The first 100 years of the Pandolfini Auction House were celebrated in Florence with a vertical display of Sassicaia wine from Tenuta San Guido di Bolgheri.
The Pandolfini Auction House with offices in Florence, Milan and Rome was founded in 1924 and is the oldest Italian Auction House. This year it also celebrates 25 years in the Fine Wine sector.
The Auction House deals with various sectors, not only wine and spirits but also ancient, modern and contemporary jewels and paintings from the 19th century, furniture, furnishings and jewels. The Pandolfini Auction House is at the top of the national market and is held in high esteem on the international market also thanks to its internal organization with a network of experts who take care of each sector with absolute attention, in the prestigious and ancient Palazzo Ramirez Montalvo in Florence was joined by the Milan office in Via Manzoni in 2011 and the Rome office in Via Margutta in 2016.
Following the wine sector is the good and expert Francesco Tanzi who normally manages to organize tastings of both national and international wines of the highest level before each wine auction.
There is always a waiting list to participate in the tastings.
This year both Francesco Tanzi and Pietro De Bernardi, CEO of the Pandolfini Auction House, asked me for advice on which wine tasting they could do before this year’s April Wine Auction.
Obviously the most prestigious Italian wine is the “Sassicaia” of Tenuta San Guido and therefore the company was contacted, which through its general director Dr. Carlo Paoli gave his approval.
The company proposed to make a vertical tasting of Sassicaia, in double magnum format, from the 2013, 2010, 2007, 2004, 2000 and 1995 vintages. After the tasting there would be, as usual, a light lunch curated by the Enoteca Pinchiorri of Florence.
The group of sommeliers from the Enoteca Pinchiorri proceeded with opening the bottles and serving the wines.
On the day of the tasting the room was full and there were people who, despite not having had a place to taste the wine, remained standing to watch the event.
The tasting was held by Marchesa Priscilla Incisa della Rocchetta, daughter of Marquis Nicolò, by Dr. Carlo Paoli and myself.
First of all, Dr. Pietro De Bernardi spoke and outlined a brief history of the Pandolfini Auction House and thanked Marchesa Priscilla Incisa della Rocchetta for her availability.
The Marchesa then intervened to talk about Tenuta San Guido and Dr. Paoli did the same thing who, before moving on to tasting the wines, traced the climatic trend of each vintage of the wines being tasted. I then proceeded to taste the wines, with the applause of all those present.
It’s not often you get to do a vertical of Sassicaia with double magnum bottles. After the tasting, Marchioness Priscilla kindly gave each taster a book entitled “Sassicaia” which tells the story of this important company.
After the light lunch service, the wine auction began and continued over the following two days.
Before moving on to the wine tasting notes, I would like to express my compliments to Dr. Carlo Paoli and the entire team at Tenuta San Guido for the very high level wines that have followed since the 2010 vintage. I personally recognized the Sassicaia as following scores: 2010: 94/100; 2011: 95/100; 2013: 99/100; 2015: 100/100; 2016: 100/100 cum laude; 2017: 97/100; 2018: 98/100; 2019: 100/100; 2020: 98/100 and 2021: 100/100.
Normally the blend of Sassicaia is 85% Cabernet Sauvignon and 15% Cabernet Franc.
Regarding the width of the tannin, it is important to make the following clarifications so that it can be understood. I feel the tannin of the wine on the upper gum. The total width of the tannin is 6/6, i.e. the entire width of the upper gum. Obviously, if the tannin is less broad, it could be for example 5/6 and so on. The width of the tannin is important when the quality of the tannin is of good or high level. The larger the tannin, the more worthy of attention the wine is, but the tannin, as I have specified, must, in any case, be of good quality.
Let’s now move on to describing the wines tasted.
TENUTA SAN GUIDO
SASSICAIA, 2013 vintage
Ruby red color with garnet highlights.
Olfactory range composed of scents of cassis, mint, eucalyptus, blackberry, plum, nutmeg, graphite, clean sea water (resembles the internal white part of the watermelon peel and white melon), worked leather, lavender soap (reminds me Atkinson), rosemary, rust, blond leather (the fresh one), peeled tomatoes, finishing with puffs of star anise.
