98 Insider Points
98 points - James Suckling (highest rating ever for Tignanello)
One of the great all-time cult wines of Tuscany and a killer vintage! Power and structured this wine is loaded with character all around. From the huge bouquet of dark fruit and woodiness to a power laced palate of greatly balanced fruit, oak, tannins and acid the 2015 Tignanello is one for the ages. Blackberries, black cherry and intense herbs and spice lace the palate and the finish is beautifully loaded with fine vanilla oak. Save & savor this 2015 Tig, it's very special and will age beautifully in the cellar for a very long time. If you do decide to drink this in 2020 decant it for sure and pair with rich foods.
~James Byus III, Premier Wine Concierge/Italian Wine Lover
Fantastic aromas of dark berries, sandalwood and Spanish cedar that are ever so deep. Full body, an incredible spin of polished tannins and bright acidity. Incredible depth. Like looking over the edge of a skyscraper. Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997?
Publish Date: Monday, January 22, 2018
80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
conical fermentation tanks
14-16 months in French and Hungarian oak barrels, some new and others already used once previously
Tignanello is one of the most renowned Italian wines in the entire World. Iconic & Collectible. The 98 points from Suckling is the highest score ever given to any Tignanello ever made and he states: "Powerful and structured. A great Tignanello. A little more sangiovese than usual. Best since the legendary 1997?"
The historian Carocci, in his historical-artistic guide to the town of San Casciano Val di Pesa, written in 1829, described Tignanello, a farm with an extensive vineyard, as one of the highest and most picturesque points of the entire township territory. On the top of the hill, thanks to its panoramic position and the fertility of the vegetation, could be found a small group of houses, some of which were very old indeed.
Single Vineyard: Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate. It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes.
The wine, originally called "Chianti Classico Riserva vigneto Tignanello" (a Chianti Classico Riserva from the Tignanello vineyard), was produced for the first time from a single vineyard parcel in 1970, when the blend contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, both white grapes., and the wine aged in small oak barrels. In 1971 it became a Tuscan red table wine rather than a Chianti Classico, and was called Tignanello. In the 1975 vintage the percentage of white grapes was definitively eliminated from the blend. Ever since 1982, the blend has been the one currently used. Tignanello is bottled only in favorable vintages, and was not produced in 1972, 1973,1974, 1976, 1984, 1992, and 2002.
The 2015 Tignanello is a very intense ruby red in color. On the nose, the notes of ripe red fruit, together with cassis and blackberries, are in perfect balance with the hints of chocolate and liquorice. The palate is rich, ample, and vibrant and is endowed with lively and silky tannins which give a great complexity and an important length to the finish and aftertaste.
The Antinori family has been involved in the production of wine for over six centuries, ever since, in 1385, Giovanni di Piero Antinori entered as a member, the “Arte Fiorentina”, the Winemakers’ Guild of the city of Florence. During this entire long period, thorough twenty six generations, the family has always directly managed this work with courageous and, at times, innovative decisions, but always maintaining, unaltered, a fundamental respect for tradition and for the territory in which they have operated.
Today the firm is run by Albiera Antinori with the support of her sisters Allegra and Alessia, directly involved in the business. Marquis Piero is now the honorary president of the company. Tradition, passion, and intuition have been the three driving principles which have led the Marquis Antinori firm to become a leader in Italian wine.
The Marchesi Antinori firm expresses its passion for viticulture by a constant search for even the smallest areas for quality improvement. For this reason, continuous experiments go forward both in the vineyards and in the cellars, seeking new clones of local and international grape varieties, experimenting cultivation techniques, vineyard altitudes, fermentation practices an temperatures, modern and traditional fermentation methods, different types of oak for aging and different sizes and age for the casks and barrels themselves, and different aging times before their commercial release for the bottled wines as well.
Pair with Bistecca Alla Fiorentina or for a light snack try with Crostini di Fegato. (Crostini di Fegato are slices of warm bread with a spread of chicken liver pate. The pate is typically prepared with butter, anchovies, capers, onion and broth, and the crostini are served as an appetizer or snack.)