Tenuta dell' Ornellaia, Ornellaia

Tenuta dell' Ornellaia, Ornellaia, 2013

  • icon-type Type

    Red

  • icon-year Year

    2013

  • icon-style Style

    Dry

  • icon-country Country

    Italy

  • icon-alcohollevel Alcohol level

    14%

  • icon-grapevariety Grape variety
    Cabernet Sauvignon 45%, Merlot 38%, Cabernet Franc 10%, Petit Verdot 7%

What appeared to be a disadvantage for the 2013 vintage – late budding and flowering – proved to be a major advantage thanks to a warm summer and month of September offering textbook conditions for harvesting, with cool temperatures but a prevalence of sunny weather. This resulted in slow but complete ripening with great balance and a delightful aromatic quality, which we like to define as “Elegance”.

Ornellaia 2013, with its dense, vibrant colour, has a nose of splendid aromatic complexity built around a limpid and brilliant fruitiness, underscored by refined spicy and balsamic notes. The mouth develops vibrant and complex fruity nuances framed by a dense, slender structure with tannins that attain a rare harmony between firmness and fleshiness, concluding with a long balanced and fresh finish.

About Tenuta dell' Ornellaia

Ornellaia is one of the foremost producers in the Bolgheri appellation on the coast of Tuscany. It is particularly known for making one of Italy's most famous and expensive wines, which shares the same name.

This Bordeaux-style blend is one of the original Super Tuscans. It is made from Cabernet Sauvignon and Merlot, with smaller amounts of Cabernet Franc and Petit Verdot, instead of Tuscany's most famous variety, Sangiovese.

The vineyard, which neighbours Sassacaia in Tuscany's coastal Maremma region, enjoys gentle sea breezes, which mitigate the summer heat, and is sheltered by neighbouring hills from cold winter winds. The soils are a complex mix of alluvial, volcanic and marine elements, providing a good base for the Bordeaux varieties planted here.

After hand-picking and careful selection – firstly by bunch and secondly grape by grape – each variety and each vineyard block is vinified separately in stainless steel tanks. Ornellaia is aged for around 18 months in oak, 70 percent of which is new.

Grapes which do not make the cut for the top wine (primarily from the estate's younger vineyards) are redirected to Le Serre Nuove dell'Ornellaia, the second wine of the estate. This usually has more Merlot, and less time in oak.

2015 brought a statement of confidence in the terroir's suitability for great white wine, with the release of the maiden (2013) vintage of Ornellaia Bianco. This is a blend with a majority of Sauvignon Blanc sourced from three small estate vineyards identified as producing particularly expressive fruit.

The Ornellaia portfolio also includes Le Volte dell'Ornellaia, which is based on Merlot, Poggio alla Gazze dell'Ornellaia, a Sauvignon Blanc-based white. Finally, Ornus dell'Ornellaia, a late-harvest Petit Manseng.

The company was founded in 1981 by Marchese Lodovico Antinori, with the first vintage in 1985. From 2002 to 2005 the estate was co-owned by Robert Mondavi and Marchesi De Frescobaldi but, since 2005 Frescobaldi has owned it outright. Michel Rolland has been the consultant winemaker since 1991.

Grape variety
Cabernet Franc

Cabernet Franc is one of the major black grape varieties worldwide. It is principally grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but can also be vinified alone, as in the Loire's Chinon. In addition to being used in blends and produced as a varietal in Canada and the United States, it is sometimes made into ice wine in those regions.

Cabernet Franc is lighter than Cabernet Sauvignon, making a bright pale red wine that contributes finesse and lends a peppery perfume to blends with more robust grapes. Depending on the growing region and style of wine, additional aromas can include tobacco, raspberry, bell pepper, cassis, and violets.

Records of Cabernet Franc in Bordeaux go back to the end of the 18th century, although it was planted in Loire long before that time. DNA analysis indicates that Cabernet Franc is one of two parents of Cabernet Sauvignon, Merlot, and Carménère.

