Tenuta San Guido

Bolgheri Sassicaia Cabernet Sauvignon Cabernet Franc

9.4190 ratings
9.422 pro ratings
Bolgheri Sassicaia, Livorno, Tuscany, Italy
Cabernet Sauvignon, Cabernet Franc
Onion, Shallot, Garlic, Pasta, Venison, Tomato-Based, Potato, Pork, Chocolate & Caramel, White Rice, Mushrooms, Beef, Lamb, Chili & Hot Spicy, Exotic Spices, Baking Spices, Hard Cheese, Blue Cheese, Pungent Cheese, Herbs, Salami & Prosciutto, Soft Cheese, Chicken, Turkey, Duck
Top Notes For
Ben Spicer

From Magnum

From Magnum

Nov 21st, 2022
David Kline

Fresh violets, black cherries half-cooked, near prunes, strong fresh cut hay, blackberry reduced and fortified, chopped oak, cedar, mushroom coffee. Chewy beauty spills red and black cherries across the palate. Light sarsaparilla tones enhance a complex array of thyme, oregano, herbs de Provence, espresso that turns rose tea. Rich with power and resonance that literally won’t quit!


#tentutasanguido #bolgherisassicaia #sassicaia #marchesiiacisadellarocchetta #supertuscan #tuscany #tuscanred

Fresh violets, black cherries half-cooked, near prunes, strong fresh cut hay, blackberry reduced and fortified, chopped oak, cedar, mushroom coffee. Chewy beauty spills red and black cherries across the palate. Light sarsaparilla tones enhance a complex array of thyme, oregano, herbs de Provence, espresso that turns rose tea. Rich with power and resonance that literally won’t quit!


#tentutasanguido #bolgherisassicaia #sassicaia #marchesiiacisadellarocchetta #supertuscan #tuscany #tuscanred

Feb 9th, 2022
Conrad Green

Cherry, plum, deep rich fruit. Very pretty, broad and rich. Gorgeous

Cherry, plum, deep rich fruit. Very pretty, broad and rich. Gorgeous

Feb 6th, 2021
Sipping Fine Wine

Began in 1944, Mario Incisa acquired Cab Sauv & Franc vine cuttings, planted them on San Guido estate, called Castiglioncello, Sassicaia, "the place of many stones". A blend of 85% Cab Sauv, 15% Cab Franc. Aromas of black fruits & complex spice aromas. On the palate ripe black fruits, with flavors of cedar, vanilla spice, leather and cacao, a powerhouse. Fine soft tannins. silky smooth ending with slight earthy espresso character. Tastes great and has room to continue aging!

Began in 1944, Mario Incisa acquired Cab Sauv & Franc vine cuttings, planted them on San Guido estate, called Castiglioncello, Sassicaia, "the place of many stones". A blend of 85% Cab Sauv, 15% Cab Franc. Aromas of black fruits & complex spice aromas. On the palate ripe black fruits, with flavors of cedar, vanilla spice, leather and cacao, a powerhouse. Fine soft tannins. silky smooth ending with slight earthy espresso character. Tastes great and has room to continue aging!

Jun 30th, 2020
Conrad Green

A rich, ripe nose with minty edges, dark blackcurrant fruit. Really zesty and lush with wood still quite prominent. Very pure and deep and long. Very good

A rich, ripe nose with minty edges, dark blackcurrant fruit. Really zesty and lush with wood still quite prominent. Very pure and deep and long. Very good

Oct 6th, 2019
Conrad Green

Dark rich fruit with mocha and plummy deep stuff with mint and pepper. Velvety and long. Delicious.

Dark rich fruit with mocha and plummy deep stuff with mint and pepper. Velvety and long. Delicious.

Sep 9th, 2018
Lee Pitofsky

Likely just beginning to show, powerful but also finessed, dried red roses, cherries, currants, tobacco, leather, cigar box and spices with silky tannins.

Likely just beginning to show, powerful but also finessed, dried red roses, cherries, currants, tobacco, leather, cigar box and spices with silky tannins.

Sep 9th, 2018
Peter van den Besselaar

Vintage 2007

Vintage 2007

1 person found it helpfulAug 16th, 2019
Conrad Green

Very deep and intense fruit. Spicy plum and a minty intensity. Smooth and long

Very deep and intense fruit. Spicy plum and a minty intensity. Smooth and long

1 person found it helpfulMar 6th, 2019
James Parker Huston, CWE

Sommelier Charlie Palmer

9.3

Needs more time, but it is destined for greatness.

Needs more time, but it is destined for greatness.

Nov 23rd, 2016