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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 172 notes) - hiding notes with no text | | | Tasted by Papies on 5/9/2024 & rated 89 points: Milan Wine Event 3 - A 2014 vintage check up (Altrimenti, Milano): A wine we are quite predisposed and frankly we avoid as to us much like the BMW 316i says “I know nothing about cars” so does the Tig ( especially if one calls it Tig ) says I know little about wine. And on this day it was no different and granted 2014 was a poor vintage but this was an irrelevant , muted and lacking any form of elegance wine that commands a high price on account of name and top marketing. 89-90 at best (672 views) | | | Tasted by Chiantiguy on 4/28/2024: Drinking extremely well right now. All the complexity, balance, and structure one would expect from Tig. (987 views) | | | Tasted by Sun_Ship on 3/1/2024 & rated 94 points: A lush nose of intense blackberry and red berries, with layers of sweet spice and hedgerow. The palate is pure silk, with a glossy mouthfeel and supreme balance. Soft, fresh and suave. (2004 views) | | | Tasted by AlbertaOenologist on 2/19/2024 & rated 93 points: dark cherry notes, well balanced tannins now, excellent body after an hour or two. (2037 views) | | | Tasted by Renevin on 2/16/2024 & rated 94 points: Très beau vin avec un nez très expressif et complexe. Le nez change constamment. Beaucoup de fruits, tomates, café. Même chose en bouche. Tout en fruits et en équilibre. Finale sur de beaux tanins. Belle longueur. Très agréable (1799 views) | | | Tasted by 87tellub on 9/8/2023 & rated 92 points: PnP and had about half the bottle; sealed in fridge and had the rest 3 nights later. Very good.
Medium dark garnet. Inviting nose with complexity, fresh soil, a pungent herb, some dark fruit, polished leather, dark anise. Good presence on entry, nicely structured, not too tannic but a bit sticky to the cheeks. Finishes with a bit of herbal minty note, surrounded by flavors of ripe and saturated cherries, traces of dark cocoa. Quite lovely on PnP.
Night 4 update: still smells fresh. more leather and dark chocolate, mint and eucalyptus. Quite lovely. (3815 views) | | | Tasted by Jacek P on 5/30/2023 & rated 94 points: Intense nose and taste, good level of tannins, deep red. (4643 views) | | | Tasted by kerv22 on 4/30/2023 & rated 93 points: Good stuff. Showing some age at this point. I would’ve guessed it was a little older. Notes of tobacco, tar, earthy, maybe a touch of dark fruit. Slight undertones of floral and herbal aromas, as well as something sweet like papaya or mango(?). Drinking great at this time. (4016 views) | | | Tasted by bitdrerik on 3/10/2023 & rated 92 points: Hafliðasmakk, án Hafliða og þó. (Hlíðarás 10): Dökkt á litinn. Farnir að koma smá öldrunartónar í litinn. Víninu hafði verið umhellt í u.þ.b. 2 tíma.
Kuldi og brjóstsykur í ilmi. Líka blek, hlandlykt og sæta. Á tungunni: Mikil sýra, anís, lakkrís, talsverð tannín hvítur pipar. Vindlar svo í eftirbragði. Þokkaleg frammistaða en ekkert mikið meira en það. Vínið er jú ekki ódýrt, kostar um 15.000 í ríkinu.
Ég fékk svo að taka þessa flösku með heim til að skoða hvernig vínið kæmi út daginn eftir.
Þetta nóteraði ég kvöldið eftir:
Mjög þéttur og heillandi ilmur. Fullt af rauðum ávöxtum. Breytist lítið við þyrlun. Áfram sýrudrifið þegar smakkað var á víninu. Talsvert betra jafnvægi heldur en fyrra kvöldið. Kaffitónar í eftirbragði. Ég myndi gefa því einum punkti meira seinna kvöldið en það fyrra. Sem þýðir líklega að þetta níu ára gamla vín hefði þolað lengri umhellingu. Kannski 3-4 tíma.
Ég skrifaði hjá mér 91 fyrra kvöldið og 92 það síðara.
Enn var svolítið eftir af víninu á sunnudagskvöldið.
Þá fannst: Hey, útihús, ávöxtur, dökk ber, krydd og lyng. Líka karamella og þungur ilmur eins og af lilju.
