Marka: Antinori

Classification
Toscana IGT

Blend
75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese

Climate
2003 will be remembered as one of the hottest years in recent decades.
In late March the winery's weather station recorded maximum temperatures of over 20°C, climbing to over 30°C in early May and close to 40°C in August. A record total of 2400° in daytime was recorded by heat summation, (which expresses the energy received by the vineyard during its vegetative-productive phase) compared to an average of 2000°.
From early June until the harvest there were only four significant rainfalls, roughly one per month, which allowed the grapes to ripen well despite limited water.

Vinification
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.

Historical data
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.

Tasting notes
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.

Awards
"Duemila:vini 2006" guide Award "Cinque grappoli"
ASSOCIAZIONE ITALIANA SOMMELIER November 2006


Italy Award "Premio d'Eccellenza"
ESPRESSO I VINI D'ITALIA 2006 Ott. 2006 2006Italy

"Chianti Classico e Super Tuscans" Score: 94/100 FALSTAFF MAGAZINE June 2006 2006 Austria

"Vini d'Italia 2006" guide Award "Tre Bicchieri" GAMBERO ROSSO November 2006 2006Italy
Score 95/100 THE WINE SPECTATOR February 2007 2007U.S.A.
Score 95/100 THE WINE SPECTATOR October 2006 2006 U.S.A.
Score 92/100 WINE ENTHUSIAST Sept. 2006 2006 U.S.A.

recommendation:
Roast, cook meat, game, cheese fondue, mature hard cheeses