2011 Tenuta San Guido Sassicaia - Angry Wine Merchant 2011 Tenuta San Guido - Angry Wine Merchant 2011 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy 2011 Tenuta San Guido - Angry Wine Merchant 2011 Tenuta San Guido - Angry Wine Merchant
2011 Tenuta San Guido Sassicaia - Angry Wine Merchant
2011 Tenuta San Guido - Angry Wine Merchant
2011 Tenuta San Guido - Angry Wine Merchant
2011 Tenuta San Guido - Angry Wine Merchant

2011 Sassicaia

Cabernet Sauvignon - Cabernet Franc

Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia

¥65,500 ¥69,000
RP 94
V 92
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Quantity:

Availability: 1

2011 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy

Appellation: D.O.C. Bolgheri Sassicaia

Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc

Soil composition: 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 rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing West - South/West.

Vine training: Cordon spur system

Planting density: Between 3.600 to 5.500 vine stocks/Ha for older vineyards and 6.200 vine stocks/Ha for newer vineyards.

Climate: The climate trend in 2011 was truly exceptional for Bolgheri. It can be considered one of the best vintages since the year 2000. The winter was cold, with temperatures below the seasonal average, especially in November and January. The Spring started early with mild temperatures and an excellent water supply due to gradual windless rainfalls. This led to a great vegetative growth of vines. The summer was long and hot with temperatures in the seasonal averages, except in July when it was warmer. Thanks to sufficient temperature excursions between night and day, due to the proximity of the sea, the plants didn’t suffer and the grapes were not overly mature.

Harvest: The grapes ripened regularly due to favourable climate, allowing for the harvest to last for one month, beginning in the first week of September. The clusters arrived in the winery healthy and ripe with crisp berries.

Wine making: The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage. The malolactic or secondary fermentation also took place in the steel vats.

Ageing: The wine is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.

RP 94

Robert Parker Wine Advocate

(Rating 94+) The 2011 Bolgheri Sassicaia speaks to a broad, yet very distinct audience. I am absolutely charmed by this vintage. Soft cherry and blackberry confit emerge from the bouquet in thick, luscious waves. Leather, spice and tar play supporting roles. The wine offers a generous and expansive style. It also shows impressive balance and coherent inner integrity. This vintage certainly bears the hallmarks of a hot vintage, but it never feels overdone. It delivers volume, intensity and rich texture. This Sassicaia is a wine of enormous craftsmanship. Reviewed by Monica Larner. Issue date: April 28, 2017. Drinking window: 2017-2035.
V 92

Vinous

The 2011 Sassicaia is soft, round and enveloping. The silky, textured style is a bit out of character for a wine that is usually a bit firmer and more energetic. Layers of expressive dark red fruit build to the open, caressing finish. There are no hard edges here. The 2011 has always come across as a bit flat, from the time it was in barrel to the multiple times I have tasted it from bottle. Overall, the 2011 looks to be a relatively early-drinking Sassicaia. Reviewed by Antonio Galloni. Tasting date: May 2014. Drinking window: 2016 - 2023.

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PACKAGING: Our premium wines need optimal temperature consistency, therefore are packaged in EPS foam shippers with gel pack (when needed) and shipped only during ideal weather temperatures.

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  • CRITICAL REVIEWS
  • WINEMAKER NOTES
RP 94

Robert Parker Wine Advocate

(Rating 94+) The 2011 Bolgheri Sassicaia speaks to a broad, yet very distinct audience. I am absolutely charmed by this vintage. Soft cherry and blackberry confit emerge from the bouquet in thick, luscious waves. Leather, spice and tar play supporting roles. The wine offers a generous and expansive style. It also shows impressive balance and coherent inner integrity. This vintage certainly bears the hallmarks of a hot vintage, but it never feels overdone. It delivers volume, intensity and rich texture. This Sassicaia is a wine of enormous craftsmanship. Reviewed by Monica Larner. Issue date: April 28, 2017. Drinking window: 2017-2035.
V 92

Vinous

The 2011 Sassicaia is soft, round and enveloping. The silky, textured style is a bit out of character for a wine that is usually a bit firmer and more energetic. Layers of expressive dark red fruit build to the open, caressing finish. There are no hard edges here. The 2011 has always come across as a bit flat, from the time it was in barrel to the multiple times I have tasted it from bottle. Overall, the 2011 looks to be a relatively early-drinking Sassicaia. Reviewed by Antonio Galloni. Tasting date: May 2014. Drinking window: 2016 - 2023.

2011 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy

Appellation: D.O.C. Bolgheri Sassicaia

Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc

Soil composition: 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 rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing West - South/West.

Vine training: Cordon spur system

Planting density: Between 3.600 to 5.500 vine stocks/Ha for older vineyards and 6.200 vine stocks/Ha for newer vineyards.

Climate: The climate trend in 2011 was truly exceptional for Bolgheri. It can be considered one of the best vintages since the year 2000. The winter was cold, with temperatures below the seasonal average, especially in November and January. The Spring started early with mild temperatures and an excellent water supply due to gradual windless rainfalls. This led to a great vegetative growth of vines. The summer was long and hot with temperatures in the seasonal averages, except in July when it was warmer. Thanks to sufficient temperature excursions between night and day, due to the proximity of the sea, the plants didn’t suffer and the grapes were not overly mature.

Harvest: The grapes ripened regularly due to favourable climate, allowing for the harvest to last for one month, beginning in the first week of September. The clusters arrived in the winery healthy and ripe with crisp berries.

Wine making: The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage. The malolactic or secondary fermentation also took place in the steel vats.

Ageing: The wine is aged for 24 months in French oak barriques and a few more months in the bottle before being released on the market.

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