Antinori - Tignanello 2012

Bewertungen

• 96/100

  James Suckling
  Aromas of blackcurrants and blueberries with hints of lavender and violets. Full body, chewy and polished tannins and a long, flavorful finish. A beautifully linear and polished red. Give it time to show it all but this is already a beauty. The depth and class to this are indeed impressive. Better in 2017."

• 95/100

  Wine Enthusiast
  Here's a structured red with lots of finesse. It opens with alluring aromas of fragrant blue flowers, red berries, baking spices and exotic herbs while the firm, vibrant palate delivers black cherry, crushed raspberry, clove, orange zest, licorice and a sprinkling of white pepper. It's still young but well balanced, with tightly woven but polished tannins and fresh acidity:"

• 94/100

  Falstaff
  Leuchtendes Rubin mit feinem Granatschimmer. Intensive und sehr klar gezeichnete Nase, duftet satt nach dunklen Kirschen, Brombeeren, etwas Olivenbrei, im Hintergrund feine Würze. Zeigt auch am Gaumen sehr intensive Frucht, viel Brombeere, öffnet sich mit feinmaschigem Tannin, umhüllt von feinem Schmelz, spannt einen weiten Bogen."

• 93/100

  The Wine Advocate
  The 2012 Tignanello is a very handsome wine with dark fruit nuances that extend far beyond the normal spectrum for Sangiovese (and the smaller percentages of French grapes that complete this wine). This vintage, that started off with a very hot summer and ended with a cool harvest season, show a little more spice and Mediterranean herb on the finish. Grapes were harvested at the end of September and delivered slightly less alcohol than previous vintages. There is a point of freshness but the tannins are mature and yielding. In fact, the tannic management is spot-on and is complimented by the velvety and rich nature of the mouthfeel. Pretty mineral accents add a lasting touch of complexity. The 2012 Tignanello has the qualities for a successful evolution."

• 92/100

  Wine Spectator
  A rich, cherry-laced red, showing a slightly jammy character before shutting down in a grip of tannins. A bit awkward now, but should come around once the tannins are integrated"