2007 Tenuta San Guido Sassicaia Bolgheri 375ml Half Bottle

375ml Half Bottle

Awards, Ratings & Reviews

96/100 — Falstaff · 2007 Vintage · Tasted: Oct 2010
“Intense dark ruby colour. Finely drawn nose with pronounced notes of dark currants, blackberries, some earthy components in the background, very clear. Extremely juicy on the palate, surprisingly open and accessible for Sassicaia, lots of crisp fruit, lots of fine-grained tannins, very elegant, long finish.”

95/100 — Wine Enthusiast · 2007 Vintage · Tasted: Jul 2012
“This iconic Italian wine from Bolgheri's landmark Sassicaia vineyard (characterized by little rocks, or “sassi”) offers an elegant bouquet comprised in equal measure by mineral, fruit and spice nuances. The wine consists of 85% Cabernet Sauvignon and 15% Cabernet Franc and the finish is long, smooth and very fine. This is an ageworthy wine that should not be opened before 2018.”

95/100 — Jeannie Cho Lee · 2007 Vintage · Tasted: Sep 2014

About This Wine

The 2007 season had a very mild winter with below average precipitation, which resulted in an early budding of about 10 days on average.

Spring was mild with some rain at the right time, which allowed for a good vegetative growth leading to an advanced flowering. The development of the grapes was accompanied by a rainy June.

The summer began with a hot and dry month of July, while the unusual heavy rains in the second half of August allowed for a regular ripening of the grapes.

The primary fermentation took place in temperature controlled stainless steel vats at a temperature of 30° - 31° C. The maceration of the skins lasted 15 days for both the Cabernet Sauvignon and the Cabernet Franc, with a combination of pumping over and délestage.

The malolactic or secondary fermentation also took place in the steel vats.

Specifications

• Vintage: 2007
• Grape Variety: 85% Cabernet Sauvignon, 15% Cabernet Franc
• Region: Bolgheri / Tuscany / Italy
• Fermentation: Temperature controlled stainless steel vats at 30° - 31° C; maceration on skins for 15 days; malolactic fermentation in steel vats
• Maturation: 24 months in French oak barriques and a few more months in bottle
• Production Attributes: Oaked, French oak
• Alcohol: 13.5%
• Sweetness: Dry
• Winemaker / Ownership: Giacomo Tachis / Marchese Nicolò Incisa della Rocchetta
• Closure: Cork
• Drinking Window: 2012-2040