95 Points | International Wine Cellar , January 2009

(a blend of 85% cabernet sauvignon and 15% cabernet franc):  Bright red with a pale rim.  Still reticent nose hints at redcurrant, pomegranate, graphite and cedar.  Softer and more approachable than usual for young Sassicaia, with fleshy, easygoing flavors of redcurrant, cassis, balsamic smoke and vanilla.  A seamlessly ripe, broad and long wine, finishing with smooth, very peppery, balsamic tannins and a trace of alcoholic warmth.  The acid spine is hidden by the glossy, ripe fruit, but there’s plenty of it here; in this respect, the 2007 Sassicaia is not unlike other vintages with similar growing seasons, and reminds me of the 1997 at the same stage of development. I still feel that this vintage of Sassicaia will be remembered for offering early accessibility and perhaps possessing a little less concentration and depth than some recent great releases such as 2001 and 2006. However, do not make the mistake of attributing this to a hot year:  unlike in more sun-drenched parts of Tuscany, 2007 was not an excessively hot vintage here.  I also noted less bottle variation when I tasted this wine three times in November than I did in my tastings between April and August of 2010.

(85% cabernet sauvignon and 15% cabernet franc):  Bright red-ruby.  Highly complex nose offers red cherry, blackcurrant, minerals, dried herbs and a chocolatey nuance; the fruit aromas show a warm quality but without coming across as overripe.  Sweet, concentrated flavors of ripe red and dark berries, chocolate, plum and wild herbs are nicely lifted by a harmonious acid spine. The long, smooth finish hints at menthol, exotic fruits and minerals.  Though clearly made from riper grapes and showing a warmer, riper personality than usual, this comes across as a very refined Sassicaia and one of the very best of the last 15 years.  Insiders know that 2006 was actually a much hotter vintage in Bolgheri than 2007, and many estates failed to make truly great wines in the former vintage.  In 2006, quality at Sassicaia was saved by a cooler August following an extremely hot June and July (up until August, 2006 was not unlike 2003).  

94 Points | Wine Spectator

97 Points | Robert Parker's The Wine Advocate