Thanks for the review. It was interesting to learn about the history of this wine and get the tasting notes. I wonder if you’ve considered doing some videos with multiple wine tastings, blind tastings, or tastings with other people. It would mix up the videos a bit and could grow your viewership. Maybe a video with 1 wine from each region of Bordeaux, or something like that. Anyway, keep up the good work!
Modular: great ideas! For now, I still like to keep things simple. One of the reasons I can produce videos so quickly is that (as you can tell) very little editing and I can just do a video quickly when I have some spare time, I don't open wines just for the sake of doing reviews so multiple wines are hard because I would have to drink with others and then you have to tell them don't drink it all! I think I will just keep going along this route with some more generalized info videos until the end of this year. Then at Christmas, when I have some time to reflect, I will see if I can change things up a bit. It will also be great when I can travel as then I will be able to bring you winery tastings, etc. Be patient...it will get better...see my first videos and you will see I have already come a long way! Cheers!
@@TrophyWineHunter I understand completely. I also have a channel that somehow grew to 13k subscribers. But I noticed that just 1 videos drives most of the traffic. That’s why putting in the time to do 1-2 nicely edited videos with a bit more content can be worthwhile to grow you viewer base. The downside is this takes a bit of time and planning. Your idea of waiting until you have more free time and then creating a slightly more polished and high-content video sounds wonderful. Until then, these informal videos are great. And yes editing can be so time consuming and quite a pain! I just think your videos are very good and we need more wine content on YT, hence the sharing of my thoughts. Good luck!
@@ModularLanding thanks for your kind words. I am just being lazy but partly, I don't want to put in all this work just to be disappointed. I am really thrilled to even have 100 subs, let alone 2K subs. I like the idea of building a very loyal and focused following and staying true to myself. I try not be too affected by what videos do well but more on what I think needs attention. I really like that my subs are very knowledgeable and nice people. So people who follow my videos get a sense of what I am about instead of just watching one video for shock or entertainment value. Cheers!
Just got a bottle of the 2015 vintage Sassicaia. Now the hardest part for me: waiting for it to age…bought a bottle of Caymus cab (there was only 2020 in the store I was at) along with it so I can drink something this weekend. Thanks for these wonderful, informative videos
Jason: yes, the pain of waiting. I am also very impatient with wines and drink a lot of them too early. For Caymus, see my video on Caymus/Caymus Special Selection. Controversial wine...some love it, some hate it but love the fact that they are pioneers and still own the winery. Please like, subscribe and keep watching. Cheers!
@@trophytravel I must say my wine palette maybe is not so refined…I do love those sweeter ones like Caymus. I’m also a big fan of Amarone for the same reason. :) those that are on the cheaper side
Your notes reminds me of almost exactly how I would describe 2016 Ch. Giscours that I drank last month. Too young, but really enjoyable, silky smooth deep feel, foreboding a very promising future! I never tried Sassicaia though, so maybe it's even another step up from Giscours.
Alexander: lots of nice young wines are like that. Giscours 2016 showed some quality so I don't doubt it had the same feeling as Sassicaia although I think Sassicaia has more upside. Please like, subscribe and keep watching. Cheers!
Wow, I have never seen those types of discounts! It would still be hard for me to pull the trigger on the Cheval Blanc or the Haut Brion at those prices but man would it be tempting.
doublewides: these wines not for the faint of heart but you will get there. I remember 20 years ago when I started with wines, I couldn't bring myself to spend more than $40 on a wine. Now look at the monster I have created! Everyone should just live by their means and wine is only one aspect of life, which should be balanced. Again, just because someone buys or drinks more expensive wines doesn't make them nicer, happier, more knowledgeable, classier, more fulfilled, etc. I place no credence on what anyone drinks or how much they spend on wine...as long as they are happy, that is good by me. I only have a problem when someone is blessed with good fortune and doesn't share that good fortune with others. Cheers!
