Tenuta San Guido, Sassicaia, 2022
Tenuta San Guido, Sassicaia, 2022
- Red Still
- Cabernet Sauvignon, Cabernet Franc
Please note, en primeur wines are not available for delivery until they arrive in the UK
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Est. delivery in 2026
Here's some excitement for Thursday morning... we have just received our allocation of the highly-anticipated Sassicaia 2022, "a dark horse of a Sassicaia" according to Decanter's James Button, and are delighted to have made a very limited number of cases available online without any tie! Arguably Italy's most iconic wine, the 2022 is on tip-top form with 97 points and these cases are unlikely to hang around for long.
This showed very favourably at a recent vertical going back to 2017 hosted by Priscilla Incisa della Rocchetta, and like all great vintages of Sassicaia, is very much built for the long haul. An abundance of red, black and blue fruit backed by a vibrant core of acidity and plenty of fine, polished tannin. This is one of the most structured releases of Sassicaia and will no doubt out-live most, if not all recent vintages. What a triumph in 2022; this was a solar year for Tuscany yet the Sassicaia is balanced to a tee.
Optimal drinking window: 2027 - 2052
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What the critics say:
"The wine is tightly coiled and concentrated. It feels almost cinched at the waist, with a fascinating tension between the weight of raspberry, blackberry and strawberry coulis fruit and the wine's verticality, as if it's trying to burst out. Lovely mid-palate sapidity is allied to fresh acidity and fine but dense tannins, making for a dark horse of a Sassicaia that isn't giving much away today but will greatly reward those who can cellar it for 12 years and more. ‘What is sure is that 2022 will need a lot of time, but will also have a long life,’ said Priscilla Incisa della Rocchetta. A hot vintage, 2022 caused the team to work in the newly completed refrigerated warehouses in San Guido, even moving the sorting table inside. Shorter macerations and 23 rather than the more typical 24 or 25 months of ageing in wood helped to maximise the freshness."
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