Antinori - Antinori Tenuta Guado Al Tasso Matarocchio 2015
|Wine Area:||Bolgheri, IGT Toscana|
|Unit Quantity (ml):||750|
|Wine Area:||Bolgheri, IGT Toscana|
|Unit Quantity (ml):||750|
The Guado al Tasso estate is located in the small but prestigious Bolgheri DOC, on the coast of upper Maremma, about one hundred kilometers southwest from Florence. This appellation has a relatively recent history, DOC Bolgheri was approved in 1995 and since then it has become an internationally recognized reference point for the Italian and international winemaking arena. The estate covers an area of about 320 hectares (790 acres) planted with vines, set in a beautiful plain encircled by rolling hillsides known as the "Bolgheri Amphitheatre" due to its particular shape. The vineyards are planted to Cabernet Sauvignon, Merlot, Syrah, Cabernet Franc, Petit Verdot and Vermentino. The nearby sea provides a mild climate with constant breezes that mitigate summer heat and alleviate harsh winter weather, maintaining a clear sky and a high level of sunlight exposure.
Wine tasting notes
The 2015 Matarocchio is a very intense ruby red in color. The nose offers an unusually important complexity with hints of mint which fuse with notes of peppery chocolate, plums, and toasted coffee. The palate is full, enveloping, and long with tannins which are both silky and vibrant. The finish and aftertaste offer, once again, mint and dark chocolate. An exceptionally complete wine with a great aging potential, an authentic high level expression of pure Cabernet Franc.
The Antinori family have been producing wine in Tuscany for six centuries, and exporting it for four; that’s twenty-six generations of uninterrupted family ownership. The first recorded mention of the family dates from 1188, when they worked in the silk trade. They moved to Florence in the early thirteenth century, and remain central figures in the fabric of the city; Piazza Antinori is the square in the historic centre where their offices are located.
Winemaking was added to the family’s activities in 1385, and during the sixteenth century the wines spread, along with Antinori’s reputation, to France, Flanders, Spain and North Africa. The purchase of the Tignanello estate in 1900 marked the beginning of a remarkable period of expansion, which shows no signs of abating. Through judicious acquisition of vineyards and an uncanny knack for developing iconic wines, Antinori has become Tuscany’s – arguably Italy’s – pre-eminent wine producer, with an important presence in Piedmont, Lombardy, Umbria and Puglia. Marchese Piero Antinori sums up the company’s outlook thus: “Ancient roots play an important role in our philosophy, but they have never held back our spirit of innovation.”
Tuscany and Umbria are the regions where Antinori has the highest concentration of vineyards, totalling almost 1,400 hectares of prime sites. Some of the wines – Badia a Passignano, Pèppoli, Tignanello and Solaia – are each the product of a single estate, while Villa Antinori and the Vin Santo are blends of selected lots from several of the family’s vineyards, including the flagship Tenuta Tignanello site.
The 2015 Matarocchio (all Cabernet Franc) is a gorgeous wine, but it does not reach the stunning heights achieved in the knock-out 2013 vintage. This wine was not produced in 2014, and only 5,000 bottles were made in this vintage. Compared to the 2013 edition, this wine appears to have a slightly smaller aromatic range. This gives it a very focused and direct approach. In other words, this vintage is more vertical than it is horizontal in its delivery. The tannins are a more evident here and more nervous or crunchy. The wine is composed of deep, dark and penetrating fruit, with bitter chocolate and savory tobacco. It also shows a salty mineral note that makes your mouth salivate. This vintage of Matarocchio needs a few more years of bottle aging to gain in volume.
Textbook winter and spring with a hot summer and dry and sunny September. The harvest took place during the final ten days of September. The grapes were sorted by hand before destemming and pressing. After fermentation in stainless steel and a 30-day maceration period, the wine then went into 60-gallon oak barrels to complete malolactic fermentation. The ageing continued for 18 months in barrel before 12 months' further ageing in bottle. Very bright dark crimson but a slightly less intense colour than the older vintages. Sweet and perhaps the least Tuscan in style. Very well-managed tannins and well integrated. Dry but not drying. Very appetising, but it needs a bit more time ideally.
Another vivid wine, the 2015 Matarocchio marries freshness with power and depth. In 2015, the 100% Cabernet Franc Matarocchio has a more red fruit and floral profile than it has in the past. Dense and voluptuous in the glass, the 2015 retains a surprising level of nuance for such a richly-textured wine - Antonio Galloni
Guado al Tasso sits in the Bolgheri amphitheatre that provides a unique microclimate with significant temperature variations, these were crucial in the warm 2015 vintage. Due to a mild winter and a dry spring the bud break, along with the flowering, and the harvest were earlier than the preceding vintages. The picking began on September 12th with the Merlot. Crimson, dominated by a salted chocolate aroma and flavour with restrained cassis, a touch of mint and coffee beans to finish; this vintage shows firm yet ripe tannins, not without suppleness despite the powerful structure. It will age easily for decades. Drinking Window 2020 - 2040
The crop was picked by hand and, after a careful berry by berry selection process, the grapes were given a soft pressing and a cold pre-fermentation maceration of the skins on the must; the fermentation itself then followed. The wine went into new 60 gallons French oak barrels, where it went through a complete malolactic fermentation and aged for a period of 18 months. At the end of the aging period, but only after careful tasting process, the finest barrels were chosen and assembled for the production of the wine. Matarocchio then reposed for a further twelve months in bottle before commercial release.