Structure

Bodyfull
Tanninfirm
Acidityhigh
Sweetnessdry
Finishlong
Oaknew oak

Drinking window

Latest scored vintage 2019: best 2027 to 2049.
vintage8 yrs30 yrs32 yrs

Critic scores

CriticVintageScore
Wine Advocate reviewed 2022201998/100
Wine Spectator reviewed 2000199798/100

Scores as published by each critic for the vintage shown.

In the glass

Full-bodiedFirm tanninHigh acidityDryLong finish

Aroma: cassis, graphite, violet, tobacco, sweet cedar

Palate: blackcurrant, espresso, iron, polished oak

Cabernet-led sibling of Tignanello, denser and more international in profile, with cassis and graphite intensity over a long Tuscan acid spine.

What it pairs with

How to serve Solaia

Allow 95 minutes from open to pour.

  1. Open and decant. Open 90 minutes before serving and pour into a decanter to aerate.
  2. Serve at 16-18°C. Cellar temperature (16-18°C) is the band for this style. Warmer pushes alcohol forward; colder dampens aromatics.
  3. Glassware. Use a large Bordeaux-style glass: the bowl shape rewards the wine's structure.
  4. Pair with. Florentine T-bone, charcoal-grilled, Hard mountain cheeses with truffle honey, Rib of beef, dry-aged. Match the wine's structure to the dish's fat and salt.

History

Launched seven years after Tignanello as the Cabernet-dominant counterpart from the same hillside at the Tenuta Tignanello estate. Wine Spectator named Solaia 1997 its Wine of the Year for 2000, the first Italian wine to win the title.

  1. 1978: First vintage released
  2. 2000: Wine Spectator names Solaia 1997 its Wine of the Year

Facts

Producer
Marchesi Antinori · visiting guide
Grapes
Cabernet Sauvignon (75%), Sangiovese (20%), Cabernet Franc (5%)
Classification
Toscana IGT
Oak
18 months in French oak barriques, predominantly new
ABV
14.5%
Price
EUR 280 to 450 at retail
Drinking window
8 to 30 from vintage
First vintage
1978

Frequently asked about Solaia

What does Solaia taste like?

On the nose, cassis, graphite, violet, tobacco, sweet cedar. On the palate, blackcurrant, espresso, iron, polished oak. Structurally full-bodied, firm tannins, high acidity with a long finish. Cabernet-led sibling of Tignanello, denser and more international in profile, with cassis and graphite intensity over a long Tuscan acid spine.

When should I drink Solaia?

Drink 8 to 30 from vintage. Young vintages benefit from 30-90 minutes of decanting; mature bottles should be handled carefully for sediment.

What food pairs with Solaia?

Florentine T-bone, charcoal-grilled is the canonical pairing. Other strong matches include Hard mountain cheeses with truffle honey and Rib of beef, dry-aged. The wine's volume of fruit and oak demand a high-impact protein.

What grapes are in Solaia?

The blend is Cabernet Sauvignon (75%), Sangiovese (20%), Cabernet Franc (5%). The wine is classified as Toscana IGT.

Tags

cabernet franc cabernet sauvignon cellar worthy dry firm tannin full body high acid iconic mood bold mood contemplative mood elegant occasion celebration occasion cellar occasion special old world pairs with aged cheese pairs with game pairs with red meat price luxury sangiovese still red super tuscan

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