Ornellaia 2016 Tenuta dell' Ornellaia

Tasting Notes

Opening with intense aromas of black currants and blackberries, the wine immediately shows Cabernet Sauvignon dominance: cedar and graphite notes due to 18 months of aging in a French barrique, and violet notes due to the 10% blend with Petit Verdot. In the mouth, the tannins are serious but subtle, coating the palate without overwhelming it. The Merlot (27% blend) brings a fullness to the middle of the palate, balanced by a Cabernet backbone. The finish lasts almost a minute with dark chocolate and espresso. Drink now if you like, but this wine is designed for the long term.

Grape Varieties

This blend says a lot about Bolgheri's potential:

• Cabernet Sauvignon: 56
• Merlot: 27
• Petit Verdot: 10
• Cabernet Franc: 7

Cabernet Sauvignon is the foundation of everything, thanks to its structure and length. And Merlot softens those facets, adding complexity. The real surprise is the 10% Petit Verdot, which is rare in most estates but gives Ornellaia its characteristic spiciness and intensity of color. Cabernet Franc enhances the flavors.

Cellaring Potential

Best time to drink: 2026-2045; the 2016 vintage wine has the tannin structure and concentration to age gracefully for at least 20 years. It needs time for the firm tannins to integrate, and right now they are still quite pronounced; store it in a cool, dark place at 12-14°C. As it matures, the dark fruit flavors will be replaced by notes of leather and truffles, and the oak will become more integrated; if the bottle is opened before 2026, decant it for at least two hours.

The Producer

Lodovico Antinori founded Tenuta dell'Ornellaia in 1981. He planted Cabernet Sauvignon, Merlot and Cabernet Franc on coastal soils composed of mixed clay-limestone and marine sediments, more like Bordeaux than Chianti. By 2005, the Frescobaldi family took full ownership and now produces Le Volte, Le Serre Nuove, the white Poggio alle Gazze and the flagship Bolgheri Superiore. We believe that this first bet still defines what Ornellaia is today.

Terroir & Climate

Bolgheri is located on the Tyrrhenian coast, in the Maremma region, where Bordeaux grapes thrive, but Sangiovese, the classic Tuscan variety, does not. Why is soil so important here? Because Ornellaia's vineyards are dