2006 Sassicaia, Tenuta San Guido, Bolgheri Sassicaia, Tuscany, Italy

2006 Sassicaia, Tenuta San Guido, Bolgheri Sassicaia, Tuscany, Italy

Product: 20068008596
Prices start from £3,200.00 per case Buying options
2006 Sassicaia, Tenuta San Guido, Bolgheri Sassicaia, Tuscany, Italy

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Description

The 2006 Sassicaia still has a dark garnet colour while the nose has an impression of smoke and crushed dried flowers and some subtle, charred toast notes of oak. On the palate, there is a lovely, soft, velvety texture together with dark, bramble fruit flavours. The fruit feels cooler in nature with leafy blackberry notes and again a thrilling spine of acidity. For Priscilla Incisa Della Rocchetta and the Tenuta San Guido team, the 2006 was 'a rather fresher vintage … an elegant wine with good structure, the classic Sassicaia style with notes of juniper, myrtle, and Mediterranean forest, characteristic of this wine and the terroir where it is produced.'

Drink 2022 - 2033

Susan Hulme MW, Decanter.com (November 2022)

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Critics reviews

Jane Anson99/100

To be honest, I gave the Sassicaia 1985 100 points at the same tasting, but those notes have already been published, and it’s a vintage that has been celebrated plenty of times. Both bottles were from one of the standout tastings of the year – in Rome, a vertical of Sassicaia dating back over five decades. This 2006 has guts and glory, there is stuffing here. 

The exotic heat comes through like a pan-seared filet steak, nothing more than a flash fire that gives way to succulence. More exoticism with the dancing array of flavours, from plums, damson and spices to forest fruits and heather then the menthol kicks comes in. You just want to linger over this glass, pick apart the individual flavours and get to understand what it is saying.

Jane Anson, Decanter.com

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Antonio Galloni, Vinous97/100

The 2006 Sassicaia may very well go down as one of the all-time great recent vintages for this Tuscan thoroughbred. The year started off very warm but by August evening temperatures had moderated, leaving the fruit with a stunning combination of ripeness, perfume, acidity and tannin. The wine is simply glorious, that's all there is to it. Layers of dark fruit meld into smoke, leather, violets, menthol, earthiness and tar as this profound wine opens up in the glass. The creamy, silky finish lasts an eternity, as waves of fruit caress the tannins with breathtaking elegance. Everything is in the right place in this magical Sassicaia. This is one for the ages. In a word: Awesome.

This is a superb set of releases from Tenuta San Guido, the estate that put Maremma on the map as a terroir for world-class wine.

Drink 2013 - 2031

Antonio Galloni, Vinous.com (August 2009)

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Ian D'Agata, Vinous95/100

85% Cabernet Sauvignon and 15% Cabernet Franc.

Bright red-ruby. The complex nose melds red cherry, blackcurrant, minerals, dried herbs and a delicate oaky vanillin nuance; the fruit aromas show an almost roasted quality without going over the top. Sweet, concentrated and nicely fresh, with an impression of strong extract and a hint of exotic fruits to the flavours of ripe red and dark berries, chocolate, plum and wild herbs. 

The candied fruit quality carries through on the long, smooth finish, where there's a trace of heat and hints of menthol and minerals. A very successful Sassicaia but, in my notebook, just a little below the lofty heights of the 2001 or 2004. But given the quality of this wine, that's quibbling.

Ian D'Agata, Vinous.com (September 2010)

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Wine Advocate96/100

The Tenuta San Guido 2006 Bolgheri Sassicaia is a timeless classic. This might just be the vintage to photograph in an encyclopedia entry for Sassicaia. This is especially true at this exact moment in its long and promising drinking window. The wine shows less volume compared to some of the more opulent vintages, but it absolutely excels in terms of length and finish. 

It offers amazing drive and momentum that are fueled by the extremely fine nature of the wine's texture and the seamless unity of its flavours. It treads in light and delicate footsteps that will carry it far into the future. As they say in Italian: "Piano piano si va lontano" (slowly slowly you go far).

Drink 2017 - 2035

Monica Larner, Wine Advocate (April 2017)

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Jancis Robinson MW19/20

First commercial vintage 1968, and awarded its own DOC in 1994. 2006 was generally hot and dry, with a dry autumn. Cabernet Sauvignon and Cabernet Franc grown on clay and limestone up to 300 m. Fermented in stainless steel and stored in French oak barrels for 24 months. Stored for six months after bottling. Tasted in magnum.

Vibrant dark crimson. Very much the opposite of the Rollandian style. Lovely freshness and relaxed fluidity. Great stuff. Great balance and only just ready.

Drink 2013 - 2030

Jancis Robinson MW, JancisRobinson.com (November 2013)

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James Suckling95/100

Sweet tobacco and berry with hints of currants. Full, soft and silky. Lots of fruit and a long finish. It's subtle, dense and sophisticated. Please give this another five years to really show what it has.

James Suckling, JamesSuckling.com (April 2012)

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Decanter96/100

The 2006 Sassicaia still has a dark garnet colour while the nose has an impression of smoke and crushed dried flowers and some subtle, charred toast notes of oak. On the palate, there is a lovely, soft, velvety texture together with dark, bramble fruit flavours. The fruit feels cooler in nature with leafy blackberry notes and again a thrilling spine of acidity. For Priscilla Incisa Della Rocchetta and the Tenuta San Guido team, the 2006 was 'a rather fresher vintage … an elegant wine with good structure, the classic Sassicaia style with notes of juniper, myrtle, and Mediterranean forest, characteristic of this wine and the terroir where it is produced.'

Drink 2022 - 2033

Susan Hulme MW, Decanter.com (November 2022)

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About this WINE

Tenuta San Guido

Tenuta San Guido

Tenuta San Guido's journey to becoming one of the world's most sought-after fine wines is largely owed to the vision and dedication of Mario Incisa della Rocchetta. The estate's origins trace back to his wife's family, who had owned land in Bolgheri since 1800. The name "Sassicaia," meaning "place of many stones," reflects the gravelly soil reminiscent of the Médoc region in France.

Mario Incisa della Rocchetta planted Cabernet Sauvignon and Merlot vines on this land and enlisted the expertise of Piero Antinori's winemaker, Giacomo Tachis. Tachis played a pivotal role in shaping Tenuta San Guido's winemaking philosophy and techniques.

In 1968, Tenuta San Guido released its first vintage, which garnered universal acclaim. Over time, it has become recognised as one of the world's finest Cabernet Sauvignon wines. Notably, Tenuta San Guido made history by being the first single wine to be granted its own Denominazione di Origine Controllata (DOC) status.

The wines of Tenuta San Guido are celebrated for their intense notes of cassis, coupled with a cedary elegance, and are renowned for their extraordinary power and length. This combination of factors has solidified Tenuta San Guido's position as a pinnacle of quality and prestige in the world of fine wine.

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Bolgheri

Bolgheri

Bolgheri is a new DOC in the coastal Maremma region which first rose to prominence during the 1970s with the emergence of the so-called Super Tuscan wines like Ornellaia and Sassicaia. These new ventures had rocked the DOC establishment by using high proportions of Cabernet Sauvignon, opting out of the DOC system and relabeling their wines as simply Vino da Tavola (table wine). 

Having won universal acclaim and exchanging hands for unprecedented prices (higher even than Tuscany's finest examples), the authorities relented and awarded Bolgheri its own DOC. The actions of the Super Tuscans inspired a generation in Italy, even if some of the wines here have lost a little of their lustre since.

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Cabernet Sauvignon Blend

Cabernet Sauvignon Blend

Cabernet Sauvignon lends itself particularly well in blends with Merlot. This is actually the archetypal Bordeaux blend, though in different proportions in the sub-regions and sometimes topped up with Cabernet Franc, Malbec, and Petit Verdot.

In the Médoc and Graves the percentage of Cabernet Sauvignon in the blend can range from 95% (Mouton-Rothschild) to as low as 40%. It is particularly suited to the dry, warm, free- draining, gravel-rich soils and is responsible for the redolent cassis characteristics as well as the depth of colour, tannic structure and pronounced acidity of Médoc wines. However 100% Cabernet Sauvignon wines can be slightly hollow-tasting in the middle palate and Merlot with its generous, fleshy fruit flavours acts as a perfect foil by filling in this cavity.

In St-Emilion and Pomerol, the blends are Merlot dominated as Cabernet Sauvignon can struggle to ripen there - when it is included, it adds structure and body to the wine. Sassicaia is the most famous Bordeaux blend in Italy and has spawned many imitations, whereby the blend is now firmly established in the New World and particularly in California and  Australia.

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