Eymerich: thank you for watching my video and your comment. From my perspective, when you are talking about "worth" with Trophy Wines, it is no longer about just the price vs quality. Please see my video on What is a Trophy Wine for my viewpoint on this. I agree with you that it is an excellent wine but I won't argue about whether it is worth it or not since that is a personal preference. Please like, subscribe and keep watching. Cheers!
Wonder if I should watch this, before opening my half bottle of 2016 Sassicaia. Thus far I have tried the 2007,2008, 2009 with my preference being 2009 > 2008 >> 2007. Then again, I have always mentioned that I rather be drinking Ornellaia if I had the same monetary budget at hand as its a far more complex. But how could I not try anything thats made in 2016, the legendary vintage which will most likely surpass both the 2009, 2010?
Spiritchaser: thanks for your continued support. Even though it is a half bottle, I think you can still hold on for a few years before trying. I saved you the trouble. Still pretty young. Look out for my review of Ornellaia in a few weeks. Cheers!
@@TrophyWineHunter I'm afraid I couldnt resist opening it to see what the 100 point hype is all about. Day 1 It has the typical freshness of Italian herbs and a savory grilled character to it. It isnt jammy or having the same body and breadth of a Bordeaux, but very precise and focused. Day 2 reveals so much florals (mostly red roses and blue flowers). It is actually more open and ready than I thought. Pleasantly surprised! In my mind its even better than the 2009! I shouldnt have dismissed Sassicaia too soon.
@@Spiritchaser93 good for you and glad you enjoyed to bottle. Amazing that a half bottle still needed 2 days to open up. Even though you enjoyed it, I don't think it is close to its peak and will continue to get better. But never a mistake to open a wine as at least you know what it tastes like young. Cheers!
@@TrophyWineHunter Personally I think good Italian wines can be drunk young and don't need much age on them. Besides I have also tried the 97,98 vintages from both Sassicaia and Ornellaia and found them to be less exciting than the 08,09.
@@Spiritchaser93 nice to know. I agree that Italian wines do drink better younger than Bordeaux and probably hit their peak at the 10-18 year mark. I have had many older Super Tuscans than that. But I have had some 60s Amarone and Barolo that are still stunning, if they are stored correctly. Cheers!
Hey man thanks for the introduction. Typically speaking how long should I age Sassicaia? My father gifted me a 2016 (I helped him with a big business project) but I don't want to open it until it's aged well. Thanks!
Sam: thanks for viewing my video and your question. I would put this away for around 10 years (if you can resist). I have a bottle also and I didn't open it..I was fortunate a friend opened this one so I could try it. As long as it is properly stored, then I would try in 2030. If you are storing at room temperature, I would say 2025 would do it. Please like, subscribe and keep watching. Cheers!
@@Sam-nb1rm good question. I do not believe so. Merlot can also age very well. What wines can age is a product of grape varietal but mostly provenance. I have had wines that "experts" rate very low that are spectacular because they have been stored perfectly. I think for old wines, storage/provenance is more important that year. Most people just pay attention to how good the vintage is but don't pay enough attention to how the bottle is kept. Cheers!
I noticed you usually keep your opened wines overnight in the fridge. How do you preserve the wine? Do you just use the cork or do you use a vacuum stopper? Thanks!
Jay: thank you for watching my video and your question. I will normally taste a wine at least 2 or not more times for each review. I drink once at dinner or when I open it and normally, I will taste again the next day. Normally, I will use a vacuum stopper but sometimes, I just get lazy and put the cork back in. Also, depends on the wine. Generally more expensive and older wines get a stopper and younger wines, I just the cork back in. Please like, subscribe and keep watching. Cheers!
@@TrophyWineHunter thank you for expounding on such a basic question. I must say your videos and the manner in which you explain things have been extremely educational not mention very engaging. I’ve watched your bordeaux series several times over. All the best!
@@jayaldeguer6002 thank so much for the compliment. I try to give a little different spin than other wine RUclipsrs. I think variety of styles and opinions is healthy. Cheers!
MZX MZX: I actually do see it in stores each year but you are right...it gets snapped up pretty quickly so normally last a few weeks and then it is gone. Cheers!
