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 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

2012 Sassicaia

Cabernet Sauvignon - Cabernet Franc

Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia

$245
RP 92
V 94
Size:
Quantité:

2012 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy

Soil composition: The vineyards are planted on plots of land with different and composite morphologicalcharacteristics, as well as with a strong presence of limestone. These areas are also richin rocks and rather rich in clay and are located at an altitude between 100 and 300meters 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 for the 2012 vintage was rather special. Autumn and Winter were long andcold, to the point that at the end of January the Bolgheri hills were covered with snow.Bolgheri experienced a cold, yet rainless fall and winter, which was not the case for other parts of Tuscany. Cold temperatures were favorable for the halting of the
vegetative growth and the natural elimination of some pests of the vine. The spring
started with a slight delay, causing the vines to bud 10 - 15 days later than the seasonal
average. From the beginning of May, however, the temperatures rose and accelerated
the arrival of summer. June rainfall partially reconstituted the water reserves of the soil. The summer was very hot, with sunny days and temperatures above the seasonal average. Although some have likened the summer of 2012 to that of 2003, the difference lies in the considerable fluctuations in temperature between night and day which prevented water stress in plants in 2012. During the fruit set period, strong sea winds were partially responsible for a production loss of about 10%. The summer was long, with very high daytime temperatures requiring an early harvest of part of the Cabernet.

Harvest: The hand picking of the grapes began in early September with Cabernet Franc since they were the first to reach an excellent phenolic ripeness. The Cabernet Sauvignonwas next between the first 10 days of September until the first days of October endingwith the historical vineyard on the heights of Castiglioncello di Bolgheri. The harvestwas perfect with healthy grapes, a regular veraison and no millerandage (irregulargrowth of the berries)

Wine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° - 31° C, without adding yeast ). Themaceration on the skins lasted 9 to 12 days for both, Cabernet Franc and CabernetSauvignon with frequent pumpovers of the musts and délestages. The secondaryfermentation (Malolactic fermentation) also took place in steel vats.

Ageing: Following the malolactic fermentation, the wine was aged in French oak barriques for 24 months and a few more months in the bottle before being released on the market.

RP 92

Robert Parker Wine Advocate

From an early-ripening vintage, the 2012 Bolgheri Sassicaia shows bold lines and thick color concentration. It does exhibit a classic Sassicaia bouquet, but it does so minus that delicate floral embroidery that comes forth with such delight in 2013. This wine shows a harder, more determined edge. It is less remarkable overall, considering the amazing heights achieved in other vintages. It also reveals thin to medium texture. This Sassicaia roars in terms of bouquet, but offers more of a whimper in terms of mouthfeel. All the elements are there, but they are delivered in a more undertone and one-dimensional manner. It will probably flesh out further with more bottle age, but that leanness is just part of the 2012 vintage. Reviewed by Monica Larner, Issue date: April 2017. Drinking window: 2018 - 2035.
V 94

Vinous

Rating (94+) The 2012 Sassicaia is dark and immediate, with gorgeous up-front richness, density and power. Black cherry jam, cloves and new leather are some of the many signatures that take shape in the glass. The 2012 is an unusually deep, concentrated Sassicaia that is going to need time in bottle to develop the full breadth of its aromas and flavors. Today, it is a bit monolithic, so readers need to be patient. Reviewed by: Antonio Galloni, Issue date: July 2015. Drinking window: 2020 - 2037.

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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 92

Robert Parker Wine Advocate

From an early-ripening vintage, the 2012 Bolgheri Sassicaia shows bold lines and thick color concentration. It does exhibit a classic Sassicaia bouquet, but it does so minus that delicate floral embroidery that comes forth with such delight in 2013. This wine shows a harder, more determined edge. It is less remarkable overall, considering the amazing heights achieved in other vintages. It also reveals thin to medium texture. This Sassicaia roars in terms of bouquet, but offers more of a whimper in terms of mouthfeel. All the elements are there, but they are delivered in a more undertone and one-dimensional manner. It will probably flesh out further with more bottle age, but that leanness is just part of the 2012 vintage. Reviewed by Monica Larner, Issue date: April 2017. Drinking window: 2018 - 2035.
V 94

Vinous

Rating (94+) The 2012 Sassicaia is dark and immediate, with gorgeous up-front richness, density and power. Black cherry jam, cloves and new leather are some of the many signatures that take shape in the glass. The 2012 is an unusually deep, concentrated Sassicaia that is going to need time in bottle to develop the full breadth of its aromas and flavors. Today, it is a bit monolithic, so readers need to be patient. Reviewed by: Antonio Galloni, Issue date: July 2015. Drinking window: 2020 - 2037.

2012 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy

Soil composition: The vineyards are planted on plots of land with different and composite morphologicalcharacteristics, as well as with a strong presence of limestone. These areas are also richin rocks and rather rich in clay and are located at an altitude between 100 and 300meters 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 for the 2012 vintage was rather special. Autumn and Winter were long andcold, to the point that at the end of January the Bolgheri hills were covered with snow.Bolgheri experienced a cold, yet rainless fall and winter, which was not the case for other parts of Tuscany. Cold temperatures were favorable for the halting of the
vegetative growth and the natural elimination of some pests of the vine. The spring
started with a slight delay, causing the vines to bud 10 - 15 days later than the seasonal
average. From the beginning of May, however, the temperatures rose and accelerated
the arrival of summer. June rainfall partially reconstituted the water reserves of the soil. The summer was very hot, with sunny days and temperatures above the seasonal average. Although some have likened the summer of 2012 to that of 2003, the difference lies in the considerable fluctuations in temperature between night and day which prevented water stress in plants in 2012. During the fruit set period, strong sea winds were partially responsible for a production loss of about 10%. The summer was long, with very high daytime temperatures requiring an early harvest of part of the Cabernet.

Harvest: The hand picking of the grapes began in early September with Cabernet Franc since they were the first to reach an excellent phenolic ripeness. The Cabernet Sauvignonwas next between the first 10 days of September until the first days of October endingwith the historical vineyard on the heights of Castiglioncello di Bolgheri. The harvestwas perfect with healthy grapes, a regular veraison and no millerandage (irregulargrowth of the berries)

Wine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° - 31° C, without adding yeast ). Themaceration on the skins lasted 9 to 12 days for both, Cabernet Franc and CabernetSauvignon with frequent pumpovers of the musts and délestages. The secondaryfermentation (Malolactic fermentation) also took place in steel vats.

Ageing: Following the malolactic fermentation, the wine was aged in French oak barriques for 24 months and a few more months in the bottle before being released on the market.

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