Viniou Reviews
Tignanello 2011 by Antinori stands as one of the flagship expressions of modern Tuscan winemaking. The wine is a carefully composed blend, typically dominated by Sangiovese with contributions of Cabernet Sauvignon and Cabernet Franc, all selected from estate vineyards in the heart of Chianti Classico. 2011 was a warm growing season, marked by generous sunshine and even ripening, resulting in grapes of excellent concentration and depth. The vinification process involves meticulous sorting, fermentation in conical vats, and aging both in barriques and bottle to develop the wine’s signature complexity and structure.
Tuscany’s rolling hills and predominantly calcareous-clay soils provide the ideal setting for these varieties. The region enjoys a warm Mediterranean climate with cooling influences from altitude and breezes, fostering vibrant acidity alongside rich, ripe fruit. Antinori, with centuries of winemaking history, has been pivotal in redefining Tuscan wine, bringing international recognition through innovations such as Tignanello. The wine itself is often considered a "Super Tuscan," having famously challenged local regulations to achieve its distinctive style—seductively layered with red cherry, blackcurrant, cedar, spice, and a subtle floral lift.
The structure and complexity of Tignanello 2011 call for dishes of equal stature. Roasted lamb with herbs, Florentine steak, or duck breast with cherries or figs would beautifully complement the wine’s depth. Traditional Tuscan cuisine, such as wild boar ragù with pappardelle or aged pecorino cheese with truffle honey, also provides an excellent partnership, drawing out the wine’s earthier nuances and supple tannins.
To best appreciate this wine, decant at least an hour before serving to allow its bouquet to open fully. Serve at 16–18°C to balance the vibrant fruit with the wine’s integrated oak and fine tannins. For the 2011 vintage, the wine is drinking beautifully now but will continue to evolve, rewarding those who allow it further time in the cellar.
