Le Serre Nuove dell’Ornellaia

BOLGHERI DOC ROSSO

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, it combines approachability and a depth of flavour with proven ageing potential.

THE 2005 GROWING SEASON

50% Merlot

35% Cabernet Sauvignon

10% Cabernet Franc

5% Petit Verdot

With the exception of a few especially cold days in February and March that delayed budbreak by a few days, 2005 began with a fairly mild winter followed by a spring that was warm and sunny from the outset. Because of this the vines flowered a week early, about 20 May for the precocious varietals. Vegetative vigor and production potentials were perfectly balanced from the beginning. The amount of bunch thinning required was therefore average for the season. June and July both did their duty: Heat, sun, just a little rain… Perfect conditions for the veraison to occur uniformly. Finally, during August the grapes ripened steadily, with constant temperatures that never exceeded the seasonal average (32°C). A few rainfalls in mid-month contributed to the optimal development of the bunches. At the end of August, the first analyses revealed extremely high polyphenolic potentials, an indication of a great vintage. The harvest began on 30 August with the Merlot from the younger vineyards, and was then repeatedly interrupted by showers, though the sea breezes quickly dried the bunches, while, thanks to the expertise of the harvesters, the grapes delivered to the cellar were perfectly sound. On 11 October the last Cabernet Sauvignon vineyard was picked, bringing the harvest to a close after 23 working days. The different varietals, vineyards, and parcels of land yielded 54 base wines, each an expression of the great potential of the vintage.

VINIFICATION AND AGEING

The grapes were handpicked into 15 kg baskets; the bunches were checked on a double selection table, before and after destemming, and finally soft-pressed. Each varietal and parcel was vinified separately. The primary fermentation, which took a week, was in stainless steel tanks at temperatures between 26°C and 30°C; the new wine than macerated on the skins, and the entire process took 18 days. The malolactic fermentation began in the steel tanks, and was completed after the wine was racked into barriques (25% new and 75% a year old). The wine matured in barriques in Tenuta dell’Ornellaia’s temperature-controlled cellars for 17 months. After the first 12 months the wine was assembled and returned to the barriques, where it spent another 5 months. After bottling, the wine aged for another 6 months before being released.

WINEMAKER’S TASTING NOTES

“The strong point of Le Serre Nuove dell’Ornellaia 2005 is the equilibrium achieves between bouquet and structure. Its color is bright, and at the same time deep and intense. The younger vines contribute fresh fruit accents to complement the spicy minty notes provided by the more mature vines. A sip stimulates the entire palate, with the ample entrance of the Merlot, which extends, supported by the structure of the Cabernet Sauvignon and Cabernet Franc, and amplified by the freshness of the Petit Verdot’s tannins.”

Axel Heinz – September 2007

RATINGS

Wine Advocate 90

Wine Spectator 90

Andrea Galloni 90

THE 2005 GROWING SEASON

50% Merlot

35% Cabernet Sauvignon

10% Cabernet Franc

5% Petit Verdot

With the exception of a few especially cold days in February and March that delayed budbreak by a few days, 2005 began with a fairly mild winter followed by a spring that was warm and sunny from the outset. Because of this the vines flowered a week early, about 20 May for the precocious varietals. Vegetative vigor and production potentials were perfectly balanced from the beginning. The amount of bunch thinning required was therefore average for the season. June and July both did their duty: Heat, sun, just a little rain… Perfect conditions for the veraison to occur uniformly. Finally, during August the grapes ripened steadily, with constant temperatures that never exceeded the seasonal average (32°C). A few rainfalls in mid-month contributed to the optimal development of the bunches. At the end of August, the first analyses revealed extremely high polyphenolic potentials, an indication of a great vintage. The harvest began on 30 August with the Merlot from the younger vineyards, and was then repeatedly interrupted by showers, though the sea breezes quickly dried the bunches, while, thanks to the expertise of the harvesters, the grapes delivered to the cellar were perfectly sound. On 11 October the last Cabernet Sauvignon vineyard was picked, bringing the harvest to a close after 23 working days. The different varietals, vineyards, and parcels of land yielded 54 base wines, each an expression of the great potential of the vintage.

VINIFICATION AND AGEING

The grapes were handpicked into 15 kg baskets; the bunches were checked on a double selection table, before and after destemming, and finally soft-pressed. Each varietal and parcel was vinified separately. The primary fermentation, which took a week, was in stainless steel tanks at temperatures between 26°C and 30°C; the new wine than macerated on the skins, and the entire process took 18 days. The malolactic fermentation began in the steel tanks, and was completed after the wine was racked into barriques (25% new and 75% a year old). The wine matured in barriques in Tenuta dell’Ornellaia’s temperature-controlled cellars for 17 months. After the first 12 months the wine was assembled and returned to the barriques, where it spent another 5 months. After bottling, the wine aged for another 6 months before being released.

WINEMAKER’S TASTING NOTES

“The strong point of Le Serre Nuove dell’Ornellaia 2005 is the equilibrium achieves between bouquet and structure. Its color is bright, and at the same time deep and intense. The younger vines contribute fresh fruit accents to complement the spicy minty notes provided by the more mature vines. A sip stimulates the entire palate, with the ample entrance of the Merlot, which extends, supported by the structure of the Cabernet Sauvignon and Cabernet Franc, and amplified by the freshness of the Petit Verdot’s tannins.”

Axel Heinz – September 2007

RATINGS

Wine Advocate 90

Wine Spectator 90

Andrea Galloni 90

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