Le Serre Nuove dell’Ornellaia

BOLGHERI DOC ROSSO

Coming primarily from the Estate’s younger vineyards and made with the same passion and attention to detail as Ornellaia, Le Serre Nuove dell’Ornellaia is a true “second vin”. A blend of Merlot, Cabernet Sauvignon, Cabernet Franc & Petit Verdot, Le Serre Nuove dell’Ornellaia combines generosity and depth of flavour with an engaging and vibrant personality.

THE 2004 GROWING SEASON

40% Cabernet Sauvignon

40% Merlot

15% Cabernet Franc

5% Petit Verdot

The weather of the 2004 growing season could be described as textbook-perfect. Winter saw adequate rainfall, without severe temperatures, and a sunny Spring was punctuated by brief rains. There was nothing to negatively impact budbreak, which took place between March 30 and April 10. Flowering revealed a high fertility of the buds, (resulting from the warm conditions of the previous year) and the promise of a very high yield was kept within desired quality limits by successive, and rigorous bunch-thinning. Early summer was mild with moderate temperatures followed by a hot, sunny August. These conditions were ideal in favouring a steady,  physiological development in all the varieties. During the harvest period no rain interrupted the ripening, thus providing sufficient time to determine the perfect picking period for each variety and vineyard parcel. A total of 51 separate base wines were produced representative of the considerable diversity of Ornellaia’s terroirs. The first Merlot grapes, sourced from the youngest vineyards, were harvested on 2 September, but the majority  reached full ripeness between 15-24 September, just as the Cabernet Franc was being harvested. From 25 September it was time to start harvesting  the Cabernet Sauvignon, and the harvest was concluded in the first week of October.

VINIFICATION AND AGEING

The bunches were hand-picked into 15 kg crates, and the fruit was carefully graded and selected on sorting tables, both preceding and following destemming, After a light pressing, each variety and vineyard parcel was vinified separately. A week-long fermentation was carried out at 26-30°C in stainless steel, followed by a maceration the entire process lasting some 18 days. Malolactic fermentation started in the stainless steel fermentation tanks and was completed after the wine was racked into barriques (25% new and 75% once used). The wine remained in barriques in the temperature controlled cellars of Tenuta dell’Ornellaia for a total period of  about 17 months. After the first 12 months the master blend was made.  The wine was then re-introduced into barrique where it spent the remaining 5 months, followed by a minimum of 6 months in the bottle prior to release.

WINEMAKER’S TASTING NOTES

“Le Serre Nuove dell’Ornellaia 2004 is the product of a beautifully-balanced growing year and the lively vigour of younger vineyards. Both influences are in clear evidence in the wine. The colour exhibits a vibrant tonality but at the same time rich concentration. The nose offers fragrances of smooth, crisp-edged fruit that develops nicely into notes of spice and mint. On the palate, it is broad and full, with the smooth, herbaceous impressions of the Merlot enriched by the impressive fruit of the Cabernet Sauvignon and Cabernet Franc.”

Axel Heinz – September 2006

RATINGS

Wine Advocate 91

Wine Spectator 92

Falstaff 91

THE 2004 GROWING SEASON

40% Cabernet Sauvignon

40% Merlot

15% Cabernet Franc

5% Petit Verdot

The weather of the 2004 growing season could be described as textbook-perfect. Winter saw adequate rainfall, without severe temperatures, and a sunny Spring was punctuated by brief rains. There was nothing to negatively impact budbreak, which took place between March 30 and April 10. Flowering revealed a high fertility of the buds, (resulting from the warm conditions of the previous year) and the promise of a very high yield was kept within desired quality limits by successive, and rigorous bunch-thinning. Early summer was mild with moderate temperatures followed by a hot, sunny August. These conditions were ideal in favouring a steady,  physiological development in all the varieties. During the harvest period no rain interrupted the ripening, thus providing sufficient time to determine the perfect picking period for each variety and vineyard parcel. A total of 51 separate base wines were produced representative of the considerable diversity of Ornellaia’s terroirs. The first Merlot grapes, sourced from the youngest vineyards, were harvested on 2 September, but the majority  reached full ripeness between 15-24 September, just as the Cabernet Franc was being harvested. From 25 September it was time to start harvesting  the Cabernet Sauvignon, and the harvest was concluded in the first week of October.

VINIFICATION AND AGEING

The bunches were hand-picked into 15 kg crates, and the fruit was carefully graded and selected on sorting tables, both preceding and following destemming, After a light pressing, each variety and vineyard parcel was vinified separately. A week-long fermentation was carried out at 26-30°C in stainless steel, followed by a maceration the entire process lasting some 18 days. Malolactic fermentation started in the stainless steel fermentation tanks and was completed after the wine was racked into barriques (25% new and 75% once used). The wine remained in barriques in the temperature controlled cellars of Tenuta dell’Ornellaia for a total period of  about 17 months. After the first 12 months the master blend was made.  The wine was then re-introduced into barrique where it spent the remaining 5 months, followed by a minimum of 6 months in the bottle prior to release.

WINEMAKER’S TASTING NOTES

“Le Serre Nuove dell’Ornellaia 2004 is the product of a beautifully-balanced growing year and the lively vigour of younger vineyards. Both influences are in clear evidence in the wine. The colour exhibits a vibrant tonality but at the same time rich concentration. The nose offers fragrances of smooth, crisp-edged fruit that develops nicely into notes of spice and mint. On the palate, it is broad and full, with the smooth, herbaceous impressions of the Merlot enriched by the impressive fruit of the Cabernet Sauvignon and Cabernet Franc.”

Axel Heinz – September 2006

RATINGS

Wine Advocate 91

Wine Spectator 92

Falstaff 91

Choose your language