1999 Antinori Tignanello Toscana IGT
415 Ratings
Detail
415 Ratings
1999 Antinori Tignanello Toscana IGT

Winemaker's Notes

80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc The beginning of spring was characterized by some rainfalls and temperatures slightly higher than seasonal average, favoring budding a few days earlier than normal, for the various varieties. These conditions resulted in excellent flowering and the relative vegetal cycle. The rainfalls, during the first part of summer period, permitted a good vegetative balance of the vines also in the month of August, when there was a total ripening of all read more...80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc The beginning of spring was characterized by some rainfalls and temperatures slightly higher than seasonal average, favoring budding a few days earlier than normal, for the various varieties. These conditions resulted in excellent flowering and the relative vegetal cycle. The rainfalls, during the first part of summer period, permitted a good vegetative balance of the vines also in the month of August, when there was a total ripening of all varieties. This excellent condition produced more grapes per vine than desired for our quality production level. For this reason, during August, the red grape varieties were carefully selected and thinned in order to eliminate the excessive production. During the first part of September the weather was particularly favorable and the grapes ripened perfectly. The Tignanello vineyard is among the last to be harvested, and only painstakingly selected grapes are used in this eponymous wine. The Cabernets were harvested from September 25 and the Sangiovese a week later. The grapes were vinified separately and new methods were used, which guarantee a very gentle processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of colour, complexity and tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine completed its alcoholic fermentation at a temperature never exceeding 30°C. The wine was then transferred into 225 liter French oak barrels (new and one-year- old Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and returned to the barriques for about 14 months of aging, after which time they were bottled and aged for a further 12 months before release. Alcohol : 13,5% Vol. 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 and 1992 vintages. Intensely fruity and complex on the nose, full-bodied, rich and complex in the mouth with exceptional structure and a lengthy finish. (hide)

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80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc The beginning of spring was characterized by some rainfalls and temperatures slightly higher than seasonal average, favoring budding a few days earlier than normal, for the various varieties. These conditions resulted in excellent flowering and the relative vegetal cycle. The rainfalls, during the first part of summer period, permitted a good vegetative balance of the vines also in the month of August, when there was a total ripening of all read more...80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc The beginning of spring was characterized by some rainfalls and temperatures slightly higher than seasonal average, favoring budding a few days earlier than normal, for the various varieties. These conditions resulted in excellent flowering and the relative vegetal cycle. The rainfalls, during the first part of summer period, permitted a good vegetative balance of the vines also in the month of August, when there was a total ripening of all varieties. This excellent condition produced more grapes per vine than desired for our quality production level. For this reason, during August, the red grape varieties were carefully selected and thinned in order to eliminate the excessive production. During the first part of September the weather was particularly favorable and the grapes ripened perfectly. The Tignanello vineyard is among the last to be harvested, and only painstakingly selected grapes are used in this eponymous wine. The Cabernets were harvested from September 25 and the Sangiovese a week later. The grapes were vinified separately and new methods were used, which guarantee a very gentle processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of colour, complexity and tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine completed its alcoholic fermentation at a temperature never exceeding 30°C. The wine was then transferred into 225 liter French oak barrels (new and one-year- old Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and returned to the barriques for about 14 months of aging, after which time they were bottled and aged for a further 12 months before release. Alcohol : 13,5% Vol. 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 and 1992 vintages. Intensely fruity and complex on the nose, full-bodied, rich and complex in the mouth with exceptional structure and a lengthy finish. (hide)

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    odor strong smell cheese mold leather taste very long finish tannic excellent

    over 4 years
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    drank at Michaels august 2010 good but not as spectacular as expected

    over 4 years
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    drank at michaels august 2010. not as great as expected

    about 4 years
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