Antinori Solaia(2003)

significant rainfalls, roughly one per month, which allowed the grapes to ripen well despite limited water.
Given the weather, the harvest was predictably early, at least in part: some of the Cabernet and Sangiovese grapes were fully ripe by mid-September. Vinification adapted to the use of techniques better suited to hot weather: the rich extractability of the polyphenolic components enabled maceration to take place at 25°C, lasting a maximum of 7 days for the Sangiovese and 10 days for the Cabernet. The extraction method used almost exclusively was délestage, devatting with little residual sugar and completing alcoholic fermentation in new French oak barriques. Malolactic fermentation took place spontaneously by the end of November in these same barriques. The wines were blended after malolactic fermentation, remaining in the barriques for another 12 months during which time they underwent racking three times. After ageing the wine was tasted barrique by barrique and the necessary selection took place before bottling. After a year in the bottles the wine was released for sale. Alcohol : 13,5% Vol.
Solaia, which means the 'sunny one' in Italian, is a 10 hectares (25 acres) southwest-facing vineyard planted 351-396 metres (1,150-1,300 feet) above sea-level on stony calcareous soil of marl and friable albarese rock. It is located at Tignanello estate, contiguous to the homonymous vineyard, which is on the same property, in the Mercatale Val di Pesa zone of Chianti Classico. Antinori first produced a single-vineyard wine from these vines with the 1978 vintage (which was a limited release only in Italy); the initial blend was 80% Cabernet Sauvignon and 20% Cabernet Franc, which was repeated in 1979. During following vintages, 20% Sangiovese was introduced and small adjustments were made (according to vintage) to the proportions of Cabernet Sauvignon and Cabernet Franc used, to arrive at today's blend of 75% Cabernet Sauvignon, 5% Cabernet Franc and 20% Sangiovese. Solaia was not produced in the 1980, 1981, 1983, 1984 and 1992 vintages.
Black pepper, coffee, chocolate, vanilla, plums and bottled fruit aromas follow each other continually in Solaia 2003. The wine is strikingly elegant with nicely blended tannins supporting the sensation of sweetness and weight. The tasting does not reveal harshness, and the balance shows distinctive sweetness from the riper grapes. Hints of liquorice and coffee return in the impressively long finish.    (hide)