|Fine Wines International||USD 155.00 $155.00 750ml|
19k RUB 375ml
Kobrand Tenuta San Guido Sassicaia 2003
The Wine Advocate review: Ample, sweet and expansive, the 2003 Sassicaia offers generous notes of sweet<br/>dark fruit intermingled with notes of spices, herbs, earthiness and smoke in a<br/>full-bodied, opulent expression of this wine. It is an outstanding effort for<br/>the vintage. Some cellaring is suggested although with air this wine is<br/>drinking beautifully right now. <br/> <br/>Niccolo Incisa della Rocchetta is upbeat about his 2003s. "Of course it<br/>was a very hot, dry vintage, but under these circumstances Cabernet Sauvignon<br/>and Cabernet Franc tended to perform better than other varietals such as<br/>Merlot. I am happy with the balance of our Sassicaia although clearly we<br/>can't call it a 'classic' vintage. Sassicaia is a wine that<br/>needs bottle age to show its full potential and I am confident the 2003 will<br/>age well. Today it reminds me most of the 1978. <br/>(Antonio Galloni - Wine Adv
External Reviews for Kobrand Tenuta San Guido Sassicaia
Winemaker's Notes: 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.