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Tenuta San Guido Guidalberto 2014

Tenuta San Guido Guidalberto 2014


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In Bolgheri the 2014 vintage was unlike other wine areas as precipitation was scarce. The slow maturing of the Cabernet grapes helped the phenolic ripening producing distinctive aromas and flavours never achieved in other vintages. The winter season was quite mild with frequent rainfall while the spring started late. The heat in May favored a good budding and the summer was warm until the end of July. In the month of August the temperatures were lower than the seasonal average. The maturation therefore was slowly and gradually accomplished, although delayed. This favored aromatic extraction. The late summer rains did not harm the grapes that were monitored and cared for by the agronomists. The harvest began with Merlot during the first week of September and continued from late September to late October with Cabernet Sauvignon. The hand-picked grapes arrived in the cellar healthy, crunchy, uniformly ripe with a spicy aroma. As a result of slow maturation and favorable climatic conditions the wines appear to be harmonious with moderate alcohol content, a style that reflects the philosophy of Tenuta San Guido.
Category Red Wine
Region Italy, Tuscany
Brand Tenuta San Guido
Alcohol/vol 12.5%
  • ws92

Wine SpectatorA lean, tightly wound red, offering black cherry, black currant, wild herb and mineral aromas and flavors. Harmonious and concentrated, with a long, fresh finish that echoes fruit and mineral details. Cabernet Sauvignon and Merlot. Best from 2017 through 2024. 28,000 cases made.

Bruce Sanderson, July 31, 2016
  • js92

James SucklingVery silky and fresh with lots of blueberry and cherry character. Medium to full body, fine tannins and a fresh finish. Delicate and flavorful. Well done for the vintage.

  • we89

Wine EnthusiastMade with 60% Cabernet Sauvignon and 40% Merlot, this delicately fragrant wine offers alluring scents of dark-skinned berry, purple flower and a whiff of cedar. The bright light-bodied palate offers red currant and star anise framed in racy acidity and lithe tannins.

Kerin O'Keefe, March 1, 2017