A magnum donated from the Antinori cellars. This was still very fresh and dense. Beautiful cherry fruit. Some pipe tobacco and earth. Complex and detailed and very long. Superb!
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Vino perfetto che non risente minimamente degli anni. Grande complessità al naso giocata principalmente su sentori terziari e bocca con un incredibile equilibrio e ottima spalla acida. Bevuta incredibile!
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So I bought a cellar; 11/12/2022-12/31/2030: This wine was delicious - for the first hour. It fell off pretty sharply after that. The cork was in good shape for an almost 40 year old wine. Poured red in the glass, with a good amount of bricking. Nose of leather and cherry. Similar profile on the palate - dusty cherry, leather, mushrooms. A fun experience.
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This was certainly pleasant with ripe cherry, leather, and earth but i didn’t find this particularly complex. I’m sure it suffered in comparison to the profound 85 Sassicaia but on its own merits this still seems likely to fall into the “good but not great” category.
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This is in fantastic shape for its age. Fully mature but showing only limited bricking. The aromatics on this wine are a pretty floral and tobacco mix although a little muted. The palate is amazing with a terrific inner core of fruit with flavors of black and red berries, licorice and leather all coming to together in a very nice complex finish. I would drink this soon as I think it may start to decline in the next few years.
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My second time trying this vintage. Once more absolutely fabulous. Great ripe red cherries and berries on the palate. Excellent voluptuous mouthfeeling, beautiful long finish. Do not decant! Although it is an amazing wine it is loosing rapidly after uncorking, better drink fast.
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Wow, never expected this from a 1985 Tignanello. Bottle was in great condition. It was young and fresh, full of beautiful berry flavors, an amazing structure and soft tannins. I have to drink old Tignanellos more often I think.
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Tignanello Tasting dinner with Renzo Cotarella (La Pizza Fresca Ristorante, NYC): From magnum. No signs of browning. The nose on this is much more muted and less funky than the '79. On the palate this is much more elegant and restrained, the fruit is less prominent and very balanced. Winemaker noted that this is a great wine to see how Tignanello expresses in a cool vintage. Lots of life left in this one.
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Still drinking really well... fully evolved and full of leather, meat and other wonderful tertiary notes, but no lack of acid or structure... drink now but wouldn't hold too long
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Very dark in colour, similar to the 1989 Lafleur. On the nose dark flowers, cherries, smoke, earth. On the palate some Sangiovese rusticity (in the best possible way) - punchy, bright, full of energy. Good fruit still, grippy tannins, super length. Wonderful. Drink up, but no rush based on this bottle. 92-94
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Very structured and angular out of bottle, Distinctively Tuscan. Tar ash leather and ripe red berry fruit that takes a good hour to open. Lots of power warped up in a solid frame. Rip tannin with a super long finish. A Tignanello for the ages. Stunning.
Really pronounced VA on the nose, just short of the border of declaring a flaw. Beyond the chemical aromas there's bright red fruit, some florals, and good acid, but not a ton of complexity.
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Very appealing nose of fig, tobacco and sweet herbs. A little tired, but still some tart red fruit on the palette with plenty of acid. Went very well with the garlic crusted ribeye.
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Blind Tasting 1985-1990 Super Tuscans (Tom's House, Palo Alto, CA): Complex nose that kept changing, with grilled meat and furniture wax predominant. Youthful palate with sweet raspberry fruit, graphite, some oak influence and nice acidity. A few thought this was showing too much oak but it didn't bother me. (my 2nd, group's 4th)
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Ripe figgy nose with tobacco, lilacs, lifting herbs and toffee to chocolate wood. Fullbodied palate with mid-level acidity and some tannic grip. Meaty ripe fruit weight, salt liquorice, stones, leather and tobacco. Long graphite finish. Complex and balanced ripe fruit wine. Some brightness would be nice.
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Confermo il giudizio di dicembre, vino in formissima, complesso e pieno ma elegante. Note fruttate, di caffè buono, tabacco e cioccolato. Bocca grassa ma con buona acidità data dal Sangiovese.
