Marchesi Antinori, Solaia, 2015
Marchesi Antinori, Solaia, 2015
- 75cl
- 14.5%
- Red Still
- Cabernet Sauvignon, Sangiovese, Cabernet Franc
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Optimal drinking window: 2026 - 2050
The jewel in the Antinori family’s crown, Solaia is located in the heart of Tenuta Tignanello, between Greve and Val di Pesa.
Meaning 'sunny one', it was first produced in 1978 and whilst Tignanello is predominantly Sangiovese, the blend in Solaia is based primarily around Cabernet Sauvignon, with Sangiovese and Cabernet Franc both playing supporting roles. This now famous site produces some of the greatest fruit in the world and receives corresponding stratospheric scores from the critics.
In 2026 Solaia 2015 is drinking with remarkable openness for its age — the fruit is vivid and present, the tannins polished, and there is real pleasure here right now. Over the next five years or so the primary fruit will begin to integrate further, making way for more savoury, leathery, and earthy secondary notes. Peak complexity is likely to arrive somewhere between 2030 and 2038, when the Cabernet-driven structure and the bright Sangiovese acidity should be in full conversation with one another. Beyond 2040 it will begin to show the dried fruit and tobacco characteristics of a mature great red, and drinking until 2050 seems well within reach for bottles stored properly.
What the critics say:
"There is a magical infinity, a continuous loop of compatibilities, between the icon wines of Tuscany and the 2015 vintage. The stunning 2015 Solaia is solid evidence of this perfect alignment. This was a warm vintage that shows less favorably in my opinion in different parts of Italy and with other grapes that render their most elegant performances in the cooler vintages. I would put pure expressions of Nebbiolo and Sangiovese in this category. However, Tuscany and many of her great blended reds (made partially or fully with international grapes) operate according to a different logic. To me, their maximum expression comes when you can taste that Tuscan sunshine beaming from within. Its rays are brilliant and warm. They shine across the senses with opulence and intensity. The very name Solaia evokes the concept of sunshine and this unique Tuscan wine archetype I am referring to. With the 2015 vintage, Solaia is liquid sunshine not just in name but also in fact. The bouquet is immediately soft and sensual with dark fruit, spice and sweet tobacco. The mouthfeel shows intensity and power, but you don't get any heavy residue from the dry extract (measured at 33 grams per liter). Indeed, the wine feels glossy, tonic and fresh. It is composed of mostly Cabernet Sauvignon with Sangiovese and a tiny part Cabernet Franc. There is a bit of crunch or snap that comes thanks to the more acidity-prone Sangiovese grape (the wine measures 3.5 in pH). Finally, the tannins are beautifully sweet and ripe. This wine is meticulously executed, and the 2015 vintage lives up to an ideal of what we imagine Solaia to be. It will be released about a week after this review is published."
"The nose to this Solaia is truly phenomenal with currants, blackberries, roses and violets. So perfumed. Full-bodied and everything is in check and harmony with polished tannins that last for minutes. Purity and focus. Is it the greatest Solaia ever? So drinkable already, but this is a wine for ages ahead."
Tasting Notes
AppearanceDeep, saturated ruby with a violet edge that catches the light with real intensity.
NoseDark cherries and blackcurrant give way to dried roses, violet, and sweet tobacco — it is opulent but not heavy, more like warm Tuscan air than overripe jam. There is a refined spice underneath, something between cedar and dark chocolate, that keeps it from tipping into excess.
PalateFull-bodied and glossy, with the kind of fruit concentration that feels effortless rather than extracted. The Sangiovese component does exactly what it should — a bright acidity that cuts through the richness and gives the whole wine a sense of life and direction. Tannins are ripe and polished, with no dryness or grip, just structure.
FinishLong, warm, and persistent, with that Sangiovese snap returning on the very end to keep things honest.
Overall impressionTwo perfect scores from two of the world's most demanding critics, and having tasted it, the case for both is hard to argue with.
Food Pairings
In Tuscany, a wine like this would traditionally meet Bistecca alla Fiorentina — a thick-cut Chianina T-bone, charred over oak, served rare and barely seasoned. Beyond that, braised wild boar with juniper and red wine, or a slow-cooked Peposo, the Florentine black pepper beef stew that builders allegedly made while firing the tiles for Brunelleschi's Duomo. Aged Pecorino, hard and crystalline, works well too — the salt and fat smoothing the wine's structure beautifully. This is not a wine for subtle food; it wants something with confidence and char.
