2016 Antinori, Tignanello

About The Wine. The Tenuta Tignanello estate lies in the heart of the Chianti Classico region; set in the rolling hills between the Greve and Pesa river valleys and enjoying hot days and cool evenings throughout the growing season. The wine itself was first produced in 1970 from a single vineyard parcel and continues to only be bottled in favourable vintages – hence no 1992 or 2002. Tignanello was the first Sangiovese to be aged in small oak barrels, the first contemporary red to be blended with non-traditional varieties and one of the first red wines of the region that didn’t incorporate a portion of white grapes into the blend (a practice now prohibited). It continues to be produced with a selection of the estates finest Sangiovese (blended with a smaller percentage of Cabernet Sauvignon and Cabernet Franc); and though justifiably described as ground-breaking since 1971 it remains classified as a Tuscan red table wine rather than a Chianti Classico as a result. The estates two signature wines Solaia and Tignanello have been described – with good reason – as ‘among the most influential wines in the history of Italian viticulture’.. Tasting Notes. An intense and bright ruby red colour the nose and palate show incredible complexity – aromas and flavours of fragrant, ripe red and black fruits (blackberry, wild cherry & damson) with delicately integrated notes of pine needles, vanilla, dark chocolate, rosemary, oak bark and autumn spice. The 2016 is vibrant yet showing silky, refined tannins – full-bodied, deep and intense yet remarkably balanced there is a long and persistent finish to one of the best vintages of the last 20 years.. Food Pairing. Grilled Porterhouse Steak with fricassée of wild ceps, wild boar ragù or seared tuna with cannellini beans & rosemary.