Antinori Guado al Tasso Bolgheri Superiore 2014

Antinori Guado al Tasso Bolgheri Superiore 2014

 

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Antinori
Guado al Tasso Bolgheri Superiore 2014
  • Vintage : 2014
  • Country : Italy
  • Region : Tuscany
  • Subregion :
  • Type : Red
  • Style : Deep Full Bodied
  • Format : 75cl
  • Alcohol : 14°
  • Grappes : 65% Cabernet Sauvignon, 30% Merlot, 5% Syrah

Guado al Tasso 2014 exemplifies Bolgheri’s elegance, showcasing a masterful blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, with a vibrant and savory finish that reflects the unique terroir of the Tuscan coast.

Experts Score Vintage
VN Vinous (Antonio Galloni) 95 2014
RP Robert Parker 93 2014
JS James Suckling 93 2014
WS Wine Spectator 90 2014
More information on wine critics and ratings

Region and Vineyards

Guado al Tasso is produced in the celebrated Bolgheri DOC region on Tuscany’s coast. This area is renowned for its Super Tuscan wines, which marry international varietals with the region’s distinctive Mediterranean character. The vineyards are planted on alluvial soils, ranging from clay-sand to clay-loam, enriched with rocky deposits called "scheletro." These soils lend the wine its complexity, minerality, and structure.

The 2014 vintage posed unique challenges, with an unusually rainy summer and cooler-than-average temperatures during July and August. To combat these conditions, intensive leaf removal and crop thinning were employed to promote grape ripening. By mid-August, the weather stabilized, with a mild and sunny September helping the grapes regain balance, resulting in fruit of exceptional quality.

Winemaking

The 2014 Guado al Tasso is a blend of Cabernet Sauvignon, Merlot, and Cabernet Franc, with Petit Verdot excluded in this vintage. The harvest began with Merlot on September 10th and concluded with Cabernet Sauvignon in early October. Grapes underwent a meticulous selection process both in the vineyard and after destemming, ensuring only the finest berries were used.

Fermentation occurred in stainless steel tanks, with a maceration period of 15 to 20 days. After fermentation, the wine was transferred directly to small French oak barrels, where it completed a full malolactic fermentation. The aging process lasted for 12 months in new French oak barrels, followed by blending and an additional six months of barrel aging before bottling. This method preserved the wine’s vibrancy and elegance while enhancing its structure.

Tasting Notes

  • Color: Deep ruby red with garnet highlights.
  • Aroma: Complex and inviting, with notes of cherries in spirits, tobacco, candied orange, and a touch of spice.
  • Palate: Vibrant and supple, with well-integrated acidity, fine tannins, and a long, savory finish accented by spice.

Did You Know?

The 2014 vintage marked a departure from tradition, with a higher percentage of Merlot in the blend and the exclusion of Petit Verdot. This adjustment reflects Antinori’s dedication to crafting wines that best express the unique characteristics of each vintage.

Wine Pairing Ideas

  • Grilled Lamb Chops with Rosemary: The wine’s savory and herbal notes complement the robust flavors of the lamb.
  • Pasta al Ragù Toscano: The vibrant acidity of Guado al Tasso balances the richness of the slow-cooked meat sauce.
  • Porcini Mushroom Risotto: The wine’s earthy undertones pair beautifully with the depth of mushroom flavors.
  • Aged Parmesan Cheese: The sharp, nutty profile of Parmesan enhances the wine’s layered complexity.

History of Antinori

In 1385, the Antinori family became part of the wine business when Giovanni di Piero Antinori joined the Florentine Vintner's Guild.

Since 1966, Marchese Piero Antinori, son of Marchese Niccolò, has run the company with his daughters, Albiera, Allegra and Alessia, also playing an active role.

For more than 26 generations now, Antinori's philosophy has been based on the combination of both tradition and innovation: to preserve Italy's enological traditions and to experiment innovation in winemaking, giving each wine tester the pleasure of discovering a unique alliance.

Vineyards

Each of Antinori's vineyards and estates has its own individual character, its own history and its own universe perceived and discovered in the tasting of each of their fine wines.

