Tenuta San Guido Sassicaia 2023

Sassicaia 2023, the Bordeaux-style audacity of Tuscany

With its blend of Cabernet Sauvignon and Cabernet Franc, Sassicaia 2023 carries a singular idea of Tuscan wine: that of a red inspired by French grape varieties, born on the Tenuta San Guido estate, near the Tyrrhenian coast. I recommend it for the depth of its profile, somewhere between black fruit, bitter herbs, mint and woody nuances. The average score of 98/100 noted by experts underlines the attention it attracts, without summing up on its own the interest of this bottle.

Tenuta San Guido, a story of vision

The story of Sassicaia begins in the 1940s, when Marquis Mario Incisa della Rocchetta lived on the Tenuta San Guido estate, inherited by his wife. There he experimented with cuttings of French grape varieties, convinced that the local terroir bore similarities to that of Bordeaux. Cabernet Sauvignon seemed particularly suited to his project: creating an Italian wine capable of rivaling the great Bordeaux wines. This ambition took time to establish itself. The first wines were not well received by Italian critics, and the first commercial vintage of Sassicaia did not appear until 1968.

The wine is then associated with the "Super Tuscan" style, a label used for this cuvée made with international grape varieties rather than indigenous Italian ones. The estate is now run by Nicoló, Mario's son, and Sassicaia is its flagship wine. The 2023 vintage blends 80% Cabernet Sauvignon and 20% Cabernet Franc. As for tasting, the available information does not specify its color, so I prefer not to attribute one to it. The nose and palate are described as a complex profile built around generous black fruit, touches of bitter herbs and mint. Aging in French oak barrels brings accents of spices evoking cigar box and wood smoke. It is these aromatic layers, rather than mere power, that make you want to take your time tasting it.

At the table, or for a long wait

At the table, I imagine it with hearty dishes that match its dark, oaky notes: venison, beef stew or coq au vin. You can also choose to keep it in the cellar: the available indications suggest an aging window of up to thirty years, while noting that it can be enjoyed right now. There is no need to decant it before serving. For a bottle opened today, simply give it time to open up in the glass and pair it with a generous meal. If you prefer to wait, its history and blend give you a good reason to come back to it later.