Winemaker Notes
Professional Ratings
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Robert Parker's Wine Advocate
The 1995 Bolgheri Sassicaia still holds court, thank you very much. It reminds me of a grande dame, or a woman of influence and sophistication who lights up the room thanks to her expertly delivered, albeit antiquated charm. The wine's aged evolution is evident as the bouquet releases sure aromas of dried fruit, old spice, saffron and cola. I can't say the aromas reach perfect equilibrium, because they don't. There is a muddled fruit note in there too that subtracts from its purity. The mouthfeel is svelte and lean with finely polished and silky tannins. In fact, the wine's texture shows precision and elegance. Pretty menthol notes appear on the long finish.
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Wine Spectator
Best Sassicaia since the '90. Rich in currant, blackberry, dried herbs and tanned leather on the nose and palate. Medium- to full-bodied, with very soft yet fine tannins and a long, caressing finish. Hard to resist now.
One of the world’s most classic and popular styles of red wine, Bordeaux-inspired blends have spread from their homeland in France to nearly every corner of the New World. Typically based on either Cabernet Sauvignon or Merlot and supported by Cabernet Franc, Malbec and Petit Verdot, the best of these are densely hued, fragrant, full of fruit and boast a structure that begs for cellar time. Somm Secret—Blends from Bordeaux are generally earthier compared to those from the New World, which tend to be fruit-dominant.
An outstanding wine region made famous by Marchese Mario Incisa della Rocchetta, who planted Cabernet Sauvignon vines for his own consumption in 1940s on his San Guido estate, and called the resulting wine, Sassicaia. Today the region’s Tuscan reds are based on Cabernet Sauvignon and Merlot, which can be made as single varietal wines or blends. The local Sangiovese can make up no more than 50% of the blends. Today Sassicaia has its own DOC designation within the Bogheri DOC appellation.