Viniou Reviews
Tignanello 1997 from Antinori is widely regarded as one of the pioneering Super Tuscan wines from the heart of Tuscany. This iconic cuvée is primarily based on Sangiovese, usually complemented by Cabernet Sauvignon and a touch of Cabernet Franc, yielding a deeply expressive and complex red blend. The 1997 vintage benefitted from a hot and consistent growing season, resulting in ripe, concentrated fruit and remarkable balance. Fermented in temperature-controlled stainless steel, Tignanello is typically aged in a combination of French and Hungarian oak barrels for about 12 to 14 months, followed by further bottle ageing, giving it depth and aromatic intricacy. In its maturity, this wine reveals layers of dark cherry, cassis, leather, sweet tobacco, and subtle notes of spice, framed by polished tannins and a lingering finish.
Tuscany, the region home to Tignanello, boasts a long and storied wine tradition, with a temperate Mediterranean climate punctuated by warm summers and cool winters. The rolling hills of the Chianti Classico area provide excellent drainage and optimal sun exposure for grape ripening. The soils here are typically a mix of galestro (a crumbly, schistous marl) and alberese (limestone), both well-suited to the Sangiovese grape, yet capable of producing outstanding results with Bordeaux varietals. This terroir, coupled with centuries of viticultural innovation, has established Tuscany as one of Italy’s most renowned wine regions.
Tignanello’s bold structure and rich complexity make it a versatile companion for food. It pairs beautifully with classic Tuscan dishes, such as Florentine steak (bistecca alla fiorentina), wild boar ragù over pappardelle, or aged Pecorino cheese. It would also complement hearty meat roasts, venison, or even a rich mushroom risotto.
For optimal enjoyment, decant Tignanello 1997 for at least an hour to allow its aromatics to unfold fully. Serve at a temperature between 17°C and 18°C to appreciate the full spectrum of subtle tertiary notes developed over years of cellaring.
