10th MW Symposium, Wiesbaden - Day 4: Alcohol 12.5% Vineyard: Tenuta Tignanello The vines grow at an altitude between 350 and 400 meters above sea level (1476 feet) in soils composed of marine marlstone that originated between the Eocene and Miocene periods rich in very fine gravel (scheletro) of Alberese (clay and limestone) and Galestro (marl and limestone). The vineyards’ south-eastern exposure is an ideal location for late-ripening varieties such as Cabernet and Sangiovese. The climatic trend of the 1983 vintage in the Chianti Classico area was generally good. The summer was tendentially warm, balanced by the necessary amount of precipitation that guaranteed the optimal maturation. 10-20yo vines.
Vinification: Upon arrival in the cellars, the grapes were vinified separately. The maceration, conducted at a maximum temperature of 29 °C, lasted 10-12 days for Sangiovese and 14 days for Cabernet. Following the malolactic fermentation, completed by the end of autumn, the wine was transferred to Slavonian, Tronçais, Nevers and Allier oak barrels for 24 months. After blending and bottling, Tignanello refined in the historical cellar for a further year and a half. Maturation Oak influence: Slavonian, Tronçais, Nevers and Allier oak barrels. Months in bottle: 18 -/-
Sampled from a jeroboam bottle. 80% Sangiovese, 15% Cabernet Sauvignon 5% Cabernet Franc The wine is fully developed, coffee again, chocolate, dried fruit, red cherries, maraschino notes, figs, prunes, raisin, cumin-based spice mix Palate showing more fruit, ripe black fruit next to dates, figs, raisins, showing still some acidity too, med to full body, med to long finish
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Notes of cedar, ripe fruit incl. plums and berries, leather, tobacco, herbs. Double decanted and brought to restaurant. Has aged amazingly well but won’t benefit from further cellaring so drink up!
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The palate is silky, with a lot of energy thanks to a lively acidity which gives balance and tone to a definitely tertiary juice on cedar and leather. Supple but structured, herbaceous and balsamic aromas revive a still dashing ensemble. The wine remains concentrated but delicate, with a beautiful finish that is delicate and vibrant at the same time.
Excellent, I liked it very much.
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Cork removed in perfect shape with staining less than halfway up. Initially after opening this was thin, acidic and on death’s door. Decanted for one hour before dinner after 2 hours in bottle. This picked up some additional weight in the interim and everything came together nicely. There were leather, earth and strawberry flavors. This was probably better 10 years ago, so drink up.
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Earth. leather, spice and red berry fruit. So elegant and silky smooth. Dry long finish with licorice, mushrooms and sweet and sour red fruit. Loads of acid in this one that keeps this going after 35 years. Holding up well. Amazingly drinkable. Drink now-2020.
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Brick red colour. Cedary aromas with hints of dark fruit somewhat subdued by acidity. The palate still shows some intensity with fading ripe fruit backed by an acidic spine. Coffee and cedar notes dominate the finish. Great match with roast duck for New Years. A real treat.
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Fantastically fresh and vibrant with lots of cherry fruit. Leather, roses, earth, dried herbs and balsam notes. Enticing; the nose draws you in to this when you open the bottle. Long fresh concentrated finish with lingering tannin. Finesse and power. These Tig's have the stuff to age decades from my experience. An 85 was just as fresh and vibrant and opened with an hour of air. This 83 a real gem. Drink now- 2021.
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This bottle was singing on this night as it disappeared much too fast. No detailed notes as i was enjoying the event and it followed a small vertical tasting of Solaia and Tiganello I feared it would be past its prime but I wish I had bought another couple of bottles at the event I was attending. It was hosted by Stefano Antinori and this bottle came directly from Antinori so best provenance possible.
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Blind December Lunch (Lupo): Tasted blind. Much more mature than the previous wine. Still have some riper cherry fruit but showing quite a bit of age. More interesting than delicious.
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Muscular on nose but feminine in palate. This wine changed a lot during the whole night. The bouquet turned into a strong sweet Merlot style after 4 hours. On the palate, it is a medium-bodied sangiovese. The level was at top shoulder and no sign of seepage. Drink very well now with enough breathing.
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Ripe red fruit to raisiny hints on the sweetish nose. A bit volatile and gluey with notes of perfume, tobacco, stones, graphite and slight animality. Medium bodied and brightly structured- though rather soft - ripe fruit palate. Dark and slightly pruney fruit, perfume and wood oil towards the drier finish. Nice and a tad different take on Tignanello.
