Wines Unspecified Antinori - Tignanello - 2015

Viniou Reviews

The 2015 Tignanello from Antinori is a truly iconic expression of Tuscan winemaking, regarded as one of the original “Super Tuscans”. This celebrated red is a blend, predominantly Sangiovese with a proportion of Cabernet Sauvignon and Cabernet Franc, perfectly representing both tradition and innovation. 2015 was a near-ideal vintage in Tuscany, with a warm, dry growing season encouraging perfect ripening and concentration in the grapes. After a meticulous harvest by hand, vinification combines stainless steel fermentation for purity, followed by maturation in French and Hungarian oak barriques, achieving layered complexity and a finely tuned balance between fruit, structure, and aromatic finesse.

Tuscany is renowned for its gently rolling hills, with Tignanello’s vines planted on rocky, limestone-rich soils at an altitude that favours long slow ripening. The region enjoys a classic Mediterranean climate – hot sunny days tempered by cool nights, lending the wines energy and freshness. Antinori’s historic estate sits at the heart of Chianti Classico, a region with centuries of viticultural tradition, but Tignanello is noteworthy for pioneering the use of international varieties and new oak, helping transform the world’s perception of Italian wine.

The structure, depth, and aromatic complexity of this wine make it an excellent partner for rich mains. Traditional Tuscan dishes such as bistecca alla fiorentina (chargrilled T-bone steak), wild boar ragù with pappardelle, or aged Pecorino cheese all resonate with the wine’s ripe black cherry fruit, balsamic notes, and underlying savoury character. More globally, Tignanello pairs beautifully with roast lamb, venison, or porcini mushroom risotto, all of which highlight its earthy undertones and supple tannins.

For optimal enjoyment, serve Tignanello 2015 at 16-18°C, ideally after at least an hour of decanting to allow the bouquet to fully open and the tannins to soften. This vintage is drinking beautifully now, though it will reward further cellaring over the next decade for those with patience.