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 Vintage2007 Label 1 of 112 
ProducerAntinori (web)
VarietySuperTuscan Blend
AppellationToscana IGT
UPC Code(s)088586002465, 8001935124504

Drinking Windows and Values
Drinking window: Drink between 2013 and 2024 (based on 93 user opinions)
Wine Market Journal quarterly auction price: See Tignanello on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 310 notes) - hiding notes with no text

 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. (4613 views)
 Tasted by Anonymous on 3/23/2015 flawed bottle: Oxidized (4014 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+) (3240 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. (5151 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 (5721 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. (4989 views)
 Tasted by walkin on 12/25/2014 & rated 91 points: still young (4171 views)
 Tasted by Anonymous on 12/22/2014 & rated 94 points: Perfect compliment to Bolognese with fresh pasta. (4408 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... (4686 views)
 Tasted by Roentgen Ray on 12/5/2014 & rated 91 points: Molasses, lots of tannins, no off flavors. (3740 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 (3340 views)
 Tasted by Lakewine23 on 11/8/2014 & rated 93 points: Worth every penny! One of my all time favorites! (4152 views)
 Tasted by La Cave d'Argent on 10/18/2014 & rated 94 points: 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. (5756 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. (4172 views)
 Tasted by capacious on 10/2/2014 & rated 92 points: Youthful but primarily ready. Excellent wine. Mouthfilling, viscous sense we love. A basketful of tastes. Dark chocolates, dark cherries, slightly western in style. Not sure I'd pick this out as supertuscan blinded (4496 views)
 Tasted by RN on 9/18/2014 & rated 94 points: Drank at WineC. 2nd bottle Was also brought which tasted similar but was different. This was down to the amount of the decanting time-mine for approx 3hrs tasted more complex, bigger and better integrated than the other which was decanted for 1hr aprox. Really enjoyable at the moment but years ahead. I will now wait for another 2-3 yrs before opening the next bottle and hope for some secondary ageing and flavours to emerge. (4752 views)
 Tasted by randyjc on 9/14/2014 & rated 94 points: This is a beauty. But for the tell tale Sangiovese nose one might think this is a warm vintage Right Bank Bordeaux. It is deep and lush with sweet tannins, black fruit flavors and gorgeous tart acidity in the mouth and on the finish. I decanted it several hours before dinner and the aromatics commanded attention, with violets and tar and kirsch and, of course, black tea. The only surprising thing is that even with the lengthy decant, it tightened up as we neared the end of the decanter.

It has been over a year since I drank this previously and it was really softened and integrated, with early stage tertiary development. I wish I had about six more of these. A beautiful wine and rewarding experience. (4206 views)
 Tasted by Alex H on 8/16/2014 & rated 88 points: Quite like a modernistic Bordeaux with round ripe plums and juicy currants showing now. Good acidity that probably will see this last another decade or two easily but really drinking hedonistically now. (5068 views)
 Tasted by aquacongas on 8/12/2014 & rated 93 points: 1h decantation, very pleasant and harmonic wine, good drinkable now, but at least 10 years aging potential because of the powerful and ripe tanninstructure (4547 views)
 Tasted by RayOB on 7/9/2014 & rated 92 points: Drank in London
Maturing beautifully, a real standout in the Super Tuscan range. Great quality for this price point. Lovely stuff. (5022 views)
 Tasted by WineGuyDelMar on 7/3/2014 & rated 93 points: It's finally ready. Wow..what a change since the last time I drank a bottle. Silky smooth tannins, gobs of glycerin and just a wonderful berry, earthy, leathery, smoky taste. Medium to heavy mouth feel and drinking beautifully right now. I didn't want the bottle to end.

This is by far my favorite Italian red and I wish I could personally thank Pietro Antinori for creating this. I told my family that if I could drink just one more bottle of wine in my life it would be this one. Enjoy !! (5013 views)
 Tasted by azzah on 6/24/2014 & rated 95 points: Fantastic wine. Deep purple colour. Dark fruits abound on the nose - black cherry, blackberry, blackcurrant. Dense and powerful sweet fruit on the palate of black cherries and blackberries are balanced out by more savoury charateristics of tobacco, aniseed, graphite and spice. Really fine, silky tannins - feels wonderful in the mouth. So balanced and complete. (5190 views)
 Tasted by Dale M on 6/22/2014 & rated 94 points: Decanted 4hrs. My first Tignanello and what an introduction to this 80/15/5 blend of Sangiovese / Cab Sav / Cab Franc. Extremely alive and seductive nose, full of ripe dark berries, cedar, mint and balsamic. A few years ago, I might have been inclined to think it was the Cabernet that was showcasing the bouquet, but after having enough aged Chiantis over the last decade, its clear that the two grapes can share a lot of aromatic similarities, with the Sangiovese having that extra kick of balsamic to remind us of its Tuscan roots. The palate wasnt nearly as open as the nose, but it will come in due time. Still, this wine is loaded with dark, tasty plums and spice, terrific mid palate of acidity and tannin that is seamlessly woven together in this opulent red. The finish impresses with its bite and staying power, but again, all is measured and very well constructed. I cannot wait to see where this goes in 5 to 10 years. Terrific wine. (4210 views)
 Tasted by Vini Ciclismo on 6/10/2014 & rated 92 points: Very dark colour.
Bright red fruits with darker edge driven by nicely integrated finely charred oak. A hint of sweet sherbet zest with blueberry and violet accents. Attractive, perhaps not all that distinctive.
Beautifully balanced, med wt, well fleshed, velvety. Darker on the palate with plums and tar/graphite. Oak char is well integrated but it's impact is still evident. Some light tobacco leaf, ink, with a tasty red berry core. Finishes very smoothly, with plentiful very fine tannins and gentle acidity. A well made attractive wine, just lacks a little in terms of personality for a better score. (4891 views)
 Tasted by def on 6/3/2014 & rated 93 points: Big, Robust, will try not to open another bottle for several more years as it should only get better (4429 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional '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.
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)


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 IGT

80% 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 27C, without ever exceeding 31C 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 Blend

SuperTuscan 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.


The 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.


Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor


Tuscany (ItalianMade.com) | Tuscany

Toscana IGT

Here is the Wikipedia entry for Toscana wine.

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