Pleasant tasting, the wine is savory and has a plum flavour. The body is medium and the wine is well balanced with freshness and flavor that completely envelop the alcoholic mass.
The tannins are sweet, quite broad (6/6-) and velvety.
Its flavor persistence is long with a ripe blackberry finish.
Typical nose of a large Sassicaia. (99/100)
TENUTA SAN GUIDO
SASSICAIA, 2010 vintage
It shines through the garnet red glass.
Olfactory panorama composed of scents of worked leather, mint, eucalyptus, graphite, black pepper, nutmeg, blackberry, plum, clean sea water, Atkinson lavender soap, medicinal herbs, carob, natural tea, jute, ending with whiffs of peeled tomatoes.
On the palate it has a medium body (the 2013 had a little more). Savory wine, with a good balance thanks to the generous freshness.
The tannins are sweet, quite broad (5/6) and velvety.
Its taste persistence is long with a slightly bitter finish.
(94/100)
TENUTA SAN GUIDO
SASSICAIA, 2007 vintage
Garnet red coat with slightly orange edge.
The olfactory treasure chest opens with intense aromas of nutmeg and graphite followed by notes of mint, eucalyptus, black pepper, Atkinson’s lavender soap, sea water (perfume equal to the internal white part of the watermelon peel), blackberry, Morositas candy (sweetened liquorice), almond shell, jute, peeled tomatoes, juniper berry, finishing with sprinkles of carob.
Pleasant palate with dried plum and blackberry flavour. The body is medium (more structured than the 2010). Well-balanced wine, thanks to the freshness that completely envelops the alcoholic mass. The tannins are sweet, thick, quite broad (5/6+) initially velvety and then slightly drying the upper gum.
Its flavor persistence is long with a finish of ripe blackberry.
(93/100)
TENUTA SAN GUIDO
SASSICAIA, vintage 2004
Light garnet red dress.
Upon olfactory examination, aromas of nutmeg, mint, eucalyptus, worked leather, almond shell, hard barley candy, intense graphite, lavender soap, blackberry, blond leather, capers, anchovy, medicinal herbs, carob emerge. , blond Virginia tobacco, intense with clean sea water (it is the same as the white internal part of the watermelon peel), starch (starch spray for ironing), wheel of liquorice, rosemary, finishing with touches of blood orange.
The taste has a flavor of amaretto and medicinal herbs. The body is medium and the wine has a perfect balance between alcohol and freshness.
The tannins are sweet, quite broad (5/6++), initially velvety and then slightly drying the upper gum.
Its taste persistence is long. (95/100)
TENUTA SAN GUIDO
SASSICAIA, vintage 2000
Light ruby red with garnet reflections.
Olfactory mix composed of aromas of mint, eucalyptus, blackberry, intense lavender and nutmeg. The olfactory journey continues with intense notes of graphite followed by blackberry, black pepper, sea water, medicinal herbs, rosemary, milk chocolate, fir notes, finishing with puffs of sage.
Mouth with flavor of blackberry, plum and cassis.
The body is medium plus and the wine is well balanced thanks to its freshness.
The tannins are sweet, powerful, thick, quite broad (5/6+) and velvety.
Its taste persistence is long.
The 2000, in my opinion, is slightly superior to the 2001 because it has more structure and more flavor persistence. (96/100)
TENUTA SAN GUIDO
SASSICAIA, vintage 1995
Garnet red dress.
Glass overflowing with aromas including oil paint, nutmeg, mint, eucalyptus, intense graphite and string of liquorice.
The olfactory journey continues with notes of plum almond shell, lemon tea, lavender, clean sea water, medicinal herbs, rosemary, Morositas candy (sweet liquorice), ending with whispers of starry reeds.
The taste test shows a sufficient medium body and a good taste balance between alcohol and freshness.
The tannins are sweet, quite broad (5/6+), initially velvety and then dry the upper gum a little.
Its taste persistence is long with a finish of medicinal herbs and nutmeg.
(93/100)
