Bolgheri Rosso – Le Serre Nuove dell’Ornellaia 2002
Philosophy
Our production philosophy revolves around Ornellaia’s obsession with excellence – at all levels. Every choice we make is of absolute importance and implies an all-consuming attention to detail. At no point in the production process are shortcuts allowed or tolerated, and this is how we succeed harvesting grapes that are of the very highest quality irrespective of the climatic conditions in that particular year.
During the harvest period analysis and empiric testing enables us to determine which grapes to pick and in which order. The tasting of the grapes allows us to better ascertain the ripeness of the tannins and the balance within the bunches in order to establish the optimum harvest time and the vinification technique for the grapes from each parcel of land. We then subject each and every grape to a double selection process. On the first table the quality of the bunches is checked, while during a second control every single piece of vegetation is removed.
The grapes from each vineyard ferment separately in individual tanks, in this way each individual base wine (of which there are more than 60) contributes its own character to creation of the final blend according to the specific conditions of the vineyard area from which it comes : a combination of soil type, climatic exposition, grape variety, … Only after a period of 12 months of ageing in French oak barrels will the base wines be selected and blended according to 2 principal criteria : the elegant expression required by Ornellaia and the character of vintage itself.
In the cellar
The cellar is the continuation of the vineyard. Here as well each vineyard is treated as an individual, vinified separately, with the objective to express the specific character of its parcel. Again the palate is our main tool, the daily tasting of the fermenting wines allow us to adapt extraction and maceration time to each of the 70 to 80 base wines, that will mature separately in small French oak barrels, before being selected and blended to achieve a subtle balance: expressing the specific character of the vintage while keeping Ornellaia’s voluptuous elegance.
Ownership
THE FRESCOBALDI FAMILY
For 700 years the Frescobaldi family has combined tradition, experience and innovation with creativity and the pursuit of excellence. The family has always looked to develop and celebrate the diversity of Tuscany’s terroir, being proud owners of some of the greatest vineyards in this region.
They always seek to maintain the identity and autonomy of each property.
ORNELLAIA, perceived as one of the world’s iconic wineries, has flourished under the Frescobaldi family’s ownership.
Le Serre Nuove dell’Ornellaia
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 2002 GROWING SEASON
75% CABERNET SAUVIGNON
25% MERLOT
2002’s weather report can be neatly divided into two halves: before and after the 10th of August, including the harvest. The early part of the vines’ vegetative cycle was precocious and positive, with normal flower and fruit setting despite the alternating spells of hot and cold weather. From 10th August there were abundant rains. The harvest began the 14th September, and ended on 10th October, amidst good days and bad. Due to this weather pattern it was necessary to carry out a severe selection. In the winery, a further selection process was installed: a second sorting table was added after the destemmer in order to remove any damaged grapes and to ensure that only perfectly healthy grapes went to the presses.
VINIFICATION AND AGEING
Grapes were harvested by hand into 15 kg crates and hand sorted on a table prior to being de-stemmed and lightly crushed. Alcoholic fermentation was carried out in stainless steel tanks. Fermentation temperatures were moderately high ranging from 26-30°C. Each grape variety and vineyard parcel was vinified separately. Post-fermentation maceration proceeded for a period on average of 21 days. Malolactic fermentation began in tank and was completed after transfer to barriques (25% new and 75% once used). The wine remained in barriques in the cellars of Tenuta dell’Ornellaia for a total period of 18 months. After the first 12 months the master blend was made. The wine was then re-introduced into barrique where it spent the remaining 6 months, followed by a further 6 months in the bottle prior to release.
WINEMAKER’S TASTING NOTES – 2002
“Deep crimson red in colour with attractive red berry fruit aromas, it has a balanced, round generous palate structure and a smooth finish of good length. Cabernet Sauvignon dominates the blend giving the wine its fine tannin structure, which is complemented by some mid-palate weight and softness, provided by the addition of Merlot.”
Axel Heinz – September 2004
RATINGS – 2002
Wine Advocate 86
Wine Spectator 85
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