The 2020 Sassicaia is a bold, rapturous wine.
Dark, fleshy and expansive on the palate, the 2020 offers up scents of blackberry jam, gravel, spice, new leather, licorice and crème de cassis. Potent tannins are nearly buried by the sheer intensity of the fruit.
In a property that stretches over 2,500 hectares, we have chosen to select and plant vineyards exclusively on the most suitable lands, covering just a small area of the total surface. An area that is unique in terms of soil type, microclimate, and exposure that deserves its own appellation: DOC Bolgheri Sassicaia.
97 POINTS ANTONIO GALLONI
96 POINTS WINE ADVOCATE
97 POINTS WINE SPECTATOR
2020 The autumn was humid with abundant rains that occurred from mid-October and lasted until the end of December. Temperatures were quite mild and, at times, even above the seasonal average. Intense cold has arrived in February with temperatures that have dropped approaching 0°C. March began with strong sea winds and rains but with mild temperatures which contributed to the enlargement of the buds, especially of the early varieties such as Merlot. At the end of March, a perturbation from Russia brought about a marked drop in temperatures with north winds and even some freezing at night. This weather condition did not cause damage to the Cabernet Sauvignon vines as it is a late grape variety, while in some Cabernet Franc plants there was some gem selection, causing the vegetative development on the secondary buds. April and May were mild with alternating sunny days and average seasonal temperatures with rainy days and cooler air. A somewhat unusual spring which did not cause damage to the vines but led them to more vegetation and production during the spring. Agronomists had to pay greater attention and planned several interventions by the agricultural workforce to reduce the exceeding production of the plants After mid-June, the climate recovered, bringing sunny and warm days that continued until harvest time, except for some interruptions with precipitations in July and in August, to the benefit of the plants. The ripening of the grapes took place about 7-8 days earlier than normal and the beautiful sunny days prompted the grapes to reach full ripeness quickly. The grapes, although with a higher sugar content, arrived in the cellar healthy and of excellent quality, with adequate phenolic ripeness.
The 1968 vintage saw the debut of Sassicaia, a courageous wine that at the time, broke away from the standard way of making Tuscan Wine. The 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.
We believe that Sassicaia is one of the greatest wine creations of the century. It also happens to be simply wonderful to drink. May it thrive through the new millennium”.
Serena Sutcliffe MW & David Peppercorn MW.
Pairing Suggestions: A Sassicaia could be preferable when paired with structured foods rich in sauces, especially as a brown base and demi-glace and Bordeaux sauce that give succulence to the dishes. Perfect combinations with Sassicaia can therefore be dishes based on game such as stews, braised, wild boar, guinea fowl or duck based, but also roast veal and pork. Particularly ideal if seasoned with Mediterranean herbs and spices that can recall the Sassicaia territory: bay leaf, juniper berries, rosemary, sage and black pepper. Sensational also the Sassicaia combinations with first courses rich in seasonings such as Pici with Wild Boar Ragù, or Pappardelle Toscane. But Sassicaia, especially if more advanced, is also very convincing with very aged rich cheeses. Sassicaia of historical vintages, on the other hand, will be sensational when paired with dishes of great complexity, aroma and structure, embellished with ingredients of great value, but also tasted alone as a meditation wine.
Maturation: At the end of the malolactic fermentation, the wine was placed in barriques using 45% new wood, 45% first passage and 10% second passage. Sassicaia 2020, after more than 25 months of aging in wood, was decanted into steel tanks before the final blending and then bottling. Subsequent refinement in the bottle before release on the market.