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2016 Sassicaia DOC -- 12er Paket in Holzkiste
        San Guido


it23036
Badge 12er Paket
Badge_100_Parker
Unser Preis: 4.440,00 € 0,75l ( 493,33 €/ l )
inkl. MwSt. ggf. zzgl. Versandkosten
Lieferzeit (DE) ca. 2 - 4 Tage | (Ausland) 7-14 Tage


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12er Paket in Holzkiste -- Frei Haus!

Parker-Larner 100 Punkte: The 2016 Sassicaia is a wine of soaring achievement. I tasted this wine several times during the course of its creation in both barrel and bottle, and the highly deserved 100-point score you see here was enthusiastically assigned at the conclusion of a mini vertical in which I tasted and compared the 2016 vintage against 2015 (which I scored 97 points). It makes perfect sense to present these two excellent vintages in back-to-back comparison fashion because they are two of the best to emerge from Bolgheri, and indeed Tenuta San Guido, in recent memory. These are very similar vintages with long, hot summer months that fueled a long growing season. There was a bit more rain in 2016, and in analytical terms this vintage has a tad more acidity. However, the results in the glass are extraordinarily different. The 2015 vintage is exuberant, round, succulent and immediate, whereas the 2016 vintage shows pinpoint sharpness and precision (with similar grit and texture at the back). That acidity will carry it long into the future as the wine completes its slow evolutionary course. This wine is chiseled and sharp with blackberry, ripe cherry, grilled herb and barbecue spice. The aromas flow from the glass in a continuous stream and are all marked by radiant intensity. The mouthfeel is long and powerful. The crisp linearity of the wine's tannic backbone is perfectly measured to the volume and depth of the fruit flavors. To my mind, the 2016 Sassicaia stands tall next to the epic 1985 vintage that set the ultimate benchmark for vino italiano.

James Suckling 97 Punkte: Subtle and complex aromas of blackcurrants, fresh herbs, lavender, rosemary and oyster shell. Some moss, too. Very perfumed. Full-bodied yet integrated with refined tannins that melt into the palate. Extremely classy and polished. Hard not to drink now. Try after 2021, when the tannins will have integrated even better in the wine.

Wine Spectator 97 Punkte: A rich, black cherry– and black currant–flavored red, accented by cedar, wild herb and spice notes, this is supple and vibrant, with a lingering aftertaste of fruit and an emerging mineral element. Firms up nicely on the finish. Hard to keep from enjoying this now, but it will develop nicely with age. Cabernet Sauvignon and Cabernet Franc. Best from 2021 through 2043. 17,200 cases made, 4,000 cases imported. — BS

Galloni 96+ Punkte: The 2016 Sassicaia is a fabulous wine in the making. Powerful and concentrated, with huge tannic clout, the 2016 has so much to offer. Black cherry, plum, licorice, spice and violet all pulse with energy in an explosive, thrilling Sassicaia that will drink well for several decades. Even with all of its intensity, the 2016 is precise and beautifully polished, not to mention absolutely delicious. Don't miss it.

