2010 Antinori "Tignanello" Toscana

SKU #1135600 96 points James Suckling

 One of the best Tignanellos ever made. Aromas of currants and blueberries with hints of flowers. Full body with fine tannins and a refined finish. A red that delivers balance and beauty. Rich and gorgeous. Blend of Sangiovese and Cabernet Sauvignon. Better in 2015.  (11/2013)

96 points Vinous

 Antinori's 2010 Tignanello is stunning, as it has been since I started tasting the component wines in 2011. Firm yet sweet, silky tannins form the backbone for this gorgeous, vivid wine. Dark red cherries, plums, cloves, mint and sage inform a Tignanello that impresses for its delineation, nuance and power. Clean, saline notes support the mineral-drenched finish. The 2010 isn't huge, but rather is a vertical wine endowed with tremendous energy and vibrancy. I can't remember a Tignanello with this much crystalline tension and pure energy. Simply put, the 2010 Tignanello is a magnificent, towering wine from Antinori. (AG)  (8/2013)

95 points Wine Enthusiast

 *Cellar Selection* Black berry, plum, red currant and cedar aromas take center stage in this fantastic vintage of one of Italy’s most iconic wines. The structured, poised palate delivers a great depth of flavors that include succulent black cherry, cracked black pepper and mocha that are energized by a flinty mineral note. Smooth and balanced with polished tannins and fresh acidity, this is already delicious but hold for complexity. Drink 2015–2030.  (5/2014)

94 points Robert Parker's Wine Advocate

 Humming with energy and life from the very moment you put your nose in the glass, Marchesi Antinori’s 2010 Tignanello shows magnificent aromatic layering and an enormous capacity to peel back and reveal itself in beautiful slow motion. This is an articulate wine with a long story to tell about the quality of its profound 2010 fruit. This Tignanello has the elegance of 2004 and the structure of 2007. A brief note on the structure: The mouthfeel here is not broad and big. Instead, it shows a sharp and elegantly streamlined feel with impressive persistency. Compared to 2009, the Sangiovese component is slightly higher with 80% of the noble Tuscan variety followed by 15% Cabernet Sauvignon and 5% Cabernet Franc. Anticipated maturity: 2016-2035. (ML)  (8/2013)

92 points Wine Spectator

 Marked by new oak, this red reveals cherry, currant, vanilla, smoke and chocolate flavors, backed by a powerful rearguard of tannins. Stays fresh through the lingering finish. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best from 2016 through 2032.  (10/2013)

K&L Notes

The 2010 vintage was characterized by a late start to the growing season and a somewhat cool summer, but very favorable conditions late in the season and right through harvest managed to yield a classic vintage. The blend for this 2010 bottling is 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc. From the estate: "An intense ruby red in color, the aromas of the wine are characterized by a powerful varietal expressiveness, with ample notes of red fruit, raspberries, and liquorice. On the palate, the wine, still very young, immediately shows firm tannins with much polish and finesse as well, along with a balancing, tonic acidity and savory mineral notes which add length and persistence to the finish and aftertaste."

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- The most widely planted grape in Italy is Sangiovese, a high-acid grape with moderate to high tannins, apparent earthiness and subtle fruit. It is thought to have originated in Tuscany and its name, which translates to "blood of Jove," leads historians to believe it may date all the way back to the Etruscan period, though historical mentions only go as far back as the early 1700s. Though planted all over modern Italy, the most significant wines made from Sangiovese still come from Tuscany: Chianti and Brunello di Montalcino. Sangiovese must make up 75% of a blend from the Chianti DOCG t be labeled as such, traditionally allowing for Canaiolo, Trebbiano and Malvasia for the remainder, though more recently small proportions of Cabernet Sauvignon or Merlot have been allowed. In Brunello di Montalcino the wine must be made entirely of Sangiovese. Prugnolo is Montepulciano's name for Sangiovese, and it is used there for the Vino Nobile di Montepulciano wines. In the DOC of Carmignano Sangiovese can be blended with 20% Cabernet Sauvignon. There are also Super Tuscans, IGT wines that blend Sangiovese with large proportions of Cabernet or Merlot. Elsewhere in Italy it is a workhorse grape, though it does find some success (though not the longevity) in the Montefalco and Torgiano wines of Umbria as well as the foundation of Rosso Piceno and a significant element of Rosso Conero from the Marches. Like Nebbiolo, Sangiovese has struggled to find footing outside of Italy, though in recent years California wineries have been having better fortune with grape plantings in the Sierra Foothills/El Dorado County, as well as Sonoma County and the Central Coast.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world. For our entire Italian wine selection, click here. Click for a list of bestselling items from all of Italy.


Specific Appellation:

Super Tuscan