2004 Tenuta San Guido Sassicaia - Angry Wine Merchant sassicaia 2004 Sassicaia 2004 Tenuta San Guido - Angry Wine Merchant 2004 Tenuta San Guido - Angry Wine Merchant
2004 Tenuta San Guido Sassicaia - Angry Wine Merchant
sassicaia
2004 Tenuta San Guido - Angry Wine Merchant
2004 Tenuta San Guido - Angry Wine Merchant

2004 Sassicaia

Cabernet Sauvignon - Cabernet Franc

Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia

¥86,600
RP 93
V 93
Size:
量:

2004 Sassicaia Tenuta San Guido Bolgheri, Tuscany, Italy

Appellation: D.O.C. Bolgheri Sassicaia

First vintage: 1968

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 2007 season had a very mild winter with below average precipitation, which resulted in an early budding of about 10 days on average. Spring was mild with some rain at the right time, which allowed for a good vegetative growth leading to an advanced flowering. The development of the grapes was accompanied by a rainy June. The summer began with a hot and dry month of July, while the unusual heavy rains in the second half of August allowed for a regular ripening of the grapes.

Harvest: The ideal climate conditions in September, marked by good, dry weather and significant temperature differences between day and night, led to both the perfect ripening of all varieties of grapes as well as the conducting of the harvest at the best time.

2004 Sassicaia

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 93

Robert Parker Wine Advocate

The 2004 Bolgheri Sassicaia is the proverbial time capsule wine that takes you back stylistically to a retro winemaking era. These were the years of big extraction, large fruit and power and I can’t help but feel some nostalgia for this era of Baroque winemaking. When I first tasted this wine in 2008, I had given it 97 points and I praised its primary tones of succulent cherry and blackcurrant. I also remarked on what I called its “little teaser” aromas of blue flower, cola and Mediterranean herb. All of those characteristics are happily intact today. In fact, they are remarkably well preserved with the same vigor, suppleness and continuity that I remember. This was a good vintage that saw high crop yields following the unforgettable heat of the previous 2003 summer. Over the years, this wine has fleshed out beautifully and it remains elegantly muscular and toned. The major difference is that the wine’s oak nuances have become more prominent with time. That's why I scored it less this time. The bouquet makes a strong showing of baking spice, cinnamon, nutmeg and spicy tobacco. The tannins are smooth and plump and there is a point of cedar or rosewood sweetness on the finish. The style is full and generous and this wine will continue to hold steady for years to come. Reviewed by Monica Larner. Issue date: June 2015. Drinking window: 2015-2030.
V 93

Vinous

The 2004 Sassicaia is a lovely, understated effort. Medium in body, it presents nuanced layers of sweet dark fruit, licorice, menthol and toasted oak that gradually open onto a finely-knit frame of notable length. Today it appears to be quite reticent and still holding back much of its potential. Both bottles I sampled showed less vibrancy and freshness in both color and flavors than the other top 2004s I tasted alongside it, suggesting that the wine is still suffering from bottle shock. Reviewed by Antonio Galloni, June 2007. Drinking window: 2013 - 2022.

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SHIPPING: During warm summer weather, we recommend to only ship within the United States with Same Day or Next Day Air service to protect the wines from environmental damage. If you would like to waive this protection by shipping Ground, we will request a waiver be signed.

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.

For OWC (Original Wooden Case) orders, wine bottles will be removed from case and shipped inside a foam shipper box for safety (unless otherwise requested). The wooden case will be shipped separately at Ground service. If faster service is necessary please contact us.

WEATHER HOLD: In adverse temperature conditions, we reserve the right to withhold shipment until ideal temperatures return unless we receive explicit instructions via email to release the wines, voiding any guarantee. We will contact you if a hold is necessary.

FULFILLMENT: Shipments are via UPS.

  • Orders received Monday - Thursday before 2:00 p.m. will typically ship the same day.
  • Orders received Thursday 2:00 p.m. ~ Sunday will ship on Monday.

