1997 Sassicaia
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Tasting notes
The 1997 Sassicaia has aged exceptionally well. Creamy, layered and enveloping, the 1997 is so alluring today. The warm, dry year (which would be considered moderate today) yielded a Sassicaia endowed with notable depth, soft curves and tons of pure sensuality. A warm, dry winter and spring led to early budbreak. Temperatures then cooled, which caused ripening to halt. That was probably a blessing in disguise, as it gave the vines time to rest before warm, dry temperatures returned and then persisted through to harvest. Yields were low, something that comes through in the wine's density. The 1997 spent 16 days on the skins and 24 months in barrel.
Critic scores
Average Score
Robert Parker
Jancis Robinson MW
More reviews and scores
Magnum served with roast duck, delica pumpkin and radicchio tardivo. From a warn, initially lauded vintage. Intense, still going strong, a bit inky but also still with some freshness – but it clearly tastes as though it was made in a different era. Less sophisticated than the younger vintages shown at this dinner at Oswald’s. (JR)
The 1997 vintage was universally hailed as a true breakout year for icon wines from Tuscany. In fact, it spurred a quality revolution for Italian wine in general. Sadly, the 1997 Bolgheri Sassicaia does not live up to the hype. This is an offbeat effort with an intense sense of dryness and dustiness that ultimately diminishes the wine's pleasure factor. What little fiber there is to grab onto comes as quickly as it leaves. The effect is short and sudden. In all, this wine exhibits an advanced state of evolution. The fruit that may have still existed ten years ago is now replaced by a hollow dry oak tannin instead.
About the producer
Tentuta San Guido produces Sassicaia – Italy’s most famous wine. An icon from the Bolgheri coastline of Tuscany, made from Cabernet Sauvignon and Cabernet Franc, its rise to prominence in the late 1970s sparked the Super Tuscan revolution.