Great video, as always! Just wanted to point out that there are other examples of a single producer making up a DOC. Well, sort of... the examples I can think of are in France, so they are AOCs instead of DOCs. Chateau Grillet in the Rhone is its own AOC. Coulée de Serrant is an AOC in the Loire, and it's essentially just a single vineyard owned by Joly. I think there's an example in California as well, though the name escapes me...
@@TrophyWineHunterOn a related note, the famous "Prince of Gastronomy" Curnosky ranked the Top 5 white wines of the world back in the 1930s. All were French of course. The two producer/AOCs I mentioned were listed in his ranking. Chateau Grillet- Rhone Coulee de Serrant- Loire Montrachet- Burgundy Chateau-Chalone- Jura d'Yquem- Bordeaux I've always thought a dinner featuring all 5 of these wines would be an amazing experience. I've had Coulee de Serrant, but none of the others. It seems that you have the means and access to lots of fancy and expensive wines. I suggest you make my fantasy come true for you! And send me an invite!!!!
Thanks for the review. It was interesting to learn about the history of this wine and get the tasting notes. I wonder if you’ve considered doing some videos with multiple wine tastings, blind tastings, or tastings with other people. It would mix up the videos a bit and could grow your viewership. Maybe a video with 1 wine from each region of Bordeaux, or something like that. Anyway, keep up the good work!
Modular: great ideas! For now, I still like to keep things simple. One of the reasons I can produce videos so quickly is that (as you can tell) very little editing and I can just do a video quickly when I have some spare time, I don't open wines just for the sake of doing reviews so multiple wines are hard because I would have to drink with others and then you have to tell them don't drink it all!
I think I will just keep going along this route with some more generalized info videos until the end of this year. Then at Christmas, when I have some time to reflect, I will see if I can change things up a bit. It will also be great when I can travel as then I will be able to bring you winery tastings, etc.
Be patient...it will get better...see my first videos and you will see I have already come a long way! Cheers!
@@TrophyWineHunter I understand completely. I also have a channel that somehow grew to 13k subscribers. But I noticed that just 1 videos drives most of the traffic. That’s why putting in the time to do 1-2 nicely edited videos with a bit more content can be worthwhile to grow you viewer base. The downside is this takes a bit of time and planning. Your idea of waiting until you have more free time and then creating a slightly more polished and high-content video sounds wonderful. Until then, these informal videos are great. And yes editing can be so time consuming and quite a pain! I just think your videos are very good and we need more wine content on YT, hence the sharing of my thoughts. Good luck!
@@ModularLanding thanks for your kind words. I am just being lazy but partly, I don't want to put in all this work just to be disappointed. I am really thrilled to even have 100 subs, let alone 2K subs. I like the idea of building a very loyal and focused following and staying true to myself. I try not be too affected by what videos do well but more on what I think needs attention.
I really like that my subs are very knowledgeable and nice people. So people who follow my videos get a sense of what I am about instead of just watching one video for shock or entertainment value.
Cheers!
Great explanation!! Keep up the great work...
thanks for your continued support. Cheers!
Just got a bottle of the 2015 vintage Sassicaia. Now the hardest part for me: waiting for it to age…bought a bottle of Caymus cab (there was only 2020 in the store I was at) along with it so I can drink something this weekend. Thanks for these wonderful, informative videos
Jason: yes, the pain of waiting. I am also very impatient with wines and drink a lot of them too early. For Caymus, see my video on Caymus/Caymus Special Selection. Controversial wine...some love it, some hate it but love the fact that they are pioneers and still own the winery. Please like, subscribe and keep watching. Cheers!
@@trophytravel I must say my wine palette maybe is not so refined…I do love those sweeter ones like Caymus. I’m also a big fan of Amarone for the same reason. :) those that are on the cheaper side
@@JasonLee_JDL everyone has their own taste preference so no need to be apologetic. Cheers!
Sorry for some reason I replied with from my other channel. Cheers!
