x
  • Country ranking ?

    501
  • Producer ranking ?

    16
  • Decanting time

    4h
  • When to drink

    now-2030
  • Food Pairing

    shepherd’s pie

The Tb points given to this wine are the world’s most valid and most up-to-date evaluation of the quality of the wine. Tastingbook points are formed by the Tastingbook algorithm which takes into account the wine ratings of the world's 50 best-known professional wine critics, wine ratings by thousands of tastingbook’s professionals and users, the generally recognised vintage quality and reputation of the vineyard and winery. Wine needs at least five professional ratings to get the Tb score. Tastingbook.com is the world's largest wine information service which is an unbiased, non-commercial and free for everyone.

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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.

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Wine Information

The accumulation of rain during the winter 2007 period has allowed for regular germination and, consequently, normal flowering. The grapes suffered no problems in terms of fruit setting. The seasonal progression from spring to summer was cool and breezy without the usual sweltering peaks reached during the months of July and August. This phenomenon increased the vegetative form of the vine plants, for which cultivation operations had to be intensified on the greenery (tipping-pinching) with the vegetative stop having been postponed.

Harvest: Because of this phenomenon, the prolongation of different stages of the grape harvest, which only started in September, was required, as well as frequent inspections of the more precocious grapes with a view to determining and optimising the right time to
harvest, guaranteeing grapes the best possible polyphenolic and anthocyanic makeup.
Wine making: The grapes with their skins intact were stored in steel vats at controlled temperatures for around 15 days, with pumping over and délestage processes combined.
Ageing: The wine is stored in French oak barrels for 24 months. Before being marketed, the wine is aged for a further 6 months in glass.

Tasting notes: Sassicaia has an intense, concentrated, and deep ruby colour. The scent is complex, with aromas of red fruit and great elegance. The flavour is powerful, concentrated, and full-bodied, with sweet and balanced tannins. In the mouth the wine is rich and full-bodied, but it is also harmonious and elegant. Its persistency in the month is longlasting,
with significant organoleptic depth and a polyphenolic makeup that will
guarantee this wine an exceptionally long life.


Sassicaia – Tenuta San Guido

As a student in Pisa during the 1920's, the Marquis Mario Incisa della Rocchetta dreamed of creating a "noble" wine. Like most of Italian aristocracy at the time, his taste in wine ran strongly to fine Bordeaux. After settling with his wife, Clarice, into their Tuscan estate at Tenuta San Guido on the Mediterranean Coast, he experimented with several French grape varieties and concluded, “the bouquet I was looking for” was found in the Cabernet.
A wine that had Cabernet Sauvignon as its primary component represented a radical shift from the traditional Tuscan and Piedmontese varietals of Sangiovese and Nebbiolo. No one had ever considered making a wine crafted along Bordeaux lines on Italian soil, much less in a region not yet established viticulturally.
However, accustomed to the light, local wines, consumers did not respond well to the first vintages of Sassicaia. Wines made from the more complex Cabernet Sauvignon grapes take more time to mature and develop. Subsequently, from 1948 to 1960, Sassicaia was consumed only at the estate.
Each year, a small number of cases were laid down in the cellars of Castiglioncello. The Marquis discovered that as the years went by, however, the wine greatly improved. As is often the case with wines of great pedigree, those things originally considered defects turned into virtues over time. Soon, friends and relatives were urging him to pursue his passion and to perfect his revolutionary style of winemaking.

In 1965, he planted two more vineyards comprised of Cabernet Sauvignon and Cabernet Franc. Eventually, all of the wine produced on the estate came to be known by the name of Sassicaia.
The 1968 vintage of Sassicaia was the first to be offered on the open market, and it was as well received as the Premier Crus from Bordeaux.

The Marquis’ use of Cabernet grapes and his implementation of the barriques aging process soon spread throughout Italy. Sassicaia was the first Italian wine to successfully establish itself abroad, and is almost universally recognized as the father of the new Italian wine family or simply the Super Tuscan Pioneer. Mario Incisa della Rocchetta’s planting is now considered the birthplace of Italian Cabernet.

The marquis Mario Incisa della Rocchetta passed away in 1983. His son, Marquis Nicolò Incisa della Rocchetta, now oversees all estate operations.


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Latest Pro-tasting notes

<10 tasting notes

Tasting note

color

Ruby red

ending

Short

flavors

Cherry, Herbs and Floral

nose

Closed

taste

High in Acidity and Medium-bodied

Written Notes

Here's a wine of power, determination and confidence—as far as first impressions go. The 2007 Bolgheri Sassicaia leaves little hidden behind the curtain. It presents a frank and straightforward array of bold fruit, spice, leather and tobacco-like aromas that emerge from the bouquet with energy and force. The aromas are complete and genuine. The palate, however, offers more space for interpretation and review. It is finessed and nuanced, thus requiring more time to fully comprehend and appreciate. Silky tannins are followed by fine textural smoothness and a long finish. The outgoing nature of the aromas make for a fascinating contrast against the inward and reticent nature of the mouthfeel.

  • 94p
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Information

Origin

Toscana, Tuscany

Highlights

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