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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.7 pts. and median of 90 pts. in 59 notes) - hiding notes with no text | | | Tasted by VDoggyDogg on 11/6/2022: Unfortunately past it’s prime. Left standing for around one day before opening. Cork in surprisingly good condition.
While pouring into decanter it filled the room with an intense aroma of leather. Translucent orange even towards the final drops. High amount of sediment left in the bottle (unfortunately more waste than I’d like, perhaps one day standing was not enough?).
Intense leather and oak on the nose, earthiness and slight fruit. On the pallete antique wooden furniture, pencil shavings, unfortunately lacks the punch of the jammy fruit and so leaves the wine quite unbalanced in that regard. Almost watery texture.
This bottle taught me a lot about the aging process, the effects of lowering tannins in such a wine and the rapid development during decanting with an older vintage. (1484 views) | | | Tasted by JAKE1 on 8/21/2022 & rated 93 points: Nice Garnet color. Nose of stewed black cherries, taste of earth floor. Nice and round and getting a little flat but still has some Tanic structure had it with a wigu beef dinner at a restaurant and it did a nice job in contrast to a Tempranillo 2004 reserva (1382 views) | | | Tasted by Jimswinecellar on 10/9/2021 & rated 90 points: We did a vertical tasting with a 1995 and a 1996 Tignanello. The 1995 was by far the better of the two wines. The 1996 was a good wine but it did nt deliver like the 1995. (2001 views) | | | Tasted by Livonietisr on 2/5/2021 & rated 95 points: Medium ruby. Intense nose of plums, blackcurrants, cherries, tobacco, leather, cinnamon. Dry, medium+ acidity, medium silky tanins, long finish. Full bodied and fruity. This is not supertoscan bomb, but elegant and balanced wine. Excelent! (2581 views) | | | Tasted by RayOB on 11/6/2020 & rated 90 points: Drank at Home
Beautiful to start but fades quickly (2758 views) | | | Tasted by NickA on 10/8/2019 & rated 86 points: Manages to feel over the hill and tannic at the same time. Not sure this will come round from here. Some pleasant traces of fruit but mostly acid and game. Another disappointing super Tuscan - don't think it was an atypically bad bottle. (2985 views) | | | Tasted by James1977 on 9/1/2019 & rated 93 points: Wow! Ok, so apparently not a great year for Tuscany, but at this level that doesn't matter. The cork was on it's way out, so I wouldnt have left it any longer. Rich dark fruit on the nose to the extent of being sweet. Beautifully smooth liquorice and leather on the palate and long finish. An absolute delight! (2733 views) | | | Tasted by Yagil on 5/19/2019 & rated 89 points: Tuscan premium wines tasting by Moran Assor (Wine List, 57 Jaffa St., Haifa): Med ruby
Med+ aromas intensity
over the peak
Dry, high acidity, med+ tannins, high abv, med+ body, med+ flavors intensity consistent with the nose, med+ finish
Drink now - not suitable for further ageing (2894 views) | | | Tasted by mike410 on 2/20/2019 & rated 90 points: Slight bricking on the rim. The nose is quite muted. The wine is starting to fade but it still has some rich presence of black and red berries. Well balanced but short finish. (2323 views) | | | Tasted by DGT83 on 9/1/2018 & rated 93 points: This 1996 Tignanello was still performing beautifully! Super balanced and smooth. Would have not guessed that this wine is already 20+ years old! Decanted it for 30 mins. Paired perfectly with beef tenderloins, homemade mash and leek. (2607 views) | | | Tasted by SINOPTICUS on 7/30/2018 & rated 91 points: When opened I thought the wine was dead. Sommelier and I agreed to give it 20 mins. Glad we did. A really likely wine, I expect this bottle would be dead in 5 years. Sime browning on the edges. Was great with a Fiorentina steak.
Forest fruits l, slightly sweet finish. We all enjoyed this wine immensely. (2235 views) | | | Tasted by SINOPTICUS on 7/26/2018 & rated 94 points: Closed when opened thought it was dead. Decanted and waited for 30’minutes. Absolutely amazing transformation. Perhaps not the greatest of years, but this was lovely. (2133 views) | | | Tasted by Racer117 on 6/23/2018: Drink up. This bottle was enjoyable but its starting to feel more "old" than aged.
