Antinori Tignanello 2015

Antinori Tignanello 2015

 

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Antinori
Tignanello 2015
  • Vintage : 2015
  • Country : Italy
  • Region : Tuscany
  • Subregion :
  • Type : Red
  • Style : Deep Full Bodied
  • Format : 75cl
  • Alcohol : 13,5°
  • Grappes : 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc

Tignanello 2015 is a hallmark of Tuscan winemaking, combining the richness of Sangiovese with the structure of Cabernet Sauvignon and Cabernet Franc in a wine of exceptional elegance and balance.

Experts Score Vintage
JS James Suckling 98 2015
WS Wine Spectator 97 2015
RP Robert Parker 96 2015
WE Wine Enthusiast 95 2015
W&S Wines & Spirits 94 2015
More information on wine critics and ratings

Region and Vineyards

Tignanello originates from the Chianti Classico region of Tuscany, cultivated exclusively on the Tignanello Estate. This 140-acre vineyard is positioned at an altitude of 1,150 to 1,312 feet above sea level, with a southwest-facing aspect that maximizes sun exposure and enhances grape ripening. The vineyard’s calcareous rocky-marl soils, rich in limestone and tufaceous elements, locally known as alberese rocks, lend the wine its distinct minerality and complexity.

The 2015 vintage benefited from a classic growing season. A cold, dry winter transitioned into a damp spring, ensuring strong flowering and bud set. Summer brought warm days and cool nights, fostering excellent vine and grape health, with no stress on the plants. Occasional rainfall in August further aided ripening, and the harvest took place under ideal conditions between mid-September and early October, ensuring grapes of exceptional quality.

Winemaking

The 2015 Tignanello is a blend of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc, showcasing the perfect harmony between indigenous and international grape varieties. The grapes were carefully hand-harvested and underwent meticulous sorting to ensure only fully ripe berries were used. Fermentation and maceration occurred in stainless-steel tanks, focusing on extracting vibrant aromas, intense color, and smooth tannins.

Post-fermentation, the wine was separated from the skins and underwent a full malolactic fermentation in small oak barrels. The wine was aged for 12 to 14 months in a combination of French and Hungarian oak barrels, with each lot aged separately based on grape variety and vineyard block. Before bottling, the final blend was assembled after a barrel-by-barrel tasting, resulting in a wine of exceptional balance and integration.

Tasting Notes

  • Color: Deep ruby red with purple highlights.
  • Aroma: Enticing notes of red fruit, such as cherries and plums, complemented by sweet spices and a hint of vanilla.
  • Palate: Fresh and vibrant, with well-rounded tannins and flavors of ripe red berries, subtle spice, and a touch of earthiness. The finish is long, harmonious, and persistent.

Did You Know?

Tignanello was the first modern Italian red wine to blend Sangiovese with Cabernet Sauvignon and Cabernet Franc, and among the first to eliminate white grapes traditionally used in Chianti blends. It has set the standard for innovation in Italian winemaking.

Wine Pairing Ideas

  • Tagliata di Manzo: The robust flavors of this Tuscan-style beef dish align perfectly with Tignanello’s bold structure.
  • Porcini Risotto: The earthy richness of porcini mushrooms complements the wine’s vibrant fruit and spice notes.
  • Lamb Chops with Rosemary: The wine’s tannins and herbal nuances enhance the flavors of the dish.
  • Parmigiano Reggiano: Aged Parmesan brings out the complexity of Tignanello, creating a delightful pairing.

History of Antinori

In 1385, the Antinori family became part of the wine business when Giovanni di Piero Antinori joined the Florentine Vintner's Guild.

Since 1966, Marchese Piero Antinori, son of Marchese Niccolò, has run the company with his daughters, Albiera, Allegra and Alessia, also playing an active role.

For more than 26 generations now, Antinori's philosophy has been based on the combination of both tradition and innovation: to preserve Italy's enological traditions and to experiment innovation in winemaking, giving each wine tester the pleasure of discovering a unique alliance.

Vineyards

Each of Antinori's vineyards and estates has its own individual character, its own history and its own universe perceived and discovered in the tasting of each of their fine wines.

Badia a Passignano

Antinori's vineyards for red wine are mostly located in Tuscany, in the area of Chianti Classico where it owns three estates, total 575 acres: Tignanello, Pèppoli and Badia a Passignano.