@@JasonLee_JDLthen you dont need to spend a lot for those types of wine. Stick to
Your notes reminds me of almost exactly how I would describe 2016 Ch. Giscours that I drank last month. Too young, but really enjoyable, silky smooth deep feel, foreboding a very promising future!
I never tried Sassicaia though, so maybe it's even another step up from Giscours.
Alexander: lots of nice young wines are like that. Giscours 2016 showed some quality so I don't doubt it had the same feeling as Sassicaia although I think Sassicaia has more upside. Please like, subscribe and keep watching. Cheers!
I never tasted Sassicaia. But I do believe it is a great wine.
Wow, I have never seen those types of discounts! It would still be hard for me to pull the trigger on the Cheval Blanc or the Haut Brion at those prices but man would it be tempting.
doublewides: these wines not for the faint of heart but you will get there. I remember 20 years ago when I started with wines, I couldn't bring myself to spend more than $40 on a wine. Now look at the monster I have created! Everyone should just live by their means and wine is only one aspect of life, which should be balanced.
Again, just because someone buys or drinks more expensive wines doesn't make them nicer, happier, more knowledgeable, classier, more fulfilled, etc. I place no credence on what anyone drinks or how much they spend on wine...as long as they are happy, that is good by me. I only have a problem when someone is blessed with good fortune and doesn't share that good fortune with others.
Cheers!
Aside from all the poetry concerning the history of this wine, today Sassicaia is simply an excellent wine that costs much more than it is worth.
Eymerich: thank you for watching my video and your comment. From my perspective, when you are talking about "worth" with Trophy Wines, it is no longer about just the price vs quality. Please see my video on What is a Trophy Wine for my viewpoint on this.
I agree with you that it is an excellent wine but I won't argue about whether it is worth it or not since that is a personal preference. Please like, subscribe and keep watching. Cheers!
any other wine close to this quality? for less price
try Guidalberto, their 2nd wine. I have also done a review of that wine. Please like, subscribe and keep watching. Cheers!
Wonder if I should watch this, before opening my half bottle of 2016 Sassicaia. Thus far I have tried the 2007,2008, 2009 with my preference being 2009 > 2008 >> 2007. Then again, I have always mentioned that I rather be drinking Ornellaia if I had the same monetary budget at hand as its a far more complex.
But how could I not try anything thats made in 2016, the legendary vintage which will most likely surpass both the 2009, 2010?
Spiritchaser: thanks for your continued support. Even though it is a half bottle, I think you can still hold on for a few years before trying. I saved you the trouble. Still pretty young. Look out for my review of Ornellaia in a few weeks. Cheers!
@@TrophyWineHunter I'm afraid I couldnt resist opening it to see what the 100 point hype is all about. Day 1 It has the typical freshness of Italian herbs and a savory grilled character to it. It isnt jammy or having the same body and breadth of a Bordeaux, but very precise and focused. Day 2 reveals so much florals (mostly red roses and blue flowers). It is actually more open and ready than I thought. Pleasantly surprised! In my mind its even better than the 2009! I shouldnt have dismissed Sassicaia too soon.
@@Spiritchaser93 good for you and glad you enjoyed to bottle. Amazing that a half bottle still needed 2 days to open up. Even though you enjoyed it, I don't think it is close to its peak and will continue to get better. But never a mistake to open a wine as at least you know what it tastes like young. Cheers!
@@TrophyWineHunter Personally I think good Italian wines can be drunk young and don't need much age on them. Besides I have also tried the 97,98 vintages from both Sassicaia and Ornellaia and found them to be less exciting than the 08,09.
@@Spiritchaser93 nice to know. I agree that Italian wines do drink better younger than Bordeaux and probably hit their peak at the 10-18 year mark. I have had many older Super Tuscans than that. But I have had some 60s Amarone and Barolo that are still stunning, if they are stored correctly. Cheers!
Hey man thanks for the introduction. Typically speaking how long should I age Sassicaia? My father gifted me a 2016 (I helped him with a big business project) but I don't want to open it until it's aged well. Thanks!
