2010 SassicaiaBlend from Italy
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Wine: "Sassicaia 2010 is an intense, deep ruby red color. Elegance is its main feature. This combined with good acidity gives it a long lasting taste. Sweet and harmonious...
- 96 Monica Larner - Robert Parker's Wine Advocate
- 96 Antonio Galloni - Vinous
- 94 James Suckling - Jamessuckling.com
96 Monica Larner - Robert Parker's Wine Advocate
"The 2010 Sassicaia Bolgheri Sassicaia brings back some of the brambly rosemary and wild Mediterranean brush that was missing in 2009. This will greatly appeal to enthusiasts of Sassicaia’s trademark elegance. The wine shows extreme purity that brings its many beautiful aromas into startling focus and clarity. Lingering tones of black fruit and Oriental spice add subtle shades at the back. The wine mostly certainly shows its pedigree in the exciting and beautifully balance manner it evolves in the glass: It tells a new story each time you return to observe the bouquet. This is the harbinger of cellar longevity. Anticipated maturity: 2018-2040."
96 Antonio Galloni - Vinous
"The 2010 Sassicaia is intensely saline, savory and energetic. Rosemary, sage, plums and black cherry notes meld into graphite, crushed rocks and a host of other more mineral-inflected nuances. Beautifully persistent and chiseled in the glass, the 2010 is ultimately all about energy. This is going to be a fascinating vintage to follow."
94 James Suckling - Jamessuckling.com
"The 2010 Sassicaia was just released and it's an outstanding bottle. I think that people are going to love this newest Sass. The red is very aromatic with currant, dried berry, coco bean, and hints of wood. It's full-bodied, with intense yet very polished tannins and a long finish. It's very refined and beautiful with a tangy finish. The Cabernet Franc comes through here at the finish. Lively. Hard not to drink now." (06/13)
"Sassicaia 2010 is an intense, deep ruby red color. Elegance is its main feature. This combined with good acidity gives it a long lasting taste. Sweet and harmonious tannins, as well as an intense bouquet complete this very good vintage." - Winery
"The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in clay and rocks and are located at an altitude between 80 and 300 meters above sea level, facing East / South East."
"The grapes were harvested starting on the third week of September, 2 to 3 weeks later than the previous years, mainly due to the low temperatures during the Spring, which led to a delay in the development of the grapes. Harvesting ended in the second half of October, with perfectly ripe fruit, an excellent polyphenol development, sugar balance and alcohol content."
"The fermentation took place in temperature controlled stainless steel vats, while the maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and delestage."
"The wine is aged for 24 months in French oak barriques and it's held for a further 6 months in the bottle before being released on the market." - Winery
"In the 1920s the Marchese Mario Incisa della Rocchetta dreamt of creating a 'thoroughbred' wine and for him, as for all the aristocracy of the time, the ideal was Bordeaux. This is how he described it in a letter to the esteemed wine critic, Luigi Veronelli dated 11 June 1974:"
"...the origins of my experiment date back to the years between 1921 and 1925 when, as a student in Pisa and often a guest of the Salviati Dukes in Migliarino, I drank a wine produced from one of their vineyards...which had the same unmistakable "bouquet" as an aged Bordeaux..."
"In the 1940s, having settled with his wife Clarice on the Tenuta San Guido on the Tyrrhenian coast, he experimented with several French grape varieties (whose cuttings he had recovered from the estate of the Dukes Salviati in Migliarino) and concluded that the Cabernet had "the bouquet I was looking for."
"A wine made mainly from Cabernet Sauvignon was a fundamental change to the Tuscan and Piedmont tradition of Sangiovese and Nebbiolo, respectively. The innovative decision to plant this variety at Tenuta San Guido was partly due to the similarity Mario Incisa had noted between Tuscan terrain and that of Graves in Bordeaux."
"'Graves', or 'gravel' in French refers to the rocky terrain which distinguishes the Bordeaux area; similarly, the gravely vineyard sites in Tuscany impart the same characteristics on Sassicaia, "stony ground", as its cherished French brother."
"The Marchese's first vintages were not warmly received. Critics accustomed to light, local wines were not encouraging; it was not taken into consideration that wines made from the more complex Cabernet Sauvignon grape would need more time to mature and develop."
"And thus from 1948 to 1967, Sassicaia remained a strictly private affair, only to be consumed at Tenuta San Guido."
"Each year, a few cases were stored to age in the Castiglioncello di Bolgheri cellar. The Marchese soon realized that by ageing the wine it improved considerably."
"Friends and relatives now urged Mario Incisa to experiment further with his project and perfect his revolutionary winemaking style. It was not until 1968 that Sassicaia was first commercially released - the welcome was worthy of a Bordeaux Premier Cru."
"Over the next few years, the cellar was moved to a temperature controlled location, steel fermentation vats replaced wooden vats, and French barriques were introduced to the aging process." - Winery
96 - Monica Larner - Robert Parker's Wine Advocate
96 - Antonio Galloni - Vinous
94 - James Suckling - Jamessuckling.com
|Varietal(s)||Cabernet Sauvignon, Cabernet Franc|
|Features||Organic and Biodynamic|
|Taste||currant, blackberry, cherry, bell pepper, olive, asparagus, spice, ginger, oak, vanilla, tobacco, raspberry, cassis, violet, pepper and green bean|
|Nose||currant, blackberry, cherry, cedar, cigar box, tobacco, broccoli, berry and flower|