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Compared with the 82 Tignanello then this wine was a monster with soo much power and still alive and kicking! The bouquet was a lot more dominated by the sangovise and this reminded me of brunello 1990 with the excellent balance between power and elegance but still going a bit more against the powerful side with huge structure! The nose was dominated by red barriers and the smoky tones here was a lot softer revealing the fruit much more so a really nice nose for a so old wine! The palet was kicking and right away the fruit took control and it was done perfectly! The finish was a bit shorter than the 1982 but the liveness of the wine was brilliant! This one would be so nice with Italian style pasta or maybe some steak so this is really my type of wine and I enjoyed it a lot! This one would still evolve the next 5 years at least- maybe this was just a brilliant bottle I don’t know but I like it a lot and I would prefer this one over the 82 every time although I am happy to have tasted that one also and the score is the same considered the big difference in wine-style!
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Very faint hint of tca so may not be fair to rate. Little fruit remaining somewhat dry and astringent. At the end if it's life although possibly not a representative bottle.
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Vintage Tignanello Tasting (Louise's House): This has a real auburn core with large bricking around the edge. This is really showing its age. The nose to this wine is full of mothball, sweat and old chest aromas. Light fruit is very much in the background. On the palate, this comes off really ripe and full bodied. High acidity cuts through the rich plum jam, cassis and grape jelly flavors while round supple tannins steadily grow until you get a somewhat abrasive finish. Tertiary flavors of coffee, toffee, caramel, Spanish cedar, dried basil and bay leaf give this vintage a much different feel and character than the previous three. Very seductive style, loaded with dark fruits that really shine and linger on the finish. Full bodied. Drink this now - 2015+? Outstanding Quality. 94 pts.
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Mittel braunrote Farbe mit purpurnen Reflexen; mittleres bis intensives, würziges Bouquet nach Veilchen, Lakritz, Thymian, einem bunten Kräutertrockenstrauß, grünem Holz; sehr etherisch, ein "Schnüffelwein" trotz des Alters; am Gaumen noch sehr harmonische Balance zwischen Säure, feinstem Tannin und leider schon deutlich schwindender Frucht; leicht erdig. Langer Abgang. War auf dem Höhepunkt sicher ein Superwein; die Wertung entspricht dem aktuellen Zustand.
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The last of my three bottles and the one worth waiting for after two disappointments. The cork was perfect and opened into a gorgeous deep red colour with few signs of age. This was fantastic on the nose, a classic complex bouquet with lots of depth and an overall impression of sustained fruit. Lovely, slightly brick-dust dryness combined with dried Thyme and plummy fruit in the mouth and superb structure. Good length tailing off into something that evocates memories. Quite magic ....but unfortunately it faded in the glass and in the bottle too fast to hold onto. Too much of a risk to spend more than US$70 on.
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Drunk on a Saturday night in early July 2006. One of three I bought as part of a rather varied collection of older wines. The bottle I'd opened a few months ago was completely broken down, shot and had a powdery cork. This one has the same cork problem which made if difficult to get it cleanly into the decanter. The initial nose convinced me it was shot, although the colour is still good, just a little burnished around the edges. Although the nose is unpleasant, a bit of air is revealing some nice old fruit in the mouth and some reasonable length. It reminds me of c1990 when I bought some ordinary Montalcinos and Chiantis which were 15 years old and offered in a "one in three might be good" package in Radda, Chianti. A bit watery (only 12.5% alcahol) and lost its structure but there's some very nice "in the head" length that has developed. Dundee fruit cake in the mouth. Has now started to fade into Madiera after 45 minutes in the decanter. Very volatile, like old Musars except more so. Actually, the length is very pervasive. My guess is that this would have been lovely if it was a pristine ex-Chateau bottle. Interesting if you like old wine but I don't think I'd inflict it on others. I'm just pleased it wasn't such an absolute dud as the first bottle.
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7/2/2023 - kostaslonis wrote:
10th MW Symposium, Wiesbaden - Day 4: Alcohol 12.5%
Vineyard: Tenuta Tignanello
The vines grow at an altitude between 350 and 400 meters above sea level (1476 feet) in soils composed of marine marlstone that originated between the Eocene and Miocene periods rich in very fine gravel (scheletro) of Alberese (clay and limestone) and Galestro (marl and limestone). The vineyards’ south-eastern exposure is an ideal location for late-ripening varieties such as Cabernet and Sangiovese.
The climatic trend of the 1983 vintage in the Chianti Classico area was generally good. The summer was tendentially warm, balanced by the necessary amount of precipitation that guaranteed the optimal maturation. 10-20yo vines.
Vinification: Upon arrival in the cellars, the grapes were vinified separately. The maceration, conducted at a maximum temperature of 29 °C, lasted 10-12 days for Sangiovese and 14 days for Cabernet. Following the malolactic fermentation, completed by the end of autumn, the wine was transferred to Slavonian, Tronçais, Nevers and Allier oak barrels for 24 months. After blending and bottling, Tignanello refined in the historical cellar for a further year and a half.
