The Marchesi Antinori Tignanello 2017 is a rich and complex expression of Sangiovese blended with Cabernet Sauvignon and Cabernet Franc, showcasing the warmth and intensity of its vintage. It opens with a symphony of dark fruit—black cherry, plum—spiced with sweet tobacco, clove, and balsamic hints, alongside a subtle medicinal and chalky mineral note. The palate is full-bodied, vibrant, and structured, with firm yet velvety tannins and a long, persistent finish.

The Wine Advocate | RP 96
Published: Jun 4, 2020
Drink: 2021-2040

The Marchesi Antinori 2017 Tignanello (made with Sangiovese and smaller parts Cabernet Sauvignon and Cabernet Franc) is a dark, exuberant, and inviting wine. I tasted my sample after a double decanting and was pleased by the profound nature of the wine and the immediate openness of the aromas. There is a symphony of dark fruit with black cherry, plum, spice, and sweet tobacco. I am particularly attracted by a distant hint of medicinal or menthol herb that I also discovered in other wines with fruit from the Tignanello estate in 2017. There's a drying mineral note of crushed chalk as well. The heat and dryness of the vintage have added to the aromatic intensity of the wine (yields were reduced by a third), but the mouthfeel is carefully crafted to maintain its softness and smoothness. Fruit comes from a 57-hectare section of the Tenuta Tignanello from a vineyard that is located 390 meters above sea level with Alberese limestone rock and soils of marine origin. The wine is fermented in conical oak tanks and is aged up to 16 months in a combination of mostly French and some Hungarian oak, both new and neutral. Some 300,000 bottles were released in April 2020 after one year of bottle age. 

Jamessuckling.com | JS 96
Published: Jul 14, 2020

A dense, really pinpointed red with plums and hazelnuts. Full-bodied and very polished with fine, creamy tannins and a long, flavorful finish. Shows real finesse for the vintage. Better after 2023, but already a joy to taste. 

Decanter | D 95
Published: Aug 25, 2020
Drink: 2021-2040

Forward plum and cherry aromas are accompanied by black pepper, clove and the typical floral notes of the Chianti Classico area like orris and violet. Darker on the palate, it displays chocolate notes with a balsamic character - peppermint in depth - and a delicate coconut finish. Full and powerful, it has firm acidity and compact tannins, finding great balance due to its amazing concentration of fruit. Of the 50% new wood used in 2017, a small proportion of oak was sourced from Hungary, helping the wine to open up a little bit according to Antinori CEO, Renzo Cotarella.
Closure: Cork
Alcohol: 14.00%
Body: Full
Oak: Oaked
Grapes: Cabernet Franc Cabernet Sauvignon Sangiovese

Jancisrobinson.com | JR 16++
Published: Aug 19, 2020
Drink: 2022-2037

Majority Sangiovese (usually around 80%) plus Cabernet Sauvignon and Cabernet Franc.
By comparison with the 2016, this is clearly a less well-endowed vintage. The tannins seem firmer and more grainy, although perhaps that is just a function of its youth. There's a bitterness on the finish which seems a bit awkward too, although the fruit power is good. Is this just in an awkward phase? It's certainly got some growing up to do. The score errs on the side of caution. 

Antinori.it

Tignanello was the first Sangiovese to be aged in barriques, the first contemporary red wine blended with untraditional varieties (specifically Cabernet) and one of the first red wines in the Chianti Classico region that didn't use white grapes. Tignanello is a milestone. It's produced with a selection of Sangiovese, Cabernet Sauvignon and Cabernet Franc.

Climate
The 2017 vintage will be remembered for its unusual progression of the seasons. Only the month of January registered cold temperatures while the rest of winter was mild prompting early bud break in the vineyards. A cold spell at the end of April brought a slight drop in production. From May throughout the entire month of August, the Chianti Classico region enjoyed hot dry weather with daily temperatures reaching over 30 ?C (86 ?F). Rain showers during the month of September counterbalanced summertime vine stress and provided favorable conditions for optimal grape maturation. Grapes were harvested from September 20thto October 6th.

Vinification
Climatic trends for the 2017 vintage required focused efforts both in the vineyard, during harvesting operations, and in the cellar, upon arrival of the grapes, where sorting and initial production phases were critical to achieve an optimal final result.
During fermentation in truncated cone shaped tanks, maceration processes were performed with the utmost care to preserve aromas, extract color and manage the sweetness and elegance of tannins. Racking was done only after meticulous and daily tastings. Once the wine was run off the skins, malolactic fermentation began in small oak barrels to enhance the finesse and complexity of the aromas. In the first phase of the aging process, each vineyard lot and each grape variety were fermented separately and then blended. The wine was then transferred to French and Hungarian oak barrels, partially new and partially second-fill, for a period of 14-16 months to complete the final development of the wine's distinctive character. Tignanello, crafted predominantly with Sangiovese and a small percentage of Cabernet Sauvignon and Cabernet Franc, was aged in the bottle for an additional period of 12 months before being released in the market.

Tasting Notes
Intensely ruby red in color, Tignanello 2017 is remarkable on the nose for its complexity. Notes of ripe red fruits such as cherries preserved in spirits, sour cherries, raspberries and plums complement delicate spicy aromas of cloves and licorice; sweet balsamic notes of mint and chocolate complete its complex bouquet. On the palate it is rich, mouth-filling and vibrant with supple velvety tannins. Its lengthy finish and persistent aftertaste bring back aromatic notes perceived on the nose.