Tenuta San Guido Sassicaia 1990

Jane Anson: In many ways this Sassicaia showcases why we came to Tuscany for our first Connoisseur Week outside of Bordeaux – it embodies the poetry and perfume of this beautiful region, and is just heart-stoppingly gorgeous. In a sweet spot for drinking, fully tertiary, tannins melted, mulberries, sweet blackberry and red cherry puree, balsamic, leather, freshly cut herbs, incense, fragrant, broth. There are still plenty of tannins on the opening moments, but things soften through the palate. Made by the legendary Giacomo Tachis, known as the ‘father of Super Tuscans’, and a winemaker who was key to the Sassicaia project alongside Marchese Mario Incisa della Rocchetta, joining Antinori in 1961 and spending the next four decades of his career with the family. You can wait longer, but this is very much in play. Served from magnum. Vino da Tavola up until the 1992 vintage, including this 1990. Unfiltered, lightly fined. 97/100 (2025)

Jeff Leve: Cold steel, coffee bean, black raspberry, pepper and leafy aromas open to a concentrated wine that finishes with some dryness in the cherry, leaf and olive tapenade finish. 91/100 (2013)

Vinum: Ein voll ausgereifter Sassicaia, der jetzt genossen werden sollte. Komplexe Tertiäraromen wie Maggikraut, Walderde, Pilze, Teer und Rauch, dazu balsamische Noten und ein Hauch von Sauerkirschen und reifer Fruchtsüsse. Im Gaumen ein Anflug von Alterssüsse, dann sehr schön abgerundet und weich. Saftige Säure. Wirkt im Abgang schon leicht gezehrt. 17,5/20 (2019)