Tenuta San Guido Sassicaia 2003

James Suckling: This is a special Sassicaia that shows so much richness and density. Layered and ripe fruited. Hints of vanilla and wood. Full body, round texture and intense. Showing beautiful length and intensity. Drink or hold. 95/100

Falstaff: Mittleres Rubingranat, violette Reflexe, Randaufhellung. Feines rotbeeriges Konfit, Schokolade, ein Hauch von Zwetschken, Orangenzesten. Blättrig, schwarze Kirschen, feste Tannine, zart bittere Textur, schwarzer Tee im Nachhall, kraftvoller, straffer Speisenbegleiter. 92/100

Wine Enthusiast: It's almost criminal to taste Sassicaia before its prime. The 2003 vintage should be ready after 2010. A blend ofCab Sauvignon andCab Franc that aged 24 months in barrique, notes of cassis, exotic spice, menthol and green olive come through despite the hot vintage. It's powerful in the mouth with crispness and refined tannins. 91/100

Jancis Robinson: ‘Big and rustic in its early stages’, said technical director Sebastiano Rosa. More herbal and perfumed and open than the 2006. Black olives – very similar to the 2003 Guidalberto in vintage characteristics. Savoury and mouthwatering on the palate. Dry, savoury length. Like a food. Very satisfying and nourishing. Tannins seem to have more grip than the 2006, less refined, less mineral. More rustic and a little drier on the finish than the 06. 17,5/20