Cabernet Franc shares many of the same phenolic and aroma compounds as Cabernet Sauvignon but with some noticeable differences. Cabernet Franc tends to be more lightly pigmented and produces wines with the same level of intensity and richness. Cabernet Franc tends to have a more pronounced perfume with notes of raspberries, blackcurrants, violets and graphite. It is often characterised by a green, vegetal strike that can range from leaves to green bell peppers. It has slightly less tannins than Cabernet Sauvignon and tends to produce a wine with a smoother mouthfeel. New World examples of Cabernet Franc tend to emphasise the fruit more and may delay harvesting the grapes to try to minimise the green leafy notes.

Alternative Names: Bordo, Bouchet, Bouchy, Breton, Cabernet Franco, Cabernet Frank

Cabernet Sauvignon

Cabernet Sauvignon is one of the world's most widely recognised red wine grape varieties. It is grown in nearly every major wine producing country among a diverse spectrum of climates from Canada's Okanagan Valley to Lebanon's Beqaa Valley. Cabernet Sauvignon became internationally recognised through its prominence in Bordeaux wines where it is often blended with Merlot and Cabernet Franc. From France and Spain, the grape spread across Europe and to the New World where it found new homes in places like California's Santa Cruz Mountains, Paso Robles, Napa Valley, New Zealand's Hawkes Bay, South Africa's Stellenbosch region, Australia's Margaret River and Coonawarra regions, and Chile's Maipo Valley and Colchagua. For most of the 20th century, it was the world's most widely planted premium red wine grape until it was surpassed by Merlot in the 1990. However, by 2015, Cabernet Sauvignon had once again become the most widely planted wine grape.

Despite its prominence in the industry, the grape is a relatively new variety, the product of a chance crossing between Cabernet Franc and Sauvignon Blanc during the 17th century in southwestern France. Its popularity is often attributed to its ease of cultivation - the grapes have thick skins and the vines a re hardy and naturally low yielding, budding late to avoid frost and resistant to viticultural hazards such as rot and insects - and to its consistent presentation of structure and flavours which express the typical character ("typicity") of the variety. Familiarity and ease of pronunciation have helped to sell Cabernet Sauvignon wines to consumers, even when from unfamiliar wine regions.

The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine's aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavours can veer towards the over-ripe and "jammy" side. In parts of Australia, particularly the Coonawarra wine region of South Australia, Cabernet Sauvignon wines tend to have a characteristic eucalyptus or menthol notes.

The style of Cabernet Sauvignon is strongly influenced by the ripeness of the grapes at harvest. When more on the unripe side, the grapes are high in pyrazines and will exhibit pronounced green bell peppers and vegetal flavours. When harvested overripe the wines can taste jammy and may have aromas of stewed blackcurrants. Some winemakers choose to harvest their grapes at different ripeness levels in order to incorporate these different elements and potentially add some layer of complexity to the wine. When Cabernet Sauvignon is young, the wines typically exhibit strong fruit flavours of black cherries and plum. The aroma of blackcurrants is one of the most distinctive and characteristic element of Cabernet Sauvignon that is present in virtually every style of the wine across the globe. Styles from various regions and producers may also have aromas of eucalyptus, mint and tobacco. As the wines age they can sometimes develop aromas associated with cedar, cigar boxes and pencil shavings. In general New World examples have more pronounced fruity notes while Old World wines can be more austere with heightened earthy notes.

Alternative Names: Bidure, Bouche, Bordo, Bouchet, Burdeos Tinto, Lafite, Vidure

Merlot

Merlot is a dark blue-coloured wine grape variety, that is used as both a blending grape and for varietal wines. The name Merlot is thought to be a diminutive of merle, the French name for the blackbird, probably a reference to the colour of the grape. Its softness and "fleshiness", combined with its earlier ripening, makes Merlot a popular grape for blending with the sterner, later-ripening Cabernet Sauvignon, which tends to be higher in tannin.

