Wow! What a surprising wine! When I opened the bottle the wine was brown and tasted old and oxidized. However I did what I always do which is to put a stopper back in and stick it in the refrigerator. Four days later the wine had changed completely. It now had changed color to a deep purplish red and had developed an outstanding nose and palate. I continue to be amazed with how wines can change when given the correct time and conditions.
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So I bought a cellar; 11/12/2022-12/31/2030: Sadly corked. I opened at home before the wine tasting, and didn't notice the corked smell, it just didn't really have a nose at all. When poured into the glass though, there it was. I've had corked wines that were much worse, but this one was not drinkable.
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JD Friday Wine Group Hosting; 2/17/2023-2/18/2023 (City Club - Wine Room): Sadly corked. I opened at home before the wine tasting, and didn't notice the corked smell, it just didn't really have a nose at all. When poured into the glass though, there it was. I've had corked wines that were much worse, but this one was not drinkable.
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Wine to drink more for the experience to get to know what a tired Sangiovese looks like, a little drying out, leaky structure with a hint of acidity. The wine is clearly past its peak.
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My last bottle from a case bought long ago. Very consistent to with my prior notes. Not much fruit left. Definitely past it’s prime, but still really complex and interesting. Lots of leather and vegetal (green pepper notes). Just a peek of red fruit showing through.
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At it’s absolute last drinkable moment in time. Opened and decanted (for sediment), the cork crumbled and disintegrated. This wine was delicious and beautiful...for about an hour. I went back and tried what was left about an hour and a half after opening it and it had already become “vermouth”, as a server at an Italian restaurant once told me about a too-old bottle of Barolo he’d tried. Drink them now if you have them, and do it quickly!
Decanted for an hour and drank over two days. Past it’s prime, but still very enjoyable, and an interesting, complex wine. Very much like an old Bordeaux, with a bit of Sangiovese tartness. Lot of funk, especially on nose. Better with food. Drink up if you have any, definitely on the backslide.
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I used to hate this wine when it was young, and that was the reason it was kept in the cellar for 20+ years. It has developed and bloosomed beyond my wildest expectation. If offers tons of complexity like old claret, just with a Sangiovese twist. Not in decline, but do drink up.
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An evening with wine geeks (Ristorante da Salvo, Stuttgart): Glass: WMF white wine Cork pulled a few hours before, not decanted. Deep tawny color with some fine sediment. Clean, fully developed nose with some lovage. This bottle was past its prime. Drinkable, especially with food, not faulty or flawed, but simply not as good as it should be. 83-84
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Quite pale, translucent and noticeably developed pomegranate color. The nose feels very developed and tertiary with somewhat oxidative aromas of wizened sour cherries, some smoky tones, a little bit of salt-cured beef, light soy sauce tones and a hint of cedar. The wine is medium-bodied, tangy and tertiary with very old flavors of wizened dark fruits, some salt-cured beef, a little bit of soy sauce, light sour cherry bitterness and a hint of leather. The wine is moderately high in acidity and quite tough with firm, grippy tannins. The finish is quite tannic and grippy with long, savory and very tertiary flavors of sour cherry bitterness, some beef jerky, a little bit of soy sauce, light leathery tones and a hint of old woody bitterness.
I had this vintage a few years ago and it felt quite old already back then. Now the wine feels even more older and tertiary . and this time this difference is emphasized by being tasted in a Tignanello vertical, where this wine felt noticeably older and more tertiary than many a younger vintage. Way past its peak; although still drinkable and even somewhat enjoyable, since the wine isn't thoroughly oxidized or shot yet, this is still by no means at the same level as the other vintages of Tig anymore. I'd recommend avoiding it.
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Medium red with pink edges. Lovely aged black cherry, shiitake mushroom and celery seed nose. Earthy black cherry flavours and a nice balanced finish, still some structure, promising another few years of great drinking.
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Based on this bottle very far from it. Indeed I think there is still some potential looked up in this. Good colour, nose and length. A bit more complexity and interest to emerge perhaps. Have three more bottles so can put it to the test.
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Reading some of the more recent reviews, I was bracing myself for an over the hill disappointment (wouldn't have been the first with older super Tuscans). However, this was drinking lovely tonight. Cork in pristine condition and the wine was beautifully mature. The tannins still provide good structure but remain in the background. It has lively acidity and nice anise, strawberry and blackberry flavors. Lighter body and medium finish.
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Definitely past it, this had turned into something resembling a port (very strange transformation). The port drinker in the group loved it the rest of us couldn't face it
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1990 ANTINORI TIGNANELLO TOSCANA- I have had nothing but great bottles of this in the past and this one continued the trend and shined as did all those before it; the nose offered some earth tones along with saddle leather and sandalwood which were joined by spicy red and then black cherry and black currant fruit coming in the taste; more talc appeared by mid palate where the pleasure of the smooth and soft mouthfeel was clearly evident; hallmarks were the wine`s balance and the richness of the fruit with still youthful exuberance and energy which crescendoed in 2nd and 3rd tastes
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Decanted for 2h at 1862 restaurant. Dirty, earthy nose - garden vegetables and leather - like walking in a tilled field on a summer day. On the palate some brambly plush red fruit, and soft tannins. Outstanding, the WOTN. Tonight with pasta piled high with hazelnuts and shaved truffles.
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Dried out. Old shoe leather puree and roses. High alcohol. Robust angular finish that lingers with dry tannin. Not what I expected. The 85' is a gem (drank 7 months ago) this 90 seems old comparatively. The fruit is just not there anymore. At least in this bottle.
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From a perfect bottle purchased on release, this wine had a deep red/purple center with red/orange rims. The medium+ nose was rather intense at first showing currants and iron ore. After a few hours it was clear that the sangiovese was really in control of this wine. The nose offered up red dust, currants, minerals, and some tobacco.
