Winemaker Notes
Pair with Bolognese and other meat sauce pastas, grilled pork and beef, and roasts.
Blend: 60% Cabernet Sauvignon, 40% Merlot
Professional Ratings
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Decanter
The second wine of Tuscan legend, Sassicaia. If you like Bordeaux, you will love this – a riper, modern take on the French style. The blend of 60% Cabernet and 40% Merlot aged in French and American oaks offers up ripe, almost sweet, fruits with layers of black cherry, blackcurrant, liquorice and spice. A luxurious mouthfeel with cocoa-dusted tannins make this a great food wine and is truly incredible value for the quality. Another winner from Tenuta San Guido.
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James Suckling
Very silky and fresh with lots of blueberry and cherry character. Medium to full body, fine tannins and a fresh finish. Delicate and flavorful. Well done for the vintage.
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Wine & Spirits
Guidalberto is lively and forward in the 2014 vintage, with scents of fresh rose petals, lavender and sage. The fruit feels just on the right side of ripeness, the tart sour plum and early summer cherry notes buoyed by cool acidity, and trailing notes of fresh tobacco and eucalyptus in their wake. Serve it with a spring pasta dish, like farfalle tossed with peas and pancetta.
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Wine Spectator
A lean, tightly wound red, offering black cherry, black currant, wild herb and mineral aromas and flavors. Harmonious and concentrated, with a long, fresh finish that echoes fruit and mineral details. Cabernet Sauvignon and Merlot. Best from 2017 through 2024.
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Wilfred Wong of Wine.com
The 2014 Tenuta San Guido Guidalberto is a Tuscan treat with Bordeaux accent—an artful mix of Cabernet Sauvignon and Merlot. The wine shows excellent red currant and dried earth flavors. The perky finish matches it well with grilled rib eye of beef and a topping of diced shallots. Drinks well now. (Tasted: October 3, 2016, San Francisco, CA)
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.