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$105.00Original List Price
83.94Best Price On The Web
*Including cost of shipping per bottle.
$
75
97
per btl
Code: 81221
Cinderella Wine says:
Product Details:
Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart!
You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!
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.
Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this wine for $79.97. There are 40+ stores that sell this from $69.99 to $199.97. You must be logged into the Pro Version of Wine Searcher to see all of the results. Please note, we are not taking virtual inventory into account.
Free shipping on orders of 1 bottle or more!
Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.
You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!
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.
Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday: Wine Library sells this wine for $79.97. There are 40+ stores that sell this from $69.99 to $199.97. You must be logged into the Pro Version of Wine Searcher to see all of the results. Please note, we are not taking virtual inventory into account.
Free shipping on orders of 1 bottle or more!
Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.
| Rating: | 95 Pts Antonio Galloni - Vinous | Size: | 750ML |
| Region: | Tuscany | Country: | Italy |
| Varietals: | Sangiovese, Cabernet Sauvignon, Cabernet Franc | ABV: | 14% |
Cellar Tracker Link(s):
95 Pts Antonio Galloni - Vinous |
"Kirsch, rose petal, pomegranate, exotic spices and mint are woven together in a fabric of notable class in the 2011 Tignanello. An exotic wine that captures the essence of the year, the 2011 is endowed with magnificent complexity, nuance and class. The silky, polished finish makes the 2011 incredibly appealing today, but the wines from this site have always aged very well. The 2011 is going to need time to shed some of its baby fat, but it will always remain extroverted and racy to the core. I can't wait to see how the 2011 ages." (09/14) |
92 Pts Wine Spectator |
"A powerful red, with plum, blackberry and black cherry flavors that border on jammy, all kept in check by juicy acidity and firm, dense tannins and leather and earth accents. Finishes long, with a mineral flourish. Best from 2015 through 2023. 8,333 cases imported. -BS" (08/14) |
Description:
TASTING NOTES:
"The 2011 Tignanello is an intense ruby red in color with purple highlights. The wine is ripe on the nose with notes of dark fruit and with much underlying freshness on the aromatic finish; plum fruit dominates the aromatic gamut along with cherries, and the aromas evolve with vigor and balance towards sensations of mint and liquorice. On the palate, though still young, the wine is ready and inviting, rich and harmonious; excellent the balance of the flavors thanks to the tonic acidity and the solidity and suppleness of the tannins. The finish and aftertaste are rich and savory and are characterized by a sweet persistence and length." -Winery
HISTORICAL DATA:
"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
VINIFICATION:
"The hot and dry growing season required a careful and attentive selection during all the salient moments of harvesting operations; during the picking it was essential to select the grape bunches well, with particular attention to exposure to the sun and the integrity of the berries. The picking, carried out entirely by hand, took the different grape varieties into consideration, but also the exposure and the altitude of the various parcels of the Tignanello vineyard; the plots were harvested one by one to enable the grapes to be fermented on the basis of the special characteristics, the particular expressions, of the their terroir. Once in the cellars, the grapes were destemmed and then went to the manual sorting tables; in this phase the attention to detail was at maximum levels, the objective was that of excluding that small percentage of shriveled or overripe berries in order to bring only grapes of perfect integrity to the fermenting tanks. During the fermentation and the period of skin contact in the conical fermenting tanks, the must was gradually transformed into wine, and extreme care was given to the aromas, to the extraction of color, and to a handling of tannins aimed at sweetness and elegance; all of this required great sensitivity, a profound knowledge of the grapes, and a constant attention to the wine, which was run off its skins only after regular daily tastings. After its separation from the skins, the wine was put through complete malolactic fermentation - in barrel - to add additional finesse and drinking pleasure. A 12-14 month aging in French and Hungarian oak barrels, some new, some already used once, then began; during this period, the various lots, fermented and aged separately by variety and by vineyard variability, matured in the oak and were then blended a few months before bottling." -Winery
"The 2011 Tignanello is an intense ruby red in color with purple highlights. The wine is ripe on the nose with notes of dark fruit and with much underlying freshness on the aromatic finish; plum fruit dominates the aromatic gamut along with cherries, and the aromas evolve with vigor and balance towards sensations of mint and liquorice. On the palate, though still young, the wine is ready and inviting, rich and harmonious; excellent the balance of the flavors thanks to the tonic acidity and the solidity and suppleness of the tannins. The finish and aftertaste are rich and savory and are characterized by a sweet persistence and length." -Winery
HISTORICAL DATA:
"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
VINIFICATION:
"The hot and dry growing season required a careful and attentive selection during all the salient moments of harvesting operations; during the picking it was essential to select the grape bunches well, with particular attention to exposure to the sun and the integrity of the berries. The picking, carried out entirely by hand, took the different grape varieties into consideration, but also the exposure and the altitude of the various parcels of the Tignanello vineyard; the plots were harvested one by one to enable the grapes to be fermented on the basis of the special characteristics, the particular expressions, of the their terroir. Once in the cellars, the grapes were destemmed and then went to the manual sorting tables; in this phase the attention to detail was at maximum levels, the objective was that of excluding that small percentage of shriveled or overripe berries in order to bring only grapes of perfect integrity to the fermenting tanks. During the fermentation and the period of skin contact in the conical fermenting tanks, the must was gradually transformed into wine, and extreme care was given to the aromas, to the extraction of color, and to a handling of tannins aimed at sweetness and elegance; all of this required great sensitivity, a profound knowledge of the grapes, and a constant attention to the wine, which was run off its skins only after regular daily tastings. After its separation from the skins, the wine was put through complete malolactic fermentation - in barrel - to add additional finesse and drinking pleasure. A 12-14 month aging in French and Hungarian oak barrels, some new, some already used once, then began; during this period, the various lots, fermented and aged separately by variety and by vineyard variability, matured in the oak and were then blended a few months before bottling." -Winery