This wine was rather tough and not showing much in the mouth at first. After 5 hours the wine began to mellow and integrate. While still a bit intense with rounded tannin for my taste, this did have some good fruit and good length.
Will the structure mellow and will the fruit complexity improve? While it is certainly possible, I don't think I would be willing to bet on it, which is really too bad. I remember tasting this in Rome 15 years ago and it was stunning.
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From a very pristine bottle with base neck fill and an impeccable cork. This bottle left me wanting a lot more from the wine. The initial aromas were of mushroom and truffle and the wine started very closed and even a bit tannic on the palate. The wine had thrown a lot of sediment and the waiter was rather aggressive in pouring and swirling glass and decanter, so we had sediment in every glass which was annoying.
I don't usually decant but the wine started very austere with not much coming through on the nose and no finish to speak of, so I figured it couldn't hurt. The wine evolved somewhat over the night. The tannins definitely dissipated but the nose never really opened up. I did enjoy the truffle and dried porcini mushroom aromas. At times some raspberry and other red fruit showed and a little oak. The palate was more fruity but some mushroom came through even there, which added interest.
It wasn't a bad wine, but I guess I was hoping for less subtlety and more fireworks. I just like big aromatics, and a lot of 1990 Bordeaux are delivering that, but this wasn't.
The weird thing is that most reviews seem to think the wine is on the downhill, but I'm not sure about my bottle. The colour was red and purple and with the tannins and the fruit still there underneath the mushroom, nothing about the wine felt too old. It seemed rather healthy in fact. I could imagine it getting better in 10 years. On the other hand, I could see myself being wrong and it being on the way down. I've had old Barolo with soy sauce and mushroom notes that seemed dying, but this wine's mushroom nose was different, so I don't think it was dead or over oxidized. Perhaps a bit of oxidation as others have noted is what caused the mushroom and truffle. Anyway, I ramble, but I am a bit mystified because I had very high hopes.
A blend of Sangiovese (80%), Cabernet Sauvignon (15%) and Cabernet Franc (5%). Bought upon release back in 1994 and kept in a cellar since. Tasted blind.
Dark, quite opaque and noticeably developed mahogany color. Rather old and quite oxidative nose with aromas of dried figs, oxidative bruised apple tones, some raisin, light beef jerky tones, a little bit of mature nuttiness, hints and wizened dark berries and a touch of Tawny Port. The wine feels juicy, medium-to-moderately full-bodied and rather tightly-knit on the palate with very tertiary flavors of dried dark cherries and figs, some dried dates, a little bit of raisiny fruit, light nutty oxidation, a hint of savory oak spice and a touch of beef jerky. The wine is still impressively structured with high acidity and ample, noticeably grippy tannins. The finish is dry, tannic and quite bitter with lengthy and pretty rough flavors of wizened dark plums, some raisiny dark fruits and berries, a little bit of leathery character, a hint of smoky dry-cured meat and a touch of dried dates.
A very aged and overall rather old example of Tignanello that hasn't stood up that well against the years: despite the pristine cork and impeccable provenance, the wine is aged beyond its years. I'm not sure if this is just bottle variation or if this vintage just isn't built to age, because I've had numerous older Sangioveses that have appeared much younger. Based on this particular wine, I wouldn't see much further aging potential here - on the contrary, the wine must have been better 5-10 years ago. Still not fully oxidized or in pieces, but the rating reflects that this isn't at its peak anymore. However, at 124,30 FIM (20-22€) back in the 1994, this has been great value compared to what Tignanello costs now.
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Decanted and left on its own for half an hour. Pleasanty surprised by this wine which was recently bought at an auction. Dark cherries and black/blueberries nose. Some irony notes as well. In mouth it's round and rather fruit driven (prunes and dark fruits) with lovely balance and fully resolved tannins. Semi long. At peak now maybe. Takes about 2h to die down a bit as the acidity then seems to take over. 92-93p Stashed half the bottle back in the cellar with Argon gas seal. Will see what happens after a couple of days...
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drank it July 2012 with Tignaello 2000 (92) and Ornellalia 2008 (95+), some oxidative notes, port wine nose, still present acidity, alcohol well integrated, long finish after chocolates, fruit is in the background, I guess this is the zenit or for people who like the reductive style just over the top
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drank it 30/10/2011 at brandini, koblenz, Taglerini with porcini, a little bit oxidative, portwine notes, chocolate, portwine, super soft tannins, high acidity, alcohol well integreted,long aftertaste, I think this wine is at the top or just passed it
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I'm a fan of Tig and have had other bottles from this vintage that showed better than this one did. While not a total dog or flawed in any conventional sense, it lacked the silk and nuance of maturity I remember and was somewhat hollow on the midpalate, a condition I'm going to guess was travel-shock from the five mile hike in a backpack to the restaurant. Ergo, no further judgement.
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Bouteille et bouchon en parfaite condition. Base neck. Non carafé. Couleur prune mûre avec bords brique. Nez sur le thé noir, puis, à l'aération sur les pivoines, puis après 3 heures, des notes de fer, d'orange sanguine sont apparues. En bouche, l'attaque est ronde, le vin est bien construit, sans creux en milieu de bouche, avec une belle touche d'acidité. La longueur est moyenne. Je pense qu'il est sur le déclin (cette bouteille) mais avec de très beaux restes!
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Drank in Hong Kong Still lincredibly young and full of life. Rich complex black fruit, cedar and tobacco on the nose with a lovely palate and a long length. Amazing how well this aging, it has the legs for a quite a few more years.
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From magnum this thing is fresh and tight. There's a touch of cedar and some tobacco leaf. The sweet berry fruit is intense and concentrated. It has good depth of flavour and finishes with chewy tannins. Length of flavour is admirable and from this format one feels it is a decade or two from its apogee.
