Sassicaia 2020 Tenuta San Guido

Professionele reviews

Robert Parker (96)

The Tenuta San Guido 2020 Bolgheri Sassicaia speaks to those who seek a more voluptuous, opulent and, ultimately, more accessible wine. This vintage is a precise reflection of Coastal Tuscany, as opposed to a more generic "Tuscan" wine from elsewhere in this large central Italian region. You taste the ripeness and soft fruit weight that comes from a coastal appellation with especially bright luminosity and warm Mediterranean offshore breezes. Sassicaia from the cool vintages is a famously reticent or withholding wine in its earliest years, requiring a long lead time before it eases into an ideal drinking window. That's definitely not the case here. This wine is beautiful and compelling straight out of the gate, showing a lovely mix of dark fruit, oak spice, balanced freshness, textural richness, soft tannins and an expertly contained 14% alcohol content. The wine's immediate character is what distinguishes this vintage, and I wouldn't get too fussed by exaggerated cellar-aging ambitions. The wine awards sheer pleasure in its current form, with dazzling primary fruit and soaring intensity over the near and medium term.

James Suckling (97)

A very perfumed Sassicaia on the nose with forest floor, citrus and deep dark fruits. Blackcurrants. Cedar and black tea. Some balsamic. Pine needles. Full and very succulent. Really long, structured and complete. Tangy and energetic with a linear line of fresh tannins and acidity. Very Sassicaia throughout. 85% cabernet sauvignon and the rest is cabernet franc. Very attractive now in a youthful and vibrant way, but this will be better in three to four years. Try after 2027.

BOW (9)

Jancis Robinson (18)

Mid crimson; easy to see the bottom of the glass. Intense nose with a hint of iodine. Great tanginess that seems more Tuscan than bordelais. Long and really builds towards its ample finish. Bone dry. Embryonic but convincing that a fine future lies ahead. Subtle rather than flashy. I wouldn't guess it was as much as 14%. I aerated it and gave it an hour in a young-wine decanter, and it was already a delight to drink. With more immediate appeal than many earlier vintages.

Vinous (97)

The 2020 Sassicaia is a bold, rapturous wine. Dark, fleshy and expansive on the palate, the 2020 offers up scents of blackberry jam, gravel, spice, new leather, licorice and crème de cassis. Potent tannins are nearly buried by the sheer intensity of the fruit. Sassicaia is never a huge wine, the 2020 does seem to have an extra dimension of textural intensity. It's an intensity that is hugely appealing.

Estate Manager Carlo Paoli describes 2020 as a year with a long, rainy winter and a cold spring. "Temperatures warmed up in the middle of June," he explained. "July was very hot, but heat moderated in August. Even so, it was a year in which ripeness moved quickly, as opposed to 2021 when ripeness was more gradual. We picked the entire estate in 22 days instead of the 29-30 that is more typical." The 2020 spent 15-18 days on the skins, followed by 25 months in French oak, 50% new. Production is down about 30% because of selection in the vineyard.

Decanter (97)

Frosts damaged the the earlier-developing Cabernet Franc in late March, leading to reduced production but superb quality fruit. Spring was mild and summer was generally warm, but a rapid acceleration of maturation in late summer forced the team to begin picking in the first week of September to avoid any overripeness. A traditional 85% Cabernet Sauvignon and 15% Cabernet Franc blend, its blackcurranty, dusty, leafy and cedary character is brought into focus by an intense and balsamic palate. It's poised and light on its feet with super-fresh acidity and a fine-grained, almost imperceptible tannic structure. Ripe and tangy raspberry and blueberry fruits linger on the mid-palate, leading to a long, fresh finish with some cream and chocolate notes. This will reward cellaring into the 2050s, yet you'll get plenty of pleasure from it in its youth. 'We advise to keep it at least 10 months in the bottle before opening,' states third-generation Priscilla Incisa della Rocchetta.