In the video above, Chef Massimo Capra talks about his most memorable wine during a truffle dinner on a hillside in Italy. He also talks about the Grand Cru Culinary Wine Festival and a special wine on auction, Tignanello.
You can watch part one of our wine chat here.
Antinori 2009 Tignanello
Massimo has chosen to taste one of the wines that will be featured at the Grand Cru Festival Auction this year: Tignanello is produced exclusively from the vineyard of the same name, a parcel of some 140 acres (57 hectares) at 1150-1325 feet (350-400 meters) above sea level at the Tignanello Estate with rocky soils and a south-western exposure. It was probably the first Sangiovese wine to be aged in small oak barrels, the first modern red wine to use international varieties such 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, with 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 white grapes were totally eliminated from the blend. Ever since 1982, the blend has been the one currently used – 80% Sangiovese, 15% Cabernet Sauvignon, 5% Cabernet Franc.
Tignanello is bottled only in favorable vintages, and was not produced in 1972, 1973,1974, 1976, 1984, 1992, and 2002.
A very intense ruby red in color with purple highlights, the wine is immediately and suavely convincing in its aromas and harmonious in its expression of the characteristics of Chianti Classico as a zone. The nose is redolent of licorice, violets, and cherries under spirits together with notes of vanilla, chocolate, and sweet toasty oak, all of excellent intensity and sweet elegance. Fresh and savory flavors on the persistent finish and aftertaste add length and a convincing finesse.