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Wow. Opened and let it sit for about 20 minutes. Cork was in good condition. Fill was still high shoulders. Such a delicious wine. Nose of red clay and red fruits, hint of lead pencil (graphite) and slight touch of cedar. In the mouth, rich red fruits, with elegance, class and refinement. Nicely balanced. This still has the depth to last a few more years but is drinking beautifully now. Delicious.
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With the bottle kindly provided by E.P., this wine was tasted in double-blind fashion. Deep-to-opaque garnet in color, it has a moderately intense nose of espresso, damp earth, fig and pipe tobacco. The flavors are similar to the nose, in a full-bodied frame with medium acidity and melted tannins. The alcohol (listed as 13%) is well-integrated and the middle palate holds up fairly well. The wine concludes with a medium-length, tart finish. While certainly enjoyable, this particular bottle (which was pristinely-cellared) appears to be past its prime. I would drink up before the fruit completely dries out. Drink now.
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Bill's Monthly Lunch - April 2013 (Vancouver, BC): Tasted blind – Claret like silky nose with cedar, mature cabernet fruit and nice Margaux-like perfume. Shows more Italian typicity on the palate with excellent acidity, soft entry and a silky and elegant profile. This is at peak and drinking perfectly right now. I don’t think it’s going to fall apart anytime soon but it’s not going to get any better in my opinion. Excellent.
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Much better on the nose than palate with its array of ripe red berries, spice and leafy aromas. The wine ended with drying tannins and a tart, red cherry finish. While well made, this is not my style of wine. Others liked it more than I did.
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Good but nothing to write home about. Ripe black fruits, leather and hints of mushroom/earthy notes. Very much alive (magnum). Should have easily lasted 10 more years.
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Initial prominent mixture of black-berry/black cherry taste predominates but it trails off rapidly and then becomes a berry-coffee flavor. It held up well to a deep meaty dish but also faded faster than I suspected. I think it may have been on its last legs. This does not mean it wasn't a good wine. I just think it was past its prime.
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Plums and stone fruits on the nose with flint, mushrooms, chocolate, oranges and a touch of volatile acidity. Fullbodied and chewy on the palate with balancing acidity and supple tannins. Some salinity, tar and peat as well as stone fruits, stone dust and leather. Lengthy. Very nice. Still further potential here. Clearly a bigger vintage, but not too clumsy.
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Perfect cork. Looked almost like new. I have had this wine cellared perfectly since release. Not sure what was up with this bottle other than it looked weird. Burnt rubber nose that we kept waiting to resolve and never really did. I have to open another to see if its any better.
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Drinking beautifully right now. PnP. Color still garnet, not bricking. Light cherry aroma, almost Piedmontese. Deep, rich flavor is wonderfully balanced with plenty of healthy tannin structure, which is very well integrated now. Medium-plus finish. Drink up!
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1990-bottle stink initially-almost ‘dirty’ but quickly blew off to reveal the best example of the family nose. Lovely. Taste was medium weight, fruits but more herbs, spiciness. Lovely 93/100
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What a great bottle! A wonderful 'stink' upon opening. No decant needed. Lots of earth, mushroom and dark fruit. Worked fine with Michael Mina chicken as well as cap steak and short rib. A very versitle wine for sure. I wish I had more!
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The wine looks Inky colored. The legs are Medium. The body is Medium. The wine finishes Short. I was mazed how dark this wine was and that there was no browning around the edges. From there it went down hill. After decanting, it showed its age and was quite flat. With time it opened up somewhat. Should have drunk it some years ago.
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WCC 1990 Tuscan Reds (Dorato's Resturant, Guilderland, NY): Maybe the only wine of the night that could have used more air. At first, muted nose, tannic and dull. Opening slowly. Open 2 hours show a gorgeous licorice and cherries mid-palate with very good length.
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Bill's Monthly Lunch - December 2010 (Vancouver, BC): Tasted blind – deep ruby in colour with bricking at rim. Developing nose of coffee grinds, dark fruits, soy sauce and leather. In the mouth there are lots of sweeter dark fruits with a good amount of structure left. Decent acidity and good length. While this was a very nice wine, once it was revealed as ’90 Tig I was a little disappointed as I would expected more from this wine. Others at the table said a previous showing a few months ago was better. Excellent.
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Wow. Lively, plenty of fruit after all these years. Best after about an hour and twenty minutes of breathing time. All in all, it was wonderful. It more than held it's own against a 97 opened at the same time
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Not as spectacular as I had hoped. Kind of funky right out of the bottle, but improved dramatically with three hours of O2, the fruit started to appear and the delights began. Though not as robust has i remembered, Unless, my bottles are the outliers, would drink these now if you have them..
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Gorgeous wine. decanted it an hour before we drank it, and I was worried that all that oxygen would deaden the wine. Not so. It was very much alive, and in my Burgundy glass it smelled like the fluffy underside of a well-worn very fine leather belt. There were tobacco notes too, and the mellowest of stewed red and orange fruits. This wine continued to blossom in the glass, so full of character and charm, such a complete and beautiful expression of mature red wine. Its fragrance stayed with me for quite a while after the last sip.
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Upon opening, very fresh and lively with black fruit, leather and tobacco. An hour in the bottle it settled down considerably and the spice moved mostly to the finish. I enjoyed it the most straight from opening.
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The Best Tignanello ever that I had. Maybe the 97 is too young to compare now .. but I had the 97 this year in a Mag also, and the 1990 tasted better ... The three of us drinking the wine were shocked!
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Medium red. Sweet fruit nose, cherries and earth. Very nice flavours. Nice finish with a bit of acid. Still going strong. Improved in the glass. Very nice.
