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Tenuta San Guido Sassicaia 2013

  • Wijnsoort: Rode Wijn
  • Land: Italie
  • Streek: Toscane
  • Plaats: Bolgheri
  • Wijnhuis: Tenuta San Guido
  • Jaar: 2013
  • Inhoud: 0.75
  • Druivensoort(en): Cabernet Franc,Cabernet Sauvignon,
  • Smaak: 97 points Robert Parker's Wine Advocate I had reviewed this wine just a few months prior and my impression has remained pretty much the same. One difference I did notice at this more recent tasting of the 2013 Bolgheri Sassicaia is the bouquet. It has shifted to slightly more delicate and finessed aromas of pressed flower and blue violets. You do of course get that solid core of dark fruit and spice that characterizes this famous Tuscan blend. But that extra time in the bottle has awarded wiggle room for profound precision and focused detailing. The wine's complexity emerges slowly with subtle notes of savory spice and tobacco. There is power and depth here, especially in terms of the mouthfeel. As the wine evolves in the glass, it begins to show ethereal tones of road paving, tar and licorice. This Sassicaia should go straight into the cellar. (ML) (4/2017)
  • Spijs: Lams- en schapenvlees,Lamsrack
€ 193,75
- +
Beschikbaarheid: In voorraad
    • Gratis verzending vanaf € 75 of 12 fl. in NL/BE/DU
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Productomschrijving

6 btl in owc on stock

Appellation:
D.O.C. Bolgheri Sassicaia

First vintage: 1968

Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc

Soil composition: The vineyards are planted on plots of land with different and composite morphological characteristics, as well as with a strong presence of limestone. These areas are also rich in rocks and rather rich in clay and are located at an altitude between 100 and 300 meters above sea level, facing West - South/West.

Vine training: Cordon spur system

Planting density: Between 3.600 to 5.500 vine stocks/ha for vineyards < 20 years old and 6.200 vine stocks/ha for vineyards > 20 years old.

Climate: Definitely a good vintage. The mild and early winter was followed at the end of January by some cold rainy days. In essence spring began late. Some frosts in April helped to control the budding and created the natural conditions for lower production. In May the temperatures rose gradually alternating with mild but rainy days. By early June the summer had effectively began with high temperatures, though below the seasonal average, accompanied by well timed sporadic precipitations. This offered cooling and water supply to the vineyards. Optimal weather and summer climate conditions continued until the harvest. A favourable temperature range between day and night helped the aromatic extraction of Cabernet.

Harvest: As always the grapes were hand-picked and the harvest began in the first days of September with the Cabernet Franc that first reached phenolic maturity. Likewise the Cabernet Sauvignon was picked from early September until about a month later. The last grapes to be harvested came from the vineyards of Castiglioncello di Bolgheri situated at about 350 meters above sea level. The grapes ripened perfectly with no millerandage, which resulted in a great harvest.

Wine making: A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled stainless steel vats (at 30° - 31° C and only using the vineyard’s native yeast). The maceration on the skins lasted 9 to 12 days for both Cabernet Franc and Cabernet Sauvignon with frequent pumpovers of the musts and délestages. The secondary fermentation (Malolactic fermentation) also took place in steel vats.

Aging: After the malolactic fermentation, the wine was aged in French oak barriques for 24 months, followed by a few more months in the bottle before being released on the market.


98 points James Suckling

  Fabulous structure for a Sassicaia with powerful, polished, chewy tannins and ripe, subtle fruit. Aromas of blueberry, black currant, rosemary and lavender. Full body, bright acidity and a savory finish. Juicy and lively. Better to drink this beginning in 2020 but so impressive now.   (11/2016)

97 points Robert Parker's Wine Advocate

  I had reviewed this wine just a few months prior and my impression has remained pretty much the same. One difference I did notice at this more recent tasting of the 2013 Bolgheri Sassicaia is the bouquet. It has shifted to slightly more delicate and finessed aromas of pressed flower and blue violets. You do of course get that solid core of dark fruit and spice that characterizes this famous Tuscan blend. But that extra time in the bottle has awarded wiggle room for profound precision and focused detailing. The wine's complexity emerges slowly with subtle notes of savory spice and tobacco. There is power and depth here, especially in terms of the mouthfeel. As the wine evolves in the glass, it begins to show ethereal tones of road paving, tar and licorice. This Sassicaia should go straight into the cellar. (ML)   (4/2017)

93-96 points Vinous

  Tasted from separate lots in barrel, the 2013 Sassicaia is shaping up to be a jewel of a wine. Rich, layered and expansive on the palate, the 2013 possesses remarkable depth, spherical texture and fine, silky tannins that wrap around the finish. A first sample, taken from a parcel in Mandrione shows remarkable perfume, while a second sample, from 40 year-old vines in Castiglioncello is all about density and power. There is a lot to look forward to here, that much is obvious. (AG)   (10/2015)

95 points Wine Spectator

  A racy, tightly wound style, this offers violet, black currant, cherry, wild herb, spice and mineral flavors matched to a dense, smooth texture. Shows finesse and intensity in a seemingly effortless manner. The aftertaste is long and focused. Should provide years of pleasure. Cabernet Sauvignon and Cabernet Franc. Best from 2019 through 2035. (BS)   (8/2016)

Tenuta San Guido Sassicaia 2013

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