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I took this to dinner at Dino's with visiting Nebb-head Kelly Walker. He brought his own not-too-shabby bottle, the 1995 Ciacci Brunello Riserva. We decanted the Ciacci, and left the Tig in the bottle, thinking it would be ready on opening. It was. We ordered off the Tuscan special menu, and started with a bottle of Paolo Bea's white wine, the 2004 Santa Chiara -- a blend of about 5 grapes if memory serves. Oh. No. Wait. We started with flutes of sparklers at the bar - Kelly a nice champagne, and me an equally nice, if less formal, Prosecco (not sure which one).
The Bea is levely stuff. Soft straw-yellow color, with rich nose of pineapple, almonds, white pepper, and honey. Deep register for a white - not bright and airy, but more intense. We sipped at throughout the evening, starting with a lovely appetizer of amazingly fresh imported Buffala Mozzarella. As it opened, it gained complexity and depth. Brilliant finish - long and rich. I'd never had this wine before, but would readily buy it again.
The Tig came next. Wonderful nose of crushed berries, ripe fruit, a bit of sous bois. On opening (and the bottle was in *perfect* condition), it showed some bricking, but gradually darkened to appear far younger than it was. In the mouth, the wine was very well balanced, with resolved tanins that retained a soft grip, subdued acid, and sweet fruit. It went very well with my second course of salumi. Whether it was the vintage, the storage, or a combination, this was a memorable wine.
The Ciacci is still a baby. Dark, seemed quite unevolved. I love the 95 Brunellos, but boy do they need more time, especially the riservas. Intense nose, dense with dark fruits and a bit of menthol. Initial impression of smooth tanins fades as this stuff rolls over the tongue and shows its structure and depth. Hard to evaluate now, in fact, other than to speculate with lots of anticipation about what it will be in 10 years.
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Toasted oak, coffee and cocoa, spices, lovely depth, aromatic but slightly faded fruit; tannic, compact, sève, has lasted well but will dry out; good length.
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W/J in between her Strauss tours - first day of Ellie and Lulu - still youthful looking - dark purple with some bricky undertones - very attractive. Raspberries and cassis - some smoke - involving minty and complex. Medium body - nice tannins - savoury Italian structure and cassis, mint and chocolate on th efinish - very good. J said cloves and vanilla - excellent and will get better - will cellar well. (licorice and liver in aftertaste - has a touch of aged character)
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4/17/2024 - Jeremy Holmes wrote:
A magnum donated from the Antinori cellars. This was still very fresh and dense. Beautiful cherry fruit. Some pipe tobacco and earth. Complex and detailed and very long. Superb!
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12/25/2023 - dox84 Likes this wine: 98 Points
Vino perfetto che non risente minimamente degli anni.
Grande complessità al naso giocata principalmente su sentori terziari e bocca con un incredibile equilibrio e ottima spalla acida.
Bevuta incredibile!
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12/22/2023 - Gregmonroe wrote:
So I bought a cellar; 11/12/2022-12/31/2030: This wine was delicious - for the first hour. It fell off pretty sharply after that. The cork was in good shape for an almost 40 year old wine. Poured red in the glass, with a good amount of bricking. Nose of leather and cherry. Similar profile on the palate - dusty cherry, leather, mushrooms. A fun experience.
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12/3/2023 - tcarter Likes this wine: 95 Points
Absolutely gorgeous from PnP to the very last sip.
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3/16/2022 - aquacongas Likes this wine: 94 Points
not blind
Still in good shape, SEcondary and tertiary aromas are dominating, fresh acidity. Some dark cherries and tobacco. 94
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1/13/2022 - Guido L. wrote:
Surprisingly the wine needed a lot of time and air. Decanted and drank over 6 hours. The wine developed more and more. The best glas was the last one.
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7/13/2020 - englishman's claret wrote: 91 Points
This was certainly pleasant with ripe cherry, leather, and earth but i didn’t find this particularly complex. I’m sure it suffered in comparison to the profound 85 Sassicaia but on its own merits this still seems likely to fall into the “good but not great” category.
