Tenuta San Guido: Guidalberto 2021

Begrænset

: Chardonnay 100%, Chardonnay 100%, Chardonnay 100%, Chardonnay 100%, Cabernet Sauvignon 60%, Cabernet Sauvignon 50%, Sangiovese 50%, Merlot 40%, Chardonnay, Chardonnay

: rød, tør; 13,5% Vol.; Modenhed til at drikke: 2026–2041

: silkeblød og aromatisk; saftig; velsmagende & krydret; fuld & rund; frugt-orienteret; mineral

: Parker: 91–93/100; Decanter: 91/100

: Italien, Toscana, Bolgheri

: Allergener: Sulfitter,

Tapperi / Importør: Tenuta San Guido, Loc. Capanne 27, 57020 Bolgheri, ITALIEN

Parker om: Guidalberto

A classic blend of Cabernet Sauvignon and Merlot, the Tenuta San Guido 2021 Guidalberto shows tart cherry fruit with darker tones of blackberry and plum. This vintage delivers especially chiseled and focused fruit characteristics that are elegantly framed by light spice, cola and earth. This vintage shows a heightened sense of intensity and territorial identity that is the hallmark of this storied estate. 94/100

Decanter om: Guidalberto

According to Tenuta San Guido’s director of winemaking, Carlo Paoli, the 2021 is the best Guidalberto he has ever made. The percentage of Merlot was reduced back to the typical 40% this year because the quality of the Cabernet Sauvignon was so good. The 2021 Guidalberto is very deeply coloured, almost black with a narrow purple rim. It took an hour or so to really open up, but when it did, it had a wonderful range of aromas and flavours. Cassis and blueberry, blue flowers, and violet and iris notes are followed by a palate full of perfectly ripe blackberries and blueberries wrapped in gentle, cream flavours. This is a wine of velvety richness balanced by vivid acidity, with very pure, focused flavours and aromas. Delightful! 95/100

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Tenuta San Guidos vinmarker ligger på det bedste sted i Castiglioncello og strækker sig også over Quercione og Aia Nuova. Tenuta San Guido er kultproducent af Sassicaia, som nok er den mest internationalt anerkendte rødvin i Italien. Guidalberto er en lille Sassicaia med de grundlæggende...

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