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Antinori Guado al Tasso 2003

Bordeaux Red Blends from Bolgheri, Tuscany, Italy
  • WE92
  • WS91
  • RP91
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Winemaker Notes

Extraordinary intense ruby red in color. Intensely fruity, more of cherry than cassis, with hints of toast, coffee and dark chocolate. Finely structured and complex; balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor while retaining strong regional character.

Guado al Tasso, meaning literally "Badger's Ford", takes its name from a common sight at the estate of Tenuta Guado al Tasso, Bolgheri, where it is produced. The vineyard is at an elevation between 44 and 58 metres (145 and 190 feet) above sea-level on stony, slightly calcareous soils. Tenuta Guado al Tasso is located 60 miles southwest of Florence, near the medieval village of Bolgheri, in an area known as the Maremma. The 900 hectares (2,223 acres) estate stretches up from the shore of the Tyrrhenian Sea to the hills, and aside from extensive vineyards, also grows wheat, corn, sunflowers, tomatoes and olive trees. Guado al Tasso was first produced in 1990. All the vintages have been produced in limited quantities.

60% Cabernet Sauvignon, 30% Merlot, 10% Syrah and other red grape varieties.

Critical Acclaim

WE 92
Wine Enthusiast

WS 91
Wine Spectator

RP 91
The Wine Advocate

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Antinori

Antinori

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Antinori, , Italy
Antinori
The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

Santa Maria Valley

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A lesser-known but elite AVA within the larger Santa Barbara district...

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A lesser-known but elite AVA within the larger Santa Barbara district, the Santa Maria Valley AVA runs precisely east to west starting near the coast, allowing Pacific Ocean air to funnel through and cool the vineyards. This allows grapes to ripen evenly and achieve their full potential by harvest time. Combined with minimal rainfall, consistent warm sunshine, and well-drained soils, this creates an ideal environment for grape growing.

Many of the wineries here are small and highly respected, having established a reputation in the 1970s and 80s for producing excellent Pinot Noir and Chardonnay. More recently, Syrah has proven quite successful in the region as well. Many vineyards here are owned by growers who sell their grapes to wineries, so it is common to see the same vineyard name on bottle from different wineries. Bien Nacido is perhaps the best-known and most prestigious.

Pinot Noir

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One of the most difficult yet rewarding grapes to grow...

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One of the most difficult yet rewarding grapes to grow, Pinot Noir is commonly referred to by winemakers as the “heartbreak grape.” However, the greatest red wines of Burgundy prove that it is unquestionably worth the effort. More reflective than most varieties of the land on which it is grown, Pinot Noir prefers a cool climate, requires low yields to achieve high quality, and demands care in the vineyard and lots of attention in the winery. It is an important component of Champagne and the only variety permitted in red Burgundy. Pinot Noir enjoys immense popularity internationally, most notably in Oregon, California, and New Zealand.

In the Glass

Pinot Noir Is all about red fruit—strawberry, raspberry, and cherry. It is relatively pale in color with soft tannins and lively acidity. It ranges in body from very light to the heavier side of medium, typically landing somewhere in the middle—giving it extensive possibilities for food pairing. With age (of which the best examples can handle an astounding amount), it can develop hauntingly beautiful characteristics of fresh earth, autumn leaves, and truffles.

Perfect Pairings

Pinot’s healthy acidity cuts through the oiliness of pink-fleshed fish like salmon, ocean trout, and tuna. Its mild mannered tannins don’t fight with spicy food, and give it enough structure to pair with all sorts of poultry—chicken, quail, and especially duck. As the namesake wine of Boeuf Bourguignon, it can even match with heavier fare. Pinot Noir is also very vegetarian-friendly—most notably with any dish that features mushrooms.

Sommelier Secret

Pinot Noir is dangerously drinkable, highly addictive, and has a bad habit of emptying the wallet. Look for affordable but still delicious examples from Germany (as Spätburgunder), Italy (as Pinot Nero), Chile, New Zealand, and France’s Loire Valley and Alsace regions.

WAL450260_2003 Item# 91907

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