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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 11 notes) - hiding notes with no text | | | Tasted by forceberry on 10/18/2018 & rated 94 points: 12,5% alcohol.
Very developed and moderately translucent cherry red with very tertiary mahogany hue and a thin, colorless rim. The nose feels very old and tertiary with quite powerful, savory aromas of coffee chocolate, some roasted spices, a little bit of beef jerky, light wizened cherry tones, a little bit of smoke, a hint of savory oak spice and a touch of minty herbal character. The wine feels very evolved, but not still dead or oxidized. The wine is moderately full-bodied and obviously very ripe on the palate with quite bold flavors of sour cherries, some earthy spices, a little bit of pruney sweetness and raisiny tones, light minty herbal character, a hint of coffee chocolate and a touch of beef jerky. The wine still retains rather impressive structure with its quite high acidity and still pretty ample and grippy tannins. The overall feel is somewhat tough, but still pretty resolved and silky. The finish is complex, somewhat sweet-toned and pretty tertiary with complex flavors of ripe dark-toned fruits, meaty umami, some pruney dried fruits, a little bit of sour cherry bitterness, a hint of savory wood and a aged touch of salt-cured beef.
A very aged and tertiary but also pretty attractive and thoroughly enjoyable Tignanello that feels very developed but not yet old enough to be marked as defective or oxidized. The wine might be somewhat past its peak in the sense that it must've felt more complete and balanced some years ago, but the wine is still full of pleasure and offers a great example of Tignanello at the end of its life. Better to drink up since it won't take much longer before the wine ventures into that anonymous "old wine" territory. Although not the greatest vintage of Tig I've tasted, this is a fine wine all the same. (2524 views) | | | Tasted by retired_and_roving on 10/19/2016: Tignanello Tasting dinner with Renzo Cotarella (La Pizza Fresca Ristorante, NYC): From 5 Liter bottle. Color is starting to brick, brownish red. On the nose quite a bit of barnyard funk, which dissipates over the course of the evening. On the palate, I find this to have a distinct raisiny quality to the fruit. The winemaker noted that this was a particularly ripe vintage in Tuscany. Tastes over the hill to me, still interesting but not exactly delicious. Both the nose and palate fade a bit after a few hours in the glass. (4869 views) | | | Tasted by danielk168 on 2/9/2014 & rated 93 points: Excellent condition, color still bright red with only a hint of brown edge. Very fragrant and silky palate. Best bottle of Tignanello I have ever had, you just keep sipping and wanted more! (6800 views) | | | Tasted by avp on 10/24/2012: Elegant nose of cassis and dark cherry complemented by notes of lilacs, graphite, pepper notes and peashoots.
Medium bodied and balanced palate with dry grainy tannins. Some tart berries, cherries and cassis. Smoky graphite finish of mid-length (+).
A very fine and elegant bottle of Tignanello! (8230 views) | | | Tasted by Lype on 10/5/2012: Subdued fruit, strawberries, pepper. (2277 views) | | | Tasted by staglin on 12/30/2008 & rated 90 points: Beautiful red, mature flavors. Color was very strong. One of the earliest Tignalleo's and holding up strong. Wish I had more! (7573 views) | | | Tasted by wineismylife on 4/26/2008 & rated 90 points: WIML90
Tasted April 26, 2008 at an offline. No formal notes. (7355 views) | | | Tasted by otisabdul on 4/25/2008 & rated 88 points: After starting out decidedly funky, it turned Bdx-like on the nose (tobacco, dill). Fruit is recessive, but some nice earthy complexity on the palate. A bit thin on the finish. Clearly close to expiry, but an interesting experience. (5518 views) | | | Tasted by Marc on 1/1/2000 & rated 83 points: The wine is on its downwards slope - while it is attractive and very gentle - the fruit is starting to drop out and the flavour , while quite developed, is losing intrest. 83pnts (1160 views) | | | Tasted by LWI on 3/10/1989 & rated 91 points: Medium to full body, some complexity. Attractive, and with some development ahead. (3656 views) |
| 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.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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