Marchesi Antinori Tignanello 2017
$175.00 inc. GST
96/100 – Robert Parker’s Wine Advocate
96/100 – James Suckling
95/100 – Decanter
95/100 – Vinous/Antonio Galloni
“The Marchesi Antinori 2017 Tignanello (made with Sangiovese and smaller parts Cabernet Sauvignon and Cabernet Franc) is a dark, exuberant and inviting wine. I tasted my sample after a double decanting and was pleased by the profound nature of the wine and the immediate openness of the aromas. There is a symphony of dark fruit with black cherry, plum, spice and sweet tobacco. I am particularly attracted by a distant hint of medicinal or menthol herb that I also discovered in other wines with fruit from the Tignanello estate in 2017. There’s a drying mineral note of crushed chalk as well. The heat and dryness of the vintage has added to the aromatic intensity of the wine (yields were reduced by a third), but the mouthfeel is carefully crafted to maintain its softness and smoothness. Fruit comes from a 57-hectare section of the Tenuta Tignanello from a vineyard that is located 390 meters above sea level with Alberese limestone rock and soils of marine origin. The wine is fermented in conical oak tanks and is aged up to 16 months in a combination of mostly French and some Hungarian oak, both new and neutral.” – Robert Parker’s Wine Advocate
“A dense, really pinpointed red with plums and hazelnuts. Full-bodied and very polished with fine, creamy tannins and a long, flavorful finish. Shows real finesse for the vintage. Better after 2023, but already a joy to taste.” – James Suckling
“Forward plum and cherry aromas are accompanied by black pepper, clove and the typical floral notes of the Chianti Classico area like orris and violet. Darker on the palate, it displays chocolate notes with a balsamic character – peppermint in depth – and a delicate coconut finish. Full and powerful, it has firm acidity and compact tannins, finding great balance due to its amazing concentration of fruit. Of the 50% new wood used in 2017, a small proportion of oak was sourced from Hungary, helping the wine to open up a little bit according to Antinori CEO, Renzo Cotarella. Drinking Window 2021 – 2040” – Decanter
“The 2017 Tignanello is dense, exotic and flamboyant. Red berry fruit, cherries in liqueur, blood orange, wild flowers and sweet spice are front and center in this sumptuous, racy Tignanello that is likely to drink beautifully right out of the gate. The Antinori team has done a terrific job with the 2017, a year in which heat and dry weather took with them 30% of the production.” – Vinous/Antonio Galloni
Tasting Note: 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc. Intensely ruby red in color, Tignanello 2017 is remarkable on the nose for its complexity. Notes of ripe red fruits such as cherries preserved in spirits, sour cherries, raspberries and plums complement delicate spicy aromas of cloves and licorice; sweet balsamic notes of mint and chocolate complete its complex bouquet. On the palate it is rich, mouth-filling and vibrant with supple velvety tannins. Its lengthy finish and persistent aftertaste bring back aromatic notes perceived on the nose.
Winemaking Notes: Climatic trends for the 2017 vintage required focused efforts both in the vineyard, during harvesting operations, and in the cellar, upon arrival of the grapes, where sorting and initial production phases were critical to achieve an optimal final result. During fermentation in truncated cone shaped tanks, maceration processes were performed with the utmost care to preserve aromas, extract color and manage the sweetness and elegance of tannins. Racking was done only after meticulous and daily tastings. Once the wine was run off the skins, malolactic fermentation began in small oak barrels to enhance the finesse and complexity of the aromas. In the first phase of the aging process, each vineyard lot and each grape variety were fermented separately and then blended. The wine was then transferred to French and Hungarian oak barrels, partially new and partially second-fill, for a period of 14-16 months to complete the final development of the wine’s distinctive character. Tignanello, crafted predominantly with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, was aged in the bottle for an additional period of 12 months before being released in the market.
Variety: Sangiovese blend
Region: Tuscany, Italy