Wines Unspecified Antinori - Tignanello - 2014

Viniou Reviews

Antinori’s Tignanello 2014 is an iconic Tuscan red, blending Sangiovese with a dash of Cabernet Sauvignon and Cabernet Franc. This cuvée, which helped establish the “Super Tuscan” movement, is famed for its refined yet bold character. The 2014 vintage saw a relatively cool and rainy season, leading to wines of elegance and freshness rather than raw power. Grapes for Tignanello are sourced from the estate’s historic Tignanello vineyard, nestled in the Chianti Classico region, with soils rich in limestone and marl contributing energy and minerality. Vinification typically involves fermentation in temperature-controlled vats, extended maceration for full extraction, and ageing in French and Hungarian oak for about 14-16 months, imparting complexity while respecting the fruit’s finesse.

Tuscany’s Chianti Classico area enjoys a warm Mediterranean climate, though 2014 stands out for its more moderate temperatures and increased rainfall, yielding lighter, more nuanced reds than in hotter years. The region’s rolling hills and well-drained galestro soils—rocky and rich in minerals—help produce wines with remarkable structure and longevity. The Antinori family, rooted in Tuscan winemaking since the 14th century, has been a major force in Italy’s qualitative renaissance, with Tignanello repeatedly setting the standard for innovation and excellence.

With its balanced acidity and polished tannins, Tignanello 2014 pairs beautifully with classic Tuscan fare such as grilled bistecca alla fiorentina, wild boar ragù over pappardelle, or aged pecorino cheese. Its black cherry and dried herb notes also complement roasted lamb, duck breast, or earthy mushroom dishes. For an authentic regional match, try it alongside a hearty ribollita or an aromatic truffle risotto.

For optimum appreciation, decant the wine for at least an hour to allow its aromatics to open fully. Serve at 16-18°C, which will showcase its finesse and layered complexity. This wine is drinking well now but can also be cellared for further development.