Viniou Reviews
The 2011 Solaia by Marchesi Antinori is one of Tuscany's most celebrated wines, crafted predominantly from Cabernet Sauvignon, with supporting roles from Sangiovese and Cabernet Franc. Solaia is sourced from a select vineyard within the prestigious Antinori estate, where the limestone-rich soils and careful vineyard management yield grapes of exceptional concentration and character. The 2011 vintage benefited from a warm and dry growing season, which resulted in a wine marked by power, intensity, and supple tannins. Meticulous vinification involves fermentation in temperature-controlled tanks, followed by ageing in French oak barriques, giving the wine its impressive structure, complexity, and fine balance between ripe fruit and well-integrated oak.
Tuscany, nestled in the heart of central Italy, is renowned for its rolling hills, cypress-lined avenues, and ancient winemaking traditions. The region’s climate is classified as Mediterranean, blessed with hot, dry summers and mild, wet winters, ideal for cultivating both international and native grape varieties. The soils are primarily composed of clay, galestro (a flaky schist), and limestone, which confer elegance and minerality to the wines. Tuscany has been at the forefront of Italy’s fine wine renaissance, with icons like Solaia leading the "Super Tuscan" revolution—blending indigenous and Bordeaux varieties outside the traditional DOC restrictions, yet achieving world-class status.
With its richness and depth, Solaia 2011 pairs beautifully with hearty, flavourful dishes. Consider serving it alongside bistecca alla fiorentina (Florentine steak), slow-braised wild boar (cinghiale), or roasted game meats. Its opulence is equally complemented by aged Pecorino or Parmigiano-Reggiano, and classic Italian preparations with refined red sauces.
For an optimal tasting experience, decant the wine at least one hour before serving to allow it to fully express its aromatic complexity. Serve at 16-18°C to highlight its layered aromas of blackcurrant, cherry, tobacco, graphite, and sweet spices. Solaia 2011 is drinking beautifully now, but will continue to evolve gracefully over the next decade.