Artikelnr. IT23036
12
0,75
9
14Vol%
enthält Sulfite
2016
Abfüller: Loc. Le Capanne n. 27 57022 BOLGHERI (LI) ITALIA
Inverkehrbringer: Loc. Le Capanne n. 27 57022 BOLGHERI (LI) ITALIA
Monica Larner 94, 2021-2040, The 2017 Sassicaia is a fascinating wine that symbolizes a never-ending tug-of-war between vintner and vintage. The question is who comes out on top? In this case, my money is on the vintner. The 2017 vintage, characterized by scorching heat and drought across much of Italy, was not an easy one. However, vintners had ample time to prepare because those climatic challenges had already played out midway through the summer season. Vintners with experience such as that amassed at Tenuta San Guido (now on the eve of Sassicaia's 50th birthday celebration) knew exactly how to handle the tricky 2017 growing season. Fruit was harvested early to avoid any jammy sensations, and a strict selection process was employed in order to preserve the best clusters. This Sassicaia represents 83% Cabernet Sauvignon and 17% Cabernet Franc, with most of the fruit coming from the Tenuta's historic vineyards Castiglioncello, Quercione and Doccino. These plots are all located on the back hill of Bolgheri at slightly higher elevations where they enjoy cooler nighttime temperatures. Old vines also have a deeper root system that is key to braving dry and hot summers. You can absolutely taste those choices here thanks to the wine's aromatic profile that offers more variety-driven green highlights of wild berry, forest floor and bramble than I would have expected. With time, as the wine takes on more air in the glass, you get a hint of summer plum or cherry cough drop, and this, to my surprise, is the only subtle reminder of the hot vintage encountered. I found the aromas here to be authentically "Tuscan" in character, more so than other vintages, with balsamic and Mediterranean elements that borrow directly from the Sangiovese playbook. I left the wine in my glass over the course of a day, checking back periodically, to find a growing mineral profile of rust or metal that recalls the high concentration of iron and manganese found in these Bolgheri soils. Another vintage-specific adjustment made in 2017 was shorter overall maceration times in steel tanks (from 10 to 12 days for the Cabernet Sauvignon and eight to 10 days for the Cabernet Franc). However, pump-overs and délestages were almost doubled in order to introduce more oxygen to the yeasts during fermentations at lower temperatures. Based on my understanding of fermentation kinetics, this means the 2017 Sassicaia would have achieved the same amount of extraction in about half the time. This process champions the cool-temperature fermentations that are a hallmark of Tenuta San Guido, despite the heat of the vintage. This puts more emphasis on aromatic elegance and minerality, rather than mouthfeel texture or creaminess per se. In fact, the 2017 Sassicaia is much shorter in the mid-palate compared to 2015 or 2016. In terms of oak, Tenuta San Guido takes advantage of the softer tannins found in Allier and Tronçais oak. The 2017 vintage saw a greater percentage (from 20% to 30%) of third and fourth passage barrique during the first 10 months of aging. The decision to use more neutral oak favors the reduction of oxygen and softens the tannic profile. Although the wine does end with a hint of bitterness, it took on noticeably more volume and soft richness the longer I kept my sample in the glass. To recap my assessment, and with the memory of the 100-point 2016 vintage so fresh in my mind, I would give this wine a seven out of 10 in terms of aromas, a five out of 10 in terms of mid-palate, and an eight out of 10 in terms of structure. Another way to read those conclusions is as follows: The 2017 Sassicaia was expertly built to withstand a long aging future, yet only time will tell if the beauty of the bouquet will evolve at the same pace. This fascinating wine magically captures the hallmarks of cool-temperature winemaking in one of the hottest vintages in recent years. Vintners, not vintage, won this round. This is a world preview of one of Italy’s most anticipated wines: Sassicaia. The 2017 vintage comes on the heels of the phenomenal 2016 vintage (which scored 100 points) and the beautifully exuberant 2015 vintage (which scored 97 points). The release of those back-to-back successes spurred an unprecedented Sassicaia buying spree that in turn drove growth for the entire market of fine Italian wines. The 2016 Sassicaia in particular has become a benchmark for a new generation of collectors. It is a symbol of the very happy chapter we are living in now on the extended timeline of vino italiano. The 2017 Sassicaia is a very different wine. Its character is more technical, inward-looking and inaccessible compared to the naturally exhilarating and effortless 2016 vintage. The 2017 vintage forces you to think about vintage challenges, winemaking variables and problem solving. The 2017 vintage was not easy and only the most experienced winemakers were able to navigate it successfully. Thanks to the significant know-how and foresight of its creators, the 2017 Sassicaia achieves all of its basic promises with success. However, 