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|Community Tasting History|
Community Tasting Notes (average 328 notes) - and median of 92 pts. in hiding notes with no text
| ||Tasted by MarcelloW on 12/29/2015 & rated 93 points: Is in a good spot. Opend it and let it breath for a couple of hours on low shoulder. Perfect with the homemade Ravioli. Will be good for several more years. (2867 views)|
| ||Tasted by UTPK on 12/26/2015: Has not changed much over the last two years. If anything it has become a bit leaner. Still open and plush though. Big fruit due to warm vintage. Not as much "US-fruit" as last time, but still has more of a cab nose than sangiovese, even if there is only 20% cab. Nice green notes on top. Fresh acidity and mature tannins, which yields a good balance to the sweetness of fruit. Very good with food (as is usually the case with the tart sangiovese!) (2343 views)|
| ||Tasted by Point Bob Plonk on 12/25/2015 & rated 91 points: Still a little young. 3-4 years. (2209 views)|
| ||Tasted by MattiasHansen on 12/19/2015 & rated 93 points: Dark ruby. I never did taste this vintage right after release, but i imagine it must have been softer and more plush on the fruit. Nose is refined dark berry fruit, mineral and chalk, spices and pencil. Palate is more structured and rustique than i would have thoughts, the fruit not at all cooked and quite in the background behind all the bones. Still very young and not easily coaxed but the quality is undeniable. There is amble weight and depth on the midpalate here and a very long finish. Not too complex but still refined yet powerful. Classic dusty tuscan profile. Very nice. Hold for 2-4 more years i think before peak drinking begins (2823 views)|
| ||Tasted by Hazevedo on 12/6/2015 & rated 93 points: Great suoertuscan (3438 views)|
| ||Tasted by Lakewine23 on 11/28/2015 & rated 94 points: Drank w Luigi Carvelli at the Waterman's (2454 views)|
| ||Tasted by geppetto on 11/25/2015 & rated 93 points: Drank along side a 2007 Ruffino Modus. There was a night and day difference noticed by everyone, but opinion on which was better was split down the middle. This was fruity and fresh on the nose. Very fresh fruit predominated by tart cherry. relatively light in color when compared with the Modus. This can use time... (2440 views)|
| ||Tasted by k.lonis on 10/27/2015 & rated 91 points: The wine is in a much better form than the 2006 tried before. Younger and showing so, more dense fruit, black berry and cherry, vanilla, nice spice and juicy oak, the wine smells almost jammy. The palate follows the same young pattern as well, with medium to full body, tannins big and juicy, balanced, full ripe black currant and berry, nutmeg, vanilla, oak, balanced, dense, medium to long finish. This is definitely a wine to enjoy with food.|
Outstanding quality, drinking now but will hold (3837 views)
| ||Tasted by capacious on 8/24/2015 & rated 92 points: Notes of chocolate, vanilla as well, somewhat sweet, delicious wine, young but drinking beautifully, and with promise for evolution - complex, lengthy, loved my palate (5745 views)|
| ||Tasted by Paco55 on 7/23/2015 & rated 93 points: High extract, plenty of power and alcohol on the palate. From a 375ml bottle but still needs a lot more time to smooth the tannin out. Even an hour decant softened it up a little and started to bring the fruit forward but give it another 5 years. Wish I had another bottle to see how it develops - looks to have plenty of promise for the future. (5559 views)|
| ||Tasted by Meneley on 7/11/2015: Stewed berries. Tannins are still very grippy. LO (5101 views)|
| ||Tasted by GalvezGuy on 4/5/2015: This particular bottle was completely shut down. Nothing there but tannins and acids. There is good balance between the two and the fruit is lurking in the background. Just going to need to wait until at least three more years. (7907 views)|
| ||Tasted by Anonymous on 3/23/2015 flawed bottle: Oxidized (6608 views)|
| ||Tasted by AV2012 on 2/27/2015 & rated 92 points: Highly extracted, very fruity, lots of cherries - both fresh and dried. High accidity, medium tannin. Flowing, medium+ body, dry tannin resembling black chokeberry finish. With time nose becomes more smoky, violets and menthol notes appear as well as pine needles. Quite tight at the moment, will improve. (92+) (4968 views)|
| ||Tasted by Poisey on 2/7/2015 & rated 93 points: Decanted a few hours. Earthy and floral with beautiful layers of parsley and herbs. So seamless and balanced. This is so smooth. Nothing sticks out in this wine. It all comes together. Excellent. (5994 views)|
| ||Tasted by capacious on 1/20/2015 & rated 92 points: Coming into its time although largely primary, a somewhat more new world style than older Tig, this is an excellent, lengthy wine, got better and better over evening, should go for 15-20 years. Got to love how grapes grow in Tuscany (6536 views)|
| ||Tasted by bonedoc on 12/28/2014: all 2007's, one bottle of percarlo corked.|
pergola torte: lightest of wines, light, elegant, perfumey, disappointing
fontodi vigna sorbo: very similar to sodi, a bit darker, tannic, perhaps a little better than sodi
sodi niccolo: very similar to sorbo but more earthy, a touch lighter fruit profile but richer??
