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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.8 pts. and median of 93 pts. in 25 notes) - hiding notes with no text | | | Tasted by kostaslonis on 7/2/2023: 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 (684 views) | | | Tasted by AFM87 on 2/20/2022 & rated 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! (1357 views) | | | Tasted by Benoit Hardy on 10/26/2021 & rated 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. (1769 views) | | | Tasted by MrOctoberfest on 6/21/2021: 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. (1693 views) | | | Tasted by Poisey on 4/21/2018 & rated 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. (4780 views) | | | Tasted by easyB on 12/31/2016 & rated 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. (5427 views) | | | Tasted by Poisey on 6/17/2016 & rated 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. (5045 views) | | | Tasted by sharonandroland on 3/2/2016 & rated 92 points: Mature and developed. Sweet soy sauce aromas. Very pleasant. (5144 views) | | | Tasted by Gabe on 1/22/2016 & rated 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. (5377 views) | | | Tasted by mam1966 on 2/7/2015: Way past its prime.Dieing a dignified death. (2799 views) | | | Tasted by mam1966 on 2/7/2015: Way past its prime. Dieing a dignified death. (4271 views) | | | Tasted by godx on 12/17/2014: 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. (2835 views) | | | Tasted by burgburgburg on 8/22/2014 & rated 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. (2510 views) | | | Tasted by avp on 10/24/2012: 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. (4676 views) | | | Tasted by Lype on 10/5/2012 & rated 91 points: Aromatic, egg liquor, oakiness, herbal notes, sweet fruit. (691 views) | | | Tasted by Poggio Al vento on 3/14/2012 & rated 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! (4371 views) | | | Tasted by Dickdoc49 on 1/16/2011 & rated 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. (5693 views) | | | Tasted by dre on 8/14/2010 & rated 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. (5606 views) | | | Tasted by wurzel68 on 1/16/2010 & rated 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. (4495 views) | | | Tasted by jill k on 11/27/2008: Iron, smoky. Medium low acidity. Alcohol feels quite high. Disintegrates with swirling though. Drink up. (2737 views) | | | Tasted by Goldstone on 12/30/2006 & rated 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. (3722 views) | | | Tasted by Goldstone on 7/8/2006 & rated 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. (3886 views) | | | Tasted by andrewstevenson.com on 2/24/2006 flawed bottle: Tignanello Vertical Tasting and Dinner (Establishment Restaurant, Manchester): Corked to buggery and completely shot to bits. (5315 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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