1999 was a warm vintage and a very hot summer throughout Tuscany, but it was not as hot as 2005 or 2003. There was no rain in spring and summer, so the harvest was earlier than usual, starting in August and ending mid-September. The 1999 Sassicaia was undervalued a little when it first appeared on the market, and it was only appreciated later. This was because it came after vintages like 1996, 1997 and 1998 which were all excellent. Today this wine still looks sprightly and alive. There are aromas of sweet grass, hay, spice, and the fresh leather notes of a mature wine, but the nose is not oxidative or tertiary. There is a spine of fresh acidity giving vibrancy and lingering, fine, grainy tannins. This wine has aged very gracefully. It is mature and drinking now. Drinking Window: 2022 - 2025
Tasted by: Susan Hulme MW (at Landmark Hotel, London, 05 Nov 2022)
Part of Sassicaia masterclass at Decanter's London Fine Wine Encounter 2022

1999 was a warm vintage and a very hot summer throughout Tuscany, but it was not as hot as 2005 or 2003. There was no rain in spring and summer, so the harvest was earlier than usual, starting in August and ending mid-September. The 1999 Sassicaia was undervalued a little when it first appeared on the market, and it was only appreciated later. This was because it came after vintages like 1996, 1997 and 1998 which were all excellent. Today this wine still looks sprightly and alive. There are aromas of sweet grass, hay, spice, and the fresh leather notes of a mature wine, but the nose is not oxidative or tertiary. There is a spine of fresh acidity giving vibrancy and lingering, fine, grainy tannins. This wine has aged very gracefully. It is mature and drinking now.

Complex aromas of minerals, berries, tobacco and shells. Full-bodied, with well-integrated tannins and a succulent, refined aftertaste. A pretty Sass. Best after 2004. James Suckling

Saturated dark ruby. Sultry aroma of crushed blackberry complicated by a whiff of cinnamon. Layers of earthy, mouthfilling blackberry flavor are supported by gauzy tannins and a welcome core of acidity, followed by white pepper and graphite on the pliant finish. Supple and elegant.

The 1999 Bolgheri Sassicaia steps forward with extra richness and darkness that sets a decisive tone. Compared to the neighboring vintages, this wine shows more succulence and textural thickness that is immediately apparent. It also reveals some heaviness and flatness that remind you of its age and its ongoing evolution. The bouquet delivers tones of dark fruit, black olive, cured meat and smoked tobacco. Reading between the lines, you are playfully reminded of the wine's important legacy and its territory-specific identity. But this vintage is more simplistic than the others. If you have a bottle, I wouldn't wait too much longer, although for now this wine is holding strong.

Dense ruby-colored, with a tight personality, the 1999 Sassicaia offers up aromas of smoke, vanilla, and red as well as black currants. Medium-bodied, with high tannin and excellent purity, this elegant, restrained, moderately concentrated effort needs another 2-3 years of cellaring. It should keep for 12-15 years. The abundant tannin in addition to a certain austerity may prove troublesome in the future. Anticipated maturity: 2006-2016. Importer: Kobrand Corp., New York, NY; tel. (212) 490-9300

The ’99 Sassicaia is comparatively simple on the nose and like the 2001, very savoury with touches of mulberry, dark cherries, mint and truffle. One could describe it as ‘light but elegant’. The palate is medium-bodied with slightly coarse tannins, notes of dried herbs: thyme and rosemary, a niggling hardness towards the angular finish. This is quite Medocian in style, but it lacks the complexity and depth of flavour of the 1998. Tasted February 2010.

Deep garnet and very little sign of age in the colour. Some cedary freshness and a touch of old polished furniture. Dark cherry and still has some cassis. Very slight touch of coffee. Rich, smooth chocolate texture but it lightens up to a refined finish. Still has great balance and length and finishes with that mouthwatering freshness that is, for me, Sassicaia’s hallmark. Lots of complexity. Julia Harding