Source: jamessuckling.com. Issue Date: April 12, 2011 (JS-95)
This is very floral and pretty on the nose with violets, licorice, berries, currants, and a hint of coffee. Full-bodied, soft, and round with a gorgeously long finish. Incredible class and depth with a long finish. Precision. Get started on this one tonight. Find the wine
Source: 184, The Wine Advocate; Issue Date: 31st Aug 2009 (RP-96)
Antinori’s 2006 Guado al Tasso is a dark, sensual beauty imbued with the essence of black pepper, earthiness and dark fruit. Today the wine remains quite fresh and in need of further bottle age. As outstanding as the Guado al Tasso is, it doesn’t quite have the level of fleshiness and depth that is found in so many wines from Bolgheri in 2006. Guado al Tasso is 65% Cabernet Sauvignon, 30% Merlot and 5% Syrah. Anticipated maturity: 2012-2022.
From top to bottom this is a beautiful set of wines from Antinori. The estate’s 2006 Guado al Tasso, Tignanello and Solaia are all beautiful, even if they don’t appear to possess the elegance of the superb 2004s.
Drink Date: 2012 - 2022
The 2006 harvest in Bolgheri was particularly well balanced and began in the first week of September, starting with early ripening grapes, Merlot being the first, which had reached perfect ripeness. There was no rain for the duration of the harvest (apart from a few stormy days mid September)and the vines were in optimum health, with no stress from drought. This gave an ideal period of time for the harvest, in which each variety was picked in turn, when the grapes were fully ripe, starting with the Merlot, then the Syrah and, finally, the Cabernet Sauvignon (picked between the last week of September and the first week of October).
The grapes were picked by hand and carried in crates to the cellar, where they were de-stemmed and selected manually on sorting tables before pressing. The fermentation and maceration took place in stainless steel containers ata controlled temperature (25-30°C)and lasted for between 15 and 20 days, during which pumping over and oxygenation was performed as necessary for each single variety. The wines were racked off into new oak barrels, where they completed malolactic fermentation by the end of the year. During the time in the barrel, the wine was periodically racked and drawn off the lees and oxidized when necessary. After a meticulous control of each single barrel at the end of the 18 months ageing process, the varieties were blended. The wine was bottled and aged a further 10 months before release.
A blend of Cabernet Sauvignon, Merlot, Cabernet Franc, and occasionally a small amount of Petit Verdot to best represent the complex and elegant terroir found in Bolgheri. This wine has been produced since 1990 from vineyards on alluvial soils whose composition ranges from clay-sand to clay-loam with rocky deposits known as “scheletro”.
The nose is very refined and elegant, with fragrant, sweet aromas. The aromas are well integrated, with harmony between the fruity and balsamic notes. The palate is consistent and elegant, from the attack, through the mid-palate to the finish. The aftertaste matches the characteristics of the aromas giving along, pleasant finish. These are the characteristics of Guado al Tasso 2006 as it is released onto the market -a wine with great class and a high potential for ageing in bottle.