Í munni: Sýruríkt. Grænir tónar. Stutt bragð. Sítrus, greip. Lakkrís í eftirbragði. Þægilegt en farið að dala. Ekki eins gott eins og á laugardagskvöld. (4714 views) | | | Tasted by awever on 1/13/2023 & rated 93 points: Fantastic wine from underrated vintage (4970 views) | | | Tasted by Kustjagr on 12/5/2022 & rated 90 points: Meh, not as good as expected. Limited in character, but well rounded. Then again, we drank this with brief restaurant aeration only. Assume it never really had the time to open up properly. (4485 views) | | | Tasted by Bolzano2022 on 11/24/2022 & rated 90 points: We drank Tignanello 2001 and 2014 at the same time. 2014 - Vibrant red fruit, apparent oak aroma, intense, edgy, and still young. I enjoyed the 2001 bottle more. 2001 was very balanced. All aspects of taste were well integrated. At the same time, it maintained a good intensity. (3379 views) | | | Tasted by RojoVino24 on 9/4/2022 & rated 91 points: Nice balance but no complexity. Decanted for two hrs but this is still very young to get much out of it. (4399 views) | | | Tasted by JohannesGlugla on 7/11/2022 & rated 93 points: Very nice Italian wine. Loads of dark, red fruits, nice barique taste (although slightly in your face, could be a bit more subtle). Tannins at the end round it off well. (4513 views) | | | Tasted by Paul852 on 7/3/2022 & rated 91 points: Briefly, decanted for about 3 hours. Great fruit on the nose. On the palate very nicely balanced fruit, a little leather, tobacco, pencil shaving, a little acidity, light tannins, all very smooth. Not tremendously memorable, but excellent nevertheless. (3824 views) | | | Tasted by NoTrollingerPlease on 6/15/2022: Tuscany Tasting + X (@Private location, Schwäbisch Gmünd): Quick notes for my own memory, no full tasting note, no rating.
Tasted blind. Young, uncomplicated, very polished. Very good, but not exciting or interesting. 90-91 (4060 views) | | | Tasted by alvinquah on 3/19/2022 & rated 90 points: Popped for my birthday celebration. First time trying Tuscan Bordeaux blend. What can I say, from my limited Bordeaux drinking experience, it’s towards Pualliac style. Could be due to the blend ratio. I can taste pencil shaving, oak, leather board and tons of dark fruit and black plum. Pour straight out of my Aveine aerator with 2 and 3 hour setting. 3 hour is the optimal for the right balance of alcohol and acidity. Medium finish though. Will wait for my 2016 to mature before trying again. High expectation. (4835 views) | | | Tasted by jocelyng on 1/29/2022 & rated 93 points: Surprisingly superb now ! Pomegranate, cherry, chocolate and tobacco flavors. A little young. 94-95 in a few years ? (4834 views) | | | Tasted by jprachar@yahoo.com on 11/15/2021: Drank at italimissimo with Ken and lori (5905 views) | | | Tasted by Alvarovazquez on 10/5/2021 & rated 93 points: More complex and balanced than 2 years ago. Less fruit forward. Secondary notes are present. Leather, cigar box, soft wood, dried cherries. Ready to enjoy after a 2 hour decant. (5475 views) | | | Tasted by Torchy on 6/6/2021 & rated 92 points: Three years since the previous bottle. The wine has benefited from the cellaring. Now the wine is more complex and balanced. Dark red. Nose with sweet spices. Ripe cherries, honey, pipe tobacco, leather, and wax. Fruit tea. Lively fruit. Palate: Medium tannins. Some oak, licorice, blackberries, leather pants, and ash. Ripe sweet and sour fruit. Cherry compote. Good now, but still has many years ahead of it. (5992 views) | | | Tasted by Rudolph Schmidt on 4/29/2021: Earthy, pencil shavings, dried fruit, mushrooms. My oh my what a delight. (5400 views) | | | Tasted by il_diavolo on 3/21/2021 & rated 94 points: as per my June 2020 note, this is one of the best Tignanello I have drank at this age in terms of freshness, plus adding some earthiness and black and red fruits. I am not sure it will be long aged (TBC) but great drink nexct 5-10 years for sure. good food pairing (better than average Tig) due to the freshness. (5200 views) | | | Tasted by cheksiang on 3/20/2021 & rated 92 points: Decanted 3.5 hours, with home made pesto and pasta, tossed with king oyster mushrooms. Supple tannins framed with strained carbon and shaved pencils, complementing the earthiness of the dish. (4453 views) | | | Tasted by West Chester Wine on 3/13/2021 & rated 95 points: Simply one of the best wines I've ever had. Decanted for an hour. Flavor was dry, smooth, full, and extremely pleasant. Flavor also was long and stayed with you. Paired very well with a strong spaghetti. Loved it, just wish it was more affordable. (4536 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Chianti Classico: The Stellar 2015s and Surprising 2014s (Jan 2018) (1/18/2018)