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Tasting of Italy by the DRC-club (Brugweg - Velp): Tasted alongside Sassicaia 1990 (from magnum) and Flaccianello 1990. The quality of the wine is obvious. Completely ripe, no waiting needed. Very, very good wine.
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Flock - Super Tuscan Tasting (Bob and Ann's): Tired aromatics of over-the-hill tart red fruits, tomato catsup and cumin. Palate is also tart with soft red fruits fading and dried herbs dominating the flavor profile. Lots of acidity but little fruit left. Not a good example of what is supposed to be a great wine. Group #12, my #12.
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Wineflock - Super Tuscan's (Bob & Ann's): Group #12, My #12 - Full deep crimson with some lightening. Forward canned nose of stinky pale red fruit with dried herb notes. Medium secondary palate with a bit of red fruit left along with tea, herb, and leaf. Not sure if this was a good example or not, but I would say mid 80s.
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Tasting Group Dinner - Piedmont (Our House): The nose is incredibly bretty and shows super-ripe dark fruit, soy, burning rubber, and VA. Stinky, swampy, and strange, and turned increasingly nasty with air. A sewer in a glass. Something clearly was wrong with this bottle, most likely bacterial/brett spoilage.
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Piedmont at Siggy's: I had been looking forward to drinking this bottle for over a year. What a disappointment. Popped and poured. The nose was so stinky (diapers, barnyard, worse) that I could barely force myself to taste it. The taste was better (dark fruit, balanced, good length on the finish), but ulitimately I found this undrinkable.
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Wino Guys Weekend (WGW) #1; 1/4/2008-1/5/2008: Dark garnet colour. Aromas of herbs, beef's blood, blackberry, leather, earth, and dark chocolate. Medium-bodied, with earth, dried fruit, leather, and licorice. Great acidity. Moderate finish, ~35s, with dried flowers, cherry, and earth. All-Tuscan in this wine, but I'm surprised at its youthfulness. This can still go for some time in the cellar! Fantastic!
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Dark red, medium body. Cedar & balsa, dark fruit on the nose with some slight eucalyptus. Thick, rich, dark fruit. Slightly sweet with a little acid. Loads of strawberries. Somehow this is missing something.
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(80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc) Yummy cherries. Very subtle compared to the Masseto. Seems heavily Sangiovese with some merlot or cab?
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Tignanello Vertical Tasting and Dinner (Establishment Restaurant, Manchester): Initially mushroomy and almost pinot noir like on the nose, then it turns very cedary-claretty. Really quite tight on the palate, but very big. Very big and closed. Quite richly flavoured and very velvety-textured. Soft, polished tannins on the finish. Very Good Indeed+
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7/31/2023 - luxurycarmina wrote: flawed
Tried 2 bottles that have been kept for 10 years in perfect conditions. Unfortunately, both way past it
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6/8/2023 - jmcelroy wrote: 92 Points
Wow! What a surprising wine! When I opened the bottle the wine was brown and tasted old and oxidized. However I did what I always do which is to put a stopper back in and stick it in the refrigerator. Four days later the wine had changed completely. It now had changed color to a deep purplish red and had developed an outstanding nose and palate. I continue to be amazed with how wines can change when given the correct time and conditions.
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2/17/2023 - Gregmonroe wrote:
So I bought a cellar; 11/12/2022-12/31/2030: Sadly corked. I opened at home before the wine tasting, and didn't notice the corked smell, it just didn't really have a nose at all. When poured into the glass though, there it was. I've had corked wines that were much worse, but this one was not drinkable.
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2/17/2023 - Gregmonroe wrote: flawed
JD Friday Wine Group Hosting; 2/17/2023-2/18/2023 (City Club - Wine Room): Sadly corked. I opened at home before the wine tasting, and didn't notice the corked smell, it just didn't really have a nose at all. When poured into the glass though, there it was. I've had corked wines that were much worse, but this one was not drinkable.
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1/8/2022 - mmclancydvm Likes this wine:
Cork broke
Filtered and aerated
Dry brick red color
Green pepper and leather
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10/26/2021 - Benoit Hardy wrote: 89 Points
Drunk in Palazzo Antinori - Firenze
Nose on vermouth.
Wine to drink more for the experience to get to know what a tired Sangiovese looks like, a little drying out, leaky structure with a hint of acidity. The wine is clearly past its peak.
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1/22/2021 - phandley66 wrote: flawed
My last bottle from a case bought long ago. Very consistent to with my prior notes. Not much fruit left. Definitely past it’s prime, but still really complex and interesting. Lots of leather and vegetal (green pepper notes). Just a peek of red fruit showing through.
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12/12/2020 - herbaceous Likes this wine: 93 Points
Really enjoyed it- tannins are so soft, and it’s so long and balanced at this stage.
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8/25/2020 - millennialwinegeek Likes this wine: 89 Points
At it’s absolute last drinkable moment in time. Opened and decanted (for sediment), the cork crumbled and disintegrated. This wine was delicious and beautiful...for about an hour. I went back and tried what was left about an hour and a half after opening it and it had already become “vermouth”, as a server at an Italian restaurant once told me about a too-old bottle of Barolo he’d tried. Drink them now if you have them, and do it quickly!
millennialwinegeek.com
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8/2/2020 - citizen1 Does not like this wine: 70 Points
terrible - sour and well past its time.
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5/24/2020 - phandley66 Likes this wine: 90 Points
Decanted for an hour and drank over two days. Past it’s prime, but still very enjoyable, and an interesting, complex wine. Very much like an old Bordeaux, with a bit of Sangiovese tartness. Lot of funk, especially on nose. Better with food. Drink up if you have any, definitely on the backslide.
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10/12/2019 - Song103 Likes this wine: 93 Points
I used to hate this wine when it was young, and that was the reason it was kept in the cellar for 20+ years. It has developed and bloosomed beyond my wildest expectation. If offers tons of complexity like old claret, just with a Sangiovese twist. Not in decline, but do drink up.
