Winery - Tenuta San Guido
* Expert NoteJanuary 12, 2012
Here is a more affordable wine created by the makers of Italy’s legendary Sassicaia that has truly come into its own in 2004. The wine has a playful linearity to it accented by many rich mineral tones such as granite and slate roof. Take a second sniff and you’ll get chocolate, leather and toasted nut. Good acidity, succulent tannins and persistence make it a stand out wine.
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* Expert NoteJanuary 12, 2012
Not the best vintage for Sassicaia enthusiasts or collectors, but certainly noteworthy thanks to defined herbal aromas such as rosemary and sage backed by black plum, black berry, tobacco, cigar box and leather. The mouthfeel is velvety and supple with unmistakable elegance delivered over a long, menthol-like finish.
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* Expert NoteJanuary 12, 2012
It’s almost criminal to taste Sassicaia before its prime. The 2003 vintage should be ready after 2010. A blend of 85% Cab Sauvignon and 15% Cab Franc that aged 24 months in barrique, notes of cassis, exotic spice, menthol and green olive come through despite the hot vintage. It’s powerful in the mouth with crispness and refined tannins.
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* Expert NoteJanuary 12, 2012
Starts with a confusing nose of tobacco, smoked ham and overt leather and animal aromas; a staid, simple wine this is not. The palate, which has a feel that’s thick and chewy, is bulked up with baked black fruits. The finish, meanwhile, is dark, with berry flavors and fading spice. The blend is Cabernet, Merlot and Sangiovese.
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* Expert NoteJanuary 12, 2012
From the makers of the celebrated Sassicaia super Tuscan, Le Difese is a less formal wine at a very attractive price. The blend is Cabernet Sauvignon (70%) and Sangiovese and the wine shows bright fruit nuances with layers of wild berry, mineral and light shadings of spice. It ends with crisp freshness as well.
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* Expert NoteJanuary 12, 2012
Almost catches the upper echelon, but some burnt, grassy character on the nose holds it back just a little. That said, the wine sings with round berry fruit that’s accented by chocolate. Medium in weight and forcefulness. Very good but can be better.
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* Expert NoteJanuary 12, 2012
This iconic Italian wine from Bolgheri’s landmark Sassicaia vineyard (characterized by little rocks, or “sassi”) offers an elegant bouquet comprised in equal measure by mineral, fruit and spice nuances. The wine consists of 85% Cabernet Sauvignon and 15% Cabernet Franc and the finish is long, smooth and very fine. This is an ageworthy wine that should not be opened before 2018.
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* Expert NoteJanuary 12, 2012
Guidalberto (a 60-40 blend of Cabernet Sauvignon and Merlot) opens with dense, inky concentration and fresh tones of forest fruit and wild blackberry. The wine is bright and silky with a fresh cherry fade: Pair it with spezzatino di manzo (classic beef stew).
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* Expert NoteJanuary 12, 2012
The best Sassicaia of the last 10 years, the 2004 vintage is an outstanding achievement. Cabernet Sauvignon and Cabernet Franc highlight the beauty of Tuscany and portray the region in terms of thick chocolate fudge, succulent cherry and currant, exotic spice and vanilla seed. Beyond those big aromas are little teasers: blue flowers, Mediterranean herbs, cola and light mineral shadings. It’s lush and full in the mouth and will hold 20 or 30 years.
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* Expert NoteJanuary 12, 2012
Guidoalberto is the “pocketbook-friendly” alternative from the same estate that makes Sassicaia. But for $60, you could ask for more. This is a chewy, succulent wine with good length on the close. The aromas are awkward in places with espresso, chocolate yogurt and a touch of cheese rind.
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