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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.5 pts. and median of 93 pts. in 595 notes) - hiding notes with no text | | | Tasted by Guido L. on 4/11/2024 & rated 93 points: The wine had port in the nose after opening the bottle and decanting it. I left it for 3 hours and the port was almost completely gone. Great wine, however not the best bottle. 92-93 (544 views) | | | Tasted by #1 or #2? on 2/24/2024 & rated 94 points: stunning nose of lifted red berry fruit, cassis, florals, a touch of earth and an attractive mint note over top. palate is beautifully balanced, acidity keeping it fresh, cassis, lightly herbal, perfectly med bodied, a touch of spice, fantastic long mineral-laden finish. (1059 views) | | | Tasted by WineFish-Queen on 2/21/2024 & rated 91 points: Drinking well but still has overwhelming tobacco aroma. Except for that note at the start drinking well. Not sure more age will improve. Drink now (1034 views) | | | Tasted by Wine4Life on 1/14/2024 & rated 93 points: Superb drinking perfectly, what a lovely wine. (1623 views) | | | Tasted by gzim on 1/11/2024 & rated 94 points: Decanted for 2 hours. Wine was in perfect condition with really nice red fruited Sangio. Great balance and mouthfeel. Which I could have paid closer attention to it, as it was probably my WOTN in a big line up. Drank alongside the '96 (1387 views) | | | Tasted by spendergast on 12/20/2023 & rated 95 points: Decanted 2 hours. An excellent wine with notes of dark fruit: plum, black raspberry, cassis all really well balanced with velvety mouthfeel and long finish. Tannins are soft and well integrated. Paired with wild boar ghoulish. (1645 views) | | | Tasted by Liskit on 12/9/2023 & rated 93 points: 80% Sangiovese, 15% CS, 5% CF. 14 months French barrique barrels. Wet leaves, VA, onion stew, dried tomato, capsicum, chocolate and eucalyptus, well integrated, well balanced and long smooth finish (1377 views) | | | Tasted by mclanew on 11/16/2023 & rated 93 points: Popped and poured. Attractive nose of black cherry, violets and a little underbrush. Full bodied, a little chewy, concentrated and layered. This will be long lived and is still youthful. A little monolithic so give it time. (1634 views) | | | Tasted by SGoenophile on 10/7/2023 & rated 94 points: Dinner at Otto. Decanted 2 hours prior to serving. Dark inky purple. Some initial mustiness which blew away after a while. Big and bold presence. Sweet luscious fruit. Lots of depth. Still quite primary and youthful. No signs of decline. 14% abv. (1534 views) | | | Tasted by Dr.RouxT.Baga on 10/6/2023: Mushroom, olive brine, earthiness. Complex, big, and delicious.
9/10
Special. (1513 views) | | | Tasted by Henda on 10/5/2023 & rated 93 points: Mørk og tett vin, ikke spesielt utviklet for alderen. Tobakk og cedertre på duft, men også mørke moreller. Tight og kompakt munnfølelse, faste tanniner og lang ettersmak. Dette var en svært ungdommelig flaske som lett hadde tålt 10 år til. (1287 views) | | | Tasted by jamesabdavis on 8/9/2023: Bright cherry colour. Smoky nose, lifted sour cherry fruit, licqorice, earth. Mushrooms. Complex.
Fresh and tannic on the palate, quite elegant. Lick of oak but really well integrated.
This is really gorgeous, lovely combination of aromatic complexity and freshness of Sangiovese. (1925 views) | | | Tasted by Chris Davies on 7/19/2023 & rated 91 points: Lovely and drinking well now although surely will develop further. Fruit is still fresh and there is a seasoning of tertiary flavours. 4 (1961 views) | | | Tasted by Topper on 7/16/2023 & rated 93 points: This is coming along nicely and likely approaching its peak without any sense of fading. Nice Tuscan that paired nicely with homemade pizza. (1616 views) | | | Tasted by KVM on 7/14/2023: A little oxidation. Nose is black berries, cherry and smoke, compelling. Beautifully balanced with black berries, Saskatoon berries, mint. Lovely and very long. In a beautiful spot!
