Steckbrief Tenuta San Guido Sassicaia Bolgheri

Beschreibung Tenuta San Guido Sassicaia Bolgheri

Der Sassicaia 2017 vom Weingut Tenuta San Guido wurde von Robert Parker mit 94 Punkten bewertet, Sassicaia zählt seit Jahrzehnten zu den begehrtesten Rotweinen weltweit. San Guido Sassicaia ist ein Rotwein der Region Bolgheri in der Toskana und besteht aus Cabernet Sauvignon und Cabernet Franc Trauben vom Weingut Sassicaia San Guido. Der Alkoholgehalt des San Guido Sassicaia 2017 beträgt 14.0% Vol., die beste Trinktemperatur liegt bei 18°C.

Ausgestattet mit Kraft und Biss, hält er sich aufgrund seiner Jugend mit dem Duft noch etwas zurück, aber seine enorme Fülle und Konzentration, seine bemerkenswerte Klasse und die starken Tanninimpulse werden sich über die nächsten zwei bis drei Jahrzehnte noch prächtig entwickeln.

Für seine außerordentlich hohe Qualität erhielt der Sassicaia 2017 von der Familie Nicolò Incisa della Rocchetta folgende Award, Auszeichnungen und Bewertungen:
Wine Enthusiast: 97/100 Punkte für 2017 James Suckling: 96/100 Punkte für 2017 Robert Parker 94 Punkte
Wine Enthusiast 97 Punkte
James Suckling 96 Punkte
Antonio Galloni 93-96 Punkte
Robert Parker gibt 94 Punkte für den Sassicaia vom Jahrgang 2017. The 2017 Sassicaia is a fascinating wine that symbolizes a never-ending tug-of-war between vintner and vintage. The question is who comes out on top? In this case, my money is on the vintner. The 2017 vintage, characterized by scorching heat and drought across much of Italy, was not an easy one. However, vintners had ample time to prepare because those climatic challenges had already played out midway through the summer season. Vintners with experience such as that amassed at Tenuta San Guido (now on the eve of Sassicaia's 50th birthday celebration) knew exactly how to handle the tricky 2017 growing season. Fruit was harvested early to avoid any jammy sensations, and a strict selection process was employed in order to preserve the best clusters. This Sassicaia represents 83% Cabernet Sauvignon and 17% Cabernet Franc, with most of the fruit coming from the Tenuta's historic vineyards Castiglioncello, Quercione and Doccino. These plots are all located on the back hill of Bolgheri at slightly higher elevations where they enjoy cooler nighttime temperatures. Old vines also have a deeper root system that is key to braving dry and hot summers. You can absolutely taste those choices here thanks to the wine's aromatic profile that offers more variety-driven green highlights of wild berry, forest floor and bramble than I would have expected. With time, as the wine takes on more air in the glass, you get a hint of summer plum or cherry cough drop, and this, to my surprise, is the only subtle reminder of the hot vintage encountered. I found the aromas here to be authentically "Tuscan" in character, more so than other vintages, with balsamic and Mediterranean elements that borrow directly from the Sangiovese playbook. I left the wine in my glass over the course of a day, checking back periodically, to find a growing mineral profile of rust or metal that recalls the high concentration of iron and manganese found in these Bolgheri soils. Another vintage-specific adjustment made in 2017 was shorter overall maceration times in steel tanks (from 10 to 12 days for the Cabernet Sauvignon and eight to 10 days for the Cabernet Franc). However, pump-overs and délestages were almost doubled in order to introduce more oxygen to the yeasts during fermentations at lower temperatures. Based on my understanding of fermentation kinetics, this means the 2017 Sassicaia would have achieved the same amount of extraction in about half the time. This process champions the cool-temperature fermentations that are a hallmark of Tenuta San Guido, despite the heat of the vintage. This puts more emphasis on aromatic elegance and minerality, rather than mouthfeel texture or creaminess per se. In fact, the 2017 Sassicaia is much shorter in the mid-palate compared to 2015 or 2016. In terms of oak, Tenuta San Guido takes advantage of the softer tannins found in Allier and Tronçais oak. The 2017 vintage saw a greater percentage (from 20% to 30%) of third and fourth passage barrique during the first 10 months of aging. The decision to use more neutral oak favors the reduction of oxygen and softens the tannic profile. Although the wine does end with a hint of bitterness, it took on noticeably more volume and soft richness the longer I kept my sample in the glass. To recap my assessment, and with the memory of the 100-point 2016 vintage so fresh in my mind, I would give this wine a seven out of 10 in terms of aromas, a five out of 10 in terms of mid-palate, and an eight out of 10 in terms of structure. Another way to read those conclusions is as follows: The 2017 Sassicaia was expertly built to withstand a long aging future, yet only time will tell if the beauty of the bouquet will evolve at the same pace. This fascinating wine magically captures the hallmarks of cool-temperature winemaking in one of the hottest vintages in recent years. Vintners, not vintage, won this round. Monika Larner.

Wine Enthusiast gibt 97 Punkte für den Sassicaia 2017er. Aromas of exotic spice, baked plum and French oak mingle with camphor and blue flower on the nose. This boasts extraordinary elegance and freshness despite the hot vintage, 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.

James Suckling 96 Punkte für den Sassicaia 2017. 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.“

Antonio Galloni 93-96 Punkte. 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.