This\nyear the Antinori family celebrated the 50th anniversary of the Tignanello wine\ncreated by the Marquis Piero Antinori and the winemaker Giacomo Tachis.<\/p>\n\n\n\n
In\n1968 Piero Antinori and Giacomo Tachis asked for the advice of the French\noenologist Emile Peynot and from this meeting, in 1971 the\n“Tignanello” wine was born with a blend of 80% Sangiovese 15%\nCabernet Sauvignon and 5% Cabernet Franc and in 1978 the Solaia wine with\ninitial blend of 80% Cabenert Sauvignon and 20% Cabernet Franc with this blend\nwas replicated in 1979. Only starting from subsequent vintages was 75% Cabernet\nSauvignon, 20% Sangiovese and 5% Cabernet Franc used for Solaia.<\/p>\n\n\n\n
I\nhad the privilege of speaking with Giacomo Tachis several times and sharing\nwith him the essential and basic concept of gustatory balance. The wine must be\nbalanced, that is, the alcoholic mass must be silenced by freshness, minerality\nand flavor. If a wine has excessive alcohol problems it is not worthy of\nattention. Emile Peynot had the same beliefs and I have had and have always had\nthe same beliefs.<\/p>\n\n\n\n
The\nTignanello and Solaia vineyards are both located on the Tignanello estate in\nthe hills surrounded by the Greve and Pesa valleys.<\/p>\n\n\n\n
The\nestate is approximately 319 hectares of land of which 130 hectares are under\nvineyards.<\/p>\n\n\n\n
The\nvineyards are located on soil deriving from Pliocene marine marls with\nlimestone and shale.<\/p>\n\n\n\n
The\nTignanello wine immediately met with great success because it is a well-made\nand pleasant wine. About 10 years ago I had the privilege of doing the Tignanello\nvertical, at the Palazzo Antinori in Florence for 35 years, from 1971 to 2012.\nWe were 8 people and as always I was the last to finish this incredible\nexperience.<\/p>\n\n\n\n
The\nbottles were Bordeaux but I’ll talk about this later.<\/p>\n\n\n\n
I\nwas present at the celebrations of the 30th anniversary of Tignanello, as well\nas those of the 40th anniversary during which the topping up of the bottles\nwith the 1971 vintage, the first vintage released on the market, was carried\nout at the estate in the presence of a notary.<\/p>\n\n\n\n
At\nthe end of the topping, Marquis Piero opened two bottles of 1971 and we enjoyed\nthem together.<\/p>\n\n\n\n
For\nthe 50th anniversary, the celebrations took place at the Estate for the\njournalists, one evening in Florence, at the Palazzo Antinori, for the\nV.I.P. and for customers and some\nfriends subsequently always at the Estate. \nThis last celebration included a walk in the cellars with five stops and\nat each stop it was possible to taste a vintage for each decade with bottles in\nmagnum format, 1978, 1983, 1997, 2004 and 2013.<\/p>\n\n\n\n
For\nme this tasting was very important because having already tasted four of the\naforementioned vintages ten years earlier, I found a huge difference in scores.<\/p>\n\n\n\n
This\nhonestly left me with difficulty explaining.<\/p>\n\n\n\n
For\nthe 1978 vintage I gave 80\/100 while now I gave 92\/100, for the 1983 vintage I\ngave 83\/100 while now I gave 95\/100, for the 1997 vintage I gave 93\/100 and now\nI gave 94\/100 on this latest vintage there are no important differences, as\nthere are not even for the 2004 vintage at which I had given 94\/100 while now I\nhave given 95\/100.<\/p>\n\n\n\n
I\nhad written an article on the vertical of 35 vintages which is on my site and\nby reading it you can understand why there was this notable difference in\nevaluations of the 1978 and the 1983.<\/p>\n\n\n\n
After\nthe tasting in the cellar, a pleasant traveling lunch followed with banquets\nscattered inside the Villa and in the garden. The pleasant meal was accompanied\nby the blanc de Blancs sparkling wine from Marchesi Antinori and the Tignanello\nin Bordeaux format from the 2021 vintage. This nectar was served to the guests\nby some company sommeliers and to me it was always served by the good and\nsmiling Giada Sabatini who he normally works at the Cantinetta Antinori in\nFlorence. Great wine as you can read in my tasting notes. In the garden there\nwas a unique wine-coloured electric convertible Maserati car on display, sold\nat auction in America and the proceeds from the sale were donated to charity by\nMarchesi Antinori. Wonderful day that you will not forget.<\/p>\n\n\n\n