Plum and cherry with earthy and musty notes. (2021 views) | | | Tasted by mankam on 6/2/2018: Took an hour of decanting. Nice bouquet. (1950 views) | | | Tasted by Markus IWC on 4/13/2018 & rated 90 points: Crichet Paje vertical with jokers, wine #5: only non-nebbiolo in the line up, evident from both color, nose and palate. Richer and more dense fruit, hints of grass, cedar, tar and black currant. High tannins, warm mouthfeel, fleshy, rich body. Surprisingly young feeling considering the age. Early in drinking window. BV=1, WV=3 (837 views) | | | Tasted by Blauweiss on 12/1/2017 & rated 90 points: I like this wine, but it feels a bit all over the Place, as if all the parts dont really match. The fruit is good, very evident Sangiovese, but I feel the fruit, acidity, tannin and oak don´t sing together in a way. Good but not great. (2131 views) | | | Tasted by AV2012 on 11/24/2017 & rated 91 points: Bouquet of a bit of old furniture, boiled vegetables, beetroot, somewhat dirty. Intense acidity that borders on the tartness. Warm and feels old-ish. Rather light-bodied on the palate, well integrated. Old school classic. (1709 views) | | | Tasted by Procurare on 12/10/2016 & rated 93 points: This 1996 version had a clear Bordeaux nose – all leather, cedar and your grandparents old chest. I thought the wine was extraordinarily balanced with subtle (perhaps too subtle) hints of red fruit. The wine was very dry with a crisp mouth feel. I rated this wine a 93 (the wine should have scored a 94 but received one point off for the unusual cloudy appearance). (3338 views) | | | Tasted by Burgnick on 1/20/2016 & rated 88 points: Over the peak in my opinion. Had it with Thelittlehorse tonight. The fruit has faded and the nose was not giving much. Palate was a bit lean. Drink up. (4546 views) | | | Tasted by olig12 on 10/30/2014 & rated 92 points: Stunning, still amazingly youthful. Lovely nose of candied red fruit. Mouth took a bit of chewing at first but opened up fantastically. (5579 views) | | | Tasted by ronte bello on 6/27/2014 & rated 90 points: Needs time to open up. Little fruit upon opening. Surprisingly, second day much better. Nice mature fruit with good weight. Youngish deep ruby with a little brown edge. (5968 views) | | | Tasted by CamWheeler on 6/14/2014 & rated 91 points: Dinner at Oscillate Wildly (Oscillate Wildly, Sydney): This seems more Cabernet-like at the moment, even though I know it isn't a large % of the wine. Blackcurrant, cherry, smoke/ash and chocolate. Medium bodied palate, it isn't super complex but it has some slightly plush fruit and the tannins still provide it with grip. Had a small amount left over two nights later and it was still drinking really well, so it likely has some time left to develop. (4933 views) | | | Tasted by Alex H on 3/8/2014 & rated 87 points: Very fresh forward styled with sweet ripe black berries and blue berries with a body of ripe cherry tomatoes. A few strips of leather but lesser than I would have thought a tight should show. Grippy tannins. A firm structured yet moreish wine. (4523 views) | | | Tasted by Paul S on 3/7/2014 & rated 91 points: A "Blended" Birthday Dinner (Garibaldi, Purvis Street, Singapore): A decently good wine, but not in the same class as either the 1980 Sassicaia in the earlier flight, nor the 1970 Graud-Larose that this was put next to. The nose had a mature feel to it, with a woody note along with dusty earth and dried herbs and flowers and aromas of dried plums and cherries. Not bad. The palate took on much of the same tones - it was very woody and spicy, with dusty tannins wrapped around cassis and dark cherry flavours, with a little touch of tomato at the edges. This was speared though with very bright, almost citrusy acidity that drove the the wines into a high-toned finish, where dark cherries were tied to dried herb, orange peel and more woody spice notes. Not fantastic, but it was a decently good drink. Very Italian in terms of its flavour profile, but a bit one-dimensional for a "premium" wine. It should improve over the next 6-8 years though. (4699 views) | | | Tasted by PDavisMarble on 8/18/2013 & rated 92 points: Deep ruby with a tinge of brown on the edge. Nose of peaches, chocolate, herbs and the ocean. First notes are a bit tannic with a transition to leather, earth, toast and a hint of strawberry. Glycerine and a bit astringent. Wine opened up. Keeping a little for tomorrow to see if it continues to evolve, which I suspect it will. (3937 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Richard Jennings
RJonWine.com (10/28/2006)
(Antinori Tignanello) Mushroom nose; tight yet, tarry and balsamic; medium finish (80% Sangiovese, 20% Cabernet Sauvignon) 92 points |
NOTE: Scores and reviews are the property of RJonWine.com. (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.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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