Maturation Oak influence: Slavonian, Tronçais, Nevers and Allier oak barrels.
Months in bottle: 18
-/-
Sampled from a jeroboam bottle.
80% Sangiovese, 15% Cabernet Sauvignon 5% Cabernet Franc
The wine is fully developed, coffee again, chocolate, dried fruit, red cherries, maraschino notes, figs, prunes, raisin, cumin-based spice mix
Palate showing more fruit, ripe black fruit next to dates, figs, raisins, showing still some acidity too, med to full body, med to long finish
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2/20/2022 - AFM87 Likes this wine: 93 Points
Notes of cedar, ripe fruit incl. plums and berries, leather, tobacco, herbs. Double decanted and brought to restaurant. Has aged amazingly well but won’t benefit from further cellaring so drink up!
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10/26/2021 - Benoit Hardy Likes this wine: 94 Points
Drunk i Palazzo Antinori Firenze
Nice nose on tobacco and cedar.
The palate is silky, with a lot of energy thanks to a lively acidity which gives balance and tone to a definitely tertiary juice on cedar and leather. Supple but structured, herbaceous and balsamic aromas revive a still dashing ensemble. The wine remains concentrated but delicate, with a beautiful finish that is delicate and vibrant at the same time.
Excellent, I liked it very much.
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6/21/2021 - MrOctoberfest Likes this wine:
Cork removed in perfect shape with staining less than halfway up. Initially after opening this was thin, acidic and on death’s door. Decanted for one hour before dinner after 2 hours in bottle. This picked up some additional weight in the interim and everything came together nicely. There were leather, earth and strawberry flavors. This was probably better 10 years ago, so drink up.
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4/21/2018 - Poisey wrote: 93 Points
Earth. leather, spice and red berry fruit. So elegant and silky smooth. Dry long finish with licorice, mushrooms and sweet and sour red fruit. Loads of acid in this one that keeps this going after 35 years. Holding up well. Amazingly drinkable. Drink now-2020.
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12/31/2016 - easyB Likes this wine: 91 Points
Brick red colour. Cedary aromas with hints of dark fruit somewhat subdued by acidity. The palate still shows some intensity with fading ripe fruit backed by an acidic spine. Coffee and cedar notes dominate the finish. Great match with roast duck for New Years. A real treat.
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6/17/2016 - Poisey Likes this wine: 95 Points
Fantastically fresh and vibrant with lots of cherry fruit. Leather, roses, earth, dried herbs and balsam notes. Enticing; the nose draws you in to this when you open the bottle. Long fresh concentrated finish with lingering tannin. Finesse and power. These Tig's have the stuff to age decades from my experience. An 85 was just as fresh and vibrant and opened with an hour of air. This 83 a real gem. Drink now- 2021.
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3/2/2016 - sharonandroland Likes this wine: 92 Points
Mature and developed. Sweet soy sauce aromas. Very pleasant.
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1/22/2016 - Gabe Likes this wine: 93 Points
This bottle was singing on this night as it disappeared much too fast. No detailed notes as i was enjoying the event and it followed a small vertical tasting of Solaia and Tiganello I feared it would be past its prime but I wish I had bought another couple of bottles at the event I was attending. It was hosted by Stefano Antinori and this bottle came directly from Antinori so best provenance possible.
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2/7/2015 - mam1966 wrote:
Way past its prime. Dieing a dignified death.
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2/7/2015 - mam1966 wrote:
Way past its prime.Dieing a dignified death.
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12/17/2014 - godx wrote:
Blind December Lunch (Lupo): Tasted blind. Much more mature than the previous wine. Still have some riper cherry fruit but showing quite a bit of age. More interesting than delicious.
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8/22/2014 - burgburgburg wrote: 90 Points
Muscular on nose but feminine in palate. This wine changed a lot during the whole night. The bouquet turned into a strong sweet Merlot style after 4 hours. On the palate, it is a medium-bodied sangiovese. The level was at top shoulder and no sign of seepage. Drink very well now with enough breathing.
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10/24/2012 - avp wrote:
Ripe red fruit to raisiny hints on the sweetish nose. A bit volatile and gluey with notes of perfume, tobacco, stones, graphite and slight animality.
Medium bodied and brightly structured- though rather soft - ripe fruit palate. Dark and slightly pruney fruit, perfume and wood oil towards the drier finish.
Nice and a tad different take on Tignanello.