Before\nmoving on to the tasting notes of the wines.<\/p>\n\n\n\n
Regarding the\nwidth of the tannin, it is important to make the following clarifications so\nthat it can be understood. I feel the tannin of the wine on the upper gum. The\ntotal width of the tannin is 6\/6, i.e. the entire width of the upper gum.\nObviously, if the tannin is less broad, it could be for example 5\/6 and so on.\nThe width of the tannin is important when the quality of the tannin is of good\nor high level. The larger the tannin, the more the wine is worthy of attention,\nbut the tannin, as I have specified, must, in any case, be of good quality. <\/p>\n\n\n\n
Let’s now move\non to describing the wines tasted.<\/p>\n\n\n\n
TIGNANELLO\nHOLDING<\/strong><\/p>\n\n\n\n TIGNANELLO\nTOSCANA red IGT, 1978 vintage<\/strong><\/p>\n\n\n\n large format<\/p>\n\n\n\n Orange-red colour.<\/p>\n\n\n\n From\nthe glass rise aromas of humus, dead leaves, dried porcini mushroom, mint,\neucalyptus, light camphor, carob, finishing with whispers of medicinal herbs.<\/p>\n\n\n\n When\ntasted it reveals a medium body, flavor of India ink, rust and medicinal herbs.<\/p>\n\n\n\n The\nbody is medium and the wine is savory and balanced with the freshness that\ndominates the alcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet and quite broad (5\/6–) initially velvety and then dry the\nupper gum a little.<\/p>\n\n\n\n Its intense aromatic persistence is long.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (92\/100)<\/strong> <\/p>\n\n\n\n TIGNANELLO\nHOLDING<\/strong><\/p>\n\n\n\n TIGNANELLO\nTOSCANA red IGT, 1983 vintage<\/strong><\/p>\n\n\n\n large format<\/p>\n\n\n\n Garnet\nred with orange reflections.<\/p>\n\n\n\n The\nsense of smell expresses aromas of peanut, mint, eucalyptus, rosemary flower,\nsage, laurel, chamomile, slight hints of rust, dog rose, graphite, sharp\npencil, ending with echoes of medicinal herbs.<\/p>\n\n\n\n On\nthe palate it has a medium body and a good flavor balance with the freshness\nthat envelops the alcoholic mass. The tannins are sweet, quite broad (5\/6)\ninitially velvety and then dry the upper gum a little. Its flavor persistence\nis long with a finish of rhubarb root and medicinal herbs.<\/p>\n\n\n\n Great\nwine, it was in a very well thought out bottle.<\/p>\n\n\n\n I would like to make a comparison between 1982 and 1983 because ten years ago the former was clearly superior to the latter.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (95\/100)<\/strong><\/p>\n\n\n\n TIGNANELLO\nHOLDING<\/strong><\/p>\n\n\n\n TIGNANELLO\nTOSCANA red IGT, 1997 vintage<\/strong><\/p>\n\n\n\n large format<\/p>\n\n\n\n Garnet\nred coat with fine orange edge.<\/p>\n\n\n\n From\nthe glass come aromas of light dried plum, mint, eucalyptus, sweets of slightly\ncandied black morello cherry, peanut, rust with hints of wafers from the fine\nice cream cone.<\/p>\n\n\n\n On\nthe palate it reveals a medium body and an excellent balance between alcohol\nand freshness. The tannins are sweet, broad (6\/6–), thick and velvety.<\/p>\n\n\n\n Its flavor\npersistence is long with a finish of rhubarb root and medicinal herbs.<\/p>\n\n\n\n \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (94\/100)<\/strong><\/p>\n\n\n\n TIGNANELLO\nHOLDING<\/strong><\/p>\n\n\n\n TIGNANELLO\nTOSCANA red IGT, 2004 vintage<\/strong><\/p>\n\n\n\n large format<\/p>\n\n\n\n Garnet\nred dress.<\/p>\n\n\n\n Interesting\naromatic approach that reveals aromas of slightly candied red cherry, slight\nhints of cotton candy, mint, eucalyptus, tow soaked in wine, semi-dried plum,\nslight hints of medicinal herbs, graphite, tannery leather at the end of\nprocessing, ending with caresses of starch. boiled rice.<\/p>\n\n\n\n Upon\ntasting it is sweet, fine and elegant.