Guado Al Tasso 2007
CRITIC REVIEWS
Jane Anson
This is intense and smoky, with liquorice and bitter dark chocolate notes layered on top of smoked almonds. The tannins really push their way through to the front of the mouth. This feels like it needs a good long time to further soften and it is the result of an excellent growing season. A warm spring was followed by some August rains and then a fine, dry harvest period with day-night temperature swings that ensured great concentration in the grapes. The team has used 3% Petit Verdot, which completes the blend. All vineyard plots were vinified separately, with malolactic fermentation taking place in new oak barrels. Blending was done after the component wines were aged in barrel, followed by 10 months of ageing in the bottle before release.
Jancis Robinson
Still pretty purplish crimson. Really rather refined on the nose with lovely fragrance. Lightly minty. Can this really come from just 10% Cabernet Franc? Lovely lift and an edge of savour. A very gentle texture. Long and appetising. Really fine. Sweet but not heavy.
DELIVERY INFORMATION
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ADDITIONAL INFORMATION
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