Country: Italy Region: Tuscany
Varietal: Sangiovese 90% Cabernet Sauvignon 10%
Vintage: 2015 Colour:Red Style: Dry
Producer: Antinori
Wine Advocate/Robert Parker (2014)89 pts
Oct 2017 - The 2014 Chianti Classico Riserva Tenuta Tignanello offers good depth and fruity intensity that immediately emerges from the bouquet. This is a complete and likable wine that will pair with grilled steak or roasted potatoes with garlic. You need those savory and salty flavors to counter the fruity succulence and fresh acidity delivered here.
Vinous/Antonio Galloni (2013)91+ pts
Oct 2016 - Antonio Galloni - Black cherry plum, new leather, smoke, licorice and tobacco flesh out in the 2013 Chianti Classico Riserva Marchese Antinori. Dark, racy and inviting, the 2013 offers plenty of near-term appeal, but it should also drink well for another handful of years
JancisRobinson.com (2011)16 pts
Tasted Feb 2014 - Healthy mid ruby. Brooding and a little reluctant but the ripe fruit is evident. Hint of vanilla. Richly tannic but backed up by ripe fruit. Tannins are a little dominant on the finish, but the whole is quite elegant. (WS)
Wine Spectator (2012)88 pts
Oct 31, 2015 - On the soft side, with a plushness to the strawberry and cherry flavors. Stays fresh enough, with light tannins on the moderately long finish.
James Suckling (2012)92 pts
Aug 2015 - Very aromatic with dark fruits, dried meats and flowers that follow through to a full body, round tannins and a fresh finish. Tangy and delectable. This is always a delicious Chianti Classico Riserva. Drink now.
Wine Enthusiast (2012)92 pts
A blend of 90% Sangiovese and 10% Cabernet Sauvignon, this has enticing scents of fragrant blue flower, wild berry, anise and a whiff of exotic spice. The palate boasts structure and finesse, offering black cherry, cinnamon, white pepper and a hint of tobacco backed up by lithe tannins and bright acidity. — K.O. (9/1/2015)
The climatic conditions of the growing season forced, as soon as the harvest began, a careful selection of the grapes both in the vineyard and in the cellars; the grape bunches were delicately destemmed and the individual berries rigorously selected on the sorting table in order to assure the maximum typicality of their components and aromas, essential in the case of Sangiovese and of Cabernet Sauvignon as well. Once in the fermenting tanks, the musts were macerated with the softest possible techniques in to assure both an intense extraction and elegant and supple tannins. The musts, from the very beginning of their fermentation, showed fine color and an important structure. The fermentation of the sugars into alcohol lasted approximately a week and the wine remained on its skins for an additional nine to ten day period as well. After being run off its skins, the wine went immediately into small oak barrels, coopered principally from French oak, where it went through a complete malolactic fermentation by the end of the year. Once racked, the wines, still separated on the basis of their vineyard of origin, were aged in French and Hungarian oak barrels for approximately a year. During this lengthy phase of development, they were regularly tasted and controlled to insure an evolution in wood of a maximum quality level; the wines were then blended at the end of the aging period. The final blend was then bottled and given an additional year of bottle aging before commercial release.
Food Matches:Pasta / Game / Risottos / Venison
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