We did the consecutive vintages of 2013, 2014 and 2015 because these wines of Tenuta San Guido Guidalberto from Sassicaia are market-proven. Vintage 2013, a benchmark year for the winery, is, of course, darn good; 2014 was a challenging year and tasted unique; this 2015 is as good either because this is a delicious second wine from an excellent vintage (slight rain, then hot sum, breezy; Jancis Robinson and Decanter).
With soft, plump tannins, this 2015 Guialberto exhibits fruit freshness (plum and black cherry fruit). Tobacco and cedar notes lead onto a subtle, tapering finish. Compared to the more challenging 2014 vintage, which gives soft, supple tannin structures and an excellent balance of acidity and freshness. Guidalberto 2015 naturally shows a more complex and intense structure when compared. Nonetheless, we find that vintage 2105 cannot measure up to the performance of the 2013 vintage at this point of observation. While more reviews and tasting are expected for the 2015 vintage, Decanter has already been awarded a score of 91(and the first wine, Sassicaia 2015, got RP93), and we hope this second wine fetches a higher score months down the road. Despite significant Merlot, the ABV is just 13.5%. This 2015 gives pleasant drinking now and charges only a tiny fraction of the First Wine Price.
The 2015 harvest began with Merlot during the first week of September and continued with Cabernet Sauvignon from late September to late October. The hand-picked grapes arrived in the cellar healthy, crunchy, uniformly ripe with a spicy aroma of Winemaking. The very gentle crushing and de-stemming of the clusters of grapes is followed by fermentation in temperature-controlled stainless steel vats (between 30° - 31° C. This process uses the vineyard's native yeast). The skins lasted 9 to 12 days for Cabernet Sauvignon. Pump-overs of the musts and délestages followed it to soften the wine. Secondary fermentation (Malolactic fermentation) also occurs in stainless steel vats. Following the malolactic fermentation, the wine was aged 15 months in French and partially American oak barrels. It releases on the market after an additional few months. The vineyards, with their strong presence of limestone and relatively rich in clay, contribute to the wine's unique flavour profile. They are between 100 and 300 meters above sea level, facing south/southwest.
The scores are impressive; the comments are positive. For example, 95 Decanter Review Date: 03/2023, on which Decanter believed that "the grapes were of an excellent quality, perfectly ripened, pretty cool and crisp, giving wines with great structure and elegant, soft tannins.' This 2015 Guidalberto, served from magnum in which the wine tends to age more slowly than in the bottle, was just beautiful and one of the stars of the tasting for me. The wine is deeply coloured with intense, ripe, aromatic black cherry and blackcurrant aromas and flavours. Very bright and vivid, the wine opens gently on the palate with super-fine tannins and mouthwatering freshness. A lovely example of the vintage! 94
94 James Suckling, Review Date: 10/2017, who commented THE Fantastic fruit on the nose, with currant, apricot, and orange aromas that follow through to the whole body. Extremely fine tannins and a bright finish. This is a tight yet generous red with so much going on. It's the best ever.
93 Wine Enthusiast Review Date: 03/2018, on which commendation regarding very fresh redcurrants, blue flowers, cedar, and a hint of pine forest are some of the aromas of this fragrant red. A blend of Cabernet Sauvignon and Merlot, the bright, savoury palate doles out juicy raspberry, red cherry, tobacco and white pepper alongside fine-grained tannins. At the same time, a liquorice note graces the close.
92 Wine & Spirits Review Date: 04/2018 said this wine is fresh. Layers of relaxed mineral tannins infuse the wine with energy, guiding its flavours of plum, raspberry, and black currant as they flesh out to reveal notes of anise, tobacco, and green peppercorn. The flavours feel precise and tightly meshed, with plenty of freshness to merit ageing, but it's delicious now if decanted alongside seared steak.
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