Marchesi Antinori
Col Solare Cabernet Sauvignon 2019
| Denomination | AVA Columbia Valley |
|---|---|
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Area | Washington (United States of America) |
| Grape varieties | 97% Cabernet Sauvignon, 3% Cabernet Franc |
| Aging | Matured for 26 months in 60% French oak and 40% American oak (100% new barriques). |
- Vintage and format: 2019, 0.75 l bottle, 14.5% vol
- Origin: Columbia Valley AVA (Washington), collaboration between Antinori and Chateau Ste. Michelle
- Grape varieties: 97% Cabernet Sauvignon, 3% Cabernet Franc
- Aromas: dark chocolate, cherry, blackcurrant, vanilla, cloves
- Ageing and structure: 26 months in new barriques; mature tannins, full-bodied
Description
What kind of wine it is
Col Solare Cabernet Sauvignon is a still red wine that expresses the authentic character of the Columbia Valley. This blend skilfully combines Cabernet Sauvignon and Cabernet Franc grapes, presenting itself in the glass with an intense ruby red colour. On the nose, it opens with bold aromas of dark chocolate, cherry and blackcurrant, enriched by pleasant notes of vanilla and cloves. The palate is rich and satisfying, characterised by a fruity sip with notes of black berries and supported by ripe tannins that provide great structure and a harmonious finish.
Where it comes from
This wine originates from Columbia Valley, in the United States, the result of a solid collaboration between Antinori and Chateau Ste. Michelle. The area is characterised by very hot summers and particularly harsh winters, a climate that favours the full ripening of the grapes and an intense concentration of fruit. The loess soils give a defined imprint to the varietal profile and support the development of a stable tannic structure. These environmental conditions allow the vineyard to rest adequately, ensuring harvests with marked expressiveness.
How it is produced
The production process begins with a gentle crushing of the bunches and subsequent division into lots for a skin fermentation lasting seven to ten days. Regular pump-overs are carried out to optimise the extraction of aromas and phenolic components. The wine is then separated from the skins and transferred directly into new barrels of French and American oak. Here it undergoes ageing for twenty-six months, an essential period that allows the wood to integrate perfectly with the primary notes. This method gives the whole a precise technical profile and great structural balance.
History and Curiosities
The result of collaboration between Marchesi Antinori and Chateau Ste. Michelle, this prestigious red expresses the winemaking excellence of the Columbia Valley. The 2019 vintage blends the centuries-old Tuscan vision with the American terroir, offering an intense and rewarding tasting experience. The 26 months of ageing in new barriques enhances the aromatic profile with elegant notes of dark chocolate, cherry and vanilla. Awarded 96 points by Robert Parker, the wine envelops the palate with mature tannins, revealing a full structure and a balance of extraordinary charm.
Awards
-
2019
95/100
Decanter is a wine and lifestyle magazine, published monthly in around 90 countries. The magazine includes industry news, classic guides and advice on wine and spirits.
-
2019
96/100
The prestigious international wine guide from the renowned Robert Parker, the world's most experienced and trusted wine taster.
-
2019
90/100
Vinous is the online guide from Antonio Galloni, one of the world's leading wine connoisseurs.
-
2019
92/100
Wine spectator is the most influential wine guide on the internet.
Tasting notes
Perfume
Color
Taste
Serve at:
18 - 20 °C
Longevity:
10 - 15 years
Decanting time:
1 hour
- Start up year: 1385
- Oenologist: Renzo Cotarella
The Antinori family’s first encounter with wine dates back to 1385, when Giovanni di Piero Antinori joined the Guild of Wine Merchants to make the best use of the family’s country properties in Valdarno, around Florence.
However, it was not until the 16th century that banker and merchant Alessandro Antinori made the wine from his estates famous in Italy and abroad, travelling from Lyons to Flanders, and from Spain to Algiers.
Wine was to remain the family’s passion and main business activity, so much so that in 1898 the "Fattoria dei Marchesi Lodovico e Piero Antinori" was created by brothers Lodovico and Piero, the sons of Marchese Niccolò – a direct descendent of that other Niccolò who purchased Palazzo Antinori in 1506 and poured his efforts into publicising Tuscan wines around the world and creating fine quality products. For 26 generations the Antinori family have continued to make history.
In 2023, at the beginning of February, Villa Antinori Toscana IGT 2019 was named the third wine in the world, the only Italian wine, in Wine Specator's Top 10 Values 2022: the list of the 10 wines that according to the American magazine represent world excellence in terms of value for money. Read more
| Name | Antinori Col Solare Cabernet Sauvignon 2019 |
|---|---|
| Type | Red still |
| Denomination | Columbia Valley AVA |
| Vintage | 2019 |
| Size | 0,75 l |
| Alcohol content | 14.5% by volume |
| Grape varieties | 97% Cabernet Sauvignon, 3% Cabernet Franc |
| Country | United States of America |
| Region | Washington |
| Vendor | Marchesi Antinori |
| Story | History and Curiosities The result of collaboration between Marchesi Antinori and Chateau Ste. Michelle, this prestigious red expresses the winemaking excellence of the Columbia Valley. The 2019 vintage blends the centuries-old Tuscan vision with the American terroir, offering an intense and rewarding tasting experience. The 26 months of ageing in new barriques enhances the aromatic profile with elegant notes of dark chocolate, cherry and vanilla. Awarded 96 points by Robert Parker, the wine envelops the palate with mature tannins, revealing a full structure and a balance of extraordinary charm. |
| Origin | Columbia Valley, Washington State, United States |
| Climate | with very hot summers and very cold winters |
| Soil composition | Loess |
| Fermentation | On average 7–10 days |
| Production technique | Grapes gently crushed; batches fermented separately on the skins for an average of 7–10 days with pump-overs twice a day; the wine is racked and pressed from the skins into barriques, with ageing for 26 months in 60% French oak and 40% American oak (100% new barriques). |
| Wine making | Grapes gently crushed; batches fermented separately on the skins for an average of 7–10 days with pumping over twice a day; the wine is racked and pressed off the skins into barriques, with ageing for 26 months in 60% French oak and 40% American oak (100% new barriques). |
| Aging | Matured for 26 months in 60% French oak and 40% American oak (100% new barriques). |
| PH | 3.69 |
| Allergens | Contains sulphites |