x
  • Country ranking ?

    270
  • Producer ranking ?

    6
  • Decanting time

    3h
  • When to drink

    now to 2035
  • Food Pairing

    osso bucco

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

Definitely a good vintage. The mild and early winter was followed at the end of January by some rainy cold days. Spring began late and some frosts in April helped to control the budding and created the natural conditions of lower production. In May the temperatures raised gradually alternating with mild but rainy days. Summer began in early June with high temperatures though below seasonal average accompanied by well timed sporadic precipitations. This offered refreshment and water supply to the vineyards. Summer continued until the harvest with optimal weather conditions, with a good temperature range between day and night that helped the extraction of aromatic Cabernet. As always the grapes are hand-picked and the harvest began in the first days of September with the Cabernet Franc that first reached the optimal phenolic maturation.

 

Likewise Cabernet Sauvignon was picked from early September until about a month later. The last grapes to be harvested came from the vineyards of Castiglioncello di Bolgheri situated at about 400 meters above sea level. The grapes reached perfect maturation, that combined with the absence of millerandage allowed a perfect performance of all harvesting operations. A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled stainless steel vats (between 86° - 88° F with no addition of artificial yeasts). The maceration on the skins lasted 9 to 12 days for both Cabernet Franc and Cabernet Sauvignon with frequent pumpovers of the musts and délestages. The secondary fermentation (Malolactic fermentation) also took place in steel vats.

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Latest Pro-tasting notes

<10 tasting notes

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Written Notes

Dry herbs. Much more leafy than most of this bracket. Nowhere near as expressive as the Ornellaia. Red fruits, raspberry notes. Some herbal characters coming through. Youthful, fresh, mid weight. Fine acidity, fine tannins, mid length. Young, with a future, but surely not as exciting as it should be. So often, Sass seems to have a touch of the Emperor’s New Clothes. A good one is a thing of beauty but too often, they fall short.
  • 91p

I had reviewed this wine just a few months prior and my impression has remained pretty much the same. One difference I did notice at this more recent tasting of the 2013 Bolgheri Sassicaia is the bouquet. It has shifted to slightly more delicate and finessed aromas of pressed flower and blue violets. You do of course get that solid core of dark fruit and spice that characterizes this famous Tuscan blend. But that extra time in the bottle has awarded wiggle room for profound precision and focused detailing. The wine's complexity emerges slowly with subtle notes of savory spice and tobacco. There is power and depth here, especially in terms of the mouthfeel. As the wine evolves in the glass, it begins to show ethereal tones of road paving, tar and licorice. This Sassicaia should go straight into the cellar.

  • 97p

The fleshy plum, blackberry and boysenberry fruit flavors sail along, gilded with a hint of anise and backed by velvety tannins. Shows serious length already and latent depth.

  • 93p

Firmly structured and loaded with energy, this intense red opens with aromas of new leather, pipe tobacco, eucalyptus and a whiff of cake spice. The aromas carry over to the vibrant palate along with raspberry and cherry set against firm backbone of assertive but refined tannins. Tightly wound and youthfully austere, it still needs time but seems destined to blossom into a beauty

  • 93p
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Information

Origin

Toscana, Tuscany

Highlights

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 Sassicaia 2013  has updated wine and vintage information

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