Badia a Passignano

Antinori's vineyards for red wine are mostly located in Tuscany, in the area of Chianti Classico where it owns three estates, total 575 acres: Tignanello, Pèppoli and Badia a Passignano.

White wine is produced in Umbria in the Orvieto Classico region, at Castello della Sala estate, and in Tuscany at Monteloro estate.

Red wine comes from the Montepulciano, Bolgheri, Montalcino, Castiglione della Pescaia and Sovana areas.

Besides Tuscany and Umbria, Antinori is also present in Lombardy, Piedmont, Apulia, California, Washington State, Hungary and Malta where it produces both red and white wines.

The Tignanello and Solaia Estate - The uniqueness of a land and the history of a great wine

The Tignanello estate is a total of 319 hectares in size of which 127 hectares are planted with vines. In particular, two vineyards are real treasures:

  • Solaia: 20 hectares
  • Tignanello: 57 hectares

The area is very particular due to the high altitude being over 400 metres above sea level, the vineyards having a southwest exposure to the sun, the microclimate and the soil, which is marine loam based with a rich addition of alberese and galestro rock dating back to the Eocene and Miocene eras.

Viticulture

The growing season here is characterized by hot days and cool nights.

In the early 1970ies, the Tignanello estate was, to some extent, the viticultural research ground for Antinori. Investigations into vine growing concentrated on the improvement of the grapes to obtain a higher concentration and softer tannins. This was achieved through planting density, foliage control and selection of the Cabernet and Sangiovese.

In the oenological field, the goals were to achieve wines with a well-defined character.

This was accomplished by a rigorous selection of the grapes during harvest and when received at the winery, gentle crushing of the grapes with as little stress as possible, and by allowing malolactic fermentation to occur in barrel.

When the first production of Solaia began, more than thirty years ago, the grapes came from a plot of land that was within the larger Tignanello vineyard. The same particular characteristics as the original vineyard, such as the altitude, the soil type and the good exposure to the sun (hence the name Solaia), are also found in a nearby vineyard. This vineyard has been integrated into the original vineyard since 1997.

Currently, the Solaia vineyard is 20 hectares and planted with Cabernet Sauvignon (15 hectares), Cabernet Franc (1 hectare) and Sangiovese (4 hectares) with an average age of 15 years.

The density per hectare varies from a minimum of 5,500 to a maximum of 7,200 and the low-spurred cordon training system is used. Over the years, there has been a progressive renewal of the Solaia vineyard. This has been accomplished by utilizing the many years of knowledge and ever-increasing experience of the estate's land to highlight the personality of Solaia.

Vinous (Antonio Galloni) (VN) : 95 Points (2014)
The 2014 Bolgheri Superiore Guado al Tasso has a level of aromatic intensity and breadth that is truly remarkable, especially for the year. Medium in body, gracious and lifted, the 2014 is pure class. Mocha, espresso, black cherry, leather and smoke are beautifully delineated in the glass. Medium in body and super-polished, the 2014 is without question one of the wines of the vintage on the Tuscan coast. I can't wait to see how it ages. This is impressive juice. Production is down by 40%. The 2014 Guado al Tasso is a rock star wine. I can't wait to see how it ages. (AG) (4/2018)

Robert Parker (RP) : 93 Points (2014)
The 2014 Bolgheri Superiore Guado Al Tasso offers more excellent surprises from this underdog vintage. Its deep, velvety color stands out first. This is an immensely soft and smooth red blend from the Bolgheri area on the Tuscan Coast. The wine opens to dark fruit aromas with background notes of spice, sweet tobacco and dark cacao. The tannins are refined and smooth with succulent end notes of ripe fruit and blackberry. The wine's texture is thicker and more elaborate than you might initially suspect. In fact, very little here indicates that 2014 was a cold and difficult vintage. Due to severe fruit selection, production of this wine is down by 30%. 93+

James Suckling (JS) : 93 Points (2014)
The aromas of crushed berry, rose and violet are very attractive. Medium to full body, firm and silky tannins and a savory finish. Delicate finish.

Wine Spectator (WS) : 90 Points (2014)
Intense, matching black currant, blackberry, cedar and spice flavors to a sleek, light-weight frame. Drink now through 2020.

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