2001 Antinori "Tignanello" Toscana

SKU #1012566 93 points Robert Parker's Wine Advocate

 The 2001 Tignanello is an object lesson in how to make Cabernet work with Sangiovese, the two varieties balancing and enhancing one another in admirable symbiosis. (The percentage of Cabernet, in fact, was reduced from the previous 20% to 15% in this vintage, an important sign - I hope - of how the wind is blowing.) A blackish ruby, its perfectly focused plum and cassis fruit, given an additional complexity by notes of sweet herbs and saddle leather, is fully and completely shaped in flavors of impeccable volume, roundness, and depth, caressing and powerful and with an additional power on the close which promises another 15 years of gratifying drinking. (DT)  (4/2006)

93 points Wine Enthusiast

 One of Italy's most recognized labels, this blockbuster 85-10-5% Sangiovese-Cabernet Sauvignon-Cabernet Franc blend evolves slowly and seductively under your nose to reveal blackberry, black cherry, graphite notes, well-integrated vanilla. The mouthfeel is lush and concentrated with silky smooth tannins and a long finish that revisits those gorgeous tobacco, berry and dusty notes.  (11/2006)

92 points Vinous

 In 2001 Tignanello captures a super-concentrated and dense expression of fruit that has been achieved with some loss of aromatic complexity and overall finesse. This is a super-ripe style with tons of dark fruit, smoke and toasted oak in a heavily extracted style that veers on excess. There is remarkable power here, but not the level of balance that is typical of the very finest vintages. (AG)  (11/2008)

92 points Wine & Spirits

 A great vintage of Tignanello, this packs a range of sotto bosco flavors (traditional for the northern part of the Classico zone) in a relaxed, modern elegance. The flavors of woodland berries and sweet black cherries meld with foresty herb and tobacco tones - 15 percent of the blend is Cabernet Sauvignon, 5 percent is Cabernet Franc. The combination of Sangiovese and oak feels as rich as the smoke off a Sobranie. An unbeatable seal-a-deal-with-a-steak wine.  (4/2005)

91 points Wine Spectator

 Loads of blackberry, coffee and olive aromas. Full-bodied, with velvety tannins and a long, subtle yet rich finish. A fine Tignanello that shows reserve and class. (JS)  (10/2004)

90 points Decanter

 Besides a slightly higher percentage of Sangiovese in this vintage, the presence of wood is also more pronounced, with vanilla and sweet spice aromas evident on the nose. Appealing notes of dried plum and tobacco appear on the palate. There is a creaminess to the fruit that is not evident in other vintages, although the tannins are thickset and fairly coarse in nature. (MM)  (2/2018)

Jancis Robinson

 85% Sangiovese, 10% Cabernet Sauvignon, 5% Cabernert Franc. Very dark purple with an opulent nose. Even lusher than the Badia a Passignano 2001. Like super-ripe claret. Sweet and succulent with excellent balance. Dense and flattering. (JR) 18/20 points  (9/2009)

K&L Notes

91 points Neal Martin's Wine Journal: "A deep garnet core, almost opaque. The nose has great lift with maschino cherry, blueberry and cassis cloaked in some warm alcohol. With a reduction in Cabernet Sauvignon from 20% to 15%, this has a more Tuscan, less international personality. Ripe black cherries, a touch of tar and saddle-leather with a rounded, oh-so silky finish. Good length – this has great potential." (03/2008)

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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.


Specific Appellation:

Super Tuscan