Wow what a find! Amazing wine 🍷 never disappoints. Absolutely fantastic Chianti worth of praise. Well done! — 8 days ago
Doing really well at 10 years. Fruit still present, but subtle. Secondary tar notes are well integrated now. Balance is spot on. — 19 days ago
I was expecting more from this reputable producer of Chianti. The bottom line is that this is too young to be drinking now, especially for such a long living wine. The mid palate needs to fill out to catch up with the tannic finish which means the wine finishes with some astringency. Needs to rest in a cool cellar for 5 to 10 years at least. — 23 days ago
At a tasting at the impressive Antinori facility outside of Florence. 90% Sangiovese, 10% other red Tuscan varietals Brief notes. Red cherries and soil; young and tannic. Spotlessly made in this state of the art facility. Delectable: This is the DOCG Riserva - not available in your database. — a month ago
2nd time, Elegant Chianti Classico, comfortable concentration. Blueberry. A bit dry 2017 @1280, Ascend - Bellin, 230923 — 4 days ago
Medium ruby color.
Aromas of black cherry, spice.
Dry. Flavors of black cherry, black olive, black pepper, tobacco, leather, tar, hint of floral.
Intensity: 4/5
Complexity: 4/5
Balance: 4/5
Finish: 4/5 — 19 days ago
The 2020 Chianti Classico Riserva Marchese Antinori, all from the Tignanello estate, is packed with black cherry, spice, new leather, licorice and dried flowers. A dollop of Merlot adds plush contours, but this is a pretty pushed style, that works well here. Ideally, though, it would be nice to see more Sangiovese and Tignanello character. (Antonio Galloni, Vinous, August 2023)
— 25 days ago
Bob McDonald
First impressions - a bit oaky. It’s a pity when some Tuscan producers prefer to use French Barriques instead of traditional large Slovenian Bottis, as is tradition and let the grapes do the talking. Mid Ruby in colour - dried earthy cherries. You can taste the extra sunshine in this vintage. Medium plus tannins to finish off. A killer of a food wine - went well with pasta. A little astringent after a few hours. — 17 hours ago