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 2008 GROWING SEASON

55% Merlot

30% Cabernet Sauvignon

8% Cabernet Franc

7% Petit Verdot

The 2008 growing season was marked by a cool, rainy spring, with budbreak occurring within the norm.  Rainfall during flowering did however affect the fruit set, thus lowering the vine’s production. Summer brought intense heat, with almost no rain, and these conditions lasted through the first ten days of September. This facilitated a good ‘veraison’ and a very satisfactory ripening process, since the cool nights favoured development of aromas and of deep colour. September brought the cool northerly tramontana winds, which lowered temperatures. This cool, breezy but generously sunny period was particularly beneficial to late-ripening grape varieties, which  successfully reached full ripeness with high levels of aromatic compounds and polyphenols. Harvest lasted from 2-18 September for Merlot, and from 18 September to 7 October for Cabernet Franc, Cabernet Sauvignon, and Petit Verdot.

VINIFICATION AND AGEING

The grapes were handpicked into 15 kg baskets; the bunches were graded and selected by hand on a double sorting table, before and after destemming, and finally soft-pressed. Each varietal and single vineyard block was vinified separately. The primary fermentation, in stainless steel tanks at temperatures between 26 and 30° C for a  week, was followed by 10-15 days of maceration on the skins. The malolactic fermentation, which began in the steel tanks, finished after the wine was racked into barriques (25% new and 75% a year old). The wine remained in barriques in Ornellaia’s temperature-controlled cellars for about 15 months. After the first 12 months the wine was assembled, and then returned to the barriques for an additional three months of aging. After bottling, the wine aged a further 6 months prior to release.

WINEMAKER’S TASTING NOTES

“The 2008 vintage marries together the superb ripeness of the various lots of Merlot picked in the earlier phases of the harvest, with the particularly dense tannic structure of the Cabernet Sauvignon and Cabernet Franc brought in when the weather was notably cooler. The wine shows spice and well-ripened fruit on the nose, and an intense ruby red. The body is remarkably generous and full-volumed, showing profound depth, resulting from the union of Merlot’s classic softness complemented by the firmness and vibrant tannins of the Cabernet Sauvignon and Cabernet Franc.”

Axel Heinz – September 2010

RATINGS

Wine Advocate 93

Wine Spectator 91

James Suckling 91

Antonio Galloni 93

Falstaff 92

THE 2008 GROWING SEASON

55% Merlot

30% Cabernet Sauvignon

8% Cabernet Franc

7% Petit Verdot

The 2008 growing season was marked by a cool, rainy spring, with budbreak occurring within the norm.  Rainfall during flowering did however affect the fruit set, thus lowering the vine’s production. Summer brought intense heat, with almost no rain, and these conditions lasted through the first ten days of September. This facilitated a good ‘veraison’ and a very satisfactory ripening process, since the cool nights favoured development of aromas and of deep colour. September brought the cool northerly tramontana winds, which lowered temperatures. This cool, breezy but generously sunny period was particularly beneficial to late-ripening grape varieties, which  successfully reached full ripeness with high levels of aromatic compounds and polyphenols. Harvest lasted from 2-18 September for Merlot, and from 18 September to 7 October for Cabernet Franc, Cabernet Sauvignon, and Petit Verdot.

VINIFICATION AND AGEING

The grapes were handpicked into 15 kg baskets; the bunches were graded and selected by hand on a double sorting table, before and after destemming, and finally soft-pressed. Each varietal and single vineyard block was vinified separately. The primary fermentation, in stainless steel tanks at temperatures between 26 and 30° C for a  week, was followed by 10-15 days of maceration on the skins. The malolactic fermentation, which began in the steel tanks, finished after the wine was racked into barriques (25% new and 75% a year old). The wine remained in barriques in Ornellaia’s temperature-controlled cellars for about 15 months. After the first 12 months the wine was assembled, and then returned to the barriques for an additional three months of aging. After bottling, the wine aged a further 6 months prior to release.

WINEMAKER’S TASTING NOTES

“The 2008 vintage marries together the superb ripeness of the various lots of Merlot picked in the earlier phases of the harvest, with the particularly dense tannic structure of the Cabernet Sauvignon and Cabernet Franc brought in when the weather was notably cooler. The wine shows spice and well-ripened fruit on the nose, and an intense ruby red. The body is remarkably generous and full-volumed, showing profound depth, resulting from the union of Merlot’s classic softness complemented by the firmness and vibrant tannins of the Cabernet Sauvignon and Cabernet Franc.”

Axel Heinz – September 2010

RATINGS

Wine Advocate 93

Wine Spectator 91

James Suckling 91

Antonio Galloni 93

Falstaff 92

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