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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 231 notes) - hiding notes with no text | | | Tasted by The_Cat on 5/4/2024 & rated 94 points: 94 pts. Deep purple with garnet red rims. Fruit driven and first flashes of leather and mushroom. Full bodied and long. (586 views) | | | Tasted by dfcrutcher on 5/3/2024 & rated 91 points: Very nice, if not profound. Good leathery fruit with a pleasant finish. Medium weight. Probably won't get better, but stable, so no hurry. (602 views) | | | Tasted by wineton.mee on 4/11/2024 & rated 93 points: The real classic and super generous today. Some nice dried cherries, plums, provençal herbs, and a subtle touch of leather. Good acid attack with fine tannins on the finish. Very elegant and raring to go, probably won’t bother ageing further (1469 views) | | | Tasted by Wadham Cellar on 4/8/2024 & rated 93 points: Superb. Much better than last bottle. (1363 views) | | | Tasted by richshoes on 11/13/2023 & rated 91 points: This may not have been stored right near the window in my mom's house...a lot of the fruit is gone and at points there was too much raisin and port...but enjoyable (4110 views) | | | Tasted by Mazy on 9/10/2023 & rated 90 points: Bon mais très costaud et chocolaté. À oublier en cave au moins 5 ans. (4283 views) | | | Tasted by cvdeluca on 6/19/2023 & rated 93 points: Ready to drink after a short decant. All the red fruit notes and cedar nose of sangiovese are here, along with savory flavors … as you might expect perfect with Father’s day steak. (4718 views) | | | Tasted by fizz on 4/30/2023: Decanted 2 hours.
Deep colour. Subdued nose of dark plum, earth, garrigue. Medium bodied. Leather and earth on the palate. (4555 views) | | | Tasted by TexasBob on 4/28/2023 & rated 89 points: Gorgeous deep ruby color. Strong thyme notes with raw mate Yerba and mixed berries on the nose. Very thin body, almost watery. Drinks like a Provençal red with respect to the flavors including garrigue, sage, and red berry notes. Nice citrus melange blended with green tea in the finish. (4277 views) | | | Tasted by Andice on 3/18/2023 & rated 92 points: Savory profile mixed with new leather. Polished, composed and finishes reasonably long. A distinctly non-fruity wine so more intellectual than hedonistic. Good frame . (3856 views) | | | Tasted by Harrie on 3/4/2023 & rated 91 points: 2011 Tignanello against 2012 with a top-up on 2016 Donnafugata Mille e una notta in an - admittedly - alcoholic evening.
2011 Tignanello opens up well. Mature, at easy with its age. Open, but balanced. Great nose, ripe, ready, what you want from Tuscany. Alcohol is there but not very present. 93 with ease. Drink now, keep at your risk.
2012 Tignanello remains closed, even after an hour in the decanter. Same wine, same genetics, but shy, withdrawn, closed. A great wine stand-alone, but just not a great vintage. 91
2016 Mille e una notta puts things into perspective. Amazing to appreciate a 13+% alcohol wine from Sicily. This wine rocks. Structure, body, taste. It is all there in oodles. Too young ? Possibly. But already so much pleasure to drink. Good vintages a must-add for the cellar. 94 for the wine, probably more for the house behind it. (3195 views) | | | Tasted by Goldmex on 1/28/2023 & rated 95 points: Tasted my first 2012 Tig. Found it nicer Than the 2011, which is very good also, but dryer and more peppery. The 2012 is more berry forward and rich. Very pleasant and smooth. (3336 views) | | | Tasted by Tonyboons33 on 1/7/2023 & rated 93 points: I like where this is at right now. After a 2 hour decant in a nice place and then day 2 offered something a little different. Both evenings very enjoyable! (3214 views) | | | Tasted by Vailman on 1/2/2023 & rated 92 points: Still tight as a drum, even after a two hour decant. Allow me to paraphrase what a fellow CT eloquently stated: "On the nose and palate ... subdued notes of black plums, red and black cherries and currants, ...dry earth, and on the back end, a slight tang of citrus and perhaps pomegranate. Medium to dark purple with the slightest brown tinge, medium bodied, medium to thick legs. Medium+ acidity and tannins", but in a dumb phase right now. It wouldn’t be until night #2 that this wine revealed its complexity and intensity that so many have come to revere about Tignanello. Somm friend reminded me 2012 was not a great vintage in Tuscany. For the next bottle, I'd go with a 4-5 hour decant. (3325 views) | | | Tasted by jonanator on 12/30/2022 & rated 93 points: Very good right now. Certainly no rush but I’m a great spot. Should continue developing for a few years. In a sweet spot now with plenty of fruit and some earthy secondary flavours are coming through (2806 views) | | | Tasted by AlphaMikeFoxtrot on 12/25/2022 & rated 93 points: I think this is in a great place now.