Along with Cabernet Sauvignon, Cabernet Franc, Shiraz Cabernet, Malbec and Petit Verdot, Merlot is one of the primary grapes used in Bordeaux wine, and it is the most widely planted grape in the Bordeaux wine regions. Merlot is also one of the most popular red wine varietals in many markets. This flexibility has helped to make it one of the world's most planted grape varieties. As of 2004, Merlot was estimated to be the third most grown variety at 260,000 hectares (640,000 acres) globally. The area planted to Merlot has continued to increase, with 266,000 hectares (660,000 acres) in 2015.

While Merlot is made across the globe, there tend to be two main styles. The "International style" favoured by many New World wine regions tends to emphasise late harvesting to gain physiological ripeness and produce inky, purple coloured wines that are full in body with high alcohol and lush, velvety tannins with intense, plum and blackberry fruit. While this international style is practiced by many Bordeaux wine producers, the traditional "Bordeaux style" of Merlot involves harvesting Merlot earlier to maintain acidity and producing more medium-bodied wines with moderate alcohol levels that have fresh, red fruit flavours (raspberries, strawberries) and potentially leafy, vegetal notes.

As a varietal wine, Merlot can make soft, velvety wines with plum flavours. While Merlot wines tend to mature faster than Cabernet Sauvignon, some examples can continue to develop in the bottle for decades. There are three main styles of Merlot - a soft, fruity, smooth wine with very little tannins; a fruity wine with more tannic structure; and, finally, a brawny, highly tannic style made in the profile of Cabernet Sauvignon. Some of the fruit notes commonly associated with Merlot include cassis, black and red cherries, blackberry, blueberry, boysenberry, mulberry, olallieberry and plum. Vegetable and earthy notes include black and green olives, cola nut, bell pepper, fennel, humus, leather, mushrooms, rhubarb and tobacco. Floral and herbal notes commonly associated with Merlot include green and black tea, eucalyptus, laurel, mint, oregano, pine, rosemary, sage, sarsaparilla and thyme. When Merlot has spent significant time in oak, the wine may show notes of caramel, chocolate, coconut, coffee bean, dill weed, mocha, molasses, smoke, vanilla and walnut.

Alternative Names: Alicante, Alicante Noir, Bégney, Bidal, Bidalhe, Bigney, Bigney rouge, Bini, Bini Ruzh, Bioney, Black Alicante, Bordeleza belcha, Crabutet, Crabutet Noir, Crabutet Noir merlau, Hebigney, Higney, Higney rouge, Langon, Lecchumskij, Médoc Noir, Merlau, Merlaut, Merlaut Noir, Merle, Merle Petite, Merleau, Merlô, Merlot Noir, Merlot black, Merlot blauer, Merlot crni, Merlot nero, Merlott, Merlou, Odzalesi, Odzhaleshi, Odzhaleshi Legkhumskii, Petit Merle, Picard, Pikard, Plan medre, Planet Medok, Plant du Médoc, Plant Médoc, Saint-Macaire, Same de la Canan, Same dou Flaube, Sème de la Canau, Sème Dou Flube, Semilhon rouge, Semilhoum rouge, Semilhoun rouge, Sémillon rouge, Sud des Graves, Vidal, Vini Ticinesi, Vitrai and Vitraille

Petit Verdot

Petit Verdot is a variety of red wine grape, principally used in classic Bordeaux blends. It ripens much later than the other varieties in Bordeaux, often too late, so it fell out of favour in its home region. When it does ripen it adds tannin, colour and flavour, in small amounts, to the blend. Petit Verdot has attracted attention among winemakers in the New World, where it ripens more reliably and has been made into single varietal wine. It is also useful in 'stiffening' the mid palate of Cabernet Sauvignon blends.

When young its aromas have been likened to banana and pencil shavings. Strong tones of violet and leather develop as it matures.

