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International Wine Cellar
Author: Edward Beltrami
Issue: Issue 109
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($173) Saturated dark ruby. Sultry aroma of crushed blackberry complicated by a whiff of cinnamon. Layers of earthy, mouthfilling blackberry flavor are supported by gauzy tannins and a welcome core of acidity, followed by white pepper and graphite on the pliant finish. Supple and elegant.
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Jancis Robinson
Author: Julia Harding MW
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Deep garnet and very little sign of age in the colour. Some cedary freshness and a touch of old polished furniture. Dark cherry and still has some cassis. Very slight touch of coffee. Rich, smooth chocolate texture but it lightens up to a refined finish. Still has great balance and length and finishes with that mouthwatering freshness that is, for me, Sassicai's hallmark. Lots of complexity. (JH)
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Wine Advocate
Author: Robert Parker
Issue: 144
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Dense ruby-colored, with a tight personality, the 1999 Sassicaia offers up aromas of smoke, vanilla, and red as well as black currants. Medium-bodied, with high tannin and excellent purity, this elegant, restrained, moderately concentrated effort needs another 2-3 years of cellaring. It should keep for 12-15 years. The abundant tannin in addition to a certain austerity may prove troublesome in the future.
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Wine Spectator
Author: James Suckling
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Complex aromas of minerals, berries, tobacco and shells. Full-bodied, with well-integrated tannins and a succulent, refined aftertaste. A pretty Sass. 13,000 cases made.
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