Marchesi Antinori - Solaia 2010
In the heart of Chianti Classico, Solaia is born on the Tenuta Tignanello, the historic estate of the Antinori family located between the Greve and Pesa valleys. The Solaia vineyard covers about twenty hectares facing southwest, between 350 and 400 meters altitude, on stony soils dominated by alberese and galestro. This combination of hard limestones and schistose formations promotes drainage and gives the cabernets a particularly precise structure. Created in 1978, the cuvée was initially composed only of cabernet sauvignon and cabernet franc before the introduction of sangiovese in the following vintages. This alliance between Bordeaux grape varieties and a Tuscan variety has shaped a unique identity, where depth and maturity are accompanied by a typically Mediterranean tension. The 2010 vintage experienced a long and relatively cool season, with a wet winter, a late spring, then a drier summer that allowed maturation to progress slowly. This particularly regular climatic evolution gave grapes endowed with great aromatic richness while maintaining freshness and balance.
Solaia 2010 blends 75% cabernet sauvignon, 20% sangiovese, and 5% cabernet franc. Harvesting began at the end of September with cabernet franc, continued in early October with sangiovese, and finished in mid-October with cabernet sauvignon. After destemming, the berries underwent a rigorous selection before entering conical fermentation vats. The vinifications sought a progressive extraction of color and tannins, with particular attention paid to preserving aromatic freshness. Malolactic fermentation took place in barrels, followed by aging of about eighteen months in French oak. The different lots were aged separately before blending a few months before bottling. After more than fifteen years of evolution, the 2010 retains remarkable density while gaining silkiness, complexity, and harmony.
The color remains deep, with a dark ruby slowly evolving towards garnet hues. The bouquet combines blackcurrant, blackberry, and black cherry with notes of violet, fine tobacco, and sweet spices. Aeration gradually reveals cedar, cocoa, graphite, and balsamic touches that bring great relief to the whole. The palate has ample but perfectly controlled substance, with now polished tannins that maintain a remarkable structure. Cabernet sauvignon imparts depth and length, while sangiovese brings freshness that enlivens the mid-palate and refines the richness of the fruit. The finish remains persistent, on black fruits, spices, tobacco, and a discreet mineral dimension, with still a beautiful reserve for evolution. Solaia 2010 will accompany a beef filet with porcini mushrooms, roasted pigeon, rack of lamb, feathered game, or refined cuisine around black truffle.
Grape varieties: 75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc
