Tignanello 1971

In 1971 Tignanello became the second "Super-Tuscan" wine after the winemaker decided to alter the blend, lessening the amount of white grapes in violation of the Chianti rules. Tignanello 1971, released in 1974, set the stage for an Italian wine revolution and brought the international spotlight to Tuscany with other Cabernet-Sauvignon infused-blends including Sassicaia, Ornellaia and Solaia. Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares at Antinori's Santa Cristina Estate. It was the first Sangiovese to be aged in small oak barrels, the first red wine in modern times to use a non-traditional grape variety, Cabernet, in the blend, and among the first red wines made in Chianti with no white grapes. Tignanello, originally a Chianti Classico Riserva labeled Vigneto Tignanello, was first vinified as a single vineyard wine in the 1970 vintage, when it contained 20% Canaiolo and 5% Trebbiano and Malvasia, and was aged in small oak cooperage. With the 1971 vintage the wine became a Vino da Tavola della Toscana and was named Tignanello after the vineyard from which it originates. Beginning with this vintage, Tignanello stopped adhering to the rules laid down by Chianti Classico Disciplinare, and with the 1975 vintage, white grapes were totally eliminated. There were no Tignanello made during 1972-1974. Dysty, old looking bottle. Bought from Milano. Level by the neck. Decanted 30 minutes. Quite dark, healthy colour. Open, spicy Cabernet nose with vanilla, cassic and black fruit aromas. Very fruity. Surprisingly youthful and vigorous. Positively better bottle that previous ones, not as dry. Lots of dept and has a good acidity. Delicate, not very powerful or rich, but has class and elegance. Slight sarpness at finish, but very enjoyable overall. It was a very brave choice to make Tignanello back then, but certainly worthy of the risk taken. Lovely wine!!

- Pekka Nuikki / Editor of the Fine Wine Magazine

Good looking normal size bottle. Colour is brick red, and looking bright, evolved and medium. On the nose it is open, mature, complex and forward. The taste is vivid, with high tannin ., with drying tannins, and high in acidity, medium-bodied, full-bodied, with concentrated structure and mature. On the palate it is layered and has tobacco, nutty, chocolate, plum and cherry flavours. The finish is long and lingering. This wine is wine for food. Perfectly stored bottles are still very worthy and will last well for another 1-5 years and decant at least 45min before tasting.

- Juha Lihtonen / The Best Scandinavian Sommelier 2003 (Tasting note created by Tb's AI)