Sam: thanks for viewing my video and your question. I would put this away for around 10 years (if you can resist). I have a bottle also and I didn't open it..I was fortunate a friend opened this one so I could try it. As long as it is properly stored, then I would try in 2030. If you are storing at room temperature, I would say 2025 would do it. Please like, subscribe and keep watching. Cheers!
@@TrophyWineHunter thanks man! Just watched your other video about Dom Perignon. Very informative. Subscribed!
@@Sam-nb1rm Thanks so much for the support. Cheers!
@@TrophyWineHunter Cheers! And by the way, if Cabernet Sauvignon is suitable for ageing, would that change when Merlot is added to the wine? Thanks!
@@Sam-nb1rm good question. I do not believe so. Merlot can also age very well. What wines can age is a product of grape varietal but mostly provenance. I have had wines that "experts" rate very low that are spectacular because they have been stored perfectly. I think for old wines, storage/provenance is more important that year. Most people just pay attention to how good the vintage is but don't pay enough attention to how the bottle is kept. Cheers!
I noticed you usually keep your opened wines overnight in the fridge. How do you preserve the wine? Do you just use the cork or do you use a vacuum stopper?
Thanks!
Jay: thank you for watching my video and your question. I will normally taste a wine at least 2 or not more times for each review. I drink once at dinner or when I open it and normally, I will taste again the next day. Normally, I will use a vacuum stopper but sometimes, I just get lazy and put the cork back in. Also, depends on the wine. Generally more expensive and older wines get a stopper and younger wines, I just the cork back in. Please like, subscribe and keep watching. Cheers!
@@TrophyWineHunter thank you for expounding on such a basic question. I must say your videos and the manner in which you explain things have been extremely educational not mention very engaging. I’ve watched your bordeaux series several times over. All the best!
@@jayaldeguer6002 thank so much for the compliment. I try to give a little different spin than other wine RUclipsrs. I think variety of styles and opinions is healthy. Cheers!
Nice video but it's like impossible to get this wine in Vancouver. lol always sold out at BCL stores.
MZX MZX: I actually do see it in stores each year but you are right...it gets snapped up pretty quickly so normally last a few weeks and then it is gone. Cheers!
@@TrophyWineHunter right I just saw someone grabbed the 2019 from LCBO and wondering if BCL will have this vintage in stock any soon?
@@mzxmzx9561 I think we had it a like 1/2 a year ago but it is now sold out. Can't remember what vintage it was. Cheers!
Great video, as always! Just wanted to point out that there are other examples of a single producer making up a DOC. Well, sort of... the examples I can think of are in France, so they are AOCs instead of DOCs. Chateau Grillet in the Rhone is its own AOC. Coulée de Serrant is an AOC in the Loire, and it's essentially just a single vineyard owned by Joly. I think there's an example in California as well, though the name escapes me...
noahcap: thank you for viewing my video and your knowledge. I didn't know that! I will look these up. Cheers!
@@TrophyWineHunterOn a related note, the famous "Prince of Gastronomy" Curnosky ranked the Top 5 white wines of the world back in the 1930s. All were French of course. The two producer/AOCs I mentioned were listed in his ranking.
Chateau Grillet- Rhone
Coulee de Serrant- Loire
Montrachet- Burgundy
Chateau-Chalone- Jura
d'Yquem- Bordeaux
I've always thought a dinner featuring all 5 of these wines would be an amazing experience. I've had Coulee de Serrant, but none of the others. It seems that you have the means and access to lots of fancy and expensive wines. I suggest you make my fantasy come true for you! And send me an invite!!!!
@@noahcap I have never heard or seen Grillet or Serrant here in BC. I have to seek these out. Cheers!
Sass-a-kai-yuh. Kai like ride.
Thx Caleb. I put in the comments section kai (rhymes with pie)
The name of this wine should be pronounced "Sassicaya" and not as you pronounced it ("Sassica-eya).
Moti: thanks for the catch on the pronunciation. I didn't even catch myself doing that...could be alcohol! Cheers!