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Badia a Passignano Chianti Classico Riserva 2006
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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>
De Marchese is samengesteld van een blend van 90% Sangiovese, bijna 10% Cabernet Sauvignon en het restant wordt opgevuld door Merlot en Syrah. De wijn wordt voor 14 maanden gerijpt in Franse eikenhouten vaten. Daarna moet de wijn nog 12 maanden op fles wachten voordat hij het wijndomein mag verlaten. Maar tot zo ver het technische verhaal. Waarom is deze wijn lekker? Want lekker is hij zeker! De intense geur van deze wijn heeft tonen van bosbessen, braam, vooral donker fruit en munt. Daarnaast heeft de wijn een duidelijke aardse toon, waarneembare houtlagering en mooie kruidigheid. Er is werkelijk van alles waar te nemen. De smaak van de wijn is rijk, zwoel en intens. De kruidigheid komt ook in de mond mooi tot uiting. De balans is super en de afdronk lang en zeer intens! 91/100 Supersnobs.nl
Harmonious bouquet of red berries, sweet spices and violets. Charming to full body in the mouth, ending on a pleasent smoky finish.
Very good wine. Not very strong. Good for pre and during meals.
External Reviews for Badia a Passignano Chianti Classico Riserva
Clearly not the greatest of Tignanellos, but still a fine wine in its own right. One of the founding Super Tuscans, this rendition features chunky, grapey, flowery aromas backed by blackberry and black cherry flavors. Itrsquo;s plump, maybe a bit heavy and oaky, but still worthy of its reputation.
The 2006 Tignanello is especially opulent in this vintage. Masses of dark red fruit, scorched earth and sweet oak emerge as this richly-textured Tignanello flows from the glass. The wine possesses superb density; all it needs is another few years to come together. Today it is remarkably vibrant and primary. Tignanello is 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc. Anticipated maturity: 2014andndash;2024.
The deep ruby/purple-colored 1999 Tignanello exhibits rare elegance married to considerable flavor intensity as well as power. Normally a blend of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc aged in French oak for 12 months, the 1999 offers up aromas of new saddle leather intertwined with black cherries, currants, creosote, vanilla, and spice box. Rich and medium-bodied, with adequate acidity as well as sweet but noticeable tannin, it is the third consecutive exceptional vintage from this reference winery for modern, aggressively-styled Tuscan reds. Anticipated maturity: nowndash;2012.
Tignanello hit spot-on in rsquo;98, the ripeness of its Sangiovese made supple, concentrated and plush with ripe Cabernet, while it holds to the brightness of the Tuscan grape. The power of the Cabernet shows up in the first scents of cocoa and dark berries, in the completely mouth-filling flavor, while the Sangiovese keeps it mouthwatering. Therersquo;s super extract without excess weight, a sweet kiss of tannic intensity to end the wine in herbal, earthy black. Probably around ten years from the vintage, this needs the time to fully express its depth of flavor.
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.
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 mdash; I hope mdash; 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.
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