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Antinori Guado al Tasso 2004

Bordeaux Red Blends from Bolgheri, Tuscany, Italy
  • WS92
  • WE92
  • JS96
  • V95
  • WS95
  • RP95
  • JS95
  • WS92
  • RP97
  • JS95
  • WE94
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Winemaker Notes

50% Cabernet Sauvignon, 40% Merlot, 10% Syrah.

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; the successive vintages are 1992, 1993, 1994, 1995, 1996 and 1997. All the vintages have been produced in limited quantities.

Ruby red in color. Fruity, 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.

Critical Acclaim

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WS 92
Wine Spectator

Intense aromas of black pepper, spices and ripe fruit. Slightly raisiny, but complex. Full-bodied, silky and rich. Stylish. Cabernet Sauvignon, Merlot, Syrah and others. Best after 2010. 6,665 cases made.

WE 92
Wine Enthusiast

Luscious, modern and concentrated, this wine delivers chocolate, exotic spice, succulent cherry, currant berry and lively buoyancy. It also has some notes that recall rubber or latex, but those don't distract. On the heels of that are thicker, more enticing notes of campfire, toasts and cedar that taste so good over the wine’s toned, well-built structure.

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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.

Argentina

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Stretching from the Andes to Patagonia, Argentina's unique terroir lends to high quality wines. Formerly associated with inexpensive bulk wine but dramatically shifting focus from quantity to quality, Argentina is the most important wine-producing country in South America. Certainly excellent values abound here still, but increases in vineyard investment, improved winery technology, and a commitment to innovation since the late 20th century have contributed to the country’s burgeoning image as a producer of great wines at all price points. The climate here is diverse but generally continental and agreeable, with hot, dry summers and cold snowy winters—a positive, as snow melt from the Andes Mountains can be used to irrigate vineyards. Grapes very rarely have any difficulty achieving full ripeness.

Mendoza, a large and famous region responsible for more than 70% of Argentina’s wine production, is further divided into several sub-regions, including Luján de Cuyo and the Uco Valley. Red wines dominate here, especially Malbec, the country’s star variety, while Chardonnay is the most successful white. The province of San Juan is best known for blends of Bonarda and Syrah. Torrontés is a specialty of the La Rioja and Salta regions, the latter of which is also responsible for excellent Malbecs grown at very high elevation.

Sauvignon Blanc

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A crisp, refreshing variety that equally reflects both terroir and varietal character, Sauvignon Blanc is responsible for a vast array of wine styles. A couple of commonalities always exist, however—namely, zesty acidity and intense aromatics. The variety is of French provenance, and is important in Bordeaux and the Loire Valley. It also shines in New Zealand and California, while Chile and South Africa are excellent sources of high-quality, value-priced Sauvignon Blanc. High-quality Sauvignon Blanc is also produced in Washington State, Australia, and parts of northern Italy.

In the Glass

From its homeland in the Loire Valley, where citrus, flinty, and smoky flavors shine through in Sancerre and Pouilly-Fume, to Marlborough, New Zealand, where it is pungent, racy, and “green” (think grass, leaves, gooseberries, and bell peppers) and tastes of grapefruit and passionfruit, Sauvignon Blanc has something to offer every wine drinker. In Bordeaux, it is typically blended with Sémillon and Muscadelle to produce a softer, richer style. In California, any of the aforementioned styles can be emulated.

Perfect Pairings

The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.

Sommelier Secret

Along with Cabernet Franc, Sauvignon Blanc is the proud parent of Cabernet Sauvignon. That green bell pepper aroma that all three varieties share is no coincidence—it comes from a high concentration of pyrazines (an herbaceous aromatic compound) inherent to each member of the family.

EMP37035_2004 Item# 95355

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