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3/29/2019 - NoTrollingerPlease Does not like this wine: 84 Points
An evening with wine geeks (Ristorante da Salvo, Stuttgart): Glass: WMF white wine
Cork pulled a few hours before, not decanted. Deep tawny color with some fine sediment. Clean, fully developed nose with some lovage. This bottle was past its prime. Drinkable, especially with food, not faulty or flawed, but simply not as good as it should be. 83-84
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10/18/2018 - forceberry wrote: 84 Points
13% alcohol.
Quite pale, translucent and noticeably developed pomegranate color. The nose feels very developed and tertiary with somewhat oxidative aromas of wizened sour cherries, some smoky tones, a little bit of salt-cured beef, light soy sauce tones and a hint of cedar. The wine is medium-bodied, tangy and tertiary with very old flavors of wizened dark fruits, some salt-cured beef, a little bit of soy sauce, light sour cherry bitterness and a hint of leather. The wine is moderately high in acidity and quite tough with firm, grippy tannins. The finish is quite tannic and grippy with long, savory and very tertiary flavors of sour cherry bitterness, some beef jerky, a little bit of soy sauce, light leathery tones and a hint of old woody bitterness.
I had this vintage a few years ago and it felt quite old already back then. Now the wine feels even more older and tertiary . and this time this difference is emphasized by being tasted in a Tignanello vertical, where this wine felt noticeably older and more tertiary than many a younger vintage. Way past its peak; although still drinkable and even somewhat enjoyable, since the wine isn't thoroughly oxidized or shot yet, this is still by no means at the same level as the other vintages of Tig anymore. I'd recommend avoiding it.
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7/19/2018 - David J Cooper wrote: 94 Points
Medium red with pink edges. Lovely aged black cherry, shiitake mushroom and celery seed nose. Earthy black cherry flavours and a nice balanced finish, still some structure, promising another few years of great drinking.
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7/18/2018 - finewinebuff57 wrote: 91 Points
Based on this bottle very far from it. Indeed I think there is still some potential looked up in this. Good colour, nose and length. A bit more complexity and interest to emerge perhaps. Have three more bottles so can put it to the test.
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12/31/2017 - FrancoisD Likes this wine: 92 Points
Cerises noires, thé noir, graphite, finale sur le tabac et champignons.
Bel equilibre, tanins soyeux
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8/25/2017 - nywine68 Likes this wine: 93 Points
Reading some of the more recent reviews, I was bracing myself for an over the hill disappointment (wouldn't have been the first with older super Tuscans). However, this was drinking lovely tonight. Cork in pristine condition and the wine was beautifully mature. The tannins still provide good structure but remain in the background. It has lively acidity and nice anise, strawberry and blackberry flavors. Lighter body and medium finish.
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7/26/2017 - luxurycarmina Does not like this wine: 85 Points
Definitely past it, this had turned into something resembling a port (very strange transformation). The port drinker in the group loved it the rest of us couldn't face it
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1/6/2017 - Blake Brown Likes this wine: 94 Points
1990 ANTINORI TIGNANELLO TOSCANA- I have had nothing but great bottles of this in the past and this one continued the trend and shined as did all those before it; the nose offered some earth tones along with saddle leather and sandalwood which were joined by spicy red and then black cherry and black currant fruit coming in the taste; more talc appeared by mid palate where the pleasure of the smooth and soft mouthfeel was clearly evident; hallmarks were the wine`s balance and the richness of the fruit with still youthful exuberance and energy which crescendoed in 2nd and 3rd tastes
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12/14/2016 - skurtz Likes this wine: 94 Points
Decanted for 2h at 1862 restaurant. Dirty, earthy nose - garden vegetables and leather - like walking in a tilled field on a summer day. On the palate some brambly plush red fruit, and soft tannins. Outstanding, the WOTN. Tonight with pasta piled high with hazelnuts and shaved truffles.
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11/26/2016 - Poisey wrote: 87 Points
Dried out. Old shoe leather puree and roses. High alcohol. Robust angular finish that lingers with dry tannin. Not what I expected. The 85' is a gem (drank 7 months ago) this 90 seems old comparatively. The fruit is just not there anymore. At least in this bottle.
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10/19/2016 - retired_and_roving Likes this wine:
Tignanello Tasting dinner with Renzo Cotarella (La Pizza Fresca Ristorante, NYC): Color is ruby red. On the nose the barnyard funk is evident, but in a good way. On the palate, tart red cherry and some tar and earthy flavors. Very vibrant and delicious - my favorite of the first three wines tasted.
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9/4/2016 - fclarity wrote: 90 Points
From a perfect bottle purchased on release, this wine had a deep red/purple center with red/orange rims. The medium+ nose was rather intense at first showing currants and iron ore. After a few hours it was clear that the sangiovese was really in control of this wine. The nose offered up red dust, currants, minerals, and some tobacco.
This wine was rather tough and not showing much in the mouth at first. After 5 hours the wine began to mellow and integrate. While still a bit intense with rounded tannin for my taste, this did have some good fruit and good length.
Will the structure mellow and will the fruit complexity improve? While it is certainly possible, I don't think I would be willing to bet on it, which is really too bad. I remember tasting this in Rome 15 years ago and it was stunning.
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8/6/2016 - Bordeaux_Jon Does not like this wine: 89 Points
From a very pristine bottle with base neck fill and an impeccable cork. This bottle left me wanting a lot more from the wine. The initial aromas were of mushroom and truffle and the wine started very closed and even a bit tannic on the palate. The wine had thrown a lot of sediment and the waiter was rather aggressive in pouring and swirling glass and decanter, so we had sediment in every glass which was annoying.
