20 By Rene Gabriel
Da ich nicht mehr so voll am Markt bin und Verkostungen nicht mehr wirklich so mein Steckenpferd sind, dauerte es bei mir halt etwas länger, bis ich diesen Mega-Toskaner im Glas hatte. Mit 1985 und 2006 gehört er zum Besten, was diese leider nicht immer überzeugende Incisa-Fattoria in die Flaschen gefüllt hatte. Dabei überrascht dieser 2016 nicht mit Power alleine, sondern mit allem Drum und Dran. Eleganz und Kraft in Einem. Und was mir noch besser gefällt; er ist nicht unnahbar, sondern trinkt sich momentan unverschämt und hemmungslos. 20/20.
100 By Robert Parker
The 2016 Sassicaia is a wine of soaring achievement. I tasted this wine several times during the course of its creation in both barrel and bottle, and the highly deserved 100-point score you see here was enthusiastically assigned at the conclusion of a mini vertical in which I tasted and compared the 2016 vintage against 2015 (which I scored 97 points). It makes perfect sense to present these two excellent vintages in back-to-back comparison fashion because they are two of the best to emerge from Bolgheri, and indeed Tenuta San Guido, in recent memory. These are very similar vintages with long, hot summer months that fueled a long growing season. There was a bit more rain in 2016, and in analytical terms this vintage has a tad more acidity. However, the results in the glass are extraordinarily different. The 2015 vintage is exuberant, round, succulent and immediate, whereas the 2016 vintage shows pinpoint sharpness and precision (with similar grit and texture at the back). That acidity will carry it long into the future as the wine completes its slow evolutionary course. This wine is chiseled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavors. To my mind, the 2016 Sassicaia stands tall next to the epic 1985 vintage that set the ultimate benchmark for vino italiano.
97 By James Suckling
Subtle and complex aromas of blackcurrants, fresh herbs, lavender, rosemary and oyster shell. Some moss, too. Very perfumed. Full-bodied yet integrated with refined tannins that melt into the palate. Extremely classy and polished. Hard not to drink now. Try after 2021, when the tannins will have integrated even better in the wine.
96 By Wine Spectator
A rich, black cherry– and black currant–flavored red, accented by cedar, wild herb and spice notes, this is supple and vibrant, with a lingering aftertaste of fruit and an emerging mineral element. Firms up nicely on the finish. Hard to keep from enjoying this now, but it will develop well with age. Cabernet Sauvignon and Cabernet Franc. Best from 2021 through 2043. 17,200 cases made, 4,000 cases imported. — BS
Da ich nicht mehr so voll am Markt bin und Verkostungen nicht mehr wirklich so mein Steckenpferd sind, dauerte es bei mir halt etwas länger, bis ich diesen Mega-Toskaner im Glas hatte. Mit 1985 und 2006 gehört er zum Besten, was diese leider nicht immer überzeugende Incisa-Fattoria in die Flaschen gefüllt hatte. Dabei überrascht dieser 2016 nicht mit Power alleine, sondern mit allem Drum und Dran. Eleganz und Kraft in Einem. Und was mir noch besser gefällt; er ist nicht unnahbar, sondern trinkt sich momentan unverschämt und hemmungslos. 20/20.
