Tasting notes

Intensely fruity and complex with a good structure,well-balanced, with soft tannins and a lingering finish. Displays unmistakable varietal flavor while retaining strong regional character. 75% Cabernet Sauvignon, 5% Cabernet Franc, 20% Sangiovese.

Rating

Wine Advocate 96 points (Jun 2007) The 2001 Solaia, far superior to the overrated 1997 (to which I also prefer the 1999 and 1994) is a classic example of central Tuscan Cabernet at its best, ruby-purple in color, warm and explosive in its expression of black currant fruit, tobacco, tar, and graphite, superbly concentrated and dense on the palate but balanced and shapely at the same time and with a noble austerity and grip on the finish which resembles the best of Bordeaux. The wine is a sure bet for another two decades of superb drinking.  Wine Spectator 93 points (Oct 15 2004) Masses of coffee and blackberry character in this youthful wine. Full-bodied, with velvety tannins, loads of fruit and excellent wood. Big and juicy, with a long, long finish. A fine wine. Needs time. Best after 2007. 7,500 cases made. –JS

Wine maker notes

The beginning of spring saw a good amount of rain and slighty higher temperatures than the seasonal average, which favored a slight anticipation of the budding phase. In the following period, average temperatures and rainfall led to excellent flowering and vegetative cycle. Rains at the beginning of summer maintained a good plant growth equilibrium which lasted throughout the month of August. Notwithstanding the high day temperatures, nights were cool and assured the full ripening of all grape varieties. As a result, the ripening of the grapes proceeded optimally, guaranteeing the presumption of an excellent harvest. The grapes from the Solaia vineyard, which are as always severely selected, were among the last to be harvested (starting September 23 for the Cabernets, and the Sangiovese a week later). The grapes were vinified separately and new methods were used which guarantee a very soft processing. Maceration took place in 50 hectoliter open wooden fermentors with periodic cap submersion for better extraction of colour, complexity and tannins. During this time (15 days for the Sangiovese and 20 days for the Cabernets), the wine completed its alcoholic fermentation at a temperature never exceeding 30°C. The wine was then transferred into 225 liter French oak barrels (new Troncais and Alliers), where malolactic fermentation was terminated by the year's end. The wines were then racked, blended and then returned to the barriques for about 14 months aging, after which time they were bottled and aged for a further 12 months before release. Alcool : 13.5% vol.