I don't usually decant but the wine started very austere with not much coming through on the nose and no finish to speak of, so I figured it couldn't hurt. The wine evolved somewhat over the night. The tannins definitely dissipated but the nose never really opened up. I did enjoy the truffle and dried porcini mushroom aromas. At times some raspberry and other red fruit showed and a little oak. The palate was more fruity but some mushroom came through even there, which added interest.
It wasn't a bad wine, but I guess I was hoping for less subtlety and more fireworks. I just like big aromatics, and a lot of 1990 Bordeaux are delivering that, but this wasn't.
The weird thing is that most reviews seem to think the wine is on the downhill, but I'm not sure about my bottle. The colour was red and purple and with the tannins and the fruit still there underneath the mushroom, nothing about the wine felt too old. It seemed rather healthy in fact. I could imagine it getting better in 10 years. On the other hand, I could see myself being wrong and it being on the way down. I've had old Barolo with soy sauce and mushroom notes that seemed dying, but this wine's mushroom nose was different, so I don't think it was dead or over oxidized. Perhaps a bit of oxidation as others have noted is what caused the mushroom and truffle. Anyway, I ramble, but I am a bit mystified because I had very high hopes.
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11/10/2015 - forceberry wrote: 86 Points
A blend of Sangiovese (80%), Cabernet Sauvignon (15%) and Cabernet Franc (5%). Bought upon release back in 1994 and kept in a cellar since. Tasted blind.
Dark, quite opaque and noticeably developed mahogany color. Rather old and quite oxidative nose with aromas of dried figs, oxidative bruised apple tones, some raisin, light beef jerky tones, a little bit of mature nuttiness, hints and wizened dark berries and a touch of Tawny Port. The wine feels juicy, medium-to-moderately full-bodied and rather tightly-knit on the palate with very tertiary flavors of dried dark cherries and figs, some dried dates, a little bit of raisiny fruit, light nutty oxidation, a hint of savory oak spice and a touch of beef jerky. The wine is still impressively structured with high acidity and ample, noticeably grippy tannins. The finish is dry, tannic and quite bitter with lengthy and pretty rough flavors of wizened dark plums, some raisiny dark fruits and berries, a little bit of leathery character, a hint of smoky dry-cured meat and a touch of dried dates.
A very aged and overall rather old example of Tignanello that hasn't stood up that well against the years: despite the pristine cork and impeccable provenance, the wine is aged beyond its years. I'm not sure if this is just bottle variation or if this vintage just isn't built to age, because I've had numerous older Sangioveses that have appeared much younger. Based on this particular wine, I wouldn't see much further aging potential here - on the contrary, the wine must have been better 5-10 years ago. Still not fully oxidized or in pieces, but the rating reflects that this isn't at its peak anymore. However, at 124,30 FIM (20-22€) back in the 1994, this has been great value compared to what Tignanello costs now.
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1/21/2015 - Herb K wrote:
Tig is just an amazing wine that always delivers -- well, almost always. The '90 vintage is strong.
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12/25/2014 - Mascarello59 Likes this wine: 92 Points
Decanted and left on its own for half an hour. Pleasanty surprised by this wine which was recently bought at an auction.
Dark cherries and black/blueberries nose. Some irony notes as well.
In mouth it's round and rather fruit driven (prunes and dark fruits) with lovely balance and fully resolved tannins. Semi long. At peak now maybe. Takes about 2h to die down a bit as the acidity then seems to take over. 92-93p
Stashed half the bottle back in the cellar with Argon gas seal. Will see what happens after a couple of days...
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8/12/2014 - aquacongas Likes this wine: 93 Points
drank it July 2012 with Tignaello 2000 (92) and Ornellalia 2008 (95+), some oxidative notes, port wine nose, still present acidity, alcohol well integrated, long finish after chocolates, fruit is in the background, I guess this is the zenit or for people who like the reductive style just over the top
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7/20/2014 - aquacongas Likes this wine: 92 Points
drank it 30/10/2011 at brandini, koblenz, Taglerini with porcini, a little bit oxidative, portwine notes, chocolate, portwine, super soft tannins, high acidity, alcohol well integreted,long aftertaste, I think this wine is at the top or just passed it
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6/11/2014 - Neecies Likes this wine:
I'm a fan of Tig and have had other bottles from this vintage that showed better than this one did. While not a total dog or flawed in any conventional sense, it lacked the silk and nuance of maturity I remember and was somewhat hollow on the midpalate, a condition I'm going to guess was travel-shock from the five mile hike in a backpack to the restaurant. Ergo, no further judgement.
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5/18/2014 - Ericsson wrote: 90 Points
Bouteille et bouchon en parfaite condition. Base neck. Non carafé. Couleur prune mûre avec bords brique. Nez sur le thé noir, puis, à l'aération sur les pivoines, puis après 3 heures, des notes de fer, d'orange sanguine sont apparues. En bouche, l'attaque est ronde, le vin est bien construit, sans creux en milieu de bouche, avec une belle touche d'acidité. La longueur est moyenne. Je pense qu'il est sur le déclin (cette bouteille) mais avec de très beaux restes!
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4/26/2014 - DonalOB wrote: 93 Points
Beautiful nose and palate, still young and fruity. This shows the aging potential of this wine and has at least a decade left.
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4/26/2014 - RayOB wrote: 92 Points
Drank in Hong Kong
Still lincredibly young and full of life. Rich complex black fruit, cedar and tobacco on the nose with a lovely palate and a long length. Amazing how well this aging, it has the legs for a quite a few more years.
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12/13/2013 - Jeremy Holmes wrote:
From magnum this thing is fresh and tight. There's a touch of cedar and some tobacco leaf. The sweet berry fruit is intense and concentrated. It has good depth of flavour and finishes with chewy tannins. Length of flavour is admirable and from this format one feels it is a decade or two from its apogee.
