Tignanello has been one of our house wines since, well, forever. A blend of Sangiovese, Cabernet Sauvignon, and Cabernet Franc aged in small barrels it is what Chianti wants to be when it grows up and goes to heaven. It has always been a wine over which Helen and I tussle for the last drop.
At age 12+, the 2001 Tignanello is in prime drinking condition. The tannins are smooth and silky. The palate is a complex mixture of ripe dark fruit (black cherry, blackberry, add cassis), leather, smoke, earth, mushrooms, and herbs. Long finish. Still has plenty of food-friendly acidity. Rich bouquet. Has thrown a ton of light sediment, so it requires careful decanting.
I have three bottles left in my cellar and plan to space them out over the next 6-9 years.
I served it with 21 day dry-aged New York strip sirloin steaks and a delicious Arugula, Blood Orange, and Blue Cheese Salad. (So much for the Lenten fast.) Still trying to use up our mammoth crop of blood oranges, but it seems like I've barely made a dent.