Having drunk the 2007 Oreno last night, I asked my winger which was her preferred of the 2 wines. She picked the Tig, and so did I. (1612 views) | | | Tasted by brianwu0812 on 6/24/2023 & rated 95 points: blackberry, violet aroma in nose, medium acidity, long finish. (1745 views) | | | Tasted by alamoave on 5/23/2023 flawed bottle: Corked (1828 views) | | | Tasted by WestfalenGG on 4/22/2023 & rated 92 points: Drink up, I can’t see how it will improve with more time in the cellar. (1939 views) | | | Tasted by Romz on 4/1/2023 & rated 92 points: Popped right before dinner and bottle breathe.
Initially tight but after 30 mins in the glass continued to evolve.
Red fruit, rose water, sundried tomatoes, cigar box, freshly dried tobacco leaves & savory thyme. Medium bold w rather high acidity.
Effortlessly structured but I felt the tannins is still rather tight eventhought towards to the end of the session. Definitely need more years to age and allow tannins to integrate better in my opinion.
01042023 - Tang Room dinner w @Joe Yee Wong @Mika Tyson Teau @Li Fong (2022 views) | | | Tasted by thewhits on 3/26/2023 & rated 93 points: Decanted for 2 hours before serving. Wonderful nose, dense and concentrated dark chocolate, forest floor, cedar, and plum. On the palate, more of the same, stewed plum, blueberry, tannins were resolved, long finish. Tasted blind to the group, and most thought right bank Bordeaux. 80% Sangiovese but from a warm vintage, and you could tell. WOTN for me. (2060 views) | | | Tasted by Berghound on 3/23/2023: Wonderful full body (1896 views) | | | Tasted by Dale M on 3/21/2023 & rated 94 points: For no specific reasons, while I was hopeful that this would show well for having some age on it, but was worried that it would good not great. Happy to report expectations exceeded. Great nose, loaded with lots cedar and dark fruits, really show casing the Cabernet aromatically. Dark, rich, and as others have noted, a very smooth and integrated tannin profile. It had both depth and was really flirting with a lot of complexities; pair that with the ripe 07 vintage, every one at the table (non wino friends) was impressed. I think is at maturity, but should hold a good while yet. I’ll drink my last in the next 5 years give or take. Fantastic inner at St. Anselms in DC. (1941 views) | | | Tasted by Stemvers on 3/9/2023 & rated 91 points: Still some tannins left, nice balance, medium body, but becoming less powerful and fruity. I'll drink my other bottle soon... (1601 views) | | | Tasted by Bonesetter on 1/27/2023 & rated 92 points: Drank January 2023. 15 years old, and I suspect at its peak.
Moderate crust, poured clear. Blood, graphite, wet stones and plums on the nose. Medium weight on the palate, with plums and sweet cherries, fading to a slightly beef stock flavour. Great Tignanello. (2051 views) | | | Tasted by CGandur on 1/15/2023 & rated 93 points: Still youthful. Delicious (1960 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jane Anson
Decanter, Antinori Masterclass (11/16/2019)
(Antinori, Tignanello, Toscana, Tuscany, Italy, Red) Subscribe to see review text. | By Michaela Morris
Decanter, Michaela Morris Tignanello & Solaia vertical (2/14/2018)
(Antinori, Tignanello, Tuscany, Italy, Red) Subscribe to see review text. | By Steve Thurlow
WineAlign (6/28/2011)
(Tignanello, Igt Toscana red) Subscribe to see review text. | By David Lawrason
WineAlign (6/28/2011)
(Tignanello, Igt Toscana red) Subscribe to see review text. | By Sara d'Amato
WineAlign (5/27/2011)
(Tignanello, Igt Toscana red) Subscribe to see review text. | By John Szabo, MS
WineAlign (5/27/2011)
(Tignanello, Igt Toscana red) Subscribe to see review text. | The World of Fine Wine, March 2011, Issue #31
(Tignanello) Login and sign up and see review text. | By Gary Walsh
The WINEFRONT (10/31/2010)
(Antinori Tignanello) Subscribe to see review text. | 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 Decanter and WineAlign and The World of Fine Wine and The WINEFRONT and Vinous. (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.2007 Antinori Tignanello80% Sangiovese, 15% Cabernet Sauvignon e 5% Cabernet Franc
Vintage
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
Vinification
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.
History
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 WineDoctorTuscany Tuscany (ItalianMade.com) | TuscanytToscana IGTHere is the Wikipedia entry for Toscana wine. |
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