The original Super-Tuscan, Tignanello is produced exclusively from the Tignanello vineyard, a 47 hectares (116 acres) southwest-facing, calcareous rocky-marl and limestone soil plot, planted between 1,150 and 1,312 feet above sea level 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. Since the 1982 vintage, the blend has been 80% Sangiovese, 15% Cabernet Sauvignon and 5% Cabernet Franc.

I had been sitting on this waiting for a special occasion. Fortunately, a nice dinner with friends from California provided more than such an occasion. Open and decanted the wine for 3 hours. Deep garnet color. Aromatics of cherry, tobacco, cedar and floral notes. Cherry, strawberry, spice, leather and forest floor on the palate. Full bodied, but more elegant than a heavyweight –structured, fairly complex with good acidity and focus. This was the second favorite wine of the week, after the Giuseppe Quintarelli Valpolicella Classico Superiore 1999. 13.5% alcohol. Imported by Remy Amerique.