Tignanello

Vintage

Classification

Toscana IGT

Blend

85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc

Climate

Following a very rainy autumn and a cold winter with abundant heavy rain, budbreak took place about 10-15 days later than average. There were frequent rains and cool temperatures during flowering and the foliage developed well although the initial delay also applied to the veraison and ripening phases. The harvest also took place a couple of weeks later than previous years, and was accompanied by some slower rain. Unlike 2003, with its high temperatures and dry weather, 2004 will be remembered for low temperatures and plenty of rain.

Vinification

Given the weather trend, the harvest was postponed by two weeks. Compared to the very hot and dry 2003, extraction of the phenolic and aromatic components was problematic.
Longer maceration with frequent délestage was necessary to obtain fruity, profound wines. The fermentation temperature was kept at around around 28°C for the three grape varieties., although there were some peaks of 32°C for the Sangiovese in order to emphasise extraction. The wines were devatted and placed in new French oak barriques where malolactic fermentation was completed by the end of the year. After malolactic fermentation the wines were blended and remained in the barriques for a further 12 months, with racking in contact with the air as necessary. At the end of the ageing period the wine was tasted barrique by barrique and bottled after due selection. After another year's ageing in the bottles the wine was released. Alcohol : 13,5% Vol.

Historical data

The 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 Tignanello 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, 1992 and 2002 vintages.

Tasting notes

Intense ruby red colour. Aromas of incense, cloves and bilberries with a hint of youthful grape aromas. Generous, densely textured and intense on the palate with complex structure and a long. Persistent flavour with hints of chocolate, bilberries and plum jam in the finish. The well-managed tannin blends perfectly with the oak, making this a complex and elegant wine.

Awards

Score: 91/100

FALSTAFF MAGAZINE Nov/Dec 2007 "Chianti Classico e Super Tuscans"

2007 Germany

Score: 87

LUCA MARONI "Guida dei Vini Italiani 2008"

2008 Italy

Score: 87

LUCA MARONI "Guida dei Vini Italiani 2008"

2008 U.S.A.

Score 93/100

WINE ADVOCATE June 2007

2007 U.S.A.

Score 95/100

WINE SPECTATOR November 2007 "Worldwide Top 100" Class: 4°

2007 U.S.A.

Punteggio: 95/100

WINE SPECTATOR November 2007

2007 U.S.A.