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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.1 pts. and median of 92 pts. in 370 notes) - hiding notes with no text | | | Tasted by ShadowIII on 4/13/2024 & rated 96 points: Dark purple, initially, plums, dark cherry, opened up became more elegant and complex, spice, pencil lead, lovely dark cherry, long persistent finish (297 views) | | | Tasted by Scapolite on 2/17/2024 & rated 93 points: On the colour, deep ruby, opaque, with a reddish rim. The age is definitely showing with the bricking.
On the nose, this is quite fruit forward with black fruit notes, including blackberries, black cherries, black currants, slight hint of raisins, along with leathery notes, chocolate, peppercorns, cigar box, and forest floor. There is also a hint of menthol. This is quite complex and beautiful.
On the palate, it is also quite black-fruit forward, similar to the nose. There are also notes of leather and mushrooms, and finishes with a spicy note. Medium acidity and silky tannins, medium plus finish.
This is stunningly beautiful and elegant. (864 views) | | | Tasted by maxima on 1/31/2024 & rated 92 points: Bu au resto AVV La Suite avec les FOUDUVIN chapitre de l'Estrie!
Bu en même temps que le Le Serre Nuove dell'Ornellaia 2003 et 2006.
Les 3 vins étaient similaire dans leurs profiles, bien fruité
et délicieux. Long et tout en équilibre.
3 excellents vins! (1156 views) | | | Tasted by DrZett on 1/5/2024 flawed bottle: Badly corked. (1243 views) | | | Tasted by AAJR on 12/10/2023 & rated 93 points: Very good. Decanted & let breathe for 30 minutes before enjoying. No signs of fading. Flavors dark berries, cassis, expresso - medium bodied. One bottle left in cellar, Note to self hold for 5-10 years (1317 views) | | | Tasted by KVM on 10/9/2023: Beautifully complex fruit and medicinal notes. A perfect bottle. (1706 views) | | | Tasted by BURGHen Boy on 10/7/2023 & rated 92 points: Mellow oak up front. Changes into a deep cherry with underbrush. Acidity picks up in the middle and finishes with deep cherry and oak (1079 views) | | | Tasted by CarpeDiem! on 7/26/2023 & rated 91 points: Still a bit hesitant initially, but then opening to well matured red berries, violet, chocolate, spices, noble cask and leather, adding phenolic "temperature" as you go. Although not Tignanello's best year a nice bottle ready to be enjoyed now and for another 5 years. (1543 views) | | | Tasted by MarkRichards on 6/27/2023 & rated 90 points: This is old. It is still a worthwhile wine, but this vintage didn't have the power to propel it to new heights after 12 years.
It has pine and Bret. It has red sour cherries. It has cedar and cigar box. It has high acidity.
Having said all that , it paired beautifully with a lamb dish. Cutting through the tender meat and fat.
So older, but still with beauty 😍 (1584 views) | | | Tasted by Theamaronefan on 6/2/2023 & rated 90 points: Not my favorite vintage of Tignanello, perhaps it needed more time to age. Tight tannins showed a little dark fruit with strong earth and mineral tones. Also, a hint of pine tree on the palate. I decanted for 30 minutes. For the next bottle, I'll open 2 hours in advance. (1456 views) | | | Tasted by Sarastro on 4/23/2023 & rated 92 points: This 2006 confirms being a big, bold but beautiful version of Tignanello.
Opened 2 hours in advance. No initial decanting.
Tasted the wine in Zalto Bordeaux stems
The opening of the nose was full of mature blackberries and red cherry with an undertone of sage and rosemary. More earthy notes emerging during the evening with also some leather.
Good acidity, well evolved, fully integratged trannins. No hint of alcohol which, btw, in spite of being an opulent Tignanello in this vintage is not that high.
Less elegant than the best vintages, more upfront but cxomplex and interesting nontheless.
In my opinion it is in a "drink now" phase as I don't see the evolution giving more to it.
Nice (1356 views) | | | Tasted by CarpeDiem! on 3/18/2023 & rated 93 points: Decanted for almost two hours, but further developing in the glass. Dark, deep, surprisingly reserved in the nose, but opening generously in the mouth. Well matured red berries, violet, chocolate, spices, noble cask and leather, adding phenolic "temperature" as you go. Although not Tignanello's best year a nice bottle ready to be enjoyed now and for another 5 years. (1621 views) | | | Tasted by FabesMTL on 3/4/2023 & rated 95 points: Tignanello 2006
Opened at 5PM. No decant. First pour at 6:30. Nose explodes with baking spices, led by cinnamon, with overlays of brett , red fruits, menthol and chocolate. On the mid-palate it starts off austere but on the finish it comes together with incredible coordination, flavours of cedar tree and chocolate and a splash of floral notes. Long finish with freshness, balance and minerality.
