Antinori Tenuta Guado Al Tasso DOC 2022

Antinori Tenuta Guado Al Tasso DOC is the flagship red of the family's coastal Tuscan estate, a Bordeaux blend from the Bolgheri appellation.

Bolgheri sits in the northern Maremma, a shallow amphitheatre of hills opening to the Tyrrhenian Sea and approached by the avenue of cypresses that Giosuè Carducci put into Italian poetry. Vines were planted here seriously only from the middle of the twentieth century, and the DOC was not established until 1994, so the district's standing rests entirely on what has been achieved within living memory. The estate takes its name, the badger's ford, from the local landscape. Cabernet Sauvignon, Merlot and Cabernet Franc are grown on free draining alluvial soils cooled by sea breezes, and the wine is matured in French oak barriques.

Decant and serve at around 18°C with roast beef, game or aged pecorino; it will cellar for well over a decade.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Full-bodied, Structured, Age-worthy
Grape Varietal: Cabernet Sauvignon, Merlot and Cabernet Franc
Tastes Like: Comparable to a classified Médoc Cabernet blend, but riper and softer in tannin from the Tuscan coast
Alcohol Percentage: 14%
Closure: Cork
Size: 750mL
Appellation: Bolgheri DOC
Region: Bolgheri, Tuscany, Italy
Terroir: Free draining alluvium and sand in an amphitheatre of low hills, cooled by sea breezes
Aging: Matured in French oak barriques, followed by an extended period in bottle
Serving Temperature: 18℃ – Decant before serving

Guado al Tasso, whose name means the badger’s ford, is the Antinori estate in the Bolgheri appellation on the Tuscan coast. Bolgheri occupies a bowl of low hills in the northern Maremma, open to the sea on one side and sheltered by woodland on the other, an unusual set of conditions in a region otherwise known for Sangiovese.

Vines were planted here seriously only from the middle of the twentieth century, and the DOC was not established until 1994, so the district’s standing rests entirely on what has been achieved within living memory. Cabernet Sauvignon, Merlot and Cabernet Franc were the varieties that made its reputation, grown on free draining alluvium and sand and cooled by sea breezes that moderate the summer heat. The wine is matured in French oak barriques before an extended period in bottle.

Meat: Perfect with roast beef, grilled steak or rack of lamb
Game: Excellent with wild boar, venison or roast pigeon
Mushroom: Pairs beautifully with porcini risotto or truffle pasta
Cheese: Ideal with aged pecorino and a board of hard cheeses

Pecorino Toscano Stagionato: Aged and sharp, the classic local match for the wine
Parmigiano Reggiano: Umami-rich and granular, softening the wine’s tannin
Comté: Nutty and dense, complementing the wine’s oak-derived depth
Aged Gouda: Caramelised and firm, balancing the wine’s structure

Cinghiale in Umido (Tuscan Wild Boar Stew)

Ingredients (Serves 6):

• 1.5kg wild boar shoulder, cut into large cubes
• 750ml full-bodied red wine, plus extra for the marinade
• 1 onion, chopped
• 2 carrots, chopped
• 2 celery sticks, chopped
• 3 garlic cloves, crushed
• 400g tinned tomatoes, crushed
• 2 juniper berries, crushed
• 2 bay leaves
• 1 sprig rosemary
• 4 tbsp extra virgin olive oil
• Salt and cracked black pepper
• Soft polenta or grilled bread, to serve

Instructions:

1. Marinate the boar overnight in red wine with the bay, juniper and rosemary to soften its gamey edge.
2. Drain the meat, reserving the marinade, and pat the pieces thoroughly dry.
3. Heat the olive oil in a heavy casserole and brown the boar in batches, setting each aside as it colours.
4. Add the onion, carrot, celery and garlic and cook until softened and lightly golden.
5. Return the meat, pour in the reserved marinade and let it reduce by a third.
6. Add the crushed tomatoes, season, cover and simmer very gently for 2.5 to 3 hours until the boar is completely tender.
7. Uncover for the final 20 minutes to thicken the sauce.
8. Rest briefly and serve with soft polenta or grilled bread.

The great dish of the Tuscan interior, Cinghiale in Umido is a natural match for Guado al Tasso. The wine’s Cabernet structure and dark fruit stand up to the richness of the boar, while its coastal freshness and cedar-tinged oak echo the juniper and rosemary in the pot.