Did a tasting with Tiganello, a Napa cab and a Chilean Carménère. All wines 93+ ratings and similar price points. This was everyone favorite and we really enjoyed how it evolved over the night. I would decant a few hours before serving again.
This is the perfect luxury pasta and red sauce wine in my textbook. Immediately the nose is showing great dusty cherry, sappy blackberry, spice notes, cedar and smoked bacon. The palate is deliniated with lush dark berry fruit, but containing enough sangiovese acidity to give it a nice lift retaining freshness and balancing out the ripe fruit. Long and lovely finish with tobacco and spices.
Un peu jeune certes mais très attrayant et prometteur. Nez expressif sur sur les fleurs, les épices et les petits fruits rouges. En bouche, belle fraicheur et structure, des cerises (griottes) un peu de poivre et du tabac. finale longue et satinée. Très bon.
Decanted for 4hrs and drank over the following hour. On the nose, smokiness, ripe dark fruit and some cedar. Full bodied and remarkably well balanced on the palate. Tannins are very firm but the plushness of the fruit and the acidity from the sangiovese keep everything in balance. Has a bit of that tarry quality to it. Finish was clean and relatively long. Don't hesitate over opening a bottle of this; it's very accessible at this stage with a bit of air. This wine will probably hit its peak in a few years' time.
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(Antinori Tignanello Toscana IGT) Very dark purple red violet color; rich berry, black currant, ripe black fruit nose; tight, tart black fruit, espresso, cedar palate with good acidity; needs 6-plus years to fully integrate; medium-plus finish (80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc)
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