Sassicaia 2017 Tenuta San Guido, Bolgheri-Sassicaia

The 2015 was named the #1 Wine of 2018 by Wine Spectator. Sassicaia is the original Bolgheri Super Tuscan and now even has its own DOC. It has spurred many followers but few rivals. Every vintage of this iconic wine garners lavish praise and big scores. 2017 was very hot year that will probably be remembered as one of the driest since 2003.  Fortunately the daytime sea breezes, alternating with nocturnal winds coming from inland, brought refreshment to the vines. Thanks to these cooling effects the grapes stayed healthy and developed the excellent aromatic components and complex phenolics. The blend stayed at 85% Cabernet Sauvignon and 15% Cabernet Franc. Aging was in French oak barriques (40% new) for 24 months. After bottlingthe wine refined for 6 months in bottle before release. Another success, this 2017 Sassicaia has garnered rave reviews.


Antonio Galloni sampled from barrel and scored it 93-96 saying "The 2017 Sassicaia is dark, sensual and rich, which is a good thing, as the tannins - the result of a warm, dry year in which phenolic ripening was difficult to fully reach - are also quite powerful. I tasted the 2017 from an approximate blend from barrel, where the wines are still aging in separate lots. It will be interesting to see where things end up once the wine is in bottle."


James Suckling scored this 96 points saying "The balance and beauty to this is impressive, offering sweet, ripe currants and flowers with some crushed-stone and dry-earth undertones. Full-bodied with soft, polished tannins and a long, creamy-textured finish. It’s polished, yet concentrated. Better after 2022, but already very seductive."


Wine Enthusiast Magazine chose it as a Cellar Selection and scored it 97 points saying "Aromas of exotic spice, baked plum and French oak mingle with camphor and blue flower on the nose. This boasts extraordi-nary elegance and freshness despite the hot vin-tage, delivering flavors of juicy Marasca cherry, spiced blueberry, tobacco and licorice. Velvety, fine-grained tannins provide support while coffee and crushed mint linger on the finish."