Viniou Reviews
The 2013 Guado al Tasso from Antinori is a remarkable Tuscan red, emblematic of the Super Tuscan style. This cuvée is typically a blend dominated by Cabernet Sauvignon, Merlot, and often a touch of Cabernet Franc and Petit Verdot, although vintage composition may vary slightly. The 2013 vintage benefitted from a mild spring and a long, balanced summer, allowing for gradual ripening of the grapes and resulting in refined tannins and expressive fruit. Matured in new French oak barrels for around eighteen months before further bottle aging, the wine exhibits a polished profile, with an aromatic complexity combining blackcurrants, ripe plums, tobacco leaf, Mediterranean herbs, silky tannins, and a lingering mineral finish. The overall structure is full-bodied yet harmonious, showcasing both power and elegance—a hallmark of the estate.
Situated in the heart of the Bolgheri DOC, in coastal Tuscany, Tenuta Guado al Tasso belongs to the distinguished Antinori family. This region, once marshland, is now renowned for its stony, well-drained soils—ideal for Bordeaux varietals. The nearby Tyrrhenian Sea plays a vital role, tempering summer heat and ensuring plenty of sunshine and gentle breezes. While Tuscany’s winemaking roots lie largely in Sangiovese-based wines like Chianti, Bolgheri’s rise in the late 20th century was driven by experimentation with international grape varieties, leading to the celebrated “Super Tuscan” movement. Antinori has been instrumental in this evolution, consistently producing wines that express the unique terroir’s power and finesse.
Guado al Tasso 2013’s depth and complexity make it an outstanding companion for robust dishes. It excels alongside grilled Florentine steak, wild boar ragù, or roasted lamb with herbes de Provence. For a regional touch, pair with Tuscan wild boar pappardelle or aged Pecorino cheese. The wine’s structure also complements more cosmopolitan fare, such as duck breast with cherry sauce or braised short ribs.
For optimal enjoyment, serve Guado al Tasso 2013 at 16-18°C. Decanting for at least one hour is recommended to allow the wine’s ample aromatics to unfurl and its tactile richness to fully express itself.
