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Intensives Rubinrot mit Granatreflexen, ausgeprägte typische Duftnoten nach dunkler Frucht, vielschichtig, fein und e...Read more...
This was a fantastically dark, deep red wine with vanilla and camp fire notes from the prominent oak as well as a touch of earth. Very well balanc... Read more
Nose of oakey black fruits and berry. Lovely. Well balanced and integrated flavors. Read more
Antinori Tignanello 2006 - PASS - £70 The wine sits intense, deep ruby red in the glass. Cherry, Spice, Herb and hints of oak on the nose combine ... Read more
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Food Pairings for Antinori Tignanello 3
This was a fantastically dark, deep red wine with vanilla and camp fire notes from the prominent oak as well as a touch of earth. Very well balanced, extremely dense mouth feel.
Nose of oakey black fruits and berry. Lovely. Well balanced and integrated flavors.
Antinori Tignanello 2006 - PASS - £70 The wine sits intense, deep ruby red in the glass. Cherry, Spice, Herb and hints of oak on the nose combine for an initially stunted but eventual punchy and rich aroma. Great density of flavour and richness on the palate, firm tannic structure and solid acidity; this wine is in balance. Vibrant and fruit forward through the palate with a clean and satisfying finish. Very good wine, but not extra special or "super". 92 Points <A HREF="http://wine90.blogspot.com/2011/05/antinori-tignanello-2006.html">Tignanello 2006</A>
Very good wine. Not very strong. Good for pre and during meals.
External Reviews for Antinori Tignanello 3
Antinori's signature blend of sangiovese with cabernet sauvignon is clearly touched by the vintage character of 2003, both superripe and a little green. The earthiness ties it to Tuscany, the smoky red tomato flavors suited to osso buco or other braised meats.
This vintage of Tignanello is cool and savory, with unfolding aromas of dried herbs and dark cherries. A blend of sangiovese (85 percent), cabernet sauvignon (10) and cabernet franc (5) grown in limestone and marl soils at the Tignanello estate, this is seamless and sleek, its dark, rich flavors held firm by oak. Layered and intensely structured, this is an aristocratic wine to cellar for 10 to 15 years.
94 Points - Wine SpectatorVery intense ruby red colour. Nicely expressed varietal aromas with hints of black berry fruit. The palate is weighty, dense and vibrant with complex structure thanks to su
On release, Tignanello 2006 has a very intense ruby red color and balanced ripe red fruit and spicy aromas on the nose. It is has a full, rich and round rich palate, dense without hiding its great elegance and complexity. A powerful wine, yet fine and pleasant to drink, with good length and an aftertaste packed with chocolate and citrus fruits. The tannins are pronounced, but smooth and silky, which, together with balanced acidity, assures Tignanello good ageing potential.
Intense aromas of ripe blackberry and flowers, with rosemary and coffee hints. Full-bodied, with chewy, polished tannins. Excellent fruit concentration and a flavorful aftertaste. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best after 2012.
There are 30,000 cases of this well-known Tuscan proprietary red made from a blend of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. The 1998 offers a classic bouquet of berry fruit, new saddle leather, underbrush, earth, and toast from its new barrique aging. Medium to full-bodied, with more tannin than the plusher, more opulent 1997, good delineation, and a firm, classic style, it requires 2ndash;3 years of cellaring, and should drink well for 15ndash;16.
Ah, Tignanello, the father of all super Tuscans. A tried and true favorite, it is a Sangiovese-based wine cut with a small component of Cabernet for rich aromas of red fruit and spice. It is elegant, harmonious and long-lasting on the finish; drink after 2012.
Intensives Rubinrot mit Granatreflexen, ausgeprägte typische Duftnoten nach dunkler Frucht, vielschichtig, fein und elegant, am Gaumen dicht und intensiv, komplexe Struktur, lang anhaltend, im Nachgeschmack Noten von Schokolade, Kaffee und Zitrus-Konfitüre, optimaler Tanningehalt, der sich sehr gut mit dem des Holzes verbindet.
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