($285; 14% alcohol) Fully saturated inky ruby. Knockout nose of blackcurrant, mocha, coffee and nutty oak, plus strong soil tones of tobacco and herbs. Wonderfully ripe and full but with a sappy menthol lift to the utterly pure, drop-dead gorgeous flavors of blackcurrant, tobacco and minerals. Compared to the 2007 Tignanello, which currently comes across as a baby Solaia, this has more of everything, especially including sweetness and flesh. One of the better versions of Solaia of the last decade: it offers plenty of upfront charm and fleshy creaminess, but it may not prove to be as long-lived as the 2004 or the 2006.

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75% Cabernet Sauvignon, 20% Sangiovese, 5% Cabernet Franc. 28 hl/ha. Vineyard area is at 400-m altitude, southwest facing with a marine loam soil. Slightly earlier harvest than usual. Fermentation at 27°C and then the wine was transferred to new French oak barrels where the malo took place. 18 months ageing with periodic racking. Blended and then aged in bottle for one year before release. 7,000 cases produced. TA 5.3 g/l, pH 3.55, RS 1.9 g/l.Concentrated and lively. Intense. Dry end and very very rich and supple on the mid palate.

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The 2007 Solaia saturates the palate with a heady array of super-ripe black cherries, plums, cassis, mocha and sweet French oak. There is an exotic quality to the Solaia I find totally irresistible. Despite its considerable ripeness and opulence, the 2007 Solaia is never heavy, rather it impresses for its extraordinary finesse and balance. Minerals, graphite and crushed rocks frame a long, seductive finish. This is a wonderful Solaia loaded with vintage and vineyard character. The 2007 Solaia is 75% Cabernet Sauvignon, 20% Sangiovese and 5% Cabernet Franc, aged in 100% new oak.

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A racy wine that offers so much currant and blackberry character. Full and very silky. Goes on and on. Fascinating.

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