By 8PM after supper (steak) the nose is still blasting, but feels more like 🍒 and leather with balsamic reduction and cooked jam. The palate and finish is ultra smooth, soft, plush, but with proper power that lingers. This wine seems to be in a perfect place. Better than the last 2 times I’ve had it. Not sure it improves but will hold for another 2-3 years. Drink now and enjoy! 95 points given the consistency and pleasure throughout the night. (1327 views) | | | Tasted by Chateaunole-du-Pape on 2/28/2023 & rated 93 points: Absolutely transcendent. Certainly could be mistaken for a Right Bank Bordeaux. No formal notes, but sure wish I had more. If you do, there's no rush to drink It, but I also have a hard time imagining that it could be any better than it already is - it's absolutely fantastic, and this is coming from a guy who is usually flummoxed by Italian wines. (1231 views) | | | Tasted by red freddy on 2/16/2023 & rated 91 points: Received a partial bottle
13.5% abv
Had a sip from a partial bottle received from my Oenophile neighbor. Dark opaque red in the glass with a slight brownish tinge around the edges. Sangiovese with a small (unspeficied) percentage of Cabernet Sauvignon. Lovely nose of plum and cherry. Fruity on the palate, with spice and a slight nutty character. Astringent and tannic, resulting in a lingering, tart, yet pleasant finish. (1026 views) | | | Tasted by Kayentacellars on 2/6/2023 & rated 90 points: Drink now, not going to get any better. (1117 views) | | | Tasted by jmoon on 1/8/2023 & rated 90 points: A bit tired, fruit faded and secondary chars aren’t interesting in this magnum despite being opened a few hours. Over the hill? (1274 views) | | | Tasted by bigbass250 on 12/31/2022: Drinking one glass with dinner at home from the coravin so far so good (977 views) | | | Tasted by Argilla on 11/23/2022 & rated 88 points: Drunk in May 2022 - already passed his peak. Notes of earth and tobacco but also dust! Overall not a nice experience and definitely not what we would expect from such a great wine.
After a month we opened the 2017 and it was way better, dark and reds fruits, good acidity, mid-long finishing in the mouth. (1291 views) | | | Tasted by mfimiani47 on 11/6/2022 & rated 93 points: This was great. The nose was so vivid. Dark and brooding. Very good tignanello but just didn’t compare to the 2001 that we drank alongside it. (1346 views) | | | Tasted by bugdoced on 10/12/2022 & rated 93 points: dark brooding intimate (1445 views) | | | Tasted by VDoggyDogg on 10/12/2022 & rated 97 points: Don’t hold on to it, it’s at its prime, this a stand out vintage. The balance between the notes and the intensity on the pallete is astonishing. Dark chery and chocolate give you the sensation of a gourmet belgian cacao liquor bursting on the first bite. The leather has been toned down and paired with the oak and vanilla give the sensation of a room with antique wooden furniture, a leather couch and a candle burning in the background. The jammy character took me back to my grandmother’s pantry with jars filled with blackberry and strawberry preserves. This bottle for me was a journey through moments I’ve lived through in my past, something that I’ve never experienced from any other wine. (1291 views) | | | Tasted by bradfriedlander on 9/26/2022 & rated 89 points: Sangiovese was subdued but still the main characteristic. Medium tannins. Full mouth feel. Medium finish. Very good food wine. (1342 views) | | | Tasted by pgartner on 8/11/2022 & rated 94 points: Superb! No need to decant and some sediments. (1472 views) | | | Tasted by Canoehead on 5/16/2022 & rated 93 points: Part of a three vintage Tig dinner. Clean cork. Gentle decant in narrow neck vessel. One hour prior to pouring. Tertiary nose of fig paste, black liquorice, coffee and a bit of mint or rosemary. Silky on the palate, great concentration but quite linear. Medium plus finish. This showed very well and the guest of honour got to take the one-third remainder for near future savouring. Paired with turkey milanese and fettucine alfredo. The white truffle puree in the milanese matched well with the '06. (2045 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Stimpfig
Decanter, Spurrier Masterclass (11/4/2018)
(Antinori, Tignanello, Toscana, Tuscany, Italy, Red) Subscribe to see review text. | By John Gilman
View From the Cellar, May/Jun 2011, Issue #33, Brunello di Montalcino- Where Has the Magic Gone?
(Tignanello-Antinori) Login and sign up and see review text. | By Antonio Galloni
Vinous, Tuscany 2006 and 2007: A New Golden Age (Aug 2009)
(Antinori Tignanello) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Decanter and View From the Cellar and Vinous. (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.2006 Antinori TignanelloBLEND: Sangiovese 85%, Cabernet Sauvignon 10%, Cabernet Franc 5%
Tasting Notes
On release, Tignanello 2006 has a very intense ruby red color and balanced ripe red fruit and spicy aromas on the nose. It is has a full, rich and round rich palate, dense without hiding its great elegance and complexity. A powerful wine, yet fine and pleasant to drink, with good length and an aftertaste packed with chocolate and citrus fruits. The tannins are pronounced, but smooth and silky, which, together with balanced acidity, assures Tignanello good ageing potential
Vinification
The weather conditions during the harvest ensured a very high quality crop. Particular attention was paid to grape selection in the vineyard, so that only perfect bunches arrived in the cellar. As always, great attention was paid to the fermenting and extraction processes, using délestage and overpumping to maintain the natural aromas of each grape variety and the intense color. Fermentation of all three grape varieties was carried out at an average of 27° and no higher than 31°, to best preserve the true aromas, flavors and varietal character of the fruit. The musts showed great complexity from the start, but above all, especially in the case of the Sangiovese, abundant varietal character, evident in the aromas, elegance and color, the first signs of a potentially great vintage. After alcoholic fermentation, the wines were racked into new oak barrels to undergo malolactic fermentation, which occurred by the end of the year. The wines were then blended and aged in barrel for 12 months, then racked off and, after a careful tasting of each barrel, the wine was bottled. The wine was released after a further year in bottle.
Classification. Toscana IGT
Climate
After a particularly cold and wet autumn, followed by severe winter temperatures with persistent rain, the vines budded late compared to the average in preceding years. The spring was also wet, but without affecting the regular formation and growth of the bunches. The second half of July saw very high temperatures, but the weather changed again in August, with rain and below average temperatures. Excellent weather conditions in September and October, together with normal day and night temperature differences, allowed the grapes to ripen perfectly and the harvested crop was both abundant and of quality. The harvest of the Sangiovese grapes was concluded in the end of the first week of October and the Cabernet in the second.
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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