Alternative Names: Verdot, Petit Verdau

About Bolgheri

Bolgheri is a relatively young yet prestigious Italian appellation located in the Maremma on the Tuscan coast just to the south of Livorno, and named after a town in the north of the region. It is known mainly for deeply coloured, supple yet age worthy red wines, usually based on the Bordeaux grape varieties. The winemaking zone features sloping coastal vineyards close to the Tyrrhenian Sea.

As recently as the 1970s, the area had little reputation for wine production, regarded elsewhere in Tuscany as something of a swampy zone producing fairly nondescript white wines and rosés, and better suited to other farming, in contrast to the prime Tuscan vineyards further up in the hills. Then, in 1978, in an infamous blind tasting arranged by Decanter Magazine, the 1972 vintage of a largely unknown wine called Sassicaia, made at Tenuta San Guido estate of the Marchese Mario Incisa della Rocchetta, beat a number of top Bordeaux wines. Wine had been made at Tenuta San Guido in a rather rustic fashion for personal consumption for some years previously, and only commercialised from the 1968 vintage, but this early example of a more polished version made by legendary winemaking consultant Giacomo Tachis led to an awakening of interest in the region.

Sassicaia's name ("stony field") alludes to the banks of gravel in the area, reminiscent of vineyards in the Graves and the Haut-Médoc, which inspired the French wine loving Marchese to plant Bordeaux varieties – particularly Cabernet Sauvignon and Cabernet Franc – rather than Sangiovese. In the 1980s, Lodovico Antinori began planting on his neighbouring Ornellaia estate. An area of clay within this estate was planted with Merlot and became the separate Masseto property. The sunny, dry and breezy climate of Bolgheri and the stony soils with clay patches have attracted further vineyard expansion mostly focusing on red Bordeaux varieties.

Until the current DOC regulations were laid down in 1994, Sassicaia and the other Super Tuscan wines produced here were usually sold as Vino da Tavola or Toscana IGT. Today a Bolgheri Rosso, Rosso Superiore or Rosé may be made entirely from Cabernet Sauvignon, Cabernet Franc, Merlot, or a blend combining one or more of these, and/or up to 50 percent of Syrah or Sangiovese. Other red grapes such as Petit Verdot may account for up to 30 percent. Wines made from other grape varieties or nonconforming blend percentages are classified as IGTs. Earlier DOC regulations prevented mono-varietal wines from being produced as Bolgheri Rosso, and some examples such as Masseto are also still labelled as Toscana IGT. Since 2013 Sassicaia has its own subzone DOC – expected to become a DOCG in due course – whose rules reflect the wine’' typical 85-15 composition of Cabernet Sauvignon and Cabernet Franc.

The white wine grape most often used in Bolgheri Bianco is Vermentino, which may account for up to 70 percent of the wine. Sauvignon Blanc and Trebbiano Toscano may contribute up to 40 percent, and others no more than 30 percent. There are separate Bolgheri Sauvignon and Bolgheri Vermentino DOCs that must contain 85 percent of the headline grape variety. Many white wine examples are relatively light, crisp and refreshing, though there are some examples of barrel-matured whites.

Wine tourism in the area gained a considerable boost with the opening in 2017 of the World Wine Town, designed by Oscar-winning art director Dante Ferretti and located in Casone Ugolino, a former 16th-Century farm in Castagneto Carducci in the heart of the DOC zone. As well as the MuSeM Sensory and Multimedia Wine Museum, the complex features restaurants, shops wine and cookery schools and conference facilities.

Regular price $1,302.00

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This is a wine from our Overseas - In Bond Collection. The wine is quoted as a price in S$ for purchase and transfer into a UK bonded warehouse. The purchase price is a duty/tax free price and does not include delivery to Singapore. Please contact us below if you wish to enquire delivery or storage options for a wine from our Overseas - In Bond Collection to Singapore or elsewhere.

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