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Antinori Tignanello 2006

Sangiovese from Tuscany, Italy
  • WE94
  • WS93
  • V92
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Winemaker Notes

A blend of 85% Sangiovese, 10% Cabernet Sauvignon and 5% Cabernet Franc.

Very intense ruby red color. Nicely expressed varietal aromas with hints of ripe red fruit and spice. The palate is weighty, dense and elegant with complex structure thanks to the acidity. Long and lingering with hints of chocolate, coffee and marmalade on the finish. The beautifully handled tannins from the wine and wood aging makes Tignanello a very complex, stylish and sophisticated wine.

Critical Acclaim

WE 94
Wine Enthusiast

Thanks to its excellent quality and universal appeal, you can count on Tignanello to make an excellent impression with any elegant meal…The wine delivers an interesting power play that pits cherry fruit against vibrant spice. It is tight and firm in the mouth with a slightly sweet or soft note on the close.

WS 93
Wine Spectator

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. 29,165 cases made.

V 92
Vinous / Antonio Galloni

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.

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Antinori

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Antinori, , Italy
Antinori
The Antinori family of Florence, one of the world's oldest and most distinguished wine producers, has lived in Tuscany since the 14th century and celebrated its 625th anniversary as wine makers in 2010. The current company president, Marchese Piero Antinori, believes in the tradition that the primary role of wine is to accompany food and enhance the dining experience. In Florence, the Antinori family has led a "Renaissance" in Italian wine making by combining long traditions, a love of authenticity and a dynamic innovative spirit.

California

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Responsible for the vast majority of American wine production...

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Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredibly wide-ranging selection of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from boutique to massive corporations, and price and quality are equally varied—plenty of inexpensive bulk wine is made in the Central Coast area, while Napa is responsible for some of the world’s most prestigious and expensive “cult” wines.

Just about every style of wine you can imagine is made in California, from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. Each AVA and sub-AVA has its own distinct personality. In the Napa Valley, Cabernet Sauvignon, Merlot, and other Bordeaux varieties dominate, as well as Sauvignon Blanc. Sonoma County is best known for Pinot Noir, Chardonnay, and Zinfandel. The Central Coast has carved out a niche with Rhône blends based on Grenache and Syrah, while Mendocino has found success with Alsatian varieties such as Riesling and Gewürztraminer. With all the diversity that California has to offer, it is certain that any wine lover will find something to get excited about.