2017 will always be the vintage that comes after 2015 and 2016. Sassicaia Fast Facts: Tenuta San Guido covers 2,500 hectares of prime agricultural land near Bolgheri, on the Tuscan Coast. The estate counts 97 hectares of vines today. The first two hectares were planted in 1942, and following a few years of experimentation, the vineyard holdings grew substantially during the 1950s and 1960s to the current size. The first commercial vintage of Sassicaia is 1968. This historic Italian wine will celebrate its 50th anniversary in 2021, when the 2018 vintage is released. Sassicaia was not produced in 1969 or 1973. The name Sassicaia comes from the stones, or “sassi" in Italian, found in the historic vineyard. Today, the extended Sassicaia vineyards see soils with alluvial deposits, a mix of silt, clay, sand, gravel and a high concentration of iron and manganese. These give distinctly mineral traits to the wine that become more evident as it evolves. Some 207,000 bottles of the 2016 Sassicaia were made. In 2017, production volume was reduced by about 15%. This was due to strict fruit selection following a very hot and dry growing season. Harvest in 2017 came about nine days earlier compared to 2016, especially for the estate’s Merlot and Cabernet Franc. The Cabernet Sauvignon was picked one week earlier in 2017 compared to 2016. Despite a long and intricate family tree, here is a brief synopsis of three generations that own Tenuta San Guido: Marchese Mario Incisa della Rocchetta married Clarice della Gherardesca. They had three children: Orietta (married name Hunyady), Enrico and Nicolò Incisa della Rocchetta. Marchese Nicolò runs the estate today with a team of professional managers. He has one daughter, Priscilla. She has five cousins: Eleonora, Giovanni and Piero Incisa, and Stefano and Jozsef Hunyady. Mario Incisa della Rochetta created Sassicaia as a non-commercial “family wine.” Winemaker Giacomo Tachis started with the 1968 vintage and created the current blueprint for the wine. Today, Marchese Nicolò works with Tenuta San Guido General Director Carlo Paoli and the external winemaking consultant Graziana Grassini. Sassicaia is the only Italian wine that enjoys its own appellation, Bolgheri Sassicaia, founded in 1994. The appellation was initially a subzone of the Bolgheri DOC, but it became an independent DOC in January 2014. The precise blend of grapes used in the 2017 vintage is 83% Cabernet Sauvignon and 17% Cabernet Franc. The classic formula for Sassicaia is 85% Sauvignon to 15% Franc. Fermentation in 2017 was shorter, with macerations lasting from 10 to 12 days for the Cabernet Sauvignon and eight to 10 days for Cabernet Franc. Macerations at Tenuta San Guido always occur in stainless steel tanks, with controlled temperatures and frequent délestages and pump-overs, giving oxygen to the yeasts and softening the tannins. During its first years of production, Sassicaia was aged in Slavonian oak casks. Today, Sassicaia is aged in French barriques (mainly from the Allier and Tronçais forests, which are known for softer tannins) for about 24 months. The barrels see medium toast and long seasoning (lasting 22 to 36 months). Bottling for the 2017 Sassicaia will start in mid-January. The samples I tasted did not benefit from final racking efforts nor did they go through the traditional bottling line. Importer Information: Kobrand Corporation (914) 253-7700 www.kobrandwineandspirits.com Armit Wines 5 Royalty Studios, 105 Lancaster Road, London, United Kingdom W11 1QF 020 7908 0660 web@armitwines.co.uk armitwines.co.uk About Maturity and Drink Dates About Maturity and Drink Dates: Most reviews in The Wine Advocate include a period during which the wine should ideally be consumed. We express it as a range of years (Drink Dates) and we use that range to calculate a 'Maturity' for the wine as of the current date. Maturity values are: Young - the early drink date is in the future; Early - first third of the drink date range; Mature - middle third of the range; Late - last third of the range; Old - the late drink date is in the past.
93-96, The 2017 Sassicaia is dark, sensual and rich, which is a good thing, as the tannins - the result of a warm, dry year in which phenolic ripening was difficult to fully reach - are also quite powerful. I tasted the 2017 from an approximate blend from barrel, where the wines are still aging in separate lots. It will be interesting to see where things end up once the wine is in bottle. -- Antonio Galloni
96, The balance and beauty to this is impressive, offering sweet, ripe currants and flowers with some crushed-stone and dry-earth undertones. Full-bodied with soft, polished tannins and a long, creamy-textured finish. It’s polished, yet concentrated. Better after 2022, but already very seductive.
95, A taut, densely wrought red, with black currant, black cherry, iron, wild herb and spice flavors matched to the elegant frame and restrained character. Balanced and long, this has a distinctly Old World feel and looks set to unravel its complex facets slowly. Terrific length. Cabernet Sauvignon and Cabernet Franc. Best from 2022 through 2043. From Italy. —B.S.

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