1983 Antinori Tignanello

Community Tasting Notes (23) Avg Score: 91.8 points

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  7/2/2023 - kostaslonis wrote:

  10th MW Symposium, Wiesbaden - Day 4: Alcohol 12.5%
  Vineyard: Tenuta Tignanello
  The vines grow at an altitude between 350 and 400 meters above sea level (1476 feet) in soils composed of marine marlstone that originated between the Eocene and Miocene periods rich in very fine gravel (scheletro) of Alberese (clay and limestone) and Galestro (marl and limestone). The vineyards’ south-eastern exposure is an ideal location for late-ripening varieties such as Cabernet and Sangiovese.
  The climatic trend of the 1983 vintage in the Chianti Classico area was generally good. The summer was tendentially warm, balanced by the necessary amount of precipitation that guaranteed the optimal maturation. 10-20yo vines.
  
  Vinification: Upon arrival in the cellars, the grapes were vinified separately. The maceration, conducted at a maximum temperature of 29 °C, lasted 10-12 days for Sangiovese and 14 days for Cabernet. Following the malolactic fermentation, completed by the end of autumn, the wine was transferred to Slavonian, Tronçais, Nevers and Allier oak barrels for 24 months. After blending and bottling, Tignanello refined in the historical cellar for a further year and a half.
  Maturation Oak influence: Slavonian, Tronçais, Nevers and Allier oak barrels.
  Months in bottle: 18
  -/-
  
  Sampled from a jeroboam bottle.
  80% Sangiovese, 15% Cabernet Sauvignon 5% Cabernet Franc
  The wine is fully developed, coffee again, chocolate, dried fruit, red cherries, maraschino notes, figs, prunes, raisin, cumin-based spice mix
  Palate showing more fruit, ripe black fruit next to dates, figs, raisins, showing still some acidity too, med to full body, med to long finish

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  2/20/2022 - AFM87 Likes this wine: 93 Points

  Notes of cedar, ripe fruit incl. plums and berries, leather, tobacco, herbs. Double decanted and brought to restaurant. Has aged amazingly well but won’t benefit from further cellaring so drink up!

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  10/26/2021 - Benoit Hardy Likes this wine: 94 Points

  Drunk i Palazzo Antinori Firenze
  
  Nice nose on tobacco and cedar.
  
  The palate is silky, with a lot of energy thanks to a lively acidity which gives balance and tone to a definitely tertiary juice on cedar and leather. Supple but structured, herbaceous and balsamic aromas revive a still dashing ensemble. The wine remains concentrated but delicate, with a beautiful finish that is delicate and vibrant at the same time.
  
  Excellent, I liked it very much.

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  6/21/2021 - MrOctoberfest Likes this wine:

  Cork removed in perfect shape with staining less than halfway up. Initially after opening this was thin, acidic and on death’s door. Decanted for one hour before dinner after 2 hours in bottle. This picked up some additional weight in the interim and everything came together nicely. There were leather, earth and strawberry flavors. This was probably better 10 years ago, so drink up.

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  4/21/2018 - Poisey wrote: 93 Points

  Earth. leather, spice and red berry fruit. So elegant and silky smooth. Dry long finish with licorice, mushrooms and sweet and sour red fruit. Loads of acid in this one that keeps this going after 35 years. Holding up well. Amazingly drinkable. Drink now-2020.

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