Tenuta San Guido - Angry Wine Merchant 2018 Tenuta San Guido - Angry Wine Merchant 2018 Tenuta San Guido - Angry Wine Merchant 2018 Tenuta San Guido - Angry Wine Merchant
Tenuta San Guido - Angry Wine Merchant
2018 Tenuta San Guido - Angry Wine Merchant
2018 Tenuta San Guido - Angry Wine Merchant
2018 Tenuta San Guido - Angry Wine Merchant

2016 Sassicaia

Cabernet Sauvignon - Cabernet Franc

Italy / Tuscany / Bolgheri / DOC Bolgheri Sassicaia

¥95,700
JD 95
RP 100
V 97
Size:
量:

2016 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy

SOIL STYLE

The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.

WEATHER TRENDS

The 2016 vintage was one worthy of praise. The autumn was characterised by unusually warm and dry weather, except for a few rare downpours. The real winter arrived at the end of November with cold temperatures that remained low both during the day and at night until the end of January. February, on the other hand, was more of a wet month with a slight rise in temperatures. The rains were indispensable to guarantee the water reserve in the subsoil and to ensure that the plants could face the summer period without problems. At the beginning of April, the sharp rise in temperatures led to an anticipated budding of the vines of around 8-10 days, but the real arrival of summer took place with the second half of June, when rainfall and somewhat damp weather gave way to beautiful sunny days and summer temperatures, which, however, apart from the second ten days of July, always remained at seasonal levels without excesses. A few night showers in August offered coolness to the vines and washed the grapes, while the cool night breezes, conditioned by the sea, accentuated the development of aromas and ensured freshness and fragrance in the grapes, which ripened gradually, without excess sugar, in a harvest that was possible, thanks to optimal conditions, to last until the first ten days of October.

HARVESTING

Harvesting, carried out strictly by hand, began in the first ten days of September with the Cabernet Franc grapes, followed by the Sauvignon grapes, and was completed on 10 October with the grapes from the Castiglioncello vineyards, located at an altitude of over 300 metres above sea level. The grapes arrived at the winery intact and healthy, at temperatures of between 20 and 23 °C, allowing spontaneous fermentation to start gradually.

FERMENTATION

Grape selection happened using a sorting table. Soft, gentle pressing and destemming of the grapes, taking care not to break the skin of the berries. Subsequent tumultuous fermentation took place in stainless steel vats at a controlled temperature of around 28° - 30°C (without any addition of external yeasts). Maceration lasted for approximately 13-15 days for both the Cabernet Franc and Cabernet Sauvignon. Repassing and frequent délestages favoured aromatic as opposed to tannic extraction. Malolactic fermentation in steel vats was completed at the end of November.

AGEING

Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.

JD 95

Jeb Dunnuck

Coming from a long, hot, even growing season, the Cabernet Sauvignon-dominated 2016 Sassicaia sports a deep purple color as well as a beautiful bouquet of black and blue fruits, tobacco lead, lead pencil, and plenty of minerality. This carries to a medium to full-bodied wine that has good concentration, nicely integrated acidity, a notable sense of purity and elegance, and plenty of grainy tannins. This elegant, focused Sassicaia will benefit from 7-8 years of bottle age and drink nicely over the following two decades or more. Reviewed by Jeb Dunnuck, Issue date: November 2019. Drinking window: 2019 - 2039.
RP 100

Robert Parker Wine Advocate

The 2016 Bolgheri Sassicaia is a wine of soaring achievement. I tasted this wine several times during the course of its creation in both barrel and bottle, and the highly deserved 100-point score you see here was enthusiastically assigned at the conclusion of a mini vertical in which I tasted and compared the 2016 vintage against 2015 (which I scored 97 points). It makes perfect sense to present these two excellent vintages in back-to-back comparison fashion because they are two of the best to emerge from Bolgheri, and indeed Tenuta San Guido, in recent memory. These are very similar vintages with long, hot summer months that fueled a long growing season. There was a bit more rain in 2016, and in analytical terms this vintage has a tad more acidity. However, the results in the glass are extraordinarily different. The 2015 vintage is exuberant, round, succulent and immediate, whereas the 2016 vintage shows pinpoint sharpness and precision (with similar grit and texture at the back). That acidity will carry it long into the future as the wine completes its slow evolutionary course. This wine is chiseled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavors. To my mind, the 2016 Sassicaia stands tall next to the epic 1985 vintage that set the ultimate benchmark for vino italiano. Reviewed by Monica Larner. Issue date: January 2019. Drinking window: 2021 - 2050.
V 97

Vinous

The 2016 Sassicaia is one of the most powerful, imposing young Sassicaias I can remember tasting. Explosive and vibrant with stunning depth, the 2016 possesses off-the-charts aromatic intensity, richness and structure, all in a mid-weight style that is so distinctive. Plum, lavender, rose petal, spice and mint all build into the explosive, deep finish in this potent wine. Reviewed by Antonio Galloni, Issue date: July 2019. Drinking window: 2024 - 2041.