Ripe dark plums, ripe black cherries, dust, chocolate bar, leather, clove, anise and crushed red pepper flakes on the nose. Dark plums, blackberries, black cherries and meaty mushrooms on the palate followed by the dust/chocolate/pepper notes from the nose. Medium + body with medium tannin. Complex with an excellent structure. Drink now or hold for 2-5 more years. (2707 views) | | | Tasted by RGCM Gananda on 10/28/2022 & rated 92 points: Plum, black cherry and a mix of other dark fruits and light spices on the nose. The longer it's open, the more Cabernet notes start to come through on the nose, especially spices, cloves and cassis. Full bodied with virtually an all blackfruit profile; black cherry and some darker plum and perhaps some blue fruits towards the back for contrast. After about 90 minutes, the mid-body starts to open up and show expression and roundness. The backside shows mostly a Cabernet-based structure with spices, earth, leather and tobacco. As compared to the 2013 from a few days ago, this wine felt slightly less complex, slightly less "pretty" and slightly less balanced. It may well be that the sangiovese was better in the 2013 and therefore, provided a more complete experience. That said, this wine is still showing very well and should be able to maintain this level for several more years, it's just style wise, my clear preference was for the more balanced 2013. (ReFood Restaurant; Sorrento, Italy) (3306 views) | | | Tasted by Tonyboons33 on 9/1/2022 & rated 93 points: In a great place now, I wouldn't hold too much longer. Nice balance, long finish. (4204 views) | | | Tasted by sfwinelover1 on 8/12/2022 & rated 94 points: Brought by friend Jessica when she came over for dinner for a sangio-based, 2012 tasteoff vs. a Altesino Montosoli. On the nose and palate, relatively subdued notes of black plums, red and black cherries and currants, notes of sous bois and garrigue, dry earth and on the back end, a slight tang of citrus and perhaps pomegranate. Medium to dark purple with the slightest brown tinge, medium bodied, medium to thick legs. Medium+ acidity and tannins, both well integrated, no heat. VG complexity, good + intensity and persistence, which, per the below, improved considerably by the last glass.
This was the first time I’d had more than a taste of a Tig, from this vintage which the Spectator (96) and I continue to pound the table for in Tuscany vs. the rest of the world. Recent CT notes made it hard to know what to do with this wine, as most suggested it was at or near over the hill, while others suggested it was in a “dumb” phase of either not being drinkable or needing lots of babying and a long decant. I’d advised Jessica the night before to give it a couple of hour decant before her 45 minute-hour drive here, but she had a coravined glass and reported that the wine was drinking with balance, if unexcitedly so, and thought a decant wouldn’t help and might even hurt, as neither the fruit nor structure seemed particularly vibrant. She reconsidered the next day and gave it 90-120 minutes of air before departing, then it had about 90 minutes back in the bottle for her drive and upon arrival before being consumed over about 3 hours. On reopening, the wine was an interesting mix of classic Tuscan notes of herbality and earthiness with fairly muted fruit led by cherries with an almost Bordelasian feel of subtlety, balance and elegance. That said, it was almost more definable for what it wasn’t that what it was: unlike its Antinori BDX-based Tuscan IGT stablemates, it didn’t have the deliciousness or ripeness of Guado nor Solaia, nor, perhaps more fairly comparably, on both a compositional and price basis (but not from Antinori), the electricity of Flac; as someone else put it on the thread, it was pleasant but a bit boring, probably 91-92. Probably unsurprisingly for my palate, about 45 minutes later, when accompanying the scampi, it really began stirring, with its very present but well-integrated structure really complementing the dish. As we slowly worked through the meal and then our slideshow of our European trip, drinking this against the far more extroverted and similar quality (though about half the price) Altesino, the wine became progressively and welcomingly more assertive, with a beam of acidity opening the fruit up and carrying it on through a long, more complex and balanced finish, at which point this touched 95 for me, almost reminiscent of my experiences with various Verites, where, irrespective of the recency of the vintages, the wines just kept getting better and better with more air (that said, in each instance, I’m sure that there’s an inflection point, and I’m not recommending leaving in a decanter during