Tenuta San Guido Guidaberlto 2020
92 points Wine Advocate
The 2020 Guidalberto is taut and tight with plenty of tart cherry and wild berry. The wine offers great freshness and tension with bay leaf, spice, wild cherry and pressed lavender buds. There is a hint of black olive too. The blend is equal parts Cabernet Sauvignon and Merlot.
90 points Wine Spectator
A lively, fluid red, displaying cherry, black currant, cedar, iron and spice aromas and flavors. Taut and balanced, with a slightly reserved finish today. Cabernet Sauvignon and Merlot. Drink now through 2028.
92 points James Suckling
Nice freshness on the palate with plums and berries and citrusy acidity. It’s medium-bodied with fine tannins and a powdery texture. Hints of mushrooms. You can enjoy this young, but it will age nicely, too. Drink or hold.
พันธุ์องุ่นผสม (Grape Blended)
Definitely a good vintage. Autumn and winter were marked by temperatures above the seasonal average. We had a remarkable water supply due to the rains fallen in November, January and especially in February, when the cold set in. March was also characterized by below average seasonal temperatures and frequent rains so that the the spring started in late April. These weather conditions caused a delay of the budding: until mid-June temperatures were below the average making the plants grow slowly and gradually. This climatic trend changed at the end of the month and the temperatures rose to the highest peaks in July. Some sporadic night rains, fallen in late July, helped the plants to grow and enriched the replenishment of water reserves in the ground. The fruit setting was perfect with berries well distributed on the bunches. The alternating, high and low, temperatures between night and day created an optimal condition from the beginning of veraison until the complete ripening of the grapes. The night breezes brought freshness to the grapes and thus favored the perfumes, present in musts, too. During late August and September the weather was outstanding and the grapes arrived into the cellar ripe, crispy and above all healthy.
The grapes were hand picked without interruption, between the last week of August, for the Merlot, and the first week of September for Cabernet Sauvignon. The harvest of Guidalberto grapes was completed on September 22nd.
Wine making :
A very gentle crushing and de-stemming of the grapes was followed by fermentation in temperature controlled steel vats (between 30° - 31° C, without the addition of yeast ). The maceration on the skins lasted 12 to 14 days for the Merlot and 9 to 10 for the Cabernet Sauvignon. It was followed by pumpovers of the musts and délestages. The secondary fermentation (malolactic fermentation) also took place in steel vats.
After the malolactic fermentation the wine is aged in French, and for a small part American oak barrels, for 15 months. It is released on the market after a few more months in the bottle.