The first 100 years of the Pandolfini Auction\nHouse were celebrated in Florence with a vertical display of Sassicaia wine\nfrom Tenuta San Guido di Bolgheri.<\/p>\n\n\n\n
The Pandolfini Auction House with offices in\nFlorence, Milan and Rome was founded in 1924 and is the oldest Italian Auction\nHouse. This year it also celebrates 25 years in the Fine Wine sector. <\/p>\n\n\n\n
The Auction House deals with various sectors,\nnot only wine and spirits but also ancient, modern and contemporary jewels and\npaintings from the 19th century, furniture, furnishings and jewels. The\nPandolfini Auction House is at the top of the national market and is held in\nhigh esteem on the international market also thanks to its internal\norganization with a network of experts who take care of each sector with\nabsolute attention, in the prestigious and ancient Palazzo Ramirez Montalvo in\nFlorence was joined by the Milan office in Via Manzoni in 2011 and the Rome\noffice in Via Margutta in 2016.<\/p>\n\n\n\n
Following the wine sector is the good and expert\nFrancesco Tanzi who normally manages to organize tastings of both national and\ninternational wines of the highest level before each wine auction.<\/p>\n\n\n\n
There is always a waiting list to participate in\nthe tastings.<\/p>\n\n\n\n
This year both Francesco Tanzi and Pietro De\nBernardi, CEO of the Pandolfini Auction House, asked me for advice on which\nwine tasting they could do before this year’s April Wine Auction.<\/p>\n\n\n\n
Obviously the most prestigious Italian wine is\nthe “Sassicaia” of Tenuta San Guido and therefore the company was\ncontacted, which through its general director Dr. Carlo Paoli gave his\napproval.<\/p>\n\n\n\n
The company proposed to make a vertical tasting\nof Sassicaia, in double magnum format, from the 2013, 2010, 2007, 2004, 2000\nand 1995 vintages. After the tasting there would be, as usual, a light lunch\ncurated by the Enoteca Pinchiorri of Florence.<\/p>\n\n\n\n
The group of sommeliers from the Enoteca\nPinchiorri proceeded with opening the bottles and serving the wines.<\/p>\n\n\n\n
On the day of the tasting the room was full and\nthere were people who, despite not having had a place to taste the wine, remained\nstanding to watch the event.<\/p>\n\n\n\n
The tasting was held by Marchesa Priscilla\nIncisa della Rocchetta, daughter of Marquis Nicol\u00f2, by Dr. Carlo Paoli and\nmyself. <\/p>\n\n\n\n
First of all, Dr. Pietro De Bernardi spoke and\noutlined a brief history of the Pandolfini Auction House and thanked Marchesa\nPriscilla Incisa della Rocchetta for her availability.<\/p>\n\n\n\n
The Marchesa then intervened to talk about\nTenuta San Guido and Dr. Paoli did the same thing who, before moving on to\ntasting the wines, traced the climatic trend of each vintage of the wines being\ntasted. I then proceeded to taste the wines, with the applause of all those\npresent.<\/p>\n\n\n\n
It’s not often you get to do a vertical of\nSassicaia with double magnum bottles. After the tasting, Marchioness Priscilla\nkindly gave each taster a book entitled “Sassicaia” which tells the\nstory of this important company.<\/p>\n\n\n\n
After the light lunch service, the wine auction\nbegan and continued over the following two days.<\/p>\n\n\n\n
Before moving on to the wine tasting notes, I\nwould like to express my compliments to Dr. Carlo Paoli and the entire team at\nTenuta San Guido for the very high level wines that have followed since the\n2010 vintage. I personally recognized the Sassicaia as following scores: 2010:\n94\/100; 2011: 95\/100; 2013: 99\/100; 2015: 100\/100; 2016: 100\/100 cum laude;\n2017: 97\/100; 2018: 98\/100; 2019: 100\/100; 2020: 98\/100 and 2021: 100\/100.<\/p>\n\n\n\n
Normally the blend of\nSassicaia is 85% Cabernet Sauvignon and 15% Cabernet Franc. <\/p>\n\n\n\n
Regarding the width of the\ntannin, it is important to make the following clarifications so that it can be\nunderstood. I feel the tannin of the wine on the upper gum. The total width of\nthe tannin is 6\/6, i.e. the entire width of the upper gum. Obviously, if the\ntannin is less broad, it could be for example 5\/6 and so on. The width of the\ntannin is important when the quality of the tannin is of good or high level.\nThe larger the tannin, the more worthy of attention the wine is, but the\ntannin, as I have specified, must, in any case, be of good quality. <\/p>\n\n\n\n
Let’s now move on to\ndescribing the wines tasted.<\/p>\n\n\n\n
TENUTA SAN GUIDO<\/strong><\/p>\n\n\n\n SASSICAIA, 2013 vintage<\/strong><\/p>\n\n\n\n Ruby red color with garnet\nhighlights.<\/p>\n\n\n\n Olfactory range composed of\nscents of cassis, mint, eucalyptus, blackberry, plum, nutmeg, graphite, clean\nsea water (resembles the internal white part of the watermelon peel and white\nmelon), worked leather, lavender soap (reminds me Atkinson), rosemary, rust,\nblond leather (the fresh one), peeled tomatoes, finishing with puffs of star\nanise.<\/p>\n\n\n\n Pleasant tasting, the wine\nis savory and has a plum flavour. The body is medium and the wine is well\nbalanced with freshness and flavor that completely envelop the alcoholic mass.<\/p>\n\n\n\n The tannins are sweet,\nquite broad (6\/6-) and velvety.<\/p>\n\n\n\n Its flavor persistence is\nlong with a ripe blackberry finish.