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  • 2004 Tenuta San Guido Sassicaia

2004 Tenuta San Guido Sassicaia

abv 13.5%
  • 90 WA
  • 94 WS
  • 96 IWC
  • 85 JR
  • 94 JS
  • Variety
    Regional Blend

Out of stock

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SKU: 58660-2004

This item is available by the case only


This is a final sale item

Not eligible for cancellations or refunds

  • | Rating: 94

    A wine with beautiful aromas of currants and light chocolate with hints of sweet tobacco. It's full-bodied and very refined with integrated tannins. It still needs time to give its full potential, but it's a beautiful wine with excellent length and class. Drink or hold.
    Author: James Suckling
  • International Wine Cellar | Rating: 96

    Deep ruby. Absolutely ethereal nose offers intense yet refined aromas of ripe red cherry, smoke, leather and black truffle, with a pretty mineral element nuance and clarity. Velvety-smooth, ripe and rich on entry, then awash with mid-palate flavors of red cherry, smoky red plum, cassis, spices, bay leaf, roasted coffee bean and dark chocolate. Bright acids and silky-smooth tannins give this extraordinary wine extra lift and precision. Compared to recent vintages, this is a far richer and plumper yet extremely refined version of Sassicaia at a similar stage of its development. The finish goes on for minutes, highlighted by an enchanting mineral quality. The best young Sassicaia in years. (Kobrand, Inc., New York, NY)
    Author: Ian D'Agata
    Issue: August/September 2007
  • Jancis Robinson | Rating: 17

    Magnum. Dark ruby with some evolution. Liquorice and cool. Dense and youthful. Quite dramatic for a Sassicaia. A bit jagged at the moment. Solid and dry on the end. Powerful for a Sassicaia! Very dry for the moment.
    Author: Jancis Robinson
  • Wine Spectator | Rating: 94

    Shows aromas of chocolate, currant and blackberry, with a hint of Spanish cedar. Full-bodied, with firm, velvety tannins and a long finish. Racy and very well-structured. Builds on the palate. Cabernet Sauvignon and Cabernet Franc. 15,000 cases made.
    Author: James Suckling
  • Wine Advocate | Rating: 90

    This was an epic vintage in Tuscany, but our samples did not live up to that promise. The 2004 Bolgheri Sassicaia opened to ripe and slightly oxidized aromas of candied fruit, prune, apricot, dried tobacco leaf and bitter chocolate. When I last tasted this wine, I noted its |retro| stylistic philosophy with a strong emphasis on richness and opulence. I wonder if that loud approach has contributed to the wine's diminished intensity today? Or perhaps our samples were not perfect? The bottom line is that this proved a well-integrated wine, but a bit flat and downtrodden as well.
    Author: Monica Larner
  • Self | Rating: 96

    Drink Dates: 2010-2025
    Author: Ronn L
  • Self | Rating: 96

    Author: Cherog
  • Self | Rating: 93

    Drink Dates: 2010-2022
    Author: rphillips26
  • Self | Rating: 95

    dried fruits, earthy, smoky, long finish
    Author: Leung Ryan
  • Self | Rating: 95

    Had three wines last night at dinner, the 2004 Sassicaia, the 2001 Fuga Le Due Sorelle Riserva and the 2003 Nicolis & Figli Amarone Ambrosan, while dining at Baonecci. It would be hard to say which one was 'better,ƒ?_ they were all great, and perfectly paired with our dining environment and dinner. Of the three, I would say that the Sassicai was best liked by all four others at dinner. For me, it was very good too. However, both the Amarone and Brunello were terrific too, and on par with the Sassicaia. They all had a unique character to each, with the Amarone shining very bright. Probably the least well liked was the Brunello, but over the several hours of drinking, things changed, as they always do! Rather then say, A, B and C were X, I feel that all three contributed to a great wine experience paired with a great restaurant and equally great food. If I had to pick one which stood out, would be the Super Tuscan ' it was smooth, powerful but had much more finesse than the Harlan (Maiden) we had the night before.
    Author: Charley
  • Self | Rating: 92

    Nose: plum, earthy taste: Spices, black fruit, floral. Medium length, round tannins. It would exhibit even more complexity in a couple of years. Try again in 2016.
    Drink Dates: 2016-2024
    Author: Tato
Just south of Livorno, Tuscany, lies the Bolgheri Sassicaia DOC, and the Tenuta San Guido estate, where Sassicia is produced. The estate was originally owned by Marchesi Incisa della Rocchetta, and has been managed since WWII by his son, Niccolo. A true pioneer in the Italian wine industry, his experimenting with the introduction of non-native varieties to Italy, resulted in the world-famous Sassicaia. In Italian, Sassicaia means "the place of many stones" and is used as the proprietary name for the estate's Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The vines of the Sassicaia vineyard were originally planted with cuttings from the prestigious Chateau Lafite-Rothschild. The wines of Sassicaia were so instrumental in creating the "Super-Tuscan" sensation that 1994, the Italian government granted Sassicaia its own DOC status in a sub-zone of the Bolgheri DOC. Fermentation takes place in stainless steel vats, and the wines are then aged in French oak barrique for 18 to 24 months prior to release. Sassicaia produces a second label called Guidalberto and recently released a third wine, Le Difese, that is virtually unavailable in the U.S.

See other similar producers:Tua Rita,Conti Costanti

The rolling hills of Tuscany are home to ancient vines that grew wild long before modern times. Sangiovese is the variety of the region's best-known wines, Brunello di Montalcino and Chianti. In recent years, “Super Tuscans"—blends including non-native Bordeaux varieties—have gained in popularity and acclaim. The region's Mediterranean climate, with its warmer average temperatures, provides ideal conditions for the development of rich, structured, and age-worthy wines. 

Collector Data For This Wine

  • 2035 bottles owned
  • 329 collectors
  • Average collector rating: 95
    (Out of 329 collectors)