The nose is redolent of bright fruit and blackberry. Spice, tar and leather appear subtly at the back. The wine took on considerable weight each year I came back to taste it and this vintage was bottled earlier than average, precisely to give it more time to unwind and relax in the small confines of the bottle. This is a solid effort for sure and the wine is a stunning example of what it takes to make great wine, even when weather conditions are not in your favour. 93 points, The Wine Advocate.

 Distinctly Old World in style, this red boasts savoury, cedar and mineral accents to the core of blackcurrant and macerated cherry fruit. Elegant and persistent, with a lingering aftertaste of fruit, spice and mineral. Cabernet Sauvignon and Cabernet Franc. 92 points, Wine Spectator.

Extremely aromatic with blackcurrant, strawberry and cherry. Some rosemary. Full body, ultra-fine tannins and a gorgeous finish. Bright acidity. It came from all the hillside vineyards. This shows lovely potential and balance. Delicate and fine. Much better than anticipated considering the cool and wet growing season in Tuscany. 92-93 points, jamessuckling.com

The 2014 Sassicaia is a blend of Cabernet Sauvignon 85%, Cabernet Franc 15% which is delivered in an elegant and refined style. As this slowly unwinds it begins to release pretty aromas of red and black fruits along with fresh violets and wet stones all taking shape. Bright and focused with racy acidity... The fine texture and silky mouthfeel continue to impress as it leads into the long finish, where red and black fruits combine with pretty florals and linger. Despite the difficult growing season the 2014 is a lovely showing… and will demand some additional time in bottle before it begins to hit its stride. Best 2021-2030. 94 points, Joe d'Angelo.

The bouquet shows slightly rustic tones of tilled earth and spice that come on the heels of blackberry and dried cherry. The 2014 vintage is characterized by a late growing cycle. The last day of harvest was October 31. Despite the vintage challenges, primary fermentation and malolactic fermentation were executed without a hitch. 92-94 points, The Wine Advocate