#1 Wine Spectator Top 100 of 2018
Intense, concentrated and deep ruby-colored, this wine offers elegant, complex aromas of red fruit. In the mouth it is rich and dense, yet harmonious, with sweet, balanced tannins. The wine has a long finish with a depth and structure that ensure its extraordinary longevity.
Blend: 85% Cabernet Sauvignon, 15% Cabernet Franc
This iconic wine’s blackberry, cedar and vanilla aromas fill the glass. The elegant, structured palate delivers juicy black currant, black cherry, exotic spice, crushed herb and menthol flavors alongside taut, fine-grained tannins. It boasts a fantastic combination of delicious, ripe fruits, balanced by remarkable freshness and agility for the hot vintage. Drink 2022–2035.
The 2015 Sassicaia is incredibly elegant, perfumed and light on its feet. It has become even more wonderfully refined since I last tasted it. Sweet floral and spiced notes lead into a core of sweet red and purplish berry fruit. When it was younger, the 2015 was quite potent. Today, my impression is that, while the 2015 has gained some finesse, it is also starting to shut down in bottle. Wine is always a journey; the 2015 Sassicaia is a great example of that. Rating: 95+
Appelation: D.O.C. Bolgheri Sassicaia First vintage: 1968
Grape blend: 85 % Cabernet Sauvignon 15 % Cabernet Franc Alcohol content: 14.00%
Soil composition: Soils have different morphological characteristics with a high incidence of limestone areas rich in clay and stones. They are situated between 100 and 400 meters above the sea level facing West / South-West.
Vine training: Cordon spur system Planting density: Between 3,600 to 5,550 vine stocks/ha for older vineyards and 6.200 vine stocks/ha for the more recent ones.
Climate: A very good vintage that influenced in a very positive way the wines of 2015. After a rather mild winter with colder temperatures in January and February and heavy rains, during the second week of April the vines started vegetating thanks to mild temperatures and sunny days. The rains, very abundant in the early spring, brought to a quicker vegetation of the plants and at the same time helped the water reserve of the soils. The flowering was excellent, finished towards the end of May and was followed by a great budding, favored by good climate. June and the first half of July were characterized by temperatures above the seasonal average but from late July the they went back in their usual range. This climatic oscillation was mainly due to some rains that brought fresh air, very useful for the health of the vineyards and consequently for the excellent ripening of the grapes. Thermal excursion between day and night that lasted throughout August guaranteed the excellent phenolic ripeness of the grapes.
Harvest: The manual harvest started with the Cabernet Franc in mid-September followed by Cabernet Sauvignon. The grape picking ended at the end of September with the higher vines located on the hills. Excellent quality of the grapes: perfectly matured, crispy and very healthy.
Wine making: Selection of the grapes on the sorting table. Gentle crushing and destemming of the grapes was followed by fermentation in temperature controlled stainless vats (30 ° - 31 ° C only using natural yeasts). Maceration lasted about 12-15 days for Cabernet Franc and 10-13 days for Cabernet Sauvignon with frequent pump-overs of musts and délestages. The secondary fermentation (Malolactic fermentation) took also place in steel vats and finished towards the end of November.
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