2019 Tenuta San Guido Bolgheri Sassicaia

The 2019 Tenuta San Guido Bolgheri Sassicaia is a benchmark Tuscan red and one of the most sought-after wines in the world, renowned for its elegance, precision and age‑worthy structure. Crafted primarily from Cabernet Sauvignon with a touch of Cabernet Franc, this vintage beautifully marries depth of fruit with the classic, cool‑toned refinement that Sassicaia is famous for. Considered one of the finest and most balanced releases of the last decade, 2019 sits comfortably alongside the legendary 2015 and 2016 vintages.

Tasting Notes
In the glass, the 2019 Sassicaia shows a deep, vibrant ruby colour with subtle garnet reflections at the rim, signalling both concentration and finesse. The nose is strikingly perfumed and immediately expressive, opening with aromas of dark forest fruits—blackcurrant, blackberry and wild plum—layered with notes of forest floor, cedar, sweet tobacco, black tea and subtle balsamic hints. Delicate nuances of graphite, dried herbs and exotic spice emerge with air, giving a complex, multi‑layered bouquet. On the palate, the wine is finely etched and beautifully composed, combining a core of ripe, dark fruit with remarkable freshness and lift. Silky yet structured tannins frame flavours of blackcurrant, mulberry, and dark cherry, supported by tones of licorice, clove, pencil shavings and a savoury, earthy undertone. The acidity is bright and linear, lending energy and tension to the long, persistent finish. Already seductive in its youthful, vibrant phase, this 2019 Sassicaia promises outstanding aging potential: it will begin to really hit its stride after 6–7 years in bottle and can comfortably evolve and gain complexity over 20+ years in a proper cellar.

Production
The vineyards for Sassicaia lie in the Bolgheri area of coastal Tuscany, at elevations between 100 and 400 metres above sea level with a predominantly west to southwest exposure. The soils are famously complex, featuring a strong presence of limestone, areas rich in marl and gravel ("sassicaia" meaning "place of many stones"), and pockets of clay, all contributing to the wine’s mineral drive and refined structure. Grapes are harvested entirely by hand, starting in early September with the younger plots—Cabernet Franc first, followed by Cabernet Sauvignon from lower‑lying vineyards—ending in late September with the highest hillside parcels such as Vigna di Castiglioncello and Vigna del Quercione above 300 metres. Bunches are carefully sorted on a selection table to remove impurities and imperfect berries, then gently destemmed and softly crushed to preserve berry integrity and avoid excessive tannin extraction. Alcoholic fermentation is spontaneous with native yeasts, carried out in temperature‑controlled tanks at a maximum of 27–28 °C, with regular pump‑overs and délestage to optimise aromatic extraction and maintain freshness. Malolactic fermentation takes place in stainless steel, after which the wine is transferred in early December into French oak barriques—around 45% new, 45% first use, and 10% second use—for more than 25 months of maturation. After élevage, the components are racked to steel for blending and clarification, then bottled and allowed further bottle aging before release.

Food & Serving
Sassicaia 2019 is a superb partner for refined, flavourful dishes that can match its depth and structure. Classic pairings include grilled or roasted lamb, bistecca alla fiorentina, dry‑aged ribeye, venison or other game, as well as rich dishes featuring porcini mushrooms, truffles or slow‑braised beef. It also pairs beautifully with mature hard cheeses such as Parmigiano Reggiano, aged Pecorino or well‑aged Comté. Serve at 16–18 °C (60–64 °F) to highlight its aromatic complexity and balance. In its youth, decanting for 1.5–2 hours is recommended to allow the bouquet to open and the tannins to soften; as the wine gains bottle age, a shorter decant—30–45 minutes—will generally be sufficient.

Producer
Tenuta San Guido, located in Bolgheri on the Tuscan coast, is one of Italy’s most iconic estates and the creator of Sassicaia, the original "Super Tuscan" that helped redefine Italian fine wine. Founded by Marchese Mario Incisa della Rocchetta in the mid‑20th century, the estate was a pioneer in planting Cabernet Sauvignon and Cabernet Franc in a region traditionally dominated by Sangiovese, drawing inspiration from Bordeaux while remaining firmly rooted in Tuscan terroir. The first commercial vintage of Sassicaia was released in 1968 and quickly gained international acclaim, culminating in the creation of the Bolgheri Sassicaia DOC—an appellation uniquely dedicated to this wine. Today, Tenuta San Guido is recognised as a benchmark not only for Bolgheri but for Italy as a whole, with Sassicaia regularly receiving top scores from leading critics and being regarded as one of the world’s great age‑worthy reds.

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