2008 Tenuta San Guido Sassicaia IGT

Year: 2008
Appellation: Tuscany
Country: Italy
Wine Spectator: 94
Wine Advocate: 96
Red Wine
Price :
$159.95
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"Refined and elegant, this is right in step with the reserve of the vintage. Blackberry, plum, cassis and mineral flavors play out with subtle oak spice notes on the finish, where this flexes some muscle. Cabernet Sauvignon and Cabernet Franc. Best from 2014 through 2025. 9,000 cases imported. " (WS)

"The 2008 Sassicaia is a rich, deep wine imbued with notable class in its black cherries, plums, grilled herbs, minerals and smoke. The 2008 is a decidedly buttoned-up, firm Sassicaia that is currently holding back much of its potential, unlike the 2006 and 2007, both of which were far more obvious wines. Readers who can afford to wait will be treated to a sublime wine once this settles down in bottle. Muscular, firm tannins frame the exquisite finish in this dark, implosive Sassicaia. The 2008 Sassicaia is 85% Cabernet Sauvignon and 15% Cabernet Franc. The wine spent 24 months in French oak barrels. Anticipated maturity: 2018-2038.

Tenuta San Guido is on a roll these days. Over the last few years, the estate has released a number of hugely delicious wines. These new releases are nicely aligned with their respective vintages. The entry-level Le Difese and Guidalberto both capture the essence of a sunny year that made wines well suited to near-term drinking, while the 2008 Sassicaia captures the potential of a powerful vintage characterized by low yields and a late harvest." (WA)

Winery Notes:
The Tenuta San Guido is a 7,500-acre estate located in the province of Livorno on the western coastal outskirts of Tuscany near the village of Bolgheri. Brought into the holdings of Marchese Mario Incisa della Rocchetta through his marriage to Clarice della Gherardesca in 1940, it is the origin of a wine which has shaped a generation of wines which have in turn revolutionized Italy's image in the world of wine.

The legacy of Sassicaia begins in 1944, when Mario Incisa acquired a number of Cabernet Sauvignon and Franc vine cuttings and planted them on a sloping hillside of the San Guido estate, called Castiglioncello after the 11th-century castle at the vineyard's upper edge. This tiny, 3.75-acre vineyard stood alone until 1965, when a second Cabernet vineyard was planted with cuttings from the Castiglioncello parcel; the gravelly, 30-acre plot would give the wine its name: Sassicaia, "the place of many stones". This and a slightly more elevated microclimate of 20 acres, called Aianova, were planted in phases between 1965 and 1985, bringing plantings to the present extent of 90 acres in vines averaging 20 to 25 years of age.

Since the late 1960s, Sassicaia has represented a standard of production that is without compromise. The grapes are hand picked, destemmed, crushed and fermentation is set off by natural yeasts in stainless steel tanks. For the first week, pumping over of the must takes place three times daily; during the second week, this is reduced to once daily until the end of the 14-day fermentation period. The wine is pressed from the skins and undergoes full malolactic fermentation. Aging takes place in 225-litre Allier and Tronçais oak barriques, approximately 30 percent of which are new, for 18 to 22 months depending on vintage.

Sassicaia is a unique interpretation of the Cabernet variety, a wine of great breadth, complexity and longevity. The intense blackberry and cassis aromas, offset by notes of smoke and spice, are confirmed on a palate of lush concentration underscored by firm, ripe tannins carrying into a long, elegant finish.