Antinori - Tignanello 2010

JAMES SUCKLING: "One of the best Tignanellos ever made. Aromas of currants and blueberries with hints of flowers. Full body with fine tannins and a refined finish. A red that delivers balance and beauty. Rich and gorgeous. Blend of sangiovese and cabernet sauvignon."

DECANTER: "This demonstrates amazing aromatic complexity. Balsamic herbs like rosemary, sage and thyme meet red forest berries, sous-bois, creosote and warm stones. There is a sinewy precision to the tannin and lively succulent acidity, both of which are seamlessly integrated with the elegantly restrained fruit. Still tightly wound, it could do with a bit more time to expand on the palate and will offer plenty of drinking pleasure for years to come."

WINE ENTHUSIAST: "Black berry, plum, red currant and cedar aromas take center stage in this fantastic vintage of one of Italy's most iconic wines. The structured, poised palate delivers a great depth of flavors that include succulent black cherry, cracked black pepper and mocha that are energized by a flinty mineral note. Smooth and balanced with polished tannins and fresh acidity, this is already delicious but hold for complexity. Drink 2015–2030."

THE WINE ADVOCATE: "Humming with energy and life from the very moment you put your nose in the glass, Marchesi Antinori’s 2010 Tignanello shows magnificent aromatic layering and an enormous capacity to peel back and reveal itself in beautiful slow motion. This is an articulate wine with a long story to tell about the quality of its profound 2010 fruit. This Tignanello has the elegance of 2004 and the structure of 2007. A brief note on the structure: The mouthfeel here is not broad and big. Instead, it shows a sharp and elegantly streamlined feel with impressive persistency. Compared to 2009, the Sangiovese component is slightly higher with 80% of the noble Tuscan variety followed by 15% Cabernet Sauvignon and 5% Cabernet Franc. Anticipated maturity: 2016-2035."

WEINWISSER: "Für diesen Wein benutzen die Antinoris neben französischen auch einige ungarische Fässer, vor allem für Sangiovese. «Die ungarischen Eichenfässer weisen neutralere Noten auf und erhalten die Sangiovese-Frucht etwas besser», meint Albiera Antinori. Der 2010er, ein besonders guter Jahrgang, soll laut Albiera die Benchmark für die weiteren Jahrgänge sein. Er besteht aus 80 % Sangiovese, 15 % Cabernet Sauvignon und 5 % Cabernet Franc und zeigt sich intensiv rubinrot mit Aromen von Kirschen, Brombeeren, Cassis, etwas Pflaumen, dazu Nüsse, Vanille, Kakao, etwas Kaffee und Tabak, würzige Noten und florale Anklänge. Am Gaumen präsentiert er sich fruchtig, vorwiegend mit Noten von dunklen Beeren, mit würzigen Akzenten, mineralischer Präsenz, dichten Tanninen, feinem Säurespiel, enormer Dichte, elegantem Auftreten und mit würzig-fruchtigem Nachhall."

WINE SPECTATOR: " The 2010 is intense, fresh and taut, with an underlying mineral element buoying the cherry and currant flavors. Shows fine balance and length. -- Non-blind Tignanello vertical (October 2019). Best from 2023 through 2040."

JANCIS ROBINSON: "80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc. Tasted alongside Solaia 2010, this had a very similarly ripe, luscious texture with well-worked tannins but with more acidity and vitality. The tang and savour of Sangiovese is wonderfully complementary to the super-smooth physical impact of this wine. You could actually drink it with pleasure already in 2014."