<\/p>\n\n\n\n Typical nose of a large\nSassicaia. (99\/100)<\/strong><\/p>\n\n\n\n TENUTA SAN GUIDO<\/strong><\/p>\n\n\n\n SASSICAIA, 2010 vintage<\/strong><\/p>\n\n\n\n It shines through the\ngarnet red glass.<\/p>\n\n\n\n Olfactory panorama composed\nof scents of worked leather, mint, eucalyptus, graphite, black pepper, nutmeg,\nblackberry, plum, clean sea water, Atkinson lavender soap, medicinal herbs,\ncarob, natural tea, jute, ending with whiffs of peeled tomatoes.<\/p>\n\n\n\n On the palate it has a\nmedium body (the 2013 had a little more). Savory wine, with a good balance\nthanks to the generous freshness.<\/p>\n\n\n\n The tannins are sweet,\nquite broad (5\/6) and velvety.<\/p>\n\n\n\n Its taste persistence is long with a slightly\nbitter finish.<\/p>\n\n\n\n (94\/100)<\/strong><\/p>\n\n\n\n TENUTA SAN GUIDO<\/strong><\/p>\n\n\n\n SASSICAIA, 2007 vintage<\/strong><\/p>\n\n\n\n Garnet red coat with\nslightly orange edge.<\/p>\n\n\n\n The olfactory treasure\nchest opens with intense aromas of nutmeg and graphite followed by notes of\nmint, eucalyptus, black pepper, Atkinson’s lavender soap, sea water (perfume\nequal to the internal white part of the watermelon peel), blackberry, Morositas\ncandy (sweetened liquorice), almond shell, jute, peeled tomatoes, juniper\nberry, finishing with sprinkles of carob.<\/p>\n\n\n\n Pleasant palate with dried\nplum and blackberry flavour. The body is medium (more structured than the\n2010). Well-balanced wine, thanks to the freshness that completely envelops the\nalcoholic mass. The tannins are sweet, thick, quite broad (5\/6+) initially\nvelvety and then slightly drying the upper gum.<\/p>\n\n\n\n Its flavor persistence is\nlong with a finish of ripe blackberry.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n\n\n\n TENUTA SAN GUIDO<\/strong><\/p>\n\n\n\n SASSICAIA, vintage 2004<\/strong><\/p>\n\n\n\n Light garnet red dress.<\/p>\n\n\n\n Upon olfactory examination,\naromas of nutmeg, mint, eucalyptus, worked leather, almond shell, hard barley\ncandy, intense graphite, lavender soap, blackberry, blond leather, capers,\nanchovy, medicinal herbs, carob emerge. , blond Virginia tobacco, intense with\nclean sea water (it is the same as the white internal part of the watermelon\npeel), starch (starch spray for ironing), wheel of liquorice, rosemary,\nfinishing with touches of blood orange.<\/p>\n\n\n\n The taste has a flavor of\namaretto and medicinal herbs. The body is medium and the wine has a perfect\nbalance between alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet,\nquite broad (5\/6++), initially velvety and then slightly drying the upper gum.<\/p>\n\n\n\n Its taste persistence is\nlong. (95\/100)<\/strong><\/p>\n\n\n\n TENUTA SAN GUIDO<\/strong><\/p>\n\n\n\n SASSICAIA, vintage 2000<\/strong><\/p>\n\n\n\n Light ruby \u200b\u200bred with\ngarnet reflections.<\/p>\n\n\n\n Olfactory mix composed of\naromas of mint, eucalyptus, blackberry, intense lavender and nutmeg. The\nolfactory journey continues with intense notes of graphite followed by\nblackberry, black pepper, sea water, medicinal herbs, rosemary, milk chocolate,\nfir notes, finishing with puffs of sage.<\/p>\n\n\n\n Mouth with flavor of\nblackberry, plum and cassis.<\/p>\n\n\n\n The body is medium plus and\nthe wine is well balanced thanks to its freshness.<\/p>\n\n\n\n The tannins are sweet,\npowerful, thick, quite broad (5\/6+) and velvety.<\/p>\n\n\n\n Its taste persistence is\nlong.<\/p>\n\n\n\n The 2000, in my opinion, is\nslightly superior to the 2001 because it has more structure and more flavor\npersistence. (96\/100)<\/strong><\/p>\n\n\n\n TENUTA SAN GUIDO<\/strong><\/p>\n\n\n\n SASSICAIA, vintage 1995<\/strong><\/p>\n\n\n\n Garnet red dress.<\/p>\n\n\n\n Glass overflowing with\naromas including oil paint, nutmeg, mint, eucalyptus, intense graphite and\nstring of liquorice.<\/p>\n\n\n\n The olfactory journey\ncontinues with notes of plum almond shell, lemon tea, lavender, clean sea\nwater, medicinal herbs, rosemary, Morositas candy (sweet liquorice), ending\nwith whispers of starry reeds.<\/p>\n\n\n\n The taste test shows a\nsufficient medium body and a good taste balance between alcohol and freshness.<\/p>\n\n\n\n The tannins are sweet,\nquite broad (5\/6+), initially velvety and then dry the upper gum a little.<\/p>\n\n\n\n Its taste persistence is\nlong with a finish of medicinal herbs and nutmeg.<\/p>\n\n\n\n (93\/100)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" 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 […]<\/p>\n","protected":false},"author":3,"featured_media":15229,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[],"class_list":["post-15237","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2025\/01\/IMG-20240411-WA0029.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3XL","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15237","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=15237"}],"version-history":[{"count":3,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15237\/revisions"}],"predecessor-version":[{"id":15240,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/15237\/revisions\/15240"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/15229"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=15237"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=15237"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=15237"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}