percarlo: lighter fruit profile, wonderfully sweet and lively midpalate characteristic of this wine, round mid-palate, acidic, sweeter fruit
casanovi di neri tenuta nuovo: modern, ripe sweet fruit, oak, but balanced - outstanding!
tignanello: simply great, one of favorites!
poggio merli: tannic, fruit good not great
ornellaia: good, not great fruit, tough to compare to all other non-cab wines. (5592 views)
| ||Tasted by walkin on 12/25/2014 & rated 91 points: still young (4704 views)|
| ||Tasted by Anonymous on 12/22/2014 & rated 94 points: Perfect compliment to Bolognese with fresh pasta. (4944 views)|
| ||Tasted by Marquis du Vin on 12/9/2014 & rated 94 points: Served with porterhouse at capital grille... It's been a year since the last one, has improved considerably... Tannins have softened up a lot, did decant but wasn't really necessary ... Beautiful aroma, floral accents, rich dark fruit, hints of cedar, succulent finish, sexy legs on the glass... Gave the waiter a taste to satisfy his curiosity and he loved it! Excellent Tig! Not to be missed .... Sadly only 1 2007 left in the cellar... (5256 views)|
| ||Tasted by Roentgen Ray on 12/5/2014 & rated 91 points: Molasses, lots of tannins, no off flavors. (4250 views)|
| ||Tasted by soyhead on 11/29/2014: nose - blackberry, blackberry liqueur, cassis, very much a dark fruit profile.|
mouth - juicy dark berry fruit, lively acidity, and intense tannins. hold (3834 views)
| ||Tasted by Lakewine23 on 11/8/2014 & rated 93 points: Worth every penny! One of my all time favorites! (4630 views)|
| ||Tasted by La Cave d'Argent on 10/18/2014 & rated 94 points: 2014 New York Wine Experience Trip; 10/14/2014-10/21/2014 (New York City, NY): A blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc, the 2007 Tignanello still has a youthful opaque ruby appearance. On the nose, it is effusive of black fruit, potpourri, earth and tree bark. Full-bodied, freshly acidic and with well-integrated alcohol, it wraps black fruit and spice flavors in a heavy cloak of fine-grained tannins. Mouth-filling throughout the middle palate, it closes long and a bit tart. Although this wine can certainly be accessed now, it should improve with further cellaring. Drink 2018-2035. (6666 views)|
| ||Tasted by LFCHALA on 10/11/2014 & rated 93 points: One of my favorite wines. Is young and closed, in my opinion. However, already shows a alluring freshness and elegance. (4617 views)|
| ||Only displaying the 25 most recent notes - click to see all notes for this wine...|
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)
|By Antonio Galloni|
Vinous, In a Tuscan State of Mind (Oct 2010)
(Antinori Tignanello) Subscribe to see review text.
|By Ian D'Agata|
Vinous, September/October 2010, IWC Issue #152
(Antinori Tignanello) Subscribe to see review text.
Antinori Producer website | 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.
2007 Antinori Tignanello Toscana IGT80% Sangiovese, 15% Cabernet Sauvignon e 5% Cabernet Franc
The season started off with a particularly mild winter with very little rain. This caused the plants to sprout much earlier than average, and accelerated all of the other phases of vegetation as well. Subsequently, the first months of summer were rather hot, whereas in August the weather cooled down, allowing for normal vegetative plant development, even if harvesting had to be scheduled a bit earlier as compared to preceding vintages. During September and October the days were hot and sunny and the nights were cool, creating temperature fluctuations which helped to guarantee a higher quality of grapes, especially with regards to sangiovese. Besides the intense aromas and colors, the sangiovese and cabernet varietals differentiated themselves by their strong varietal stamping. The optimal climatic conditions permitted the harvest, which took place between mid-September and the first week of October
The fermentation of all the varietals was conducted at an average temperature of 27°C, without ever exceeding 31°C in order to preserve as much as possible the aromas and the typicity of the fruit. Right from the beginning the musts showed great complexity. Especially in the case of sangiovese, the outstanding characteristic varietal aromas and elegance along with beautiful color, all made it possible to foresee a truly great vintage. After the first racking, which took place when alcoholic fermentation had finished, the wines were put into barriques (oak barrels) where malolactic fermentation took place by the end of the first year. The wines were then blended, and subsequently left to age for about 12 months in barriques, where they were periodically racked and tasted, barrel by barrel, until the moment of bottling. After an additional year of bottle-aging, the wine was introduced on the market. Alcohol content: 14% by vol.
Tignanello is made exclusively from the vineyard of the same name which is situated on limestone and tufaceous soil on the Tignanello estate covering 47 south-west-facing hectares at altitudes between 350 and 400 metres a.s.l. Tignanello, originally "Chianti Classico Riserva vigneto Tignanello" was first made from a single vineyard in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia and was aged in small oak barrels. With the 1971 vintage it became a Tuscan table wine and was named Tignanello. In 1975 the percentage of white grapes was definitively removed. Since 1982 the composition has remained the same. Tignanello is only made in the best vintage years, and therefore was not made in 1972, 1973,1974, 1976, 1984, 1992 and 2002
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 WineDoctor
Tuscany Tuscany (ItalianMade.com) | Tuscany
Toscana IGTHere is the Wikipedia entry for Toscana wine.