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Marchesi Antinori Tignanello 2016

Per Bottle
£136.00
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Description & Technical Information
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Tignanello was the first Sangiovese to be aged in barriques, the first contemporary red wine blended with untraditional varieties, specifically Cabernet and one of the first red wines in the Chianti Classico region that didn’t use white grapes. Tignanello is a milestone and set the trend for many other "super tuscans" that followed. It’s produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc.

Despite the fact that climatic conditions were favorable in 2016, they were vigilant both in the vineyards during harvesting operations as well as upon arrival of the grapes at the cellars for sorting and initial winemaking processes where the careful planning resulted in an added value that optimised this vintage’s characteristics. During fermentation in truncated conical tanks, the must was macerated with the skins giving particular attention to preserving the freshness of its aromas, the extraction of colour, and encouraging desirable tannins that are supple and elegant. Racking was performed after rigorous daily sampling and tasting. Once separated from the skins, the wine was transferred into small oak barrels where malolactic fermentation took place, accentuating the finesse and complexity of the aromas. The wine was left to age for approximately 14 to 16 months in French and Hungarian oak barrels, in a combination of new and second fill barrels. Each lot and each grape variety was fermented and aged in barrels separately with the final blend taking place just a few months before bottling. Tignanello, a blend of Sangiovese with a small percentage of Cabernet Sauvignon and Cabernet Franc, underwent an additional 12 months in the bottle before being released.

Weather: Following a mild and not particularly rainy autumn and winter, spring 2016 in Chianti Classico started off well with warm weather favouring early bud break that occurred 10 days before average. Rain and cool temperatures started in May and continued throughout the first half of June but did not have an adverse effect on the critical phases of flowering and fruit set. Up until the end of August, summer temperatures were generally hot and dry without any big heat spikes: ideal conditions to maintain an excellent balance throughout the vegetative cycle and to guarantee perfect berry ripening. Climatic conditions during the harvesting months were normal for the season with several episodes of rain showers that alternated with long periods of sunshine and breezy weather, conditions that allowed for ideal ripening of the three grape varieties grown in Tignanello’s vineyards. Sangiovese was harvested starting on September 23rd, Cabernet Franc from the end of September to the first couple of days of October and Cabernet Sauvignon from October 3rd to the 10th.

Technical Information:
Grape Varieties: 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc
Production: 320,000

Tasting Note: This wine shows an intense and bright ruby red color. On the nose, notes of ripe red fruits come together with pleasant hints of fresh blackberry and wild berries. At the same time, it shows delicate and perfectly integrated aromas of vanilla and dark chocolate with light spice sensations. On the palate, the wine is vibrant, with silky and refined tannins. Balanced and intense, it has a long, complex and persistent finish.
Marchesi Antinori Overview
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Expert Reviews
97/100
Robert Parker
“To hit the market in June, the 2016 Tignanello is a rock-solid wine and a stunning beauty. The wine offers an impeccable level of precision and laser-focus delivery of fruits, spices, tilled earth, espresso beans and Mediterranean herbs. This vintage follows the classic blending formula of 80% Sangiovese with about 13% Cabernet Sauvignon and 7% Cabernet Franc. The vines are now 15 to 20 years old. Compared to the 2015 vintage that ultimately appeared more chewy and succulent, this expression from the iconic 2016 vintage is more vibrant, nervous and jazzed. It shows more savory spice, saltiness and minerality, with a beautifully integrated quality of tannins. Some 320,000 bottles were produced. This wine is at the top of the list of some of the best Tignanello ever made, including the vintages 2007, 2009, 2010, 2013 and 2015.”
98/100
Antonio Galloni MW
“The 2016 Tignanello is flat out stunning. Dark, dense and resonant, the 2016 is a wonderfully complete wine that will provide readers with decades of pure drinking pleasure. The 2016 is especially dark and brooding, and yet the tannins are incredibly polished to the point of being perceptible. In the glass, the 2016 is complete and regal, perhaps because of the super-classic blend of 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc. The pedigree of the vintage comes through in the wine's extraordinary balance and total sense of finesse. I don't think there is another wine anywhere in the world made entirely from estate fruit that can match Tignanello for quality, consistency and value within its peer group of top-flight reds. 2022-2046”
99/100
Wine Enthusiast
“This fragrant, savory red carries aromas of underbrush, plum, blue flower, cocoa and camphor on the nose. The polished palate boasts juicy Marasca cherry, ripe blackberry, licorice, tobacco and an appealing hint of game. Silky tannins and bright acidity keep it balanced and elegant. Drink 2021–2036.”
97/100
James Suckling
“Wonderful aromas of pine needles, rosemary, fresh mushrooms, bark and dark fruit. Full body. Very tight and tannic backbone. Racy and driven. Undertones of orange peel and wet earth. Even licorice and mint. Great finish. Better after 2021, but exciting to taste now.”