your 3 week Himalayan trekking adventure then drinking when you get home). So, my advice would be, for those with similar palates to mine, to give this at least as much air as it had when we got to the last glass or keep holding, even for this accessible vintage. Up until the end, I’d have said that this was more of a food than cocktail wine, but the last glass, consumed on its own, shone so brightly that if you can deeply aerate this, I think it will be equally splendid either way. While I’ve written elsewhere about the superior value proposition of Italian wines generally, I’ve also noted that, on a relative basis, they seem to have gone up in price against CA wines and Rhones (I don’t have enough experience with other regions to have an intelligent opinion on this) in the past few years, so that this bottling, previously available in the secondary market for all but the best vintages for close to $100, is now $200 for this vintage from the cheapest source, and at that price, buying a Flac or Guado (very different wines, so depending on your mood) then the fixings for a great at home dinner would be my recommendation. I sure wish I had a half case of these to experiment with aging and aeration over the years to come. Alas, I only have a single ‘18, which I hope I’ll live, and to still be appreciating fine wine when it hits its apogee. Meanwhile, I’ll look around for some back vintages. A great wine to consider and appreciate for uber wine geeks, of whom I’m one, but if you’re not, at least for this vintage, at least for now, at least not without massive aeration, you’ll likely find greater pleasures elsewhere (and no judgments on that; we’re all looking for something a bit different!). 94-95++
I’d be remiss not to add, if you’ve been patient enough to get through this with me, a personal note about the wine and dinner. Jessica’s husband, Marty, about whom I’ve written elsewhere, particularly in my note for the ‘10 Vietti Barolo earlier this year, died at the start of the year. He was a CIA (the food and wine CIA, not the espionage one) trained somm, among other things, and his great love was Italian, particularly Tuscan, wines; he really nourished my love of the region, and we’d talked about the 4 of us taking a trip to Tuscany together. I’d suggested we pop this Tig (that’s the kind of friend I am, always suggesting to others that they bring their best bottles over to me!) against a similar quality sangio of some sort from the same vintage for a dinner I’d make, but alas, Marty’s cancer progressed too far before we had the chance to do that, let alone the Tuscany trip. Our toast to him, along with, alas, Jessica’s and my history, in each instance at least so far more successful, with different forms of this scourge, would have made this memorable even if the wines merited high 80s scores (and even if I made a less delicious dinner!), but for me, Jessica and my wife K to have this wonderful dinner together with these wines, well, it’s part of why wine is more than just a beverage to me. Thanks for reading. (5082 views) | | | Tasted by AlbertaOenologist on 6/19/2022 & rated 92 points: wonderful right now, plum notes, excellent balance. I would not hold any longer. (4361 views) | | | Tasted by AAJR on 3/6/2022 & rated 91 points: Decanted & aired for 2 hours. One dimensional, lacking fruit & complexity. Good not great, suspect the wine is in a dumb phase. (5206 views) | | | Tasted by Eriklainen on 2/6/2022: Wow, red cherries, some barnyard and after a couple of hours - truffle.
Long aftertaste. Balance is good. Nice wine. Wouldn't wait too long with this one though. (4909 views) | | | Tasted by EM_MB on 1/29/2022 & rated 90 points: 4 hour slow ox. Closed down and not offering much. Hold to see if there is any improvement. (4332 views) | | | Tasted by Wadham Cellar on 1/25/2022 & rated 89 points: Two hour decant. Mature nose. Agree with prior comments on mid-weight, classical profile. In the end, though, not giving much on the palate. tasted a bit muted/dumb. (4312 views) | | | Tasted by rdsboca on 11/20/2021 & rated 94 points: This wine is in a great place. Nice red fruit, silky tannins and softish mouthfeel. It was popped and poured but opened up in the glass after an hour. I think a short decant would have been smart. Unfortunately my last bottle but would seek it out to backfill my cellear. (4684 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Chianti Classico 2013 & 2012: The Luck of the Draw (Sep 2015) (9/1/2015)
(Antinori - Tenuta Tignanello Tignanello) Subscribe to see review text. |
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| 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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