Viniou Reviews
Tenuta Guado al Tasso’s Matarocchio 2011 is an exceptional Tuscan red, made predominantly from Cabernet Franc. This single-varietal cuvée exemplifies both the remarkable ripeness possible in Bolgheri and the precise craftsmanship of the estate. The 2011 vintage benefited from a warm and consistent growing season, yielding concentrated grapes with deep colour and expressive aromatics. Vinification takes place in temperature-controlled stainless steel, followed by ageing in French oak barriques, which lends further structure and complexity. In the glass, the wine reveals intense aromas of blackcurrant, blackberry and cherry, intertwined with notes of graphite, sweet spices and a refined minerality. The palate is full and elegant, with velvety tannins and a persistent, savoury finish, highlighting the wine’s ageing potential.
Bolgheri, situated on the Tuscan coast, is renowned for its exceptional terroir—an unusual combination of deep alluvial soils rich in minerals, Mediterranean breezes, and a microclimate that favours full ripening of Bordeaux varieties. Historically, this area experienced a viticultural renaissance in the latter half of the 20th century, as local estates proved that international grape varieties could thrive here, resulting in the now world-famous “Super Tuscans”. Since achieving its DOC status in 1994, Bolgheri has become a benchmark for powerful yet poised Italian reds.
For food pairing, Matarocchio’s depth and complexity make it ideal alongside richly flavoured dishes. Traditional Tuscan fare such as bistecca alla fiorentina (grilled T-bone steak), wild boar ragù with pappardelle, or aged Pecorino cheese would all highlight the wine’s character. It also complements slow-cooked lamb shank or a mushroom risotto.
To fully appreciate its aromatic complexity and texture, serve this wine at 16-18°C after decanting for at least an hour. This will allow the tannins to soften and the layered bouquet to unfurl beautifully.