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6/15/2019 - mclanew Likes this wine: 95 Points
This is in fantastic shape for its age. Fully mature but showing only limited bricking. The aromatics on this wine are a pretty floral and tobacco mix although a little muted. The palate is amazing with a terrific inner core of fruit with flavors of black and red berries, licorice and leather all coming to together in a very nice complex finish. I would drink this soon as I think it may start to decline in the next few years.
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2/2/2019 - DrZett wrote: 94 Points
My second time trying this vintage. Once more absolutely fabulous. Great ripe red cherries and berries on the palate. Excellent voluptuous mouthfeeling, beautiful long finish. Do not decant! Although it is an amazing wine it is loosing rapidly after uncorking, better drink fast.
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8/23/2018 - LoireFan wrote: 94 Points
All consuming.
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5/5/2018 - Yassine23 Likes this wine:
Very nice, lots of cedar, fruit still going but tertiary notes slowly taking over. Has a few more years but in my opinion, great to drink now.
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1/8/2018 - DrZett Likes this wine: 95 Points
Wow, never expected this from a 1985 Tignanello. Bottle was in great condition. It was young and fresh, full of beautiful berry flavors, an amazing structure and soft tannins. I have to drink old Tignanellos more often I think.
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10/19/2016 - retired_and_roving Likes this wine:
Tignanello Tasting dinner with Renzo Cotarella (La Pizza Fresca Ristorante, NYC): From magnum. No signs of browning. The nose on this is much more muted and less funky than the '79. On the palate this is much more elegant and restrained, the fruit is less prominent and very balanced. Winemaker noted that this is a great wine to see how Tignanello expresses in a cool vintage. Lots of life left in this one.
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9/4/2016 - barolo300 Likes this wine: 94 Points
Still drinking really well... fully evolved and full of leather, meat and other wonderful tertiary notes, but no lack of acid or structure... drink now but wouldn't hold too long
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6/13/2016 - rossi.wine wrote: 93 Points
Very dark in colour, similar to the 1989 Lafleur. On the nose dark flowers, cherries, smoke, earth. On the palate some Sangiovese rusticity (in the best possible way) - punchy, bright, full of energy. Good fruit still, grippy tannins, super length. Wonderful. Drink up, but no rush based on this bottle. 92-94
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3/15/2016 - Poisey Likes this wine: 98 Points
Very structured and angular out of bottle, Distinctively Tuscan. Tar ash leather and ripe red berry fruit that takes a good hour to open. Lots of power warped up in a solid frame. Rip tannin with a super long finish. A Tignanello for the ages. Stunning.
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10/5/2015 - Markus IWC wrote: 83 Points
Kork skadat, past peak känsla, lite murrigt, en bra flaska sannolikt mycket bättre.
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1/30/2014 - Pknut wrote:
Smooth and mellow, black palate, resolved. Nothing great. Fairway with the guys.
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1/5/2014 - cooberp wrote: 88 Points
Really pronounced VA on the nose, just short of the border of declaring a flaw. Beyond the chemical aromas there's bright red fruit, some florals, and good acid, but not a ton of complexity.
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11/7/2013 - dcwino wrote: 93 Points
World Wine Symposium 2013 - Kevin and Kelly's excellent adventure; 11/6/2013-11/14/2013 (Villa D’este, Lake Como): Fresher nose than the 82, also more expressive. Ripe dark fruits, a hint of tobacco, sweet baking spices and tar. Excellent concentration, quite youthful but drinking nicely.
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5/26/2013 - CO_Roots13 wrote: 92 Points
Very appealing nose of fig, tobacco and sweet herbs. A little tired, but still some tart red fruit on the palette with plenty of acid. Went very well with the garlic crusted ribeye.
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12/20/2012 - europat55 wrote: 88 Points
1985-1990 Super Tuscans (Tasted Blind) (Tom's house in Palo Alto, California): Sweet nose. Average palate.
My #6; Group's #4 (62 pts). Tasted blind.
