Le Serre Nuovo de''Ornellaia 2014
Varietals: Merlot: 54%, Cabernet Sauvignon 35%, Petit Verdot: 7%, Cabernet Franc: 9%
Appellation: Bolgheri DOC Rosso
Region: Bolgheri, Tuscany
Alcohol %age: 13.5%
Drinking window: 2017-2026
Ratings (if you care about): 90/100 Robert Parker.
"Very pretty texture of lemon rind and fresh tannins with fresh plum and peach undertones. Sweet tobacco. Turns to chocolate. Medium to light body. Drink now." 91/100 James Suckling, Jul 2016
"The 2014 Bolgheri Rosso Le Serre Nuove is a lush and well measured red wine that does not shy back in terms of intensity. Neither does it overachieve in that department. This blend of 34% Cabernet Sauvignon, 50% Merlot, 9% Cabernet Franc and 7% Petit Verdot marches to a steady pace with good fruit definition followed by spice, leather and fresh tobacco leaf. The wine does flaunt its youth and charm. There is a touch of tannic tightness or sourness on the close that should relax within a year or two." 90/100 Monica Larner, Robert Parker Oct 2016
“A late vintage with a long period of ripening, 2014 presented us with wines that generate a great amount of pleasure. Le Serre Nuove dell’Ornellaia 2014 has a ruby colour of medium intensity. On the nose it develops fresh crisp fruit aromas underpinned by fine notes of spice. The palate is of medium weight with notes of red berry fruit. The tannins are fine, silky and particularly polished. Soft and enveloping yet with a clean lively finish.” Axel Heinz, Jun 2016
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 2014 vintage will go down in history as one of the most unusual in the memory of Ornellaia. A warm and rainy winter was followed by a mild and dry spring which allowed for a normal vegetative growth with timely and regular blooms. After a July that was fairly average but a cold and rainy August created very difficult conditions for the ripening of the grapes; it also greatly increasing the threat of disease. Meticulous stripping in the vineyard 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 brought perfect conditions with mostly sunny and dry weather, offering excellent conditions for ripening, particularly for Merlot. The harvest will go down in history as one of the latest, starting on 6 September with the Merlot from young vines, and ending on 22 October with the last Cabernet Sauvignons.
Vinification & Ageing
The clusters were hand-picked into 15-kg boxes and then selected by hand on a double sorting table, before and after de-stemming, and finally gently crushed. Each variety and each parcel was vinified separately. Alcoholic fermentation took place in stainless steel, at temperatures of between 26° and 30°C for two weeks followed by maceration of around 10-15 days. Malolactic fermentation was started in stainless steel, and completed after transfer to barrels (25% new and 75% a year old). The wine remained in Ornellaia’s temperature-controlled cellar for a further 15 months. It was assembled after the first 12 months and then reintroduced in the barrels for a further 3 months. After bottling, it was aged for an additional six months prior to release.