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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.

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  • 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.
  • During extreme temperatures, all shipments are recommended for Next Day Air.

Adult Signature: By law, all shipments of alcohol must be received and authorized by an adult. Our delivery carriers will not release packages without an adult signature and additional charges may be incurred if the package requires withholding or redirection.

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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
JD 95

Jeb Dunnuck

Coming from a long, hot, even growing season, the Cabernet Sauvignon-dominated 2016 Sassicaia sports a deep purple color as well as a beautiful bouquet of black and blue fruits, tobacco lead, lead pencil, and plenty of minerality. This carries to a medium to full-bodied wine that has good concentration, nicely integrated acidity, a notable sense of purity and elegance, and plenty of grainy tannins. This elegant, focused Sassicaia will benefit from 7-8 years of bottle age and drink nicely over the following two decades or more. Reviewed by Jeb Dunnuck, Issue date: November 2019. Drinking window: 2019 - 2039.
RP 100

Robert Parker Wine Advocate

The 2016 Bolgheri Sassicaia is a wine of soaring achievement. I tasted this wine several times during the course of its creation in both barrel and bottle, and the highly deserved 100-point score you see here was enthusiastically assigned at the conclusion of a mini vertical in which I tasted and compared the 2016 vintage against 2015 (which I scored 97 points). It makes perfect sense to present these two excellent vintages in back-to-back comparison fashion because they are two of the best to emerge from Bolgheri, and indeed Tenuta San Guido, in recent memory. These are very similar vintages with long, hot summer months that fueled a long growing season. There was a bit more rain in 2016, and in analytical terms this vintage has a tad more acidity. However, the results in the glass are extraordinarily different. The 2015 vintage is exuberant, round, succulent and immediate, whereas the 2016 vintage shows pinpoint sharpness and precision (with similar grit and texture at the back). That acidity will carry it long into the future as the wine completes its slow evolutionary course. This wine is chiseled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavors. To my mind, the 2016 Sassicaia stands tall next to the epic 1985 vintage that set the ultimate benchmark for vino italiano. Reviewed by Monica Larner. Issue date: January 2019. Drinking window: 2021 - 2050.
V 97

Vinous

The 2016 Sassicaia is one of the most powerful, imposing young Sassicaias I can remember tasting. Explosive and vibrant with stunning depth, the 2016 possesses off-the-charts aromatic intensity, richness and structure, all in a mid-weight style that is so distinctive. Plum, lavender, rose petal, spice and mint all build into the explosive, deep finish in this potent wine. Reviewed by Antonio Galloni, Issue date: July 2019. Drinking window: 2024 - 2041.

2016 Tenuta San Guido Sassicaia Bolgheri, Tuscany, Italy

SOIL STYLE

The soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west/south-west exposure.

WEATHER TRENDS

The 2016 vintage was one worthy of praise. The autumn was characterised by unusually warm and dry weather, except for a few rare downpours. The real winter arrived at the end of November with cold temperatures that remained low both during the day and at night until the end of January. February, on the other hand, was more of a wet month with a slight rise in temperatures. The rains were indispensable to guarantee the water reserve in the subsoil and to ensure that the plants could face the summer period without problems. At the beginning of April, the sharp rise in temperatures led to an anticipated budding of the vines of around 8-10 days, but the real arrival of summer took place with the second half of June, when rainfall and somewhat damp weather gave way to beautiful sunny days and summer temperatures, which, however, apart from the second ten days of July, always remained at seasonal levels without excesses. A few night showers in August offered coolness to the vines and washed the grapes, while the cool night breezes, conditioned by the sea, accentuated the development of aromas and ensured freshness and fragrance in the grapes, which ripened gradually, without excess sugar, in a harvest that was possible, thanks to optimal conditions, to last until the first ten days of October.

HARVESTING

Harvesting, carried out strictly by hand, began in the first ten days of September with the Cabernet Franc grapes, followed by the Sauvignon grapes, and was completed on 10 October with the grapes from the Castiglioncello vineyards, located at an altitude of over 300 metres above sea level. The grapes arrived at the winery intact and healthy, at temperatures of between 20 and 23 °C, allowing spontaneous fermentation to start gradually.

FERMENTATION

Grape selection happened using a sorting table. Soft, gentle pressing and destemming of the grapes, taking care not to break the skin of the berries. Subsequent tumultuous fermentation took place in stainless steel vats at a controlled temperature of around 28° - 30°C (without any addition of external yeasts). Maceration lasted for approximately 13-15 days for both the Cabernet Franc and Cabernet Sauvignon. Repassing and frequent délestages favoured aromatic as opposed to tannic extraction. Malolactic fermentation in steel vats was completed at the end of November.

AGEING

Once malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.

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