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12/20/2012 - zscheiner Likes this wine: 91 Points
Blind Tasting 1985-1990 Super Tuscans (Tom's House, Palo Alto, CA): Complex nose that kept changing, with grilled meat and furniture wax predominant. Youthful palate with sweet raspberry fruit, graphite, some oak influence and nice acidity. A few thought this was showing too much oak but it didn't bother me. (my 2nd, group's 4th)
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11/7/2012 - mrosen wrote:
Oops. This wine passed its prime. The fruit is now totally absent. And the finish is like a fine salad dressing.
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10/24/2012 - avp wrote:
Ripe figgy nose with tobacco, lilacs, lifting herbs and toffee to chocolate wood.
Fullbodied palate with mid-level acidity and some tannic grip. Meaty ripe fruit weight, salt liquorice, stones, leather and tobacco. Long graphite finish.
Complex and balanced ripe fruit wine. Some brightness would be nice.
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10/5/2012 - Lype Likes this wine: 90 Points
Plums, chocolate, sweetness, balanced tannins.
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10/27/2011 - wineholder wrote:
bad bottle
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4/30/2011 - Rupert wrote: 89 Points
Ripe and mature, I'd have guessed new workd with its sweetness and heat
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6/26/2010 - staglin wrote: 92 Points
Beautiful fruit left. Saddle leather, cherry, smokey flavors. 5+ years left
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3/31/2010 - Jossik wrote: 88 Points
Confermo il giudizio di dicembre, vino in formissima, complesso e pieno ma elegante. Note fruttate, di caffè buono, tabacco e cioccolato. Bocca grassa ma con buona acidità data dal Sangiovese.
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12/30/2009 - Jossik wrote: 88 Points
Si sente il cabernet al naso, molto integro, con finale di cioccolato buono
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7/25/2006 - SteveHyde wrote:
Drinking perfectly right now. Open and enjoy.
I took this to dinner at Dino's with visiting Nebb-head Kelly Walker. He brought his own not-too-shabby bottle, the 1995 Ciacci Brunello Riserva. We decanted the Ciacci, and left the Tig in the bottle, thinking it would be ready on opening. It was. We ordered off the Tuscan special menu, and started with a bottle of Paolo Bea's white wine, the 2004 Santa Chiara -- a blend of about 5 grapes if memory serves. Oh. No. Wait. We started with flutes of sparklers at the bar - Kelly a nice champagne, and me an equally nice, if less formal, Prosecco (not sure which one).
The Bea is levely stuff. Soft straw-yellow color, with rich nose of pineapple, almonds, white pepper, and honey. Deep register for a white - not bright and airy, but more intense. We sipped at throughout the evening, starting with a lovely appetizer of amazingly fresh imported Buffala Mozzarella. As it opened, it gained complexity and depth. Brilliant finish - long and rich. I'd never had this wine before, but would readily buy it again.
The Tig came next. Wonderful nose of crushed berries, ripe fruit, a bit of sous bois. On opening (and the bottle was in *perfect* condition), it showed some bricking, but gradually darkened to appear far younger than it was. In the mouth, the wine was very well balanced, with resolved tanins that retained a soft grip, subdued acid, and sweet fruit. It went very well with my second course of salumi. Whether it was the vintage, the storage, or a combination, this was a memorable wine.
The Ciacci is still a baby. Dark, seemed quite unevolved. I love the 95 Brunellos, but boy do they need more time, especially the riservas. Intense nose, dense with dark fruits and a bit of menthol. Initial impression of smooth tanins fades as this stuff rolls over the tongue and shows its structure and depth. Hard to evaluate now, in fact, other than to speculate with lots of anticipation about what it will be in 10 years.
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2/2/2003 - Xavier Auerbach wrote: 90 Points
Toasted oak, coffee and cocoa, spices, lovely depth, aromatic but slightly faded fruit; tannic, compact, sève, has lasted well but will dry out; good length.
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6/14/1995 - Marc wrote: 90 Points
W/J in between her Strauss tours - first day of Ellie and Lulu - still youthful looking - dark purple with some bricky undertones - very attractive. Raspberries and cassis - some smoke - involving minty and complex. Medium body - nice tannins - savoury Italian structure and cassis, mint and chocolate on th efinish - very good. J said cloves and vanilla - excellent and will get better - will cellar well. (licorice and liver in aftertaste - has a touch of aged character)
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