We think this wine would go well with
Serve at 17 to 18°C — any warmer and the alcohol begins to dominate the fruit. Despite being almost a decade old, this wine still benefits from decanting; give it at least 90 minutes to two hours, as it opens up slowly and rewards patience. Use a large Bordeaux-style bowl that gives the wine room to breathe and concentrates the aromatic complexity rather than letting it dissipate.
The Solaia vineyard sits on a single south-facing slope within the Tenuta Tignanello estate, between Greve in Chianti and the Val di Pesa, at around 350 to 400 metres altitude. The soils are predominantly Galestro — the crumbly, schist-like limestone rock that drains freely and forces vines to work hard — mixed with Alberese clay, which provides just enough water retention to keep the fruit generous. The south-facing aspect means Solaia catches more direct sun than almost anywhere else on the estate, which is why Cabernet Sauvignon ripens so convincingly here, and why warm vintages like 2015 suit it so well.
Solaia is classified as an IGT Toscana, which tells you almost nothing about the wine and everything about the absurdity of Italian wine law in the 1970s and 80s. When Antinori began blending Cabernet Sauvignon into their Tuscan reds, the rules of Chianti Classico simply didn't allow it, so the wines had to be declassified. Rather than shrinking from that, producers like Antinori leant in, and the IGT Toscana designation became a byword for ambition and quality rather than a mark of compromise. Today, some of Italy's most expensive and critically lauded wines carry this humble label.
The 2015 growing season in Tuscany delivered that rare combination of favourable conditions that winemakers dream about. A warm, dry summer provided the sustained heat that Sangiovese craves, whilst crucial rainfall in late August refreshed the vines just when they needed it most. The harvest kicked off earlier than usual, with producers able to pick at optimal ripeness without the panic that often accompanies hot vintages.
What emerged from cellars was a vintage that marries power with finesse in a way that immediately caught critics' attention. The Sangiovese shows remarkable concentration and depth of colour, with tannins that feel substantial yet polished rather than aggressive. Cabernet Sauvignon and Merlot thrived in the heat, producing some genuinely outstanding Super Tuscans. These wines are drinking superbly now, offering immediate pleasure whilst retaining the structure to cellar gracefully until 2030 and beyond for the finest examples.
FAQs
What does Solaia 2015 taste like?
Rich, glossy, and intensely fruited — dark cherries, blackcurrant, violet, sweet tobacco, and cedar — with a bright acidity from the Sangiovese component that keeps the whole thing lifted and alive. Two critics scored it 100 points, and the case is easy to understand once you taste it.
When should I drink this wine?
It is drinking well right now, which is quite something for a wine of this ambition. That said, the real rewards come with patience. Peak complexity is likely somewhere between 2030 and 2038, and well-stored bottles should remain compelling until 2050.
Should I decant Solaia 2015?
Yes, and generously. Allow at least 90 minutes to two hours in a large decanter. It opens slowly but what emerges is worth the wait — the aromatic complexity unfolds in waves rather than all at once.
What food works best with Solaia?
Think bold, confident cooking — a Bistecca alla Fiorentina is the Tuscan answer, but braised wild boar, slow-cooked beef, or aged Pecorino all work well. This is not a wine for delicate dishes; it wants food with real substance and flavour.
Is Solaia 2015 worth cellaring further?
Absolutely, if you have the patience and the storage. The wine is already giving enormous pleasure, but it has the structure, acidity, and concentration to develop for another two decades and more. If you are buying a case, open a bottle now and revisit every three to four years.
What is the difference between Solaia and Tignanello?
Both come from the same Antinori estate in Tuscany, but they are quite different in character and composition. Tignanello is predominantly Sangiovese with some Cabernet; Solaia flips the blend, leading with Cabernet Sauvignon. Solaia also comes from a single south-facing block within the estate that receives more sun, which is why it leans richer and more opulent. Both are Super Tuscans and both are exceptional, but Solaia tends to carry the higher price and the more international profile.
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