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Red wine 

Tenuta dell'Ornellaia - Ornellaia 2005

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Average rating :
5 Star Rating
Expert notes
RP  93
WS  95
The winery : Tenute dell'Ornellaia
Appellation: Bolgheri DOC (Toscana, Italy)
Varietal(s): Cabernet Franc, Cabernet Sauvignon, Merlot
Price range :  More than 105.00 €   
Other vintages: 2011 ***** Excellent, 2010, 2009 **** Very good, 2008
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About the winery

Tenuta Dell'Ornellaia is located on the Tuscan Coast, overlooking the Tyrrhenian Sea, in the section of the Northern Maremma between Livorno and the island of Elba. The vineyards extend over two adjacent areas that are separated by Bolgheri's famed Cypress Avenue. There are 97 hectares of vineyards in all, 41 surrounding the Tenuta, and the remaining 56 in an area known as Bellaria, which is closer to the sea. The vineyards are planted at altitudes ranging from 50 to 120 meters above sea level, on slopes ranging from 5 to 20°.
Planting density per hectare ranges from 5,000 vines per hectare in the older vineyards of the Estate to 7,000 vines per hectare in the Bellaria vineyards. By comparison, some of the most recent vineyards can have up to 8,700 vines per hectare.
Tenuta Dell'Ornellaia's 97 hectares of vineyards are divided into 50 parcels planted to the four varietals: Cabernet Sauvignon (37 hectares), Cabernet Franc (12 hectares), Merlot (38 hectares), Petit Verdot (10 hectares), all of which have adapted perfectly to this part of Tuscany.

Consumer Reviews - Tenuta dell'Ornellaia - Ornellaia 2005


Mahee Ferlini  Vinostarter - from 1 to 20 reviews    Lucca  (Italy)
***** Excellent 
Reviewed 2 years ago
 

Professionals’ opinions
Vinexus - Infinity of Wine Duitsland    Vinexus - Infinity of Wine Duitsland
Born in a cooler than usual year, the aromatic complexity and freshness of the 2005 Ornellaia reflect the conditions of the harvest. The delayed harvest allowed us to obtain perfectly ripe tannins that are soft and silky. Deep ruby red in colour, it has an elegant, complex bouquet with red and black berry fruit supported by underlying hints of tobacco and spice. On the palate the wine is full and enveloping, displaying a powerful, extremely elegant densely woven tannic structure that flows into a long fruity finish with balsamic overtones. Climate and Harvest: With the exception of a few especially cold days in February and March that delayed budbreak by a few days, 2005 began with a fairly mild winter followed by a spring that was warm and sunny from the outset. Because of this the vines flowered a week early, about May 20th for the precocious varietals. Vegetative vigour and production potentials were perfectly balanced from the beginning. The amount of bunch thinning required was therefore average for the season. June and July both did their duty: Heat, sun, just a little rain... Perfect conditions for the veraison to occur uniformly. Finally, during August the grapes ripened steadily, with constant temperatures that never exceeded the seasonal average (32 C). A few rainfalls in mid-month contributed to the optimal development of the bunches. At the end of August, the first analyses revealed extremely high polyphenolic potentials, an indication of a great vintage. The harvest began on August 30 with the Merlot from the younger vineyards, and was then repeatedly interrupted by showers, though the sea breezes quickly dried the bunches, while, thanks to the expertise of the harvesters, the grapes delivered to the cellar were perfectly sound. On October 11 the last Cabernet Sauvignon vineyard was picked, bringing the harvest to a close after 23 working days. The different varietals, vineyards, and parcels of land yielded 54 base wines, each an expression of the great potential of the vintage. Vinification and Ageing: The bunches were hand-picked into 15 kg bins, and the fruit was carefully graded and selected on a double sorting table, before and after destemming, After a light crushing, each variety and vineyard block was vinified separately . A week-long fermentation was carried out at 26-30°C in stainless steel, followed by a maceration of 18 days. Malolactic fermentation took place in oak barrels (70% new and 30% once used). The wine remained in barriques in the temperature controlled 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 12 months in the bottle prior to release.

Tenuta dell'Ornellaia - Ornellaia 2005 - United States

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