(Antinori - Tenuta Tignanello Tignanello Red) Subscribe to see review text. | By David Lawrason
WineAlign (8/28/2017)
(Marchesi Antinori Tignanello, Toscana red) Subscribe to see review text. | By Steve Thurlow
WineAlign (8/22/2017)
(Marchesi Antinori Tignanello, Toscana red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (2/3/2017)
(Marchesi Antinori Toscana Tignanello, Red, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and WineAlign and JamesSuckling.com. (manage subscription channels) |
| Antinori Producer website
U.S. Importer (Addt'l Info)
More historical information about Antinori | Wikipedia on Antinori
Producer Location - Tenuta Tignanello (Google Maps)
The Antinori family has produced wine since 1385 when Giovanni di Piero Antinori joined the Florentine Winemakers Guild. Throughout its long history (across 26 generations) the family has always managed winemaking in person. Today, the company is managed by Marquis Piero Antinori. The company has dedicated great efforts to improving the quality of its wines, through careful planning of investments and research programs embracing all production aspects. The success of these programs has enabled the company to produce a superb range of quality wines from its various estates in Tuscany and Umbria. The Tignanello Estate is home to the famous Tignanello and Solaia vineyards. Located between the Greve and Pesa Valleys, in the heart of the Chianti Classic area, 30 kilometers south of Florence, Tignanello boasts 350 hectares of land with 147 hectares of vines. The vineyards are divided into small, individual areas over an area of 47 hectares at Tignanello, facing South-West, and the neighboring 10 hectares at Solaia, both with Cabernet and Sangiovese grapes that benefit from specific exposure and micro-climate.SuperTuscan BlendSuperTuscan Blend refers to wines which feature a significant Sangiovese component combined with grapes not traditionally associated with Italy like Merlot or Cabernet Sauvignon. This separates it from "Sangiovese blend" which is used for wines which are predominantly Sangiovese and combined with traditional Italian varieties. There is often confusion as many wines most famous associated with the term "Super Tuscan" like Sassicaia, Masseto and Ornellaia have no Sangiovese and are properly linked to 'Red Bordeaux Blend.'
In fact, Super Tuscan was a term coined to refer specifically to wines such as Sassicaia and Tignanello. These were wines that "fell out" of the official DOCG classification of Italian wines because they either contained grapes not permitted (international varietals such as cabernet sauvignon or merlot,) were aged differently (I.e. in barrique) or were 100% sangiovese - which was not permitted at the time for Chianti (E.g. Fontodi Flaccianello.) Forced to be classified as simply "Vina di Tavola" these wines nontheless quickly found favour in international markets and comanded prices above the highest quality DOCG Chianti Classico & Brunello di Montalcino wines at the time. The wine industry and press began to refer to these wines as SuperTuscans because of their popularity and quality, but also because of the prices they commanded. Subsequently, the Italian authorities, under the Goria Law 1992, redrew the classifications, and included the category IGT (Indicazione Geografica Tipica) to classify the SuperTuscans.TignanelloThe original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares (116 acres) southwest-facing, calcareous rocky-marl and limestone soil plot with tufaceous elements, planted between 1,150 and 1,312 feet above sea level at Antinori's Santa Cristina Estate. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. In all three instances, it set the example for a new breed of exceptional top-of-the-line Italian wine. Tignanello, originally a Chianti Classico Riserva labeled Vigneto Tignanello, was first vinified as a single vineyard wine in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak cooperage. With the 1971 vintage the wine became a Vino da Tavola della Toscana and was named Tignanello after the vineyard from which it originates. Beginning with this vintage, Tignanello stopped adhering to the rules laid down by Chianti Classico Disciplinare, and with the 1975 vintage, white grapes were totally eliminated. Since the 1982 vintage, the blend has been 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. Tignanello was not produced in the 1972, 1973, 1974, 1976, 1984 and 1992 vintages.Italy Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytToscana IGTHere is the Wikipedia entry for Toscana wine. |
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