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9/27/2013 - t_moderne wrote: 93 Points
Wow. Opened and let it sit for about 20 minutes. Cork was in good condition. Fill was still high shoulders.
Such a delicious wine. Nose of red clay and red fruits, hint of lead pencil (graphite) and slight touch of cedar. In the mouth, rich red fruits, with elegance, class and refinement. Nicely balanced. This still has the depth to last a few more years but is drinking beautifully now. Delicious.
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9/27/2013 - La Cave d'Argent wrote: 88 Points
With the bottle kindly provided by E.P., this wine was tasted in double-blind fashion. Deep-to-opaque garnet in color, it has a moderately intense nose of espresso, damp earth, fig and pipe tobacco. The flavors are similar to the nose, in a full-bodied frame with medium acidity and melted tannins. The alcohol (listed as 13%) is well-integrated and the middle palate holds up fairly well. The wine concludes with a medium-length, tart finish. While certainly enjoyable, this particular bottle (which was pristinely-cellared) appears to be past its prime. I would drink up before the fruit completely dries out. Drink now.
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9/1/2013 - cooberp wrote: flawed
DOA despite an impeccable cork. Bought from a v reputable store, but this one didn't make it.
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4/5/2013 - godx wrote: 92 Points
Bill's Monthly Lunch - April 2013 (Vancouver, BC): Tasted blind – Claret like silky nose with cedar, mature cabernet fruit and nice Margaux-like perfume. Shows more Italian typicity on the palate with excellent acidity, soft entry and a silky and elegant profile. This is at peak and drinking perfectly right now. I don’t think it’s going to fall apart anytime soon but it’s not going to get any better in my opinion. Excellent.
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2/8/2013 - Jeff Leve wrote: 88 Points
Much better on the nose than palate with its array of ripe red berries, spice and leafy aromas. The wine ended with drying tannins and a tart, red cherry finish. While well made, this is not my style of wine. Others liked it more than I did.
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1/22/2013 - Spaniard Likes this wine: 88 Points
Good but nothing to write home about. Ripe black fruits, leather and hints of mushroom/earthy notes. Very much alive (magnum). Should have easily lasted 10 more years.
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1/13/2013 - cyak Likes this wine: 90 Points
Initial prominent mixture of black-berry/black cherry taste predominates but it trails off rapidly and then becomes a berry-coffee flavor. It held up well to a deep meaty dish but also faded faster than I suspected. I think it may have been on its last legs. This does not mean it wasn't a good wine. I just think it was past its prime.
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11/19/2012 - avp wrote:
Plums and stone fruits on the nose with flint, mushrooms, chocolate, oranges and a touch of volatile acidity.
Fullbodied and chewy on the palate with balancing acidity and supple tannins. Some salinity, tar and peat as well as stone fruits, stone dust and leather. Lengthy.
Very nice. Still further potential here. Clearly a bigger vintage, but not too clumsy.
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11/16/2012 - JMLoree Does not like this wine: 80 Points
Ugh! Too late for this one. Down the drain...
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4/17/2012 - Johann Von Mastiff wrote: 83 Points
Perfect cork. Looked almost like new. I have had this wine cellared perfectly since release. Not sure what was up with this bottle other than it looked weird. Burnt rubber nose that we kept waiting to resolve and never really did. I have to open another to see if its any better.
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4/12/2012 - nortonnose wrote: 94 Points
Drinking beautifully right now. PnP. Color still garnet, not bricking. Light cherry aroma, almost Piedmontese. Deep, rich flavor is wonderfully balanced with plenty of healthy tannin structure, which is very well integrated now. Medium-plus finish. Drink up!
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3/11/2012 - FAA wrote: 88 Points
Still has good fruit flavours. Beware lots of sediment.
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12/31/2011 - the godfather wrote:
fantastic stuff
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12/17/2011 - Herb K wrote:
Drinking PERFECTLY.... Wonderful balance of fruit and some acid for backbone. I would put this '90 against almost any Super Tuscan...
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11/25/2011 - KeyMaster Likes this wine: 93 Points
Souper "à la bonne franquette" Novembre 2011 (Jean-Pierre et Jannick): Extraordinaire super toscan! Prêt à boire maintenant. Un trésor pour le nez et la bouche.
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6/4/2011 - Harry Cantrell wrote: 93 Points
1990-bottle stink initially-almost ‘dirty’ but quickly blew off to reveal the best example of the family nose. Lovely. Taste was medium weight, fruits but more herbs, spiciness. Lovely 93/100
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2/22/2011 - Two Winos wrote: 95 Points
What a great bottle! A wonderful 'stink' upon opening. No decant needed. Lots of earth, mushroom and dark fruit. Worked fine with Michael Mina chicken as well as cap steak and short rib. A very versitle wine for sure. I wish I had more!
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2/20/2011 - 1961Vintage wrote: 88 Points
Still has soft fruit...but clearly beyond peak.. went very well with food paring.. Tuscan chicken dish...full flavor..just right
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1/21/2011 - ljl wrote: 83 Points
The wine looks Inky colored.
The legs are Medium.
The body is Medium.
The wine finishes Short.
I was mazed how dark this wine was and that there was no browning around the edges. From there it went down hill. After decanting, it showed its age and was quite flat. With time it opened up somewhat. Should have drunk it some years ago.
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1/6/2011 - kenv Likes this wine: 92 Points
WCC 1990 Tuscan Reds (Dorato's Resturant, Guilderland, NY): Maybe the only wine of the night that could have used more air. At first, muted nose, tannic and dull. Opening slowly. Open 2 hours show a gorgeous licorice and cherries mid-palate with very good length.
