Antinori Guado al Tasso Bolgheri Superiore 2015

Antinori Guado al Tasso Bolgheri Superiore 2015

 

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Antinori
Guado al Tasso Bolgheri Superiore 2015
  • Vintage : 2015
  • Country : Italy
  • Region : Tuscany
  • Subregion :
  • Type : Red
  • Style : Deep Full Bodied
  • Format : 75cl
  • Alcohol : 14°
  • Grappes : 65% Cabernet Sauvignon, 30% Merlot, 5% Syrah

Recognized as one of Tuscany’s finest wines, Guado al Tasso 2015 captivates with its intense bouquet, elegant structure, and exceptional aging potential.

Experts Score Vintage
RP Robert Parker 97 2015
JS James Suckling 97 2015
VN Vinous (Antonio Galloni) 96 2015
WS Wine Spectator 95 2015
DCT Decanter 95 2015
WE Wine Enthusiast 94 2015
W&S Wines & Spirits 94 2015
JR Jancis Robinson 17.5 2015
More information on wine critics and ratings

Region and Vineyards

Guado al Tasso is crafted in the prestigious Bolgheri DOC region, located on Tuscany’s coast. The estate’s vineyards, established on alluvial soils, vary from clay-sand to clay-loam, interspersed with rocky deposits known as "scheletro." These soils contribute to the wine’s complexity, minerality, and structured elegance.

The 2015 vintage was marked by ideal conditions for ripening. Winter was moderately cold, followed by a mild and dry spring that led to early bud break and flowering. The summer’s initial heatwave balanced out with milder temperatures from late August, ensuring a perfect maturation of the grapes. Harvesting commenced on September 12th with Merlot and concluded on October 9th with Cabernet Sauvignon, producing fruit of remarkable quality.

Winemaking

Guado al Tasso 2015 is a meticulous blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and a touch of Petit Verdot, designed to capture the essence of Bolgheri’s terroir. The grapes were carefully selected in two stages: first after harvesting and again after destemming, ensuring only the finest berries reached the fermentation tanks. Each vineyard plot was fermented separately in stainless steel tanks, with fermentation lasting 15 to 20 days under temperature-controlled conditions.

After fermentation, the wine underwent a full malolactic fermentation in small oak barrels. It aged for 12 months in new French oak barrels, after which the lots were blended and returned to oak for an additional six months of maturation before bottling. This meticulous process yielded a wine of extraordinary depth, balance, and age-worthiness.

Tasting Notes

  • Color: Deep ruby red with subtle garnet hues.
  • Aroma: A complex bouquet of tobacco, toasted coffee, and leather, interwoven with ripe berry fruit and hints of spice.
  • Palate: Vibrant and well-structured, with integrated tannins and a lively freshness. The finish is long, with persistent spicy and fruity notes, highlighting its aging potential.

Did You Know?

Guado al Tasso has been produced since 1990 and is celebrated as a quintessential Super Tuscan, embodying the unique combination of Bordeaux varietals and Tuscan terroir. The 2015 vintage received 97 points from Wine Advocate and James Suckling, confirming its status as a world-class wine.

Wine Pairing Ideas

  • Braised Short Ribs: The wine’s tannic structure complements the richness and depth of the dish.
  • Wild Boar Stew: The earthy flavors of the stew pair beautifully with the wine’s complexity.
  • Porcini Risotto: The wine’s freshness balances the creamy, umami-rich risotto.
  • Aged Pecorino Toscano: The sharp, nutty flavors of this cheese enhance the wine’s layered profile.

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.

Robert Parker (RP) : 97 Points (2015)
The 2015 Bolgheri Superiore Guado Al Tasso is another star performer from a vintage that was tailor-made by some higher being specifically for the blended red wines of Tuscany. This mix of 60% Cabernet Sauvignon, 20% Merlot, 18% Cabernet Franc and 2% Petit Verdot slides seamlessly right in there with our highest expectations of the iconic vintage. The wine offers beautiful intensity and purity, yet it also delivers balanced power and lasting persistence. This is a baritone expression from Bolgheri on the Tuscan coast with impenetrable black fruit, chocolate and tobacco followed by rich concentration and tightly knit texture. I tasted this wine next to a barrel sample of the unfinished 2016 vintage. This vintage appears more exuberant and opulent at this early stage.

James Suckling (JS) : 97 Points (2015)
So much blue fruit such as blueberries and blackberries; the purity of the fruit is incredible. Essence of cabernet sauvignon. Full-bodied yet with focused and fine tannins. Forceful but focused and polished. Needs two or three years to come around. And then enjoy for years afterwards.

Vinous (Antonio Galloni) (VN) : 96 Points (2015)
The 2015 Bolgheri Superiore Guado al Tasso is just as impressive as it was last year. Dark, sumptuous and beautifully layered in the glass, the 2015 possesses stunning textural richness and yet maintains striking freshness. In 2015, Guado al Tasso is powerful and explosive, with tremendous energy in all of its dimensions. The slightly higher Cabernet Franc (18%) comes through in expansive, penetrating aromatics that add brightness to a core of dark fruit, mocha, espresso, spice and grilled herbs. Quite simply, the 2015 is a fabulous Guado al Tasso. (AG) (3/2019)

Wine Spectator (WS) : 95 Points (2015)
A thick, muscular red, featuring black currant, blackberry, licorice, mint, earth and leather aromas and flavors. Dense and builds to a lingering aftertaste, yet needs time to unpack all its facets. Cabernet Sauvignon, Cabernet Franc, Merlot and Petit Verdot. Best from 2022 through 2035.

Decanter (DCT) : 95 Points (2015)
Guado al Tasso sits in the Bolgheri amphitheatre that provides a unique microclimate with significant temperature variations, these were crucial in the warm 2015 vintage. Due to a mild winter and a dry spring the bud break, along with the flowering, and the harvest were earlier than the preceding vintages. The picking began on September 12th with the Merlot. Crimson, dominated by a salted chocolate aroma and flavour with restrained cassis, a touch of mint and coffee beans to finish; this vintage shows firm yet ripe tannins, not without suppleness despite the powerful structure. It will age easily for decades. (AF) (8/2019)

Wine Enthusiast (WE) : 94 Points (2015)
A blend of 62% Cabernet Sauvignon, 18% Merlot, 18% Cabernet Franc and 2% Petit Verdot, this fragrant red opens with enticing scents of black-skinned berry, bell pepper, graphite and pipe tobacco. The concentrated but elegantly structured palate delivers layers of black currant jam, ripe plum, star anise and a touch of mocha alongside firm, fine-grained tannins. Drink 2020–2030.

Wines & Spirits (W&S) : 94 Points (2015)
The components for this wine (cabernet sauvignon, merlot, cabernet franc and a touch of petit verdot) aged for one year in new French oak barriques, developing polished tannins and notes of sweet spice that heighten the primary flavors of plum, blackberry and cassis. The wine takes on layers of tobacco and graphite as it sits in the glass, maintaining freshness and precision.

Jancis Robinson (JR) : 17.5 Points (2015)
There's emerging complexity in the nose here, starting to show the next stage of evolution – earth, moss, mushroom. The fruit is still impeccable, and very youthful. This has grandeur and persistence – still lots more to come with age. 17.5/20 points (RH) (3/2021)

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