Tenuta San Guido Sassicaia 2018

Tenuta San Guido's Sassicaia originates from the Bolgheri region in Tuscany, Italy. Bolgheri is celebrated for its exceptional red wines, particularly those crafted from Bordeaux grape varieties, benefiting from the region's Mediterranean climate and diverse soils.

This wine is a blend of 85% Cabernet Sauvignon and 15% Cabernet Franc. It embodies a classic Bordeaux-inspired style, characterised by its elegance, structure, and depth. The blend showcases the harmonious integration of these two grape varieties, resulting in a wine of notable complexity and finesse.

The 2018 vintage began with a cool and wet spring, leading to a warm and dry summer. The harvest commenced on September 7 with the Cabernet Franc and concluded on September 29 with the last of the Cabernet Sauvignon. The wine underwent spontaneous fermentation in stainless steel tanks at controlled temperatures, with maceration periods of 13–15 days for Cabernet Franc and 15–17 days for Cabernet Sauvignon. Malolactic fermentation took place in steel vats, starting in early November and completed by the end of the month. The wine was then aged for 24 months in French oak barrels, with nearly two-thirds being new wood and the remainder first and second passage.

The 2018 Sassicaia presents a deep garnet hue. On the nose, it offers aromas of black fruits such as blackberry and black currant, complemented by notes of violet, dark liquorice, and a hint of black pepper. The palate is sleek and intense, with elegant herbal nuances and flavours of cassis, leading to a lingering, spicy, tobacco-tinged finish. The wine's careful balance is achieved through its nuanced fruit character, present acidity, well-managed structure, and contained alcohol.

This red wine pairs excellently with grilled steaks, roasted lamb, venison, and aged cheeses. Additionally, it complements dishes based on game, such as stews, braised wild boar, guinea fowl, or duck, as well as roast veal and pork, especially when seasoned with Mediterranean herbs like bay leaf, juniper berries, rosemary, sage, and black pepper.