Tenuta San Guido Sassicaia 2003 1.5L

Three Glasses, Gambero Rosso: "At this moment, we have an incomparably seductive, very full-bodied Sassicaia, one that releases spicy, near-toasty nuances and then develops a rich palate with length and finesse. Here is a great Sassiciaia, its Bolgheri terroir ably transforming the varietal traits of cabernet. (2007)"

96 points Wine & Spirits: "Great terroirs often prove themselves in the most extreme vintages, as Sassicaia has done in the violent heat of 2003. The vineyard produced a supple, subtle and elegant wine. To describe the fruit character one might resort to analogies with black currant and smoky black tea, but it's more a textural experience for now, a mass of pleasure, hard to grasp. Its oak treatment delivers the kind of heady richness found in young Latour; its soil character provides a completely different context, though no less grand. Probably best starting at ten to fifteen years of age, this is balanced to develop for years after that. (Apr 2007)"

95 points Decanter: "The salinity comes through clearly at this point, which gives beautiful lift and grip. I just love how Sassicaia wines can play with tannins. They start so delicate and soft and yet close in beautifully. This has more grip and youth than the 2007. The rosemary and heat-baked herbs of Tuscany stand shoulder to shoulder with a concentrated blackberry richness and a salty tang that delivers freshness. This is the magic of Bolgheri -- the coastal influence and the old vines. 85% Cabernet Sauvignon, 15% Cabernet Franc. Alcohol 13.5%. (Oct 2016)"

95 points 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. (8/19/17)"

95+ points Richard Jennings: "Medium dark red color; redolent, ripe and dried cherry, black cherry and sweeet earth nose; ripe, delicious, black cherry, plum palate with complexity and integrated oak; long finish. (2/22/08)"

93 points Ian D'Agata (Vinous): "(a blend of 81% cabernet sauvignon and 19% cabernet franc): Dark ruby-red. Very spicy aromas of ripe red cherry, cassis and cinnamon, with a hint of truffle. Quite supple on entry, then smooth and fine-grained in the middle, with superripe red fruit and sweet spice flavors. A forward, rich and supple style for Sassicaia, boasting tremendous length and still youthfully chewy but noble tannins. Finishes with hints of nutmeg, cinnamon and creamy vanilla. This is neither hot nor cooked, a real feat given the furnace-like conditions of 2003. Sebastiano Rosa told me that in 2003 the estate exercised extreme care in the vineyard, doing essentially no de-leafing, though a great deal of credit for the final result goes to the deep-rooted old vines that weathered the heat and drought-like conditions well. Those who prefer a more opulent style of Sassicaia will love this wine. Marquis Niccolo Incisa della Rocchetta feels that 2003 will prove to be a stellar cabernet vintage. 'Sassicaia does extremely well in off years, but needs a lot of bottle age to show well,' he notes. 'But people don't have any patience anymore.' (Jan 2011)"