Antinori ‘Solaia’ 2014
Solaia is a 50-acre (20-hectare) vineyard with a southwestern exposure situated at some 1,325 feet (400 metres) above sea level at the Tignanello estate. The soil consists of calcareous clays and limestone rock.
The Marchesi Anttinori firm produced this wine for the first time in 1978; the initial blend, 80% Cabernet Sauvignon and 20% Cabernet Franc, was repeated in 1979. In the following years, 20% of Sangiovese was added and some corrections in the rapport between the two different Cabernets were also made, creating the current blend.
The wine is only produced in high-quality vintages and was not produced in 1980, 1981, 1983, 1984, and 1992.
Antinori ‘Solaia’ 2014
$675.00 per bottle
Notes and Reviews
James Suckling (95)
A dense and fruity red with chocolate, dark berry, and cedar character. Full and chewy with a flavourful finish. This is extremely well done for the vintage. Needs two or three years to soften. Better in 2020.
The Wine Advocate (95)
This is a fine-tuned expression that shows a focused sense of detail and careful attention. The quota of Cabernet Franc has been upped by a hair and this makes a big difference, especially in terms of the wine’s bouquet. Otherwise, this celebrated Tuscan blend is mostly Cabernet Sauvignon with Sangiovese.
It opens to dark fruit aromas with crushed mineral, pipe tobacco, pressed flower, and toasted spice. Its appearance is midnight black and profound. The wine delivers a sense of sheer excitement and nervousness that will subside with another few years of bottle age. Nonetheless, I think a certain amount of that bright edginess or rigidness will always be part of this cool vintage Solaia.
In the mouth, the wine is firm, compact and dense. The tannins are chiseled to the point of sublime integration. Marchesi Antinori made 40% less Solaia in this vintage in order to maintain the quality you taste here.
Wine Details
| Vintage | 2014 |
|---|---|
| Grape Varieties | Cabernet Sauvignon, Sangiovese, Cabernet Franc |
| Viticulture | Conventional |
| Type | Red |
| Age of Vines | 40 years on average |
| Vinification | Hand picked and sorted. Fermentation and maceration in conical stainless-steel tanks. |
| Elevage | 18 months in French oak barrels (100% new oak) |
| Soil Type | Calcareous clay and limestone |
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