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12/10/2010 - godx wrote: 90 Points
Bill's Monthly Lunch - December 2010 (Vancouver, BC): Tasted blind – deep ruby in colour with bricking at rim. Developing nose of coffee grinds, dark fruits, soy sauce and leather. In the mouth there are lots of sweeter dark fruits with a good amount of structure left. Decent acidity and good length. While this was a very nice wine, once it was revealed as ’90 Tig I was a little disappointed as I would expected more from this wine. Others at the table said a previous showing a few months ago was better. Excellent.
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12/9/2010 - BernieMSY wrote: 96 Points
Wow. Lively, plenty of fruit after all these years. Best after about an hour and twenty minutes of breathing time. All in all, it was wonderful. It more than held it's own against a 97 opened at the same time
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7/25/2010 - 1961Vintage wrote: 90 Points
Not as spectacular as I had hoped. Kind of funky right out of the bottle, but improved dramatically with three hours of O2, the fruit started to appear and the delights began. Though not as robust has i remembered, Unless, my bottles are the outliers, would drink these now if you have them..
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7/15/2010 - Bromie wrote: 92 Points
Lovely wine, delicate but still with some life ahead of it I think
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5/27/2010 - phenricsson wrote: 90 Points
Magnum. Starting to dry out a bit. Drink up. Quite tannic but pleasant flavors.
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11/27/2009 - brooklynguy wrote:
Gorgeous wine. decanted it an hour before we drank it, and I was worried that all that oxygen would deaden the wine. Not so. It was very much alive, and in my Burgundy glass it smelled like the fluffy underside of a well-worn very fine leather belt. There were tobacco notes too, and the mellowest of stewed red and orange fruits. This wine continued to blossom in the glass, so full of character and charm, such a complete and beautiful expression of mature red wine. Its fragrance stayed with me for quite a while after the last sip.
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7/28/2009 - plitton wrote: 91 Points
Upon opening, very fresh and lively with black fruit, leather and tobacco. An hour in the bottle it settled down considerably and the spice moved mostly to the finish. I enjoyed it the most straight from opening.
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4/10/2009 - Gadwine wrote: 97 Points
The Best Tignanello ever that I had. Maybe the 97 is too young to compare now .. but I had the 97 this year in a Mag also, and the 1990 tasted better ... The three of us drinking the wine were shocked!
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3/23/2009 - GSW wrote: flawed
Most likely "cooked" from poor storage rather than "corked."
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11/18/2008 - David J Cooper wrote:
Medium red. Sweet fruit nose, cherries and earth. Very nice flavours. Nice finish with a bit of acid. Still going strong. Improved in the glass. Very nice.
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10/30/2008 - MauriceE wrote: 92 Points
Tasting of Italy by the DRC-club (Brugweg - Velp): Tasted alongside Sassicaia 1990 (from magnum) and Flaccianello 1990. The quality of the wine is obvious. Completely ripe, no waiting needed. Very, very good wine.
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6/11/2008 - fast ralph wrote: 95 Points
WOW!!!
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3/20/2008 - Nanda wrote: 83 Points
Flock - Super Tuscan Tasting (Bob and Ann's): Tired aromatics of over-the-hill tart red fruits, tomato catsup and cumin. Palate is also tart with soft red fruits fading and dried herbs dominating the flavor profile. Lots of acidity but little fruit left. Not a good example of what is supposed to be a great wine. Group #12, my #12.
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3/20/2008 - winefool wrote:
Wineflock - Super Tuscan's (Bob & Ann's): Group #12, My #12 - Full deep crimson with some lightening. Forward canned nose of stinky pale red fruit with dried herb notes. Medium secondary palate with a bit of red fruit left along with tea, herb, and leaf. Not sure if this was a good example or not, but I would say mid 80s.
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1/30/2008 - Siggy wrote: flawed
Tasting Group Dinner - Piedmont (Our House): The nose is incredibly bretty and shows super-ripe dark fruit, soy, burning rubber, and VA. Stinky, swampy, and strange, and turned increasingly nasty with air. A sewer in a glass. Something clearly was wrong with this bottle, most likely bacterial/brett spoilage.
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1/30/2008 - Dave Dalluge wrote:
Piedmont at Siggy's: I had been looking forward to drinking this bottle for over a year. What a disappointment. Popped and poured. The nose was so stinky (diapers, barnyard, worse) that I could barely force myself to taste it. The taste was better (dark fruit, balanced, good length on the finish), but ulitimately I found this undrinkable.
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1/4/2008 - futronic wrote: 93 Points
Wino Guys Weekend (WGW) #1; 1/4/2008-1/5/2008: Dark garnet colour. Aromas of herbs, beef's blood, blackberry, leather, earth, and dark chocolate. Medium-bodied, with earth, dried fruit, leather, and licorice. Great acidity. Moderate finish, ~35s, with dried flowers, cherry, and earth. All-Tuscan in this wine, but I'm surprised at its youthfulness. This can still go for some time in the cellar! Fantastic!
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1/3/2008 - allick wrote:
one of the truly great Italina wines of this century! great wine to start the year
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5/9/2006 - trankin wrote: 90 Points
Dark red, medium body. Cedar & balsa, dark fruit on the nose with some slight eucalyptus. Thick, rich, dark fruit. Slightly sweet with a little acid. Loads of strawberries. Somehow this is missing something.
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3/22/2006 - jamiekutch wrote: 93 Points
(80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc) Yummy cherries. Very subtle compared to the Masseto. Seems heavily Sangiovese with some merlot or cab?
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2/24/2006 - andrewstevenson.com wrote: 93 Points
Tignanello Vertical Tasting and Dinner (Establishment Restaurant, Manchester): Initially mushroomy and almost pinot noir like on the nose, then it turns very cedary-claretty. Really quite tight on the palate, but very big. Very big and closed. Quite richly flavoured and very velvety-textured. Soft, polished tannins on the finish. Very Good Indeed+
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