Thanks to its excellent quality and universal appeal, you can count on Tignanello to make an excellent impression with any elegant meal. Based on Sangiovese, with a small percentage of Cabernet Sauvignon, the wine delivers an interesting power play that pits cherry fruit against vibrant spice. It is tight and firm in the mouth with a slightly sweet or soft note on the close.
Intense aromas of ripe blackberry and flowers, with rosemary and coffee hints. Full-bodied, with chewy, polished tannins. Excellent fruit concentration and a flavorful aftertaste. (JS)
The 2006 Tignanello is especially opulent in this vintage. Masses of dark red fruit, scorched earth and sweet oak emerge as this richly-textured Tignanello flows from the glass. The wine possesses superb density; all it needs is another few years to come together. This is a remarkably vibrant and primary Tignanello. (AG)
The Tignanello bottling from Antinori was the first IGT or Vino Tavola bottling to be created in Tuscany, way back in the early 1970s, and the recently released 2006 is certainly very good. The wine is now aged in a combination of one and two year-old French barriques, and I saw no signs of overripeness in this wine that plague many 2006 Brunellos. The nose is deep, complex and quite stylish in its mélange of red and black cherries, tobacco, fresh herb tones, espresso, soil and well-measured new oak. On the palate the wine is full-bodied, deep and just a touch tarry, with a good core of fruit, ripe tannins and very good length and grip on the youthful finish. I would give this very good wine at least three or four years in the cellar before broaching it. 90+
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