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    Skirt Steak with Pomegranate Sauce

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Parker: This exceptional 1995 has two decades of aging potential ahead of it. The wine boasts a nearly opaque ruby/purple color, as well as a knock-out nose of lead pencil, pain grille, minerals, licorice, and black currants. As the wine sat in the glass, violet/floral notes began to emerge. In the mouth, it is tightly-knit and tannic, but superbly concentrated as well as remarkably pure. It possesses that sweet, rich mid-palate that often distinguishes great wines from merely good wines. The finish lasts for over 30 seconds. This wine should only be purchased by readers willing to wait the 5-6 years needed for it to shed its raw tannin and grapiness. The 1995 appears to be a Sassicaia to rival the estate's other top vintages.


The Story

After almost 30 years of experimentation and solid work the Marquis decided to release Sassicaia´s 1968 vintage to the open market using his cousin´s, Antinori´s distribution network in the early 1970s, with instant sensation. At a Decanter tasting of Cabernet wines in London, 1978, Sassicaia from vintage 1972 beat all the other 33 wines of France and California, and since then Sassicaia has been one of the leading wines in the world and in great demand among wine collectors and investors. The marquis Mario Incisa della Rocchetta passed away in 1983. His son, Marquis Nicolò Incisa della Rocchetta, now oversees all estate operations.

Sassicaia means “the place of many stones,” and refers to the region’s gravel soil. The original vineyards have a southwest exposure with extensive sun and maritime breezes that create robust vegetation. The grapes were handpicked, destemmed and crushed before fermenting with natural yeasts for 15 days in temperature-controlled stainless steel tanks. The wine was aged in French oak barriques (40% new) for 24 months, then refined for 6 months in bottle before release.


Wine Information

The Spring 1995 was rather cold and damp until mid June. The weather then improved so that the month of July until mid August were warm and dry. Until mid September the temperatures were below average with some rain. The weather then greatly improved and was sunny, dry and warm.

Harvest: It was necessary to select and thin the grapes before the harvest, to have the desired quality. Quantities were generally below average. The ripening of the grapes in 1995 was good. At the harvest time (which began
towards the middle of September) the grapes were rich in color with a medium-good
sugar content and low acidity. The harvest ended on October 10th.

Wine making: The temperatures during fermentation were regular and the polyphenolic extraction was very successful. The vats, as a result, had wines whose colour went from very
good to excellent. The maceration times in the individual steel vats went from 14 to 18 days, according to the origin of the grapes, in other words the must from different vineyards macerated for different amounts of time. The malolactic fermentations ended almost at the same time as the sugar fermentation. The average temperature for the fermentation in the temperature controlled steel vats was between 29° and 30° C.

Ageing: The wine was put in barriques on November 2nd.. The barriques were new and made
of French oak, only one third had previously been used once or twice before. There the wine remained for 24 months after which it was bottled in the second half of November 1997.

Tasting notes: The wine is elegant and has a good structure and colour. The following data confirms the organolptic sensation.
Alcohol: about 12,3%; Total acidity: 5,30%; Polyphenols: 2,300 (in gallic acid); dry
extract; 29 gramms per liter; pH: 3,6




Toscana, Tuscany

Vintage Quality

Above Average
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