Building on yesterday’s post about the 2018 Wine of the Year, Tenuta San Guido Bolfheri-Sassicaia, let’s learn a little more about this wine. Italy has many laws regarding wine, much like other regions in Europe. To be called a Chianti, the wine has to feature Sangiovese. So, when an Italian wine maker wants to get creative and try to make a wine that is outside of the realm of the old world rules for the region, they are not usually looked on with much respect – at first. Back in 1940, the family of Mario Incisa della Rocchetta owned acres of farm land and raised Thoroughbred horses for racing. Mario wanted to emulate Bordeaux wines on his estate, located near the Tuscan coast of Bolgheri. He had Cabernet Franc grapes planted high up a slope and made a red wine for his own consumption. During these first ten to twenty developmental, experimental years, the wines developed body and bold flavors. Even though those who Mario shared with wines with originally did not love the flavor profiles and found the wines too green, preferring the lighter, fruity wines made from Sangiovese grapes. But as the blend developed, after aging in cask and bottle for 10 years, the wine gained recognition, and a following. It was Mario’s nephew, Piero Antinori, who stepped up to make Sassicaia known around the world. It wasn’t until 1968 that the wine was bottled and sold commercially. Antinori’s enologist, Giacomo Tachis, applied his knowledge base and the backbone of the blend became Cabernet Sauvignon, coming from further down the slope and closer to the sea. Mario’s son, Nicolo, took over from his father in the 1980s, and now, Nicolo’s daughter, Priscilla, represents the family in the estate. Sassicaia is now consistently a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc. The blend is fermented in stainless steel, then aged in French oak casks, one-third new, for 24 months. The resulting bottles reveal a rich and concentrated flavor profile of black current, ripe blackberries, violets, minerals and baking spices all alongside a dense structure with vibrant acidity that lingers on the palate and makes you want more. With an annual production of 10,000 cases, the wine is fairly easy to acquire in the US, but not the 2015 vintage. After receiving the accolades from the December issue of Wine Spectator, this vintage is sold out from the vineyard and their US importers. We are eagerly awaiting release of the 2016 vintage, and will let you know when we have the delicious wine available for you to enjoy with us!
