Please note, today's wine is available on presale and is expected to arrive Friday, September 27th.
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Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
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||96 Pts Antonio Galloni - Vinous||Size:||750ML
||Sangiovese, Cabernet Sauvignon, Cabernet Franc
96 Pts Antonio Galloni - Vinous
"Antinori's 2010 Tignanello is stunning, as it has been since I started tasting the component wines in 2011. Firm yet sweet, silky tannins form the backbone for this gorgeous, vivid wine. Dark red cherries, plums, cloves, mint and sage inform a Tignanello that impresses for its delineation, nuance and power. Clean, saline notes support the mineral-drenched finish. The 2010 isn't huge, but rather is a vertical wine endowed with tremendous energy and vibrancy. I can't remember a Tignanello with this much crystalline tension and pure energy. Simply put, the 2010 Tignanello is a magnificent, towering wine from Antinori." (08/13)
96 Pts James Suckling - Jamessuckling.com
"One of the best Tignanellos ever made. Aromas of currants and blueberries with hints of flowers. Full body, with fine tannins and a refined finish. A red that delivers balance and beauty. Rich and gorgeous. Best Tignanello in years. Belnd [sic] of sangiovese and cabernet sauvignon. Better in 2015." (09/13)
92 Pts Wine Spectator
"Marked by new oak, this red reveals cherry, currant, vanilla, smoke and chocolate flavors, backed by a powerful rearguard of tannins. Stays fresh through the lingering finish. Sangiovese, Cabernet Sauvignon and Cabernet Franc. Best from 2016 through 2032. 10,000 cases imported. -BS" (10/13)
"An intense ruby red in color, the aromas of the wine are characterized by a powerful varietal expressiveness, with ample notes of red fruit, raspberries, and liquorice. On the palate, the wine, still very young, immediately shows firm tannins with much polish and finesse as well, along with a balancing, tonic acidity and savory mineral notes which add length and persistence to the finish and aftertaste." - Winery
"A particularly cool and frequently rainy climate required an important effort of selection both during the growing season and during the harvest; the grapes were picked entirely by hand, variety by variety according to the different characteristics of the terroir of the individual plots, therefore the type of soil, the varying altitudes, and the expressive character created by the ripening process itself .
The Cabernet Franc, the first variety to mature, was harvested between September 25th and September 28th, while the first bunches of Sangiovese were not picked until September 30th. The Cabernet Sauvignon, finally, was harvested between October 4th and October 12th."
"Once in the cellars, the grapes were delicately destemmed and the berries, before pressing, carefully selected, one by one, on the sorting table; here the attention to detail is always at maximum levels: berries which are not completely ripe are discarded and only perfectly ripe ones enter into the fermenting tanks. During the fermentation and the period of skin contact in the conical oak fermenters, the must is transformed into wine with an extreme attention to freshness and fragrance, to extraction of color, to a handling of the tannins which aims at suppleness and elegance. All of this requires great sensitivity, an absolute knowledge of the characteristics of the grapes, and a constant focus on the developing wine, which is only run off its skins after careful day by day tasting during fermentation."
"After the juice was separated from the skins, the wine was put through a complete malolactic fermentation in small oak barrels to bring out all the finesse and sheer drinking pleasure of the wine. The aging process then began and lasted approximately twelve to fourteen months; during this period, the various lots, fermented and aged separately variety by variety and plot by plot, developed in barrel and then, a few months before bottling, were assembled and blended." - Winery
"Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) with limestone-rich soils and a southwestern exposure at 1150-1325 feet (350-400 meters) above sea level at the Tignanello estate. It was the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use such non-traditional varieties as Cabernet in the blend, and among the first red wines from the Chianti Classico area to be produced without white grapes."
"The wine, originally called "Chianti Classico Riserva vigneto Tignanello" (a Chianti Classico Riserva from the Tignanello vineyard), was produced for the first time from a single vineyard parcel in 1970, when the blend contained 20% of Canaiolo and 5% of Trebbiano and Malvasia, both white grapes., and the wine aged in small oak barrels. In 1971 it became a Tuscan red table wine rather than a Chianti Classico, and was called Tignanello. In the 1975 vintage the percentage of white grapes was definitively eliminated from the blend. Ever since 1982, the blend has been the one currently used. Tignanello is bottled only in favorable vintages, and was not produced in 1972, 1973,1974, 1976, 1984, 1992, and 2002." - Winery