2009 Guidalberto
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Tasting notes
Double magnum. 60% Cabernet Sauvignon, 40% Merlot . Deep garnet with some brick tints. A touch of roasted character to the dried black fruit, but then black tea and dried tobacco development takes over. Some balsamic volatility, which does work with the whole. Background dried green pepper tones too, and the cedary oak is very much in the background as well. Some richness and sweetness to the full, round mid palate. Relatively soft acidity, with the moderately firm, velvety textured tannins giving the structure. Mineral touch through the long finish. Fine, in its bigger style. Ready now. (TJ)
Critic scores
Average Score
Antonio Galloni, Vinous
Jancis Robinson MW
More reviews and scores
Magnum. Dark crimson. Super fresh for the wine and the vintage. Lots of acidity. (They pick early.) Nicely melded. Maybe just a hint of oak. (JR)
60% Cabernet Sauvignon, 40% Merlot. Fermentation in stainless steel with a 15-day maceration. 12 months in third-filll French and American oak barriques. TA 6.1 g/l, pH 3.53, RS 1.4 g/l. 220,000 bottles. Scented with lots of herbal notes. Transparent. Good stuff! Quite forward. (JR)
The 2009 Guidalberto flows across the palate with layers of radiant red fruit. This is another striking, supple Guidalberto loaded with personality. Stylistically it is quite close to the 2007, but with perhaps a touch less body but equally silky, polished tannins. Freshly cut roses, spices and a burst of pure red berries add nuance on the finish. Guidalberto is no longer the stunning value it once was, but it is quite gorgeous in this vintage just the same. This is easily one of the best vintages I can recall tasting. Guidalberto is 60% Cabernet Sauvignon and 40% Merlot.
About the producer
Tentuta San Guido produces Sassicaia – Italy’s most famous wine. An icon from the Bolgheri coastline of Tuscany, made from Cabernet Sauvignon and Cabernet Franc, its rise to prominence in the late 1970s sparked the Super Tuscan revolution.