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Rated 98/100 by Wine Spectator (top 1% of their reviews).
WNLQ9 vintage signal, averaged from Wine Enthusiast Wine Vintage Chart 2026 Edition's 3 closely-agreeing Tuscany 2021 ratings (Tuscany Bolgheri; Tuscany Chianti Classico; Tuscany Brunello).
A vintage grade rates the growing season in this wine’s region — not this specific bottle. Source.
Researched by our team from producer and independent sources — not supplied by the seller.
Solaia is bottled as Toscana IGT, not DOC/DOCG, because its Cabernet-dominant blend fell outside traditional Chianti Classico rules when Antinori first made it in 1978 — the same regulatory workaround that gave rise to the whole 'Super Tuscan' category alongside sibling wine Tignanello.
Antinori first produced Solaia in 1978 as a Cabernet Sauvignon/Cabernet Franc blend (roughly 80/20), later adding a Sangiovese component and adjusting the Cabernet ratios over subsequent vintages to reach today's blend, which recent vintages put at approximately 75% Cabernet Sauvignon, 15-20% Sangiovese, and 5-10% Cabernet Franc.
It is produced only in vintages the estate considers exceptional and was not made at all in several years (including 1980, 1981, 1983, 1984, and 1992). The vineyard sits on the Tignanello estate at 1,150-1,325 feet with southwest exposure over limestone (alberese) and calcareous clay (galestro) soils.
Grilled Australian Wagyu striploin
Solaia's firm tannin and dark-fruit concentration need the char and fat of well-marbled grilled beef; this is a classic Cabernet-blend pairing and avoids the clash tannic reds have with chili-forward Thai heat.
Braised beef massaman curry (mild, not chili-forward) (แกงมัสมั่นเนื้อ)
Massaman's warm spice (cinnamon, cardamom, peanut) and low chili heat echo Solaia's dark spice notes without the tannin-searing effect that high-chili Thai dishes cause; only works with a genuinely mild preparation.
Product information compiled from producer, importer and reference sources.
100 points Vinous - "Antinori's 2021 Solaia is another wine that captures all of the potential I sensed when I tasted it some months ago. More than anything else, the 2021 is a fine example of the style Antinori favors these days, an approach that favors finesse more than opulence.
Dark plum, mocha, licorice, chocolate, spice, lavender and menthol build effortlessly in the glass. Oak and tannin are impeccably balanced. The 2021 spent 18 months in wood, three months in once-used barrels during the malolactic fermentation and then 15 months in 100% new barrels for the rest of its aging."
HISTORICAL DATA
Solaia is a 50 acre (20 hectare) vineyard with a southwestern exposure located at an altitude between 1150 and 1325 feet (350-400 meters) above sea level and with a stony soil of “alberese” (hard limestone) and “galestro” (flaky calcareous clay) rock. The vineyard is located at the Tignanello estate.
The Antinori family produced this wine for the first time in the year 1978, and the initial blend was 80% Cabernet Sauvignon, and 20% Cabernet Franc, a formula repeated in 1979 as well. In the following years, 20% of Sangiovese was introduced and certain adjustments were also made in the rapport between Cabernet Sauvignon and Cabernet Franc until the current blend was settled upon.
Solaia is produced only in exceptional vintage, and was not produced in 1980, 1981, 1983, 1984, and 1992.
** Vintage may change — please confirm with our team.
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