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Solaia

€ 430,00 (inclusief btw 21%)
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Solaia 2018 Antinori - SuperTuscan

 

Available as of Dec 10, 2021
Type of Wine Red
Country Italy
Region Toscane
Appellation Toscana
Winery Antinori
Grape Cabernet Franc, Cabernet Sauvignon, Sangiovese
Biological No
Vegan No
Year 2018
Drinking as of 2023
Drinking till 2050
Alcohol % 14
Alcohol free/low No
Content 0.75 ltr
Oak aging Yes
Sparkling No
Dessert wine No
Decanter 98
Parker rating 98
James Suckling rating 97
Tasting Profiles Complex, Donker fruit, Droog, Houtgerijpt, Krachtig, Tannines, Vol
Drink moments Indruk maken, Lekker luxe
Tasted by Georgina Hindle (at Bordeaux, 20 Jul 2021) Part of Tasting September fine wine releases via the Bordeaux Place
 
Score 98/100
 

From its sloped southwesterly expired position in the sunniest 20-hectare part of Tignanello’s hillside home comes this sunkissed wine bursting with ripe raisins, blackcurrants and cherries. The texture here is so enjoyable but so is the acidity, subtly mouthwatering with creamy touches around the sides. Such depth and elegance, very well constructed, juicy and plush but at the same time this has a quiet personality. A delicious wine, Wait to drink, this has a long life ahead.

Drinking Window 2022 - 2033

 

The Solaia is a SuperTuscan, a Bordeaux blend with 75% Cabernet Sauvignon, 5% Cabernet Franc and 20% Sangiovese. The name Solaia comes from Il Sole, Italian for the sun. The vineyards for this topper of Marchese Antinori are 10 hectares and are located on the south-west slopes at an altitude between 350 and 400 meters. The ground is stony with marl. They are located in the area of Santa Cristina - Val di Pesa in the zone of Chianti Classico, next to the vineyards of the Tignanello wine. This topper by Antinori is only made in the top years

The Solaia is a full ruby red wine with beautiful aromas of black pepper, coffee, chocolate, vanilla, plum and preserved fruit. The taste is soft and completely balanced with the smell, with hints of fruit, licorice and coffee. The tannins are not dominant and ensure that the wine has a nice full aftertaste.

The fully ripe grapes were already picked in mid-September. After picking, the Sangiovese grapes were fermented for a period of 7 days at a temperature of about 25Cº and the Cabernet grapes for 10 days. The further aging of the wine takes place in French oak barriques. The blend was made in November, after which the further maturation was continued for 12 months in the barriques. The wine was then bottled and stored in the domain's cellars for a further 12 months to mature further.

 

About the producer Antinori:

Antinori is a Tuscany-based wine company that is one of the largest and most prominent in Italy. The Chianti Classico region forms the focus of operations, though the company has interests in various countries, and around 20 million bottles are produced annually across 150 labels.

The history of the house dates back to the 14th Century, after the silk-weaving family moved to Florence and began to cultivate vines. In 1900, Antinori added the Tignanello vineyard to its portfolio, and Niccolò Antinori and his son Piero began to experiement with then unheard-of winemaking techniques and grape varieties. The first vintage of Tignanello was released in 1971.

Tignanello is the most famous of all Antinori's wines. The vineyard of the same name extends to 57 hectares (140 acres) on limestone-rich soils on a southwest-facing slope 1150-1300ft (350-400m) above sea level. This wine was the first in the region to combine Sangiovese with non-traditional international varieties, and to omit white grapes, hence being classified as a Vino da Tavola. It is now a Toscana IGT. A typical composition for recent vintages would be 80 percent Sangiovese with 15 percent Cabernet Sauvignon and 5 percent Cabernet Franc. Tignanello is aged for 12-14 months in a mix of new and year-old French and Hungarian oak.

From the sunniest part of the Tignanello hill comes the Solaia Toscana IGT, with 75 percent Cabernet Sauvignon, 20 percent Sangiovese and 5 percent Cabernet Franc. The fruit for the Marchese Antinori Riserva (90 percent Sangiovese) is also sourced from the Tignanello vineyard.

Antinori has several other vineyard holdings in Tuscany. The Badia a Passignano abbey in Sambuca Val di Pesa has been the site of vineyards for at least 1000 years, and has 56ha (140 acres) planted mostly to Sangiovese with some Cabernet Sauvignon and Syrah. It produces a single wine classified as Chianti Classico Gran Selezione. The Pèppoli vineyard is located three miles to the northeast of Tignanello and has 50ha (124 acres) of vines.

In 2012, Antinori Nel Chianti Classico, a new gravity-flow winery (plus museum and restaurant), opened at Bargino. Here, the company vinifies the Villa Antinori Chianti Classico, the Marchese Antinori Chianti Classico Riserva, the Vinsanto del Chianti Classico and Pèppoli Chianti Classico.

In Montalcino, the Pian delle Vigne estate has 65ha (161 acres) planted to vines, while on the Tuscan coast in Bolgheri, the Antinoris own the large Guado al Tasso estate. The extensive 300-ha (750-acre) vineyard produces a flagship Bordeaux-style blend of the same name, plus a range of other whites and reds. Over the border in the Orvieto region of Umbria, Castello della Sala – acquired in 1940 – has 140ha (345 acres) of vines producing a range headed by Cervaro della Sala (90 percent Chardonnay, 10 percent Grechetto). International interests include Antica Napa Valley and a controlling stake in Vitis Metamorfosis in Romania.

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