{"product_id":"tenuta-san-guido-sassicaia-2019","title":"Tenuta San Guido Sassicaia 2019","description":"\u003cp\u003e\u003cstrong\u003eMonica Larner, Robert Parker WA, Jan 2022 - RP98:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe latest release from Tenuta San Guido is the 2019 Bolgheri Sassicaia. The bouquet is up front and very expressive from the get-go. It offers a generous display of crunchy, dark cherry that hints at the extra concentration and fruit weight obtained in the 2019 growing season. This vintage will be remembered for the crisp richness of the fruit and its important textural imprint. It also shows fine elegance, bordering on the ethereal, with berry aromas, tarry earth and brushes of balsam herb or grilled rosemary. Sassicaia always shows an almost-glossy finely knit quality to the polished mouthfeel, and I find it again here next to fresh acidity and firm tannins. Mouthfeel in 2019 is the wine's strongest suit. The 2019 is one of the prettiest and most balanced editions of Sassicaia we've seen this past decade, along with the back-to-back duo of 2016 and 2015. The 2019 marries the precision of the 2016 with the rich fruit weight of the 2015.\u003c\/p\u003e\n\u003cp class=\"sc-jounMn cnxUjl\"\u003eOur Italian coverage in 2022 kicks off with the unveiling of one of Italy’s greatest wines: Tenuta San Guido’s Bolgheri Sassicaia. The vintage hitting the market now is the beautiful 2019—a wine that marries some of the best qualities of the very fine and focused 2016 vintage with the fleshier fruit weight found in the 2015.\u003cbr\u003e\u003cbr\u003eLast year, Tenuta San Guido celebrated the 50th edition of its iconic wine, Bolgheri Sassicaia, and you can find historic information on the estate in my article about that release (https:\/\/www.robertparker.com\/articles\/hhF68nxgoJwjsqY2c\/italy-tuscany-tenuta-san-guido-bolgheri-sassicaia-2018-vintage). For greater context on the wine itself, I detailed my impressions following a full retrospective of Bolgheri Sassicaia (1968-2014) (https:\/\/www.robertparker.com\/articles\/MiFLXv7Xonby3T4eh\/italy-tuscany-tenuta-san-guido-bolgheri-sassicaia-retrospective).\u003cbr\u003e\u003cbr\u003eThe 2019 vintage is a stunner, and what stands out most is the richness and elegant concentration of the mouthfeel. This is a characteristic of the 2019 vintage that was even-keeled in terms of temperature extremes and moisture throughout the vegetative cycle. The 2018 vintage saw alternating periods of wet cold and extreme heat, but the 2019 season was far more harmonious and gradual in terms of climate. The 2019 edition is superior to the 2018 also in terms of its cellar-aging potential.\u003cbr\u003e\u003cbr\u003eSimilar to the classic 2016 vintage, 2019 saw the cooling effects of sea breezes that are channeled through the Tuscan archipelago directly off the Bolgheri coastline. The unique Bolgheri microclimate is expressed with power, complexity and intensity. A mix of mineral-rich sandy clay loam soils contributes to the vibrant energy of the wine and to the finely textured tannins that hold together the wine’s generous fruit weight.\u003cbr\u003e\u003cbr\u003eTo conclude, 2019 is one of the great vintages in the modern history of Bolgheri Sassicaia. It is elegant and forthcoming now (although the wine must be given ample time to open), and it promises to withstand the test of time. The 2019 Bolgheri Sassicaia is a wine to collect and keep.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSASSICAIA NOTES:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSOIL STYLE\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe soils on which the vineyards stand has varied and complex terrain features with a strong presence of limestone, feature areas rich in marl and pebbles as well as being partly clayey. The production facilities are located at an average altitude of between 80 and 400 metres above sea level, with a west\/south-west exposure.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eWEATHER TRENDS\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eAfter an autumn with mild temperatures and frequent rainfall, the winter was fairly dry with temperatures often above the seasonal average. Spring came a little early and, from mid-March, the beautiful sunny days and the consistent rise in temperatures anticipated the growth of the buds. However, in April the weather changed again with a substantial drop in temperatures and the return of rain. The entire month of April was very rainy, and this situation stabilised the water reserve of the soils. The continuation of spring was rather unusual with rainfall and cold temperatures also affected by tramontana winds. From the end of May, the weather improved, and from June, summer arrived with sunny days, normal temperatures and excellent ventilation (particularly at night).\u003cbr\u003eThe end of June recorded intense temperatures, but fortunately this sweltering heat only lasted for a short time, with the continuation of summer stabilising at temperatures well within the seasonal average. July and August were hot months, but still with temperatures within the norm, without any excesses, except for the last week of July where the muggy heat persisted for about a week. Immediately after mid-August, there was some rain that brought coolness back and helped normalise plant vitality.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eHARVESTING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThe harvest, which was carried out entirely by hand, began in the second week of September with the cabernet franc grapes and then continued with the cabernet sauvignon, starting first with the vineyards at lower altitudes, and ending in the first ten days of October in the hillside vineyards above 300 metres above sea level.\u003cbr\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eFERMENTATION\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eSelection of the grapes using a sorting table, soft pressing and gentle destemming of the grapes using suitable machinery so as not to break the integrity of the berries. Alcoholic fermentation (entirely spontaneous and without the addition of external yeasts) was completed in mid-October and took place regularly at a maximum temperature of 26-27 °C. The malolactic fermentations carried out in stainless steel vats were completed with regularity at the end of November thanks to the reduced external temperatures. In early December wine was placed in barrels from the first ten days of December 2019.\u003cbr\u003e\u003cstrong\u003e\u003cbr\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eAGEING\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eOnce malolactic fermentation was complete, the wine was placed in French oak barriques, and a small part in American oak, where it was aged for a period between the 20 and 25 months. The duration of the ageing is technically decided on the basis of the seasonal trend of the vintage.\u003c\/p\u003e","brand":"Tenuta San Guido","offers":[{"title":"Default Title","offer_id":50106195575050,"sku":null,"price":2750.0,"currency_code":"DKK","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0706\/9273\/3194\/files\/sassiscaialbtl.png?v=1728748691","url":"https:\/\/carlwandel.shop\/products\/tenuta-san-guido-sassicaia-2019","provider":"Carl Wandel \u0026 Søn","version":"1.0","type":"link"}