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10/5/2012 - Lype Likes this wine: 91 Points
Aromatic, egg liquor, oakiness, herbal notes, sweet fruit.
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3/14/2012 - Poggio Al vento wrote: 93 Points
Compared with the 82 Tignanello then this wine was a monster with soo much power and still alive and kicking! The bouquet was a lot more dominated by the sangovise and this reminded me of brunello 1990 with the excellent balance between power and elegance but still going a bit more against the powerful side with huge structure! The nose was dominated by red barriers and the smoky tones here was a lot softer revealing the fruit much more so a really nice nose for a so old wine! The palet was kicking and right away the fruit took control and it was done perfectly! The finish was a bit shorter than the 1982 but the liveness of the wine was brilliant! This one would be so nice with Italian style pasta or maybe some steak so this is really my type of wine and I enjoyed it a lot! This one would still evolve the next 5 years at least- maybe this was just a brilliant bottle I don’t know but I like it a lot and I would prefer this one over the 82 every time although I am happy to have tasted that one also and the score is the same considered the big difference in wine-style!
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1/16/2011 - Dickdoc49 wrote: 87 Points
Very faint hint of tca so may not be fair to rate. Little fruit remaining somewhat dry and astringent. At the end if it's life although possibly not a representative bottle.
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8/14/2010 - dre wrote: 94 Points
Vintage Tignanello Tasting (Louise's House): This has a real auburn core with large bricking around the edge. This is really showing its age.
The nose to this wine is full of mothball, sweat and old chest aromas. Light fruit is very much in the background.
On the palate, this comes off really ripe and full bodied. High acidity cuts through the rich plum jam, cassis and grape jelly flavors while round supple tannins steadily grow until you get a somewhat abrasive finish. Tertiary flavors of coffee, toffee, caramel, Spanish cedar, dried basil and bay leaf give this vintage a much different feel and character than the previous three. Very seductive style, loaded with dark fruits that really shine and linger on the finish. Full bodied.
Drink this now - 2015+?
Outstanding Quality. 94 pts.
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1/16/2010 - wurzel68 wrote: 90 Points
Mittel braunrote Farbe mit purpurnen Reflexen; mittleres bis intensives, würziges Bouquet nach Veilchen, Lakritz, Thymian, einem bunten Kräutertrockenstrauß, grünem Holz; sehr etherisch, ein "Schnüffelwein" trotz des Alters; am Gaumen noch sehr harmonische Balance zwischen Säure, feinstem Tannin und leider schon deutlich schwindender Frucht; leicht erdig. Langer Abgang. War auf dem Höhepunkt sicher ein Superwein; die Wertung entspricht dem aktuellen Zustand.
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11/27/2008 - jill k wrote:
Iron, smoky. Medium low acidity. Alcohol feels quite high. Disintegrates with swirling though. Drink up.
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12/30/2006 - Goldstone wrote: 91 Points
The last of my three bottles and the one worth waiting for after two disappointments. The cork was perfect and opened into a gorgeous deep red colour with few signs of age. This was fantastic on the nose, a classic complex bouquet with lots of depth and an overall impression of sustained fruit. Lovely, slightly brick-dust dryness combined with dried Thyme and plummy fruit in the mouth and superb structure. Good length tailing off into something that evocates memories. Quite magic ....but unfortunately it faded in the glass and in the bottle too fast to hold onto. Too much of a risk to spend more than US$70 on.
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7/8/2006 - Goldstone wrote: 85 Points
Drunk on a Saturday night in early July 2006. One of three I bought as part of a rather varied collection of older wines. The bottle I'd opened a few months ago was completely broken down, shot and had a powdery cork. This one has the same cork problem which made if difficult to get it cleanly into the decanter. The initial nose convinced me it was shot, although the colour is still good, just a little burnished around the edges. Although the nose is unpleasant, a bit of air is revealing some nice old fruit in the mouth and some reasonable length. It reminds me of c1990 when I bought some ordinary Montalcinos and Chiantis which were 15 years old and offered in a "one in three might be good" package in Radda, Chianti. A bit watery (only 12.5% alcahol) and lost its structure but there's some very nice "in the head" length that has developed. Dundee fruit cake in the mouth. Has now started to fade into Madiera after 45 minutes in the decanter. Very volatile, like old Musars except more so. Actually, the length is very pervasive. My guess is that this would have been lovely if it was a pristine ex-Chateau bottle. Interesting if you like old wine but I don't think I'd inflict it on others. I'm just pleased it wasn't such an absolute dud as the first bottle.
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2/24/2006 - andrewstevenson.com wrote: flawed
Tignanello Vertical Tasting and Dinner (Establishment Restaurant, Manchester): Corked to buggery and completely shot to bits.
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