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“2014 was one of the most demanding years in memory of, and has allowed us to produce high quality wines that are offering great delight. The late ripening of the grapes allowed the fruit to fully express its liveliness and freshness. What is particularly striking is the high quality of the tannins on the palate: silky, refined, without rough edges. This year represents the heart of the estate, Ornellaia’s ‘Essence’: its natural style, the exceptional quality of its terroir, and the competence of those who work in the vineyards and the cellar.” – winemaker Axel Heinz, May 2015
Wine critic scores:
Wine Advocate 94
Wine Spectator 90
James Suckling 95
Antonio Galloni 91
Ornellaia Bolgheri Superiore DOC is the estate's flagship wine which embodies the quality philosophy of the estate.
Tenuta dell'Ornellaia's production hilosophy is based upon the belief that wines must be the most faithful expression of the terroirs that produce them. The mild marine climate and the colours and aromas of the lush Mediterranean vegetation leave a special imprint upon the character of the wines. A respect for the estate's unique territory guides all aspects of production: limited quantities to ensure maximum quality, attention to every detail, selective hand harvesting, microvinification and ageing.
The Ornellaia vineyard totals 280 acres that are divided into more than 70 vineyard plots according to soil type, exposition and varietal. There are three major soil types: marine (sedimentary deposit from the sea), alluvial (marly, sandy clays with mineral veins), and volcanic (schist, gravel and porous soils). All the vineyards are about 3 miles from the Mediterranean shore. The mild maritime climate features sea breezes that keep the sky clear, low rainfall, and long summers that favor the development of aromatic compounds.
Vineyards are planted at high density, from 5,000-8,700 hl/ha, and feature several training systems – spur-pruned cordon, single Guyot, and head-pruned vines.
The clusters are hand-picked into 15-kg boxes and then go through a selection by hand on a double sorting table, both before and after destemming, and grapes are finally softly crushed. Each grape variety and single vineyard block is vinified separately. Fermentation takes place in stainless steel tanks at temperatures between 26-30°C for two weeks, followed by 10-15 days of maceration on the skins. The malolactic fermentation takes place mainly in oak barrels, 70% new and 30% once-used. The wine then remains in barriques, in Ornellaia’s temperature- controlled cellars, for about 18 months. After the first 12 months of maturation, the wine is assembled and then returned to the barriques for an additional 6 months. After bottling, the wine ages a further 12 months prior to release.
Blend: 34% Cabernet Sauvignon, 32% Merlot, 20% Petit Verdot, 14% Cabernet Franc
Artist label: Ernesto Neto, Ornellaia 2014 "L'Essenza"
Vintage: A warm and wet winter was followed by a mild and dry spring which allowed a normal vegetative growth with a punctual and regular flowering. The weather in July was perfect, August however was rainy and cold, creating very difficult conditions for ripening, and greatly increasing the risk of diseases. The meticulous work in the vineyard, with leaf stripping and treatments during the entire month of August enabled us to maintain the good health of our vines, allowing them to develop free of disease during September and October. These two months of perfect conditions, with mostly sunny and dry weather, gave us excellent conditions for ripening. During the harvest, it was crucial to carefully select the grape bunches, both in the vineyard – where in some plots we had done up to three harvest passages – and on the selection table, so to fill the tanks only with perfectly healthy and fully ripe grape. 2014 was one of the longest and most delayed harvest at Ornellaia, with the first Merlot harvested the 6th of September, and a large part of the historical vineyards – including some Merlot – harvested in October. The 2014 harvest, that ended on the 22nd of October, was the latest ever.
Winemaking: The clusters were hand-picked into 15-kg boxes and then selected by hand on a double sorting table, before and after destemming, and finally softly crushed. Each grape variety and single vineyard block was vinified separately. Fermentation took place in stainless steel tanks at temperatures between 26-30°C for two week, followed by 10-15 days of maceration on the skins. The malolactic fermentation took place mainly in oak barrels, 70% new and 30% once-used. The wine then remained in barriques, in Ornellaia’s temperature-controlled cellars for about 18 months. After the first 12 months of maturation, the wine was assembled and then returned to the barriques for an additional 6 months. After bottling, the wine aged a further 12 months prior to release.