($45): Tenuta San Guido, the producer of Sassicaia, first introduced Guidalberto in 2000.  Mistakenly thought by many to be a “second” wine of Sassicaia because all of the grapes come from Tenuta San Guido’s vineyards, it most certainly is not.  The blend of grapes is entirely different.  Sassicaia is a chiefly a blend of Cabernet Sauvignon and Cabernet Franc, whereas Guildalberto combines Cabernet Sauvignon (roughly 60%) and Merlot.  What they do have in common is a luxurious glossy texture, richness and a persistent finish.  Wonderful, lively Tuscan acidity keeps it all in balance.  While approachable now, I’d give it a few years in the cellar to allow its complexity to unfold.  But if pressed, uncork and decant it a few hours in advance and serve it with a grilled steak. 91 Michael Apstein Feb 23, 2016