2003 San Guido - Guidalberto 750ml

Italy - Tuscany - Toscano/Toscana IGT/ Red / Proprietary Blend   |     Watch

2003 San Guido - Guidalberto

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Reviews For This Wine

International Wine Cellar | 89

($45; 40% cabernet, 30% sangiovese and 30% merlot) Dark red. Subdued but pure aromas of red cherry, smoky plum and coffee liqueur. Offers a solid core of juicy berry fruit and chocolate mocha flavors. Impressively horizontal on the finish, with firm tannins and juicy persistence. The sangiovese element gives this smooth and ripe wine welcome acidity and good cut.

Author: Ian D'Agata
Issue: Issue 128

Professional content appears courtesy of Vinfolio

Wine Advocate | 88

The 2003 Guidalberto (45% Merlot, 45% Cabernet Sauvignon and 10% Sangiovese) is soft and supple on the palate, with attractive notes of candied cherries, smoke and tobacco. Showing a pliant, supple personality this classically proportioned medium-bodied wine is best enjoyed over the next six or seven years.

Drink Dates: 2007-2013
Author: Antonio Galloni
Issue: 169

Professional content appears courtesy of Vinfolio

Score: 92
Author: Wang Chong
Trust Rating: 93
Tasted On: 11/10/2009
1 hour in decanter. nice nosing, and smooth, medium body. good with beef.
Score: 92
Author: 50Rox
Tasted On: 07/26/2008
Drink Dates: >2010

About This Producer

Just south of Livorno, Tuscany, lies the Bolgheri Sassicaia DOC, and the Tenuta San Guido estate, where Sassicia is produced. The estate was originally owned by Marchesi Incisa della Rocchetta, and has been managed since WWII by his son, Niccolo. A true pioneer in the Italian wine industry, his experimenting with the introduction of non-native varieties to Italy, resulted in the world-famous Sassicaia. In Italian, Sassicaia means "the place of many stones" and is used as the proprietary name for the estate's Bordeaux-style blend of Cabernet Sauvignon, Cabernet Franc and Merlot. The vines of the Sassicaia vineyard were originally planted with cuttings from the prestigious Chateau Lafite-Rothschild. The wines of Sassicaia were so instrumental in creating the "Super-Tuscan" sensation that 1994, the Italian government granted Sassicaia its own DOC status in a sub-zone of the Bolgheri DOC. Fermentation takes place in stainless steel vats, and the wines are then aged in French oak barrique for 18 to 24 months prior to release. Sassicaia produces a second label called Guidalberto and recently released a third wine, Le Difese, that is virtually unavailable in the U.S.

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See other similar producers: Tua Rita, Conti Costanti

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