Marchesi Antinori Solaia Toscana 2016

“I fussed over scoring this wine more than I'd like to admit—tasting through three samples under different conditions at various intervals and testing my impressions blind against wines in its peer group. Most importantly, I tasted this 2016 vintage against the 2015 vintage over and over again. I confess to a few nights of restless sleep as a result. Ultimately, my decision to award 100 points to the 2016 Solaia came on impulse and with the most natural sense of purpose. I had also given the 2015 vintage a perfect score, and intellectually, it seemed impossible not to pick a favorite among these two stunning expressions. I will also state, outright, that the wines are very different, principally because the 2015 vintage shows more overall opulence and sweetness that extends to the pronounced textural richness of the mouthfeel. The 2016 vintage, on the other hand, is more chiseled and sharp with mineral shadings of campfire ash and graphite at the rim of its dark fruit. The mouthfeel is more streamlined and tight at its core, suggesting that the wine will unfold and soften beautifully with time. I feel like 2015 is the Dolce & Gabbana of the situation and the 2016 is the Armani Privé. The personalities of the two wines are distinct, yet my admiration for each is identical.”

“Speechless here. I thought the 2015 was already perfect but this is perfect, too. But in a different way. It is so structured and multidimensional. Full-bodied, powerful and intense with incredible tannin backbone and depth. The dark-berry, wet-earth, oyster-shell and mushroom flavors are phenomenal. 20% less production than 2015. Give it four or five years to come together. Try after 2025.”

“The 2016 Solaia (magnum) brings the evening to a rousing finish. It is a rich, explosive Solaia endowed with tremendous depth and energy. A rush of black cherry, espresso, licorice, mocha and French oak builds effortlessly. The 2016 is a grand, sweeping Solaia that will take years to be at its finest. It's the sort of wine that really makes you think about the future. I can't think of a better way to wrap things up.”

“This red leads off with a slight oaky edge, featuring vanilla and resin accents that meld with the black cherry and blackberry fruit flavors on the palate. This is all about purity and finesse, featuring a vibrant structure that fits harmoniously with the flavors. Cedar, iron, tobacco and fruit elements converge on the finish, which is very long, fresh and satisfying. Cabernet Sauvignon, Sangiovese and Cabernet Franc. Best from 2023 through 2040. 500 cases imported.”

“Bright, rich ruby. Initially shows discreetly restrained notes on the nose, then clearly marked fruit, especially cassis, some plum, behind it tobacco, compact and balanced. On the palate dense tannin, very well integrated, finely meshed and elegant, long and persistent, tobacco notes on the finish.”

“The 2016 Marchesi Antinori Solaia has a denser core of cool, woodland, black-berried fruit and is a little less sunny and exuberant in personality than the 2015. The flavors and aromas remind me of the woods and green trees that are so much a part of the Chianti Classico landscape. It is dense and concentrated and, in some ways, looks like a super-refined version of the 2010 Solaia with its cool, dark vintage feel and firm muscular but refined structure. The 2016 vintage was a more classic vintage, almost ideal, with a longer growing season and big diurnal temperature differences in the early autumn. This wine is a beautiful reflection of that vintage.”

“Aromas of cassis, warm spice and camphor form the nose. Made with 73% Cabernet Sauvignon, 20% Sangiovese and 7% Cabernet Franc, the vibrant, linear palate shows great finesse, offering cranberry, blueberry and crushed mint alongside white pepper. It's smooth and balanced, with bright acidity and polished tannins. The best is yet to come, so hold for more complexity. Drink 2023–2036.”

“First produced in 1978, Solaia comes from a 20-hectare south- to southeast-facing plot at Antinori's prized Tignanello estate. The stony, well-drained soil is a mix of galestro and alberese. Coconut, black tea and ripe blackberry are interlaced with a fragrant herbal and earthy undertow. It is a bit austere at the moment but the acidity is positively racy. Velvety-smooth tannins are seamlessly integrated and the finish is jam-packed. This will need a few years to come around.”