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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.
The climate was excellent for the entire year. Between late autumn and early winter, we had very rigid temperatures that favoured the vegetative arrest of the plants. From mid-winter to late spring the rainfalls were incessant, combined with temperatures slightly below seasonal average. The bud pushing, as well as the following phenology phases up to the flowering, started with little delay. The summer season was very good, with sunshine and temperatures above the seasonal average. Between late July and late August, the temperatures were higher than seasonal average but, thanks to the presence of water in the soil and to the accumulation of winter and autumn rainfalls, we did not have problems in terms of water. The difference in temperature between day and night was excellent ensuring a good phenological ripeness of the grapes.
Harvest: As a result of the favorable climatic conditions, the harvest was carried out regularly, beginning in early September and ending in the first week of October.
Wine making: The vinification took place in stainless steel thanks at controlled temperatures about 31°C. Two weeks of maceration on the skins with various pumping over and "délestages" followed.
Ageing: According to appellation rules this vintage developed in French oak barriques for 24 months and aged for 6 months in the bottle before being released on the market.
Tasting notes: Sassicaia 2009 shows an intense and deep ruby red color. Great complexity and
harmony on the nose. Strong and thick taste, with soft and balanced tannins. On the palate it is rich, long and, at the same time, characterized by a great elegance and grace.
(Tenuta San Guido)