finish, where this flexes some muscle. Cabernet Sauvignon and Cabernet Franc. (BS)
Wine & Spirits
The original Bolgheri wine estate, first planted to Bordelais varieties by Marchese Mario Incisa della Rochetta in the 1940s, this vineyard produced a rich 2008 with dark, earthy power. The youthful tannins are edgy and angular, balanced between black peppercorn spice and resonant, mushroom tones. Built to cellar, this should begin to show its best around ten years from the vintage, and age well beyond that time.
85% Cabernet Sauvignon, 15% Cabernet Franc. Fermented in stainless steel for 15 days at controlled temperatures, with regular pumping over and delestage. Aged in French oak barrels for 24 months and a further six months in bottle. TA 5.5 g/l, pH 3.62, RS 1.3 g/l. 220,000 bottles. Really classy stuff. Great balance. Very grown-up and sophisticated. Very dry and restrained and different from most. 18.5/20 points.