(From 2012 Vintage) The climate of the growing season required an intense and careful selection of the grapes both in the vineyard and in the cellars. This rigorous selection assisted in giving an additional quality level to the grapes to be used for Tignanello which, already exceptional in terms of both their typicality and personality, regularly give wines of outstanding character and structure. Extreme care was given to the freshness of the aromas and to the extraction of color and tannins aimed at the maximum suppleness and elegance during the period of fermentation and skin contact in conical fermenting tanks. Once the wine was run off its skins, it was put through a complete malolactic fermentation in oak barrels in order to heighten to the maximum degree the finesse and the fragrance of the aromas. The twelve to fourteen months aging period then began and took place in French and Hungarian oak barrels, partly new and partly used once previously. During this phase, the various lots, fermented variety by variety, completed the aging process and were then assembled to create the finished wine just a few months before bottling.
The 2004 Tignanello (85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc) presents a livelier shade of ruby along with fresher aromatics and flavors. Deeply expressive, it reveals black cherries, licorice, tar and sweet toasted oak on a linear, silky-textured frame of great class and elegance, showing outstanding presence on the palate and fine tannins to round out the finish.
Wine Spectator(From 2012 Vintage) Rating: 91/100 - As reviewed by Wine Spectator on 10/31/2015
Robert Parker(From 1997 Vintage) Rating: 93/100 - As reviewed by The Wine Advocate in Issue 127
Wine Advocate(From 1997 Vintage) Rating: 93/100 - As reviewed in Wine Advocate # 127 on Feb-00
Wine Spectator(From 1997 Vintage) Rating: 95/100 - As reviewed by Wine Spectator on 06/15/00
Wine Enthusiast(From 1997 Vintage) Rating: 93/100 - As reviewed by Wine Enthusiast