Jay Kline

9.2

Popped and poured; enjoyed over the course of a two days. Better on Day 2. On the pop and pour, this bottle was backward and really seemed resistant to show much. I didn’t detect any real flaws or faults…just sort of, “meh”. On Day 2, it had opened considerably. The 2017 pours a deep garnet with a near opaque core; medium viscosity with light staining of the tears. On the nose, the wine is developing with notes of tart and ripe blackberries, currants, mixed flowers, black tea, ferrous earth and a mix of cool and warm spices. On the palate, the wine is dry with medium+ tannin and medium+ acid. Confirming the notes from the nose. The finish is medium+. Drink now with patience and through 2042. — 16 hours ago

Pinotman /// Andreas

9.3

13.2%. A perpetual favorite. This vintage seems more fruit driven compared to previous renditions. Quite dark. Cherries, raspberries, cranberries and some tea notes, well integrated tannins and dare I say “smooth” mouthfeel. Sadly/unfortunately in a different prize range compared to a decade ago. 75$ or so. Seems high to me. — 2 months ago

Neil Valenzuela

9.2

Deep purple color. Aromas of cassis, blackberry, earthy tones and herbs. Blackberry on the palate, earth and a hint of vegetation. Very tasty cab.

🍇 82% Cabernet Sauvignon, 13% Merlot, 2% Cabernet Franc, 2% Petit Verdot, 1% Malbec

🏅94 Points - Robert Parker
🏅94 Points - Wine Enthusiast
🏅91 Pints - Wine Advocate — 2 months ago

Andrew McIntyre

9.5

1000th wine by delectable 🥳. Controlled power...deep flavours that are starting to integrate nicely. Have wanted to try this for a long time and wasnt let down. Heres to the next 1000 🥂 — 3 months ago

Kyle B

9.2

Best wine of the tasting in Italy! — 3 months ago

with Terry

Joaquin Martinez

8.9

Terroir driven sangiovese. Very similar to brunellos and chianti classicos yet different. — 3 months ago

Ray Vanderhoff

9.3

Another excellent vintage of “Second Label Sassacaia.” Bordeaux-style blend of Cabernet Sauvignon (60%) and Merlot (40%). Aromas of black fruit, baking spices and cedar wood. Flavors of black cherries and currants, woody herbs, black licorice and those sweet baking spices. Long finish highlighted by beautiful freshness. Well softened tannins, bright acidity and a silky texture. Simply elegant and at its peak. Part of a June 2026 KZ Tasting. — 17 days ago

Bob Boyle

9.2

Good wine, nice depth to the fruit with long finish — a month ago

Robert Stackowiak

9.2

Golden color. Green apple and vanilla (light oak) on the palate. Age worthy. April 2026. — 2 months ago

Sam Shaffer

9.5

I mean this wine is so money. Smooth, fruity, Italian rusticity in the best way. Unbelievable — 2 months ago

Vinny Brooklyn

9.4

Second & last of my bottles. Wonderful, while ready to drink still has plenty of years ahead of it. — 2 months ago

Kyle B

8.9

Fantastic Chianti, tasting in Italy. — 3 months ago

with Terry

romo

9.0

Over the top heaviness, if that’s your thing. — 3 months ago

Steve Mitchell

9.3

The 2023 is a ruby red, full bodied Pinot with a smooth silky finish. Paired with a salad and grilled salmon. — 18 days ago

Tristan

9.7

Late lunch early dinner. Great — 19 days ago

Scott@Mister A’s-San Diego

9.3

2019 vintage. Oak attack if served above 65 degrees. Def essential to get that temp down to the 55-64 range so as to conduct pleasant conversation. Otherwise, it’s just screaming/noise. Previous vintage exhibited the same tendency whereas 2017 and before generally didn’t (to this extreme). Hoping it’s not trending that direction but suspect it is. Some splendid complexities once past the rapids. Medium-heavy body. 4.22.26. — 2 months ago

Gord Dowbiggin

9.1

Perfumed nose. Rich, deep cherry and tar layers. Firm structure but forward. Heaviest 750 ml bottle I've ever held! — 2 months ago

Garen Staglin

9.4

Little dry. — 2 months ago

j a

9.2

so smoooth, so mouth coating, so rich. mmmmm — 3 months ago

William Goldsmith

9.6

Ungrafted vines. Delicious — 3 months ago

with Ryann