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tignanello, toscana 2017
WINE SPECTATOR
93
JAMES SUCKLING
96

2017 tignanello, toscana

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Why We're Buying

Antinori Tignanello Toscana is a wine ahead of its time. It was the first barrel-aged sangiovese. It was the first modern red wine blend with cabernet. It even veered away from Chianti’s traditional white grapes. As a result, Tignanello Toscana launched the Super Tuscan movement en route to universal critical acclaim.

Critics Scores

WINE SPECTATOR
93

Wine Spectator

A bit shy in aroma today, this red features plum, black cherry, earth, sanguine and toasty oak flavors. Muscular and dense, firming up on the finish. Well-proportioned and long. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best from 2022 through 2035.

JAMES SUCKLING
96

James Suckling

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.

ROBERT PARKER'S WINE ADVOCATE
96

Robert Parker's Wine Advocate

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.