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 Spectator 94 points (Oct 31 2002) Bright aromas of crushed berry and raspberry, with a hint of mineral. Full-bodied and very round, with lovely velvety tannins and a long finish. Big and boisterous. Almost rustic, but hell, it's a beauty. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best after 2006. 7,000 cases made. –JS  Wine Advocate 94 points (Dec 2002) The first two bottles I tasted of the 1999 Solaia were corked, but the third was brilliant. Its black/purple color is followed by a sumptuous bouquet of licorice, blackberries, mint, and cassis, all presented in a concentrated, medium to full-bodied, dense yet elegant style. Although still young, it is undoubtedly the qualitative equivalent of a Bordeaux first or second growth. Anticipated maturity: 2005-2016.

Wine maker notes

The beginning of spring was characterized by some rainfalls and temperatures slightly higher than seasonal average, favoring budding a few days earlier than normal, for the various varieties. These conditions resulted in excellent flowering and the relative vegetal cycle. The rainfalls, during the first part of summer period, permitted a good vegetative balance of the vines also in the month of August, when there was a total ripening of all varieties. This excellent condition produced more grapes per vine than desired for our quality production level. For this reason, during August, the red grape varieties were carefully selected and thinned in order to eliminate the excessive production. During the first part of September the weather was particularly favorable and the grapes ripened perfectly. The grapes from the Solaia vineyard, which are as always severely selected, were among the last to be harvested (starting September 25 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. Alcohol : 13.5% vol.