A very intense ruby red in color with purple highlights, the wine is immediately and suavely convincing in its aromas and harmonious in its expression of the characteristics of Chianti Classico as a zone. The nose is redolent of licorice, violets, and cherries under spirits together with notes of vanilla, chocolate, and sweet toasty oak, all of excellent intensity and sweet elegance. Fresh and savory flavors on the persistent finish and aftertaste add length and a convincing finesse.
Robert Parker: The 2009 Tignanello is quite beautiful. Cedar, graphite, sweet herbs, licorice and leather add complexity to a core of highly expressive red fruits. The 2009 impresses for its energy, drive and focus. Today, the 2009 comes across as slightly understated relative to many recent vintages, especially 2007 and 2008. There is a silkiness and polish that is reminiscent of the 2004. Tignanello is 75% Sangiovese, 20% Cabernet Sauvignon and 5% Cabernet Franc from vineyards in San Casciano Val di Pesa, one of the most evocative hillsides in all of Italy. Anticipated maturity: 2017-2029.
Wine Spectator: Laced with black cherry, plum and spice flavors, this generous red firms up on the finish. Balanced, with accents of tobacco and black tea lingering. Best from 2014 through 2025. 10,000 cases imported.
This was the first Sangiovese to be aged in barriques, the first red wine to be blended with non-traditional varieties (like Cabernet) and one of the first Chianti reds not to use white grapes. Tignanello is a milestone. It is made from a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc. The wine is aged in barriques for about 12 months and for a further 12 months in the bottles.