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2016 Antinori Tignanello Reviews

 2016 Antinori Tignanello Reviews

Learn More About the 2016 Antinori Tignanello Through its Reviews.


2016 Antinori Tignanello Reviews

This wine is a blend of 80% Sangiovese with about 15% Cabernet Sauvignon and 5% Cabernet Franc.

99 Pointz Wine Enthusiast

#1 Wine of Top Cellar Selections of 2020

“Marchesi Antinori 2016 Tignanello (Toscana). This fragrant, savory red carries aromas of underbrush, plum, blue flower, cocoa, and camphor on the nose. The polished palate boasts juicy Marasca cherry, ripe blackberry, licorice, tobacco, and an appealing hint of game. Silky tannins and bright acidity keep it balanced and elegant.”

98 Pointz Vinous

“The 2016 Tignanello is flat out stunning. Dark, dense, and resonant, the 2016 is a wonderfully complete wine that will provide readers with decades of pure drinking pleasure. The 2016 is especially dark and brooding, and yet the tannins are incredibly polished to the point of being perceptible. In the glass, the 2016 is complete and regal, perhaps because of the super-classic blend of 80% Sangiovese, 15% Cabernet Sauvignon, and 5% Cabernet Franc. The pedigree of the vintage comes through in the wine's extraordinary balance and total sense of finesse. I don't think there is another wine anywhere in the world made entirely from estate fruit that can match Tignanello for quality, consistency, and value within its peer group of top-flight reds.”

97 Pointz James Suckling

“Wonderful aromas of pine needles, rosemary, fresh mushrooms, bark, and dark fruit. Full body. Very tight and tannic backbone. Racy and driven. Undertones of orange peel and wet earth. Even licorice and mint. Great finish. Better after 2021, but exciting to taste now.”

97 Pointz Robert Parker’s Wine Advocate

“To hit the market in June, the 2016 Tignanello is a rock-solid wine and a stunning beauty. The wine offers an impeccable level of precision and laser-focus delivery of fruits, spices, tilled earth, espresso beans, and Mediterranean herbs. This vintage follows the classic blending formula of 80% Sangiovese with about 13% Cabernet Sauvignon and 7% Cabernet Franc. The vines are now 15 to 20 years old. Compared to the 2015 vintage that ultimately appeared more chewy and succulent, this expression from the iconic 2016 vintage is more vibrant, nervous, and jazzed. It shows more savory spice, saltiness, and minerality, with a beautifully integrated quality of tannins. Some 320,000 bottles were produced. This wine is at the top of the list of some of the best Tignanello ever made, including the vintages 2007, 2009, 2010, 2013, and 2015.”

97 Pointz Wine Spectator

“There is something extra in the quality of the black cherry and black currant fruit, accented by violet, mineral, and oak spice hints. Shows superb energy and a refined structure. Very intense, complex, and long. Sangiovese, Cabernet Sauvignon and Cabernet Franc.—Non-blind Tignanello vertical.”

96 Pointz Wine & Spirits

“The 2016 growing season saw warm temperatures without any big heat spikes, allowing even ripening and yielding a vibrant, harmonious Tignanello with plenty of aging potential. Brisk acidity draws out the wine’s deeply concentrated flavors of blackberry, cherry, and plum into an energetic evolution across the palate. Notes of tobacco, subtle spices, and dark chocolate emerge to add dimension to the fruit tones, the flavors woven together in a seamless, silky texture.”

Bonus Reviews

United Kingdom

18/20 Pointz Jancis Robinson,

Master of Wine

80% Sangiovese, 13% Cabernet Sauvignon, 7% Cabernet Franc. Those Bordeaux varieties play a significant role on the nose, lending strong blackcurrant fruit on the palate, combining beautifully with the black cherry and violet of the Sangiovese. There's plenty of acidity on the palate, succulent oak, and youthful black fruit with superb persistence. Just a hint of leather and liquorice on the finish (which increases as the wine develops in the glass), and perhaps a medicinal sort of character too. Very finely tannic. Perfectly chiselled, with impeccable fruit to enjoy now, but a great deal of complexity waiting for the future.”

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