Solaia

The 2020 and 2021 Solaia vintages show two nuanced expressions of the same sunlit vineyard. The 2020 layers wild berries, blueberry, raspberry, currant, plum, and black cherry with mint, myrtle, liquorice, lavender, cocoa, nuts, clove, and pink pepper. Its palate is rich and enveloping, carried by velvety tannins into a long, savoury finish. The 2021 turns toward blackcurrant, blackberry, and plum, with mint, myrtle, white pepper, powdered sugar, cocoa, and liquorice. Silky tannins provide shape, while dark chocolate lingers at the end. Both vintages unite concentration with aromatic lift: dark fruit and Cabernet structure are enlivened by herbs and the freshness of Sangiovese. The 2020 feels broad and spice-laden; the 2021 is darker, more linear, and polished. In both, freshness prevents the generous fruit and oak from becoming heavy, preserving clarity through the finish. Each will benefit from decanting and can reward careful medium- to long-term cellaring. Their contrasts make a two-vintage comparison especially revealing.

Serve at approximately 16–18°C and decant both vintages before the meal. Bistecca alla Fiorentina, roast lamb, venison, duck ragù, or beef with rosemary will suit their dark fruit and polished tannins. Porcini, black lentils, aubergine, celeriac, myrtle, thyme, and roasted shallots can echo the wines' herbal and earthy dimensions. Keep sauces savoury and avoid sticky sweetness or severe chilli. Pecorino Toscano, Parmigiano Reggiano, mature Comté, and aged Gouda work well after the main course. For a comparative tasting, pour both vintages together: the 2020 emphasises wild berries, lavender, nuts, and spice, while the 2021 brings blackcurrant, white pepper, cocoa, and dark-chocolate precision.

Solaia comes from a 20-hectare vineyard at Tenuta Tignanello, set on a sunny southwest-facing slope approximately 350 to 400 metres above sea level. Its soils are rich in alberese limestone and galestro, classic elements of the Chianti Classico landscape. The wine is built from Cabernet Sauvignon and Sangiovese with Cabernet Franc, then matured in new French oak for roughly 18 months before final selection and blending. This carefully defined site gives Solaia its name and its character: ripe, dark fruit from an exposed hillside, but also the freshness, aromatic herbs, and savoury tension needed to carry that richness with elegance.

Store unopened bottles on their sides in a cool, dark, temperature-stable cellar. Keep away from heat, sunlight, vibration, and sudden temperature changes. Serve around 16–18°C and decant according to vintage. Contains sulphites.