Stunning Super Tuscan
Tignanello is famous for many reasons. It was the first wine from Sangiovese grapes to be aged in small oak barrels or barriques. Also, it was the first contemporary red wine to be blended with international grape varieties like Cabernet Sauvignon and Cabernet Franc. Lastly, it was one of the first red wines in the Chianti Classico region that didn’t use white grapes in its blend which was traditional. It and other groundbreakers such as Sassicaia became known as the new ‘Super Tuscans’ and Tignanello has enjoyed this cult status as one of the world’s best red wines ever since.
The 2014 vintage is intense ruby red in colour with purple highlights. On the nose, this wine has red fruit and blackcurrant aromas with subtle hints of sweet exotic spice. Beautifully balanced, the palate has flavours of cherry, leather, blackcurrant with a certain savouriness that will set your taste buds racing. It has fine-grained tannins with a long elegant finish.
Awarded 94/100 by James Suckling and 93/100 from the Wine Advocate
Red, Dry | 75CL |13.5% ABV
Food and Wine Pairing
This stunning wine would be a great match for a nice juicy T-Bone steak or a rich Tuscan Lamb Stew. Or for the adventurous, try pairing it with a rigatoni of braised venison shank with sour cherry and chocolate.
About the Producer
In the early 1970’s when Marchesi Antinori bottled the first Tignanello echoing the best wines of Bordeaux, he helped break away from the restrictive Italian regulations and opened up the world to experience new Italian wines with incredible finesse and amazing flavours.
The Tenuta Tignanello estate is in the heart of Chianti Classico in Tuscany, in between Florence and Siena. It extends over an area of 319 hectares, of which about 130 are dedicated to vines. Two of the estate’s most prized vineyards are on the same hillside, Tignanello and Solaia. The soils here originated from marine marlstone from the Pliocene period and so are rich in limestone and schist.
The vines enjoy hot temperatures during the day and cooler evenings throughout the growing season. The selected grape bunches were hand harvested in late September and early October and fermentation takes place in stainless steel tanks. Each grape variety is vinified and aged separately. The wines are then given a full malolactic fermentation to soften the acidity and aged for 12-14 months in French and Hungarian oak barrels. At the end of the ageing time, the wine from the three separate grape varieties are expertly blended together for the final sumptuous expression of that year’s Tignanello.
Serving Guide: Serve slightly cooler than room temperature at 18-20C. Decant for up to 2 hours or pour small quantities into larger glasses for 20 minutes. Then swirl and sniff to establish when this great wine has opened up enough for your taste. Drinking beautifully now with further ageing potential until 2030+
Although nearly any food is capable of causing an allergic reaction, only the bellow listed foods account for 90 percent of all food-allergic reactions. These foods are:
- Cereals containing gluten, namely: wheat (such as spelt and Khorasan wheat), rye, barley, oats
- Crustaceans for example prawns, crabs, lobster, crayfish
- Nuts; namely almonds, hazelnuts, walnuts, cashews, pecan nuts, Brazil nuts, pistachio nuts, macadamia (or Queensland) nuts
- Celery (including celeriac)
- Sulphur dioxide/sulphites, where added and at a level above 10mg/kg in the finished product. This can be used as a preservative in dried fruit
- Lupin which includes lupin seeds and flour and can be found in types of bread, pastries and pasta
- Molluscs like clams, mussels, whelks, oysters, snails and squid
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Wine: Tignanello, Marchesi Antinori, Tuscany, Italy 2014
Sub region: Chianti Classico region – IGT
Colour: Red, Dry
Grape Varieties: Sangiovese, Cabernet Sauvignon, Cabernet Franc