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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 395 notes) - hiding notes with no text | | | Tasted by drfischer on 5/18/2024: Spoiled - typical too old taste (277 views) | | | Tasted by Sonoffalstaff on 3/3/2024 & rated 93 points: First one of these that hit the expected heights. Garnet colour, clear and bright. Lovely nose with hints of spice, mint and cedar. The attack isn't strong but it deliciously balanced with great length, and the lovely sangiovese flavours a very present but the extra richness you'd expect from Tignanello. Ready now (1396 views) | | | Tasted by shafer1994 on 1/13/2024 & rated 92 points: Dark color with some brownish boundaries, conservative nose. Dark cherries, chocolate. A bit smoky. Very cultivated finish with smooth and elegant tannins, long and deep. But I missed the wonderful dominant red cherry note I had with so many Tignanellos in the past… (1836 views) | | | Tasted by johnharty on 1/1/2024 & rated 93 points: Deep red in the glass, some sign of age a very small hint of brown inside the edge.
Very strong when smelling the through the bottle neck. The aromas opened up in the glass. Tart and slightly cooked cherry, spice and perhaps liquorice, roast coffee.
Tasted well, a lot of mouth drying but silky tannins initially... A very, very long finish with cooked fruit, then a slightly alcoholic heat turning to leather, this gave way to a fizzy and light vanilla and watermelon sweetness towards the back of the tongue and even throat. It goes on for a long time.
I opened the complex wine 90 mins before drinking. We drank it over 3 to 3.5 half hours. It opened up a little more but it was mostly there after 90 minutes opening.
Its still in good nick but I'm glad I didn't leave it longer. I'd love to have had one to compare it too a couple of years back to see if there'd be less of the cooked fruit taste.
Very nice... 92.5 would be fair but it has an unusually long finish so I think it's a 93. I get the feeling it might have been 93 to 93.5 a couple of years back. Glad I bought it some time ago. They go for crazy money these days. (1675 views) | | | Tasted by stayhappy21 on 12/10/2023 & rated 90 points: Brought this to Huat Kee Teochew Restaurant for dinner to celebrate a birthday with the extended family.
Decanted for an hour before consumption. Some nice balance and finesse on the nose and palate. Bright red fruits filled the glass, with plush notes of oak, aged leather, expresso, and tobacco.
Good texture, crafted with finesse. Overall an enjoyable wine. (1999 views) | | | Tasted by roybivens on 11/26/2023: Beautiful. Drank for Thanksgiving 2023. Opened up completely after 2 hours. Time to drink up, and will be a great experience as you do. (1888 views) | | | Tasted by Tom-S on 11/3/2023: Drank at Mamma Perrone, L’Albir
Amazing wine! (1547 views) | | | Tasted by JuliannaDHS on 10/18/2023 & rated 93 points: A very good wine but not exceptional. Very tannic with pronounced oak. Some dark and red fruit, leather, cedar. Last glass was best with the bottle having been opened for about an hour prior. (1491 views) | | | Tasted by Vespasian Wines on 10/14/2023 & rated 93 points: Got a hint of smoke, fruit was vibrant but got the slightest taste of vinegar that you wouldn’t notice unless your looking for it. Overall drinking very smooth and very tasty. Decanted for an hour but wasnt necessary. (1244 views) | | | Tasted by roybivens on 10/1/2023: Enjoyed with grilled chicken and risotto. Good balance. Time to drink up. (1140 views) | | | Tasted by mfimiani47 on 9/22/2023 & rated 91 points: This was better than the last bottle I had with fine tannins and that almost ocean-like saltiness that I associate with Tignanello regarding of vintage. For me, it does fall a bit thin at the end. Drinking this bottle made me recognize that my palate prefers Tigs a bit younger than this (maybe 8-10 years). (1072 views) | | | Tasted by mfimiani47 on 8/6/2023 & rated 90 points: More subtle and round than my typical experiences with Tignanello. While good it left me expecting more from a wine that I have quite a bit of experience with. (1408 views) | | | Tasted by Vitisconcierge on 3/22/2023 & rated 95 points: Subtle, sublime and delicious. The fine tannins give it a nice texture. Roses are hiding somewhere beneath (2379 views) | | | Tasted by AAJR on 2/26/2023 & rated 92 points: Earthy nose, very tight at first. Decanted & aired for 4 hours. After time the wine opened up with black cherry, tobacco & licorice flavors. First of two bottles purchased. Note to self - Hold to see what the future brings, (2117 views) | | | Tasted by Benoit Hardy on 2/25/2023 & rated 93 points: Typical Sangiovese nose: deep black fruits, tobacco and liquorice.
