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2005 Antinori - Tignanello Proprietary Blend - Italy - Tuscany - Red

Italy - Tuscany

Red Proprietary Blend
Producer Notes

Although the Antinori family has been making wine for over 600 years and is steeped in tradition, they haven't been afraid to modernize production and to take an innovative approach to blending. One result is the world famous Super Tuscan "Tignanello," a blend of Sangiovese (85%), Cabernet Sauvignon (10%), and Cabernet Franc (5%). Marchesi Piero Antinori is the current proprietor of the estate,... More »

Score
92
Drink Dates
Comm: 2015-2020 VF: 2013-2025
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Author Danl
Site / Blog   Trust Rating 94.989%
Tasted On 11/18/2013
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Author Charley
Site / Blog   Trust Rating 98.609%
Tasted On 11/04/2013

Solid wine. Smooooooth.

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Author kukie
Site / Blog   Trust Rating 98.864%
Tasted On 02/13/2013
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Author JustinPepe
Site / Blog   Trust Rating
Tasted On 10/15/2008

Pretty and fresh aromas of flowers, berry and licorice. Full-bodied, with ultrafine tannins and a solid core of fruit. Very pretty and balanced. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best after 2011. 26,250 cases made. 'JS

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Author rparent
Site / Blog   Trust Rating
Tasted On 05/10/2010

This dry cherry-red coloured wine features intense empyreumatic, spicy, fruity and vegetal scents and offers a broad texture as well as firm tannins.

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Author BORDEAUXLICIOUS
Site / Blog   Trust Rating 92.157%
Tasted On 04/10/2010
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Author rmwood
Site / Blog   Trust Rating
Tasted On 12/26/2009
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Author gd10102
Site / Blog   Trust Rating 81.457%
Tasted On 09/30/2009
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Author mwuerl
Site / Blog   Trust Rating 77.419%
Tasted On 09/20/2009
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Author rphillips26
Site / Blog   Trust Rating 94.872%
Tasted On 06/17/2009
Drink Dates 2020
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Author JMC22
Trade
Site / Blog   Trust Rating 99.301%
Tasted On 03/04/2009
Drink Dates 2010-2020

Tar, tangerine, alcohol, and candied peach on the nose. A nice light touch on the palate accompanied by a flavor of sour plum. Then the tannins set in and create a very harsh finish.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.