DELIVERY:

  • Same Day service within Los Angeles Metro area may be available if order is placed before noon, but not guaranteed. Please contact us directly at (626)714-7006 to facilitate expedited service.
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We ship within the United States to: Alabama (AL), Alaska (AK), Arizona (AZ), Arkansas (AR), California (CA), Colorado (CO), Connecticut (CT), Delaware (DE), Florida (FL), Georgia (GA), Hawaii (HI), Idaho (ID), Illinois (IL), Indiana (IN), Iowa (IA), Kansas (KS), Kentucky (KY), Louisiana (LA), Maine (ME), Maryland (MD), Massachusetts (MA), Michigan (MI), Minnesota (MN), Mississippi (MS), Missouri (MO), Montana (MT), Nebraska (NE), Nevada (NV), New Hampshire (NH), New Jersey (NJ), New Mexico (NM), New York (NY), North Carolina (NC), Ohio (OH), Oklahoma (OK), Oregon (OR), Pennsylvania (PA), Rhode Island (RI), South Carolina (SC), South Dakota (SD), Tennessee (TN), Texas (TX), Vermont (VT), Virginia (VA), Washington (WA), West Virginia (WV), Wisconsin (WI), and Wyoming (WY).

  • CRITICAL REVIEWS
  • WINEMAKER NOTES
RP 93

Robert Parker Wine Advocate

The 2004 Bolgheri Sassicaia is the proverbial time capsule wine that takes you back stylistically to a retro winemaking era. These were the years of big extraction, large fruit and power and I can’t help but feel some nostalgia for this era of Baroque winemaking. When I first tasted this wine in 2008, I had given it 97 points and I praised its primary tones of succulent cherry and blackcurrant. I also remarked on what I called its “little teaser” aromas of blue flower, cola and Mediterranean herb. All of those characteristics are happily intact today. In fact, they are remarkably well preserved with the same vigor, suppleness and continuity that I remember. This was a good vintage that saw high crop yields following the unforgettable heat of the previous 2003 summer. Over the years, this wine has fleshed out beautifully and it remains elegantly muscular and toned. The major difference is that the wine’s oak nuances have become more prominent with time. That's why I scored it less this time. The bouquet makes a strong showing of baking spice, cinnamon, nutmeg and spicy tobacco. The tannins are smooth and plump and there is a point of cedar or rosewood sweetness on the finish. The style is full and generous and this wine will continue to hold steady for years to come. Reviewed by Monica Larner. Issue date: June 2015. Drinking window: 2015-2030.
V 93

Vinous

The 2004 Sassicaia is a lovely, understated effort. Medium in body, it presents nuanced layers of sweet dark fruit, licorice, menthol and toasted oak that gradually open onto a finely-knit frame of notable length. Today it appears to be quite reticent and still holding back much of its potential. Both bottles I sampled showed less vibrancy and freshness in both color and flavors than the other top 2004s I tasted alongside it, suggesting that the wine is still suffering from bottle shock. Reviewed by Antonio Galloni, June 2007. Drinking window: 2013 - 2022.

2004 Sassicaia Tenuta San Guido Bolgheri, Tuscany, Italy

Appellation: D.O.C. Bolgheri Sassicaia

First vintage: 1968

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 2007 season had a very mild winter with below average precipitation, which resulted in an early budding of about 10 days on average. Spring was mild with some rain at the right time, which allowed for a good vegetative growth leading to an advanced flowering. The development of the grapes was accompanied by a rainy June. The summer began with a hot and dry month of July, while the unusual heavy rains in the second half of August allowed for a regular ripening of the grapes.

Harvest: The ideal climate conditions in September, marked by good, dry weather and significant temperature differences between day and night, led to both the perfect ripening of all varieties of grapes as well as the conducting of the harvest at the best time.

2004 Sassicaia

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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