Community Tasting Note

forceberry wrote:

Thursday, October 18, 2018 - 12,5% alcohol.

Quite tertiary, brownish mahogany color. Very aged and somewhat pungent nose with aromas of smoke-cured meat, oxidative soy sauce, a little bit of savory wood and cigar box, light nutty tones, sweeter hints of prunes and an aldehydic touch of green apple and sorrel. The wine is quite developed, medium-bodied and very tertiary on the palate with rather flat flavors of tart lingonberries, pronounced beef jerky and soy sauce tones, some smoke, a little bit of prune, a hint of tobacco and a touch of sour cherry bitterness. The wine is very structured with its high acidity and still rather grippy, firm tannins, but as the fruit has faded quite a bit, the structure is sticking out quite badly. The finish is long,grippy and quite oxidative with very lengthy flavors of smoke, some tar, a little bit of tart lingonberry, light bitter notes of sour cherry and a hint of smoke-cured beef.

A very tertiary Tignanello that is starting to be in pieces at this point. Many previous tasting notes say that their bottle feels quite old but a sound bottle should be okay - I think that there are no sound bottles and this vintage just hasn't stood against the test of time. This is a vintage that has been past its prime for many years and thus should be forgotten at this point. Avoid.

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