<\/p>\n\n\n\n The\nbody is medium and the alcohol-freshness axis is in perfect balance.<\/p>\n\n\n\n The\ntannins are sweet, quite broad (5\/6++), initially velvety and then dry the\nupper gum a little. Its taste persistence is long with a medicinal herbal\nfinish.<\/p>\n\n\n\n Still very young wine. \u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (95\/100)<\/strong><\/p>\n\n\n\n TIGNANELLO\nHOLDING<\/strong><\/p>\n\n\n\n TIGNANELLO\nTOSCANA red IGT, 2013 vintage<\/strong><\/p>\n\n\n\n large format<\/p>\n\n\n\n From\nthe glass shines ruby \u200b\u200bred with light garnet hints.<\/p>\n\n\n\n The\nglass diffuses aromas of plump red cherry, plum, hot starched cloth, hints of\nrubber, cotton candy, rosemary, sage, lavender soap (it reminds me of\nAtkinson’s bar of soap), sweets from the outside of the candy, chamomile and\ngraphite.<\/p>\n\n\n\n On\nthe palate it reveals a medium body and a nice freshness which makes the\nalcoholic mass completely harmless. The tannins are sweet, completely broad\n(6\/6) initially velvety and then dry the upper gum a little. Its intense\naromatic persistence is long.<\/p>\n\n\n\n (96\/100)<\/strong><\/p>\n\n\n\n TIGNANELLO\nHOLDING<\/strong><\/p>\n\n\n\n TIGNANELLO\nTOSCANA red IGT, 2021 vintage<\/strong><\/p>\n\n\n\n Bordeaux bottle\nformat.<\/p>\n\n\n\n Veste rosso\npopora intenso.<\/p>\n\n\n\n Incredibly\nrich and varied nose with aromas of red cherry, blood orange, chamomile, mint,\neucalyptus, chewing gum chlorophyll, rosemary, bay leaf, sage, fir, Coccoina\nglue (coconut and almond milk), small liquorice grains, ripe tomato , moist\nearth, sweets from the outside of the dragee, violet, black morello cherry,\nchocolate mild, medicinal herbs, plum ripe and string of liquorice.<\/p>\n\n\n\n On\nthe palate it reveals a medium plus body and a perfect balance between alcohol\nand freshness, the latter completely enveloping the alcoholic mass.<\/p>\n\n\n\n The\ntannins are sweet, broad (6\/6), quite thick and silky. Flavor of fresh squeezed\nblack berry fruit and liquorice (it’s cabernet).<\/p>\n\n\n\n Its taste\npersistence is long with a medicinal herbal finish.<\/p>\n\n\n\n Recurring flavor in Tignanello. Great wine, fine and elegant.\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 (100\/100)<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":" This year the Antinori family celebrated the 50th anniversary of the Tignanello wine created by the Marquis Piero Antinori and the winemaker Giacomo Tachis. In 1968 Piero Antinori and Giacomo Tachis asked for the advice of the French oenologist Emile Peynot and from this meeting, in 1971 the “Tignanello” wine was born with a blend […]<\/p>\n","protected":false},"author":3,"featured_media":14946,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"gallery","meta":{"tdm_status":"","tdm_grid_status":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[1],"tags":[690,137,689],"class_list":["post-14958","post","type-post","status-publish","format-gallery","has-post-thumbnail","category-uncategorized","tag-50-years","tag-paolo-baracchino","tag-tignanello","post_format-post-format-gallery"],"jetpack_featured_media_url":"https:\/\/www.paolobaracchino.com\/wp-content\/uploads\/2025\/01\/IMG-20240924-WA0022.jpg","jetpack_shortlink":"https:\/\/wp.me\/pav13q-3Tg","jetpack_sharing_enabled":true,"amp_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14958","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/comments?post=14958"}],"version-history":[{"count":4,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14958\/revisions"}],"predecessor-version":[{"id":14962,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/posts\/14958\/revisions\/14962"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media\/14946"}],"wp:attachment":[{"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/media?parent=14958"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/categories?post=14958"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paolobaracchino.com\/en\/wp-json\/wp\/v2\/tags?post=14958"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}