Two weeks ago I went down to the KOBRAND (A U.S. Importer that represents brands such as Taittinger Champagne, Louis Jadot Burgundies and Tenuta San Guido…just to name a few) Italian portfolio tasting in the city to quickly check out the new vintages hitting the market this Fall.
What always frustrates me at tastings like this is that wine buyers from stores and restaurants are all fighting for the time & attention of the winemakers pouring.
Typically Jeremy (My head buyer) and I will fly through an event like this and “power taste” our way through. This tasting was no different. They had their anchor producer (Tenuta San Guido a.k.a. Sassicaia) all the way at the end of the room and it had a gaggle of people all reaching their hands in to get a little wine in their glass.
As we were running late Jeremy and I went and made some quick small talk with Piero Incisa and asked to taste the 2009 Guidalberto (We already knew what the 2008 Sassicaia tasted like so their was no reason to blow smoke up his skirt on that one) We swirled it….smelled it….spit it…and then bolted for the door.
As the wine had a chance to settle on our palates as we exited the building we both looked at eachother and said….DAMN THAT WAS GOOD.
Antonio Galloni of The Wine Advocate has already gone on record as saying this is one of the best Guidalbertos ever:”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…This is easily one of the best vintages I can recall tasting…92+” WA 8/31/11
….And at $43/Bottle you are getting a feel for the Tenuta San Guido greatness for a FRACTION of the price of Sassicaia. You can be sure that a six pack of this is making it’s way to my house this weekend!!
Check it out…Great stuff for the price
I HIGHLY recommend it.
All my best,
Andrew