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Sassicaia 2015
San Guido
View All Vintages of this Wine
Units | Size | Case size | GBP Price: | Quantities | Buy |
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36 | 75cl Bottle | Case 6 | £1,250 per Case | Cases | [Add to shopping basket] |
Tasting Notes | ||||
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The 2015 Sassicaia is incredibly elegant, perfumed and light on its feet. It has become even more wonderfully refined since I last tasted it. Sweet floral and spiced notes lead into a core of sweet red and purplish berry fruit. When it was younger, the 2015 was quite potent. Today, my impression is that, while the 2015 has gained some finesse, it is also starting to shut down in bottle. Wine is always a journey; the 2015 Sassicaia is a great example of that. Score: 95 Antonio Galloni, Vinous.com Maturity: 2023-2040 01 March 2020 |
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Wine Spectator Wine of the Year 2018 Rich and concentrated, this red features black currant, blackberry, violet, mineral and spice flavors. Dense yet lively, structured yet impeccably balanced, with vibrant acidity driving the long, fruit-filled aftertaste. The oak is beautifully integrated. Cabernet Sauvignon and Cabernet Franc. Best from 2023 through 2042. Score: 97 Bruce Sanderson, Wine Spectator Maturity: 2023-2042 17 May 2018 |
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Having followed this wine's evolution in barrel for the past few years, it is an honor to evaluate the final product. This Sassicaia has blossomed since my previous encounters with it as a young, awkward adolescent. The long-awaited 2015 Bolgheri Sassicaia represents a tremendous effort that comes together with seamless precision and focus. This is a confident and proud red wine from Tuscany. Starting with the primary material at hand, you sense the quality of fruit thanks to the wine's beautifully dark appearance and the rich texture it offers to the palate. The acidity is integrated, but more freshness still would have been welcomed in my view (and would also contribute to its longevity). The bouquet is amplified both in terms of volume and length. Its playlist includes dark berry fruit, spice, leather, licorice and roasted coffee bean. Yet, the mouthfeel is extremely graceful and silky. The wine's undisputed pedigree is showcased on the palate. It should also be noted that this edition of Sassicaia feels more ready and open to me. It will age and evolve beautifully, but the 2015 Sassicaia can also be enjoyed in the medium-term. This wine is all about the here and now. Score: 97 Monica Larner, Wine Advocate, RobertParker.com Maturity: 2020-2045 28 February 2018 |
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Tasted from barrel as an unfinished wine, the 2015 Bolgheri Sassicaia is distinguished by the dark and saturated nature of its appearance. That deep, black-purple color is shared by many of the best wines of this warm vintage. Freezing temperatures in March got the growing season off to a slow start, but the summer heat hit in full by June. Those high temperatures tapered off at the end of August with cooling rains, but rose again at harvest time. The Cabernet harvest started on September 10. In the winery, fermentations were slow to start and required special attention, especially in terms of temperature control. The results are vinous and thick, with bright and immediate blackberry and pungent blueberry primary aromas. Only at the very beginning of its secondary aromatic development, this wine is scheduled to be released in July 2018. Score: 91 - 93 Monica Larner, Wine Advocate, RobertParker.com Maturity: 2020-2040 01 July 2016 |
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Love the aromas to this young red with blackcurrants, sage, cinnamon and five-spice character. Changes all the time. Full-bodied, dense and powerful with a ripe and rich tannin backbone that gives form and beauty to the ripe and beautiful fruit. Tight and very long. Approachable now but will reward more in five to six years. A classic Sassicaia. Score: 98 James Suckling, JamesSuckling.com 22 January 2018 |
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Bright and aromatic with black currant, orange peel, flower, and hot stone. Full-bodied, dense and rich yet always refined and beautiful. Incredible harmony already. Wait and see. Wonderful barrel sample to follow. Score: 97 - 98 James Suckling, JamesSuckling.com 12 February 2016 |