White wine is produced in Umbria in the Orvieto Classico region, at Castello della Sala estate, and in Tuscany at Monteloro estate.

Red wine comes from the Montepulciano, Bolgheri, Montalcino, Castiglione della Pescaia and Sovana areas.

Besides Tuscany and Umbria, Antinori is also present in Lombardy, Piedmont, Apulia, California, Washington State, Hungary and Malta where it produces both red and white wines.

The Tignanello and Solaia Estate - The uniqueness of a land and the history of a great wine

The Tignanello estate is a total of 319 hectares in size of which 127 hectares are planted with vines. In particular, two vineyards are real treasures:

  • Solaia: 20 hectares
  • Tignanello: 57 hectares

The area is very particular due to the high altitude being over 400 metres above sea level, the vineyards having a southwest exposure to the sun, the microclimate and the soil, which is marine loam based with a rich addition of alberese and galestro rock dating back to the Eocene and Miocene eras.

Viticulture

The growing season here is characterized by hot days and cool nights.

In the early 1970ies, the Tignanello estate was, to some extent, the viticultural research ground for Antinori. Investigations into vine growing concentrated on the improvement of the grapes to obtain a higher concentration and softer tannins. This was achieved through planting density, foliage control and selection of the Cabernet and Sangiovese.

In the oenological field, the goals were to achieve wines with a well-defined character.

This was accomplished by a rigorous selection of the grapes during harvest and when received at the winery, gentle crushing of the grapes with as little stress as possible, and by allowing malolactic fermentation to occur in barrel.

When the first production of Solaia began, more than thirty years ago, the grapes came from a plot of land that was within the larger Tignanello vineyard. The same particular characteristics as the original vineyard, such as the altitude, the soil type and the good exposure to the sun (hence the name Solaia), are also found in a nearby vineyard. This vineyard has been integrated into the original vineyard since 1997.

Currently, the Solaia vineyard is 20 hectares and planted with Cabernet Sauvignon (15 hectares), Cabernet Franc (1 hectare) and Sangiovese (4 hectares) with an average age of 15 years.

The density per hectare varies from a minimum of 5,500 to a maximum of 7,200 and the low-spurred cordon training system is used. Over the years, there has been a progressive renewal of the Solaia vineyard. This has been accomplished by utilizing the many years of knowledge and ever-increasing experience of the estate's land to highlight the personality of Solaia.

James Suckling (JS) : 98 Points (2015)
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?

Wine Spectator (WS) : 97 Points (2015)
Dense and intensely flavored, with violet, black currant, blackberry, graphite, wild herb and spice aromas and flavors, this is concentrated and solidly built, yet also harmonious, vibrant and pure. Approachable now, but should be better in a few years. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best from 2021 through 2035.

Robert Parker (RP) : 96 Points (2015)
The 2015 Tignanello is a wine that opens, like a fully blossomed rose, right in front of you. This vintage is immediately accessible, generous and opulent. The wine will surely flesh out and gain focus with more bottle age, but one of the best qualities of this vintage is just how beautiful the wine tastes straight out of the gate. The fruit is beautifully ripe with fresh blackberry and cherry nuances, spice, leather, sweet tobacco and smoke. Up until this vintage, the various blending components that make up Tignanello were vinifed in separate lots. Starting with 2015, the wine is blended sooner in order to achieve better overall integration. The entire Tignanello estate counts 130 hectares of vines, but the single-vineyard "Tignanello" that makes this wine is 57 hectares.

Wine Enthusiast (WE) : 95 Points (2015)
Leather, cassis, cedar, black-skinned berry and exotic spice aromas slowly shape the nose. Polished and savory, the refined, structured palate boasts an almost weightless elegance while still delivering layers of juicy black cherry, blackberry compote, licorice and a hint of tobacco. Finegrained tannins lend seamless support. It’s also surprisingly fresh and balanced for the hot vintage.

Wines & Spirits (W&S) : 94 Points (2015)
The Tignanello vineyard shares the same hillside with the vines that produce Solaia (recommended above), and experienced a similar growing season in 2015. Primarily sangiovese, with small amounts of cabernets sauvignon and franc, the 2015 Tignanello achieves richness without verging into opulence, its ripe cherry flavors buoyed by acidity and laced with notes of tobacco, anise and damp earth. The tannins are suave, like soft leather, and a cool ferrous note firms up the finish.

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