ANTINORI SOLAIA 2007, IGT TUSCANY, ITALY
SAQ PRICE: $239
In 1385, the Antinori family became part of the wine business when Giovanni di Piero Antinori joined the Florentine Vintner’s Guild. Since 1966, Marchese Piero Antinori, son of Marchese Niccolò, directs the company with his daughters, Albiera, Allegra and Alessia, also playing an active role.
For more than 26 generations now, Antinori’s philosophy is based on the combination of both tradition and innovation: to preserve Italy’s enological traditions and to experiment innovation in wine making, giving wine drinkers the pleasure of discovering a unique alliance.
Each of Antinori’s vineyards and estates has its own individual character, its own history and its own universe perceived and discovered in the tasting of each of their fine wines.
The Tenuta Tignanello Estate is located in the heart of the Chianti Classico appellation just south of the city of Florence in Tuscany. It is here, on these 127 hectares of vineyards that the Antinori family crafts 2 of Italy’s most iconic wines: Tignanello and Solaia. Each having been described by the international press as “among the most influential wines in the viticultural history of Italy” and each being produced only in favorable/exceptional vintages.
Both wines are made from grapes sourced from separate vineyards on the Estate, Solaia’s are from a small 4 hectares of land.
This 2007 Solaia is a blend of 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc.
It is a deep garnet red color with some “brick” hues. The legs are inky.
On the nose, it is intense and open! Very earthy with some Mexican vanilla, ripe black cherries and raspberries. There is some lavender and a hint of marshmallows.
On the palate, it is explosive and big! Tons of black cherry with some clove spice, a little herbal… The tannins are very smooth, almost soft and get washed away by a subtle acidity. Long, wonderful smoky finish.
If perfection is to be found in a wine, I would advise you to start with this one… Sublime!
Impress everyone and serve it with BBQ’ed lamb or bison burgers in the best kayser buns you can find!