Very elegant mouth with a textured touch, the juice has a magnificent grain. The wine does not impose itself either by its concentration or its density, but a beautiful depth all in delicacy. The vanilla touch participates in the incipient complexity between the black fruit and the tobacco which integrates very well into a coherent and pleasant whole. Nice balance with an acidity that loosens the wine. Nice spicy finish on a good length.
Excellent (2105 views) | | | Tasted by ocfriday on 1/13/2023 & rated 91 points: Agree with:
11/11/2022 - RichD2
Upon first opening very reserved and tight. Opened substantially after double decanting and more so after two hours of air. Dark red with purple tinges. Blackberry, oak, present. Medium full bodied. Very pleasant (2281 views) | | | Tasted by RichD2 on 11/11/2022 & rated 93 points: Upon first opening very reserved and tight. Opened substantially after double decanting and more so after two hours of air. Dark red with purple tinges. Blackberry, oak, present. Medium full bodied. Very pleasant (2593 views) | | | Tasted by Scutz on 10/16/2022 & rated 94 points: amazing -tones of vanilla prevalent. Ready to drink but could have waited 2-4 years (2033 views) | | | Tasted by 911henrik on 9/25/2022 & rated 88 points: Why is this wine called a super Tuscan? And what is so super about it. It is a Chianti Classico, but it is not a top Chianti Classico. I would pick Castello di Ama, Don Tommaso, Castello di Fonterutoli etc before Tignanello every day of the week and they are all a fraction of the price. (1995 views) | | | Tasted by KVM on 9/17/2022: In sturdy good health. (2036 views) | | | Tasted by michaelgutter on 8/31/2022: Excellent. With the Cowen’s at saddle river inn. Even Andrew loved it. (1985 views) | | | Tasted by ikkaariainen on 6/12/2022 & rated 94 points: Highly recommend - at peak, completely mature and drinking beautifully but overall a little bit more astringent and less fruit forward then some other rounder vintages. Drink or hold. This was not formally decanted but rather opened in the bottle for about 3 hours prior to consumption and I would recommend a 60-90 minute decant. No hurry though - this still has years left to go with proper cellaring. Enjoyed w/ risotto done using a modified version of a true, tested and time hallowed CT "wine guys" risotto recipe (thanks Tom Carlson, Tim Heaton, Scott Hollowell). Dark red, peripheral bricking present, soft mouth feel, well integrated - complex and balanced. Long lingering aftertaste. Much improved w/ food - at this point of maturation this really demands food. Nose of dark cherry up front evolving into a more sour cherry note, coffee and wood smoke. Flavor profile up front of dark stone fruit including dark cherry and blueberry giving way to lean earthier notes of coffee, graphite stone. 4 bottles left - will likely drink about one a year. (2354 views) | | | Tasted by ucbeau on 5/12/2022: Opened approximately 1 hour prior to serving. Pours a purple/garnet, no signs of aging just yet. On the nose there is a beautiful mix of wild blackberry/black cherry, licorice, warm oak, and some black pepper. Lots of harmony, like everything is working nicely together. The palate shows tons of life left, some firm tannins that give way to a truly excellent balance of cherry, pepper, baking spice, hints of dried herb, and subtle campfire. So much balance and texture too. I love how the finish persisted, gently tapering off to get you ready for your next sip. (1936 views) | | | Tasted by gew71walsh on 2/14/2022 & rated 91 points: Drank for beef tenderloin Valentines dinner alongside a 2010 Tignanello. This had little nose, cherries and some spice on the palate. A very good wine, but didn’t raise to a higher level. The 2010 outshined it. (3175 views) | | | Tasted by markcic on 1/8/2022 & rated 93 points: First time in 3 years I opened a 375. Poured a small bit to taste and then let it sit for two hours, then slowly drank over an hour and a half. A really nice bottle of wine. Dark berries, cherries, tobacco and licorice. A long enjoyable finish (3198 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Gary Walsh
The WINEFRONT (7/16/2012)
(Antinori Tignanello) Subscribe to see review text. | By David Lawrason
WineAlign (6/23/2012)
(Tignanello, Igt Toscana red) Subscribe to see review text. | By John Szabo, MS
WineAlign (6/15/2012)
(Tignanello, Igt Toscana red) Subscribe to see review text. | By Antonio Galloni
Vinous, Focus on Tuscany: The 2009s and 2008s (Aug 2011)
(Antinori Tignanello) Subscribe to see review text. |
NOTE: Scores and reviews are the property of The WINEFRONT and WineAlign 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.2008 Antinori Tignanello80% Sangiovese, 15% Cabernet Sauvignon e 5% Cabernet Franc
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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