Tenuta San Guido Sassicaia 2006

Three Glasses Plus, Gambero Rosso (2010).

99 points Decanter: "This 2006 has guts and glory, there is stuffing here. The exotic heat comes through like a pan-seared filet steak, nothing more than a flash fire that gives way to succulence. More exoticism with the dancing array of flavours, from plums, damson and spices to forest fruits and heather then the menthol kicks comes in. You just want to linger over this glass, pick apart the individual flavours and get to understand what it is saying. Alcohol 13.5%. (Feb 2018)"

97 points Antonio Galloni (Vinous): "The 2006 Sassicaia may very well go down as one of the all-time great recent vintages for this Tuscan thoroughbred. The year started off very warm but by August evening temperatures had moderated, leaving the fruit with a stunning combination of ripeness, perfume, acidity and tannin. The wine is simply glorious, that's all there is to it. Layers of dark fruit meld into smoke, leather, violets, menthol, earthiness and tar as this profound wine opens up in the glass. The creamy, silky finish lasts an eternity, as waves of fruit caress the tannins with breathtaking elegance. Everything is in the right place in this magical Sassicaia. This is one for the ages. In a word: Awesome. Drink: 2013-2031. (Aug 2009)"

96 points Monica Larner (Wine Advocate): "The Tenuta San Guido 2006 Bolgheri Sassicaia is a timeless classic. This might just be the vintage to photograph in an encyclopedia entry for Sassicaia. This is especially true at this exact moment in its long and promising drinking window. The wine shows less volume compared to some of the more opulent vintages, but it absolutely excels in terms of length and finish. It offers amazing drive and momentum that are fueled by the extremely fine nature of the wine's texture and the seamless unity of its flavors. It treads in light and delicate footsteps that will carry it far into the future. As they say in Italian: 'Piano piano si va lontano' (slowly slowly you go far). Drink: 2017-2035. (Apr 2017)"

96 points Susan Hulme (The Wine Independent): "The 2006 Tenuta San Guido Sassicaia has an impression of smoke drifting across the countryside, though as if seen through the haze of memory. Perhaps the nose could be a bit brighter, but the wine is soft, round and velvety on the palate, quite fleshy and immediately appealing. The texture is amazing, with the superfine tannins integrating beautifully into the body of the wine. Drinking beautifully now. Alcohol 13.5%. Drink: 2022-2032. (12/1/22)"

95 points Ian D'Agata (International Wine Cellar): "(85% cabernet sauvignon and 15% cabernet franc) Bright red-ruby. Complex nose melds red cherry, blackcurrant, minerals, dried herbs and a delicate oaky vanillin nuance; the fruit aromas show an almost roasted quality without going over the top. Sweet, concentrated and nicely fresh, with an impression of strong extract and a hint of exotic fruits to the flavors of ripe red and dark berries, chocolate, plum and wild herbs. The candied fruit quality carries through on the long, smooth finish, where there's a trace of heat and hints of menthol and minerals. A very successful Sassicaia but, in my notebook, just a little below the lofty heights of the 2001 or 2004. But given the quality of this wine, that's quibbling. (Sep/Oct 2010)"

95 points James Suckling: "Sweet tobacco, and berry with hints of currants. Full, soft and silky. Lots of fruit and a long finish. It’s subtle, dense and sophisticated. Please give this another five years to really show what it has. (6/28/12)"

94 points Wine Spectator: "Displays sweet tobacco, plum and berry aromas, with a jammy undertone, turning to licorice on the palate. Full-bodied and balanced, with silky tannins, a lovely texture and plenty of fruit. Outstanding Sassicaia, with structure and finesse. 85 percent Cabernet Sauvignon and 15 percent Cabernet Franc. Best after 2013. (10/31/09)"

18.5/20 points Neal Martin (The World of Fine Wine): "Deeper in color than the '07, there is certainly more ripeness and roundness on the nose, with black olive, licorice, and a touch of umeboshi, all with exceptional definition. The palate is full-bodied, with ripe black-plum fruit interlaced with licorice and a touch of spice. Very harmonious, very focused, with wonderful delineation toward the fresh, vibrant finish, which shows immense structure and brio. I have a feeling that this may close up in a couple of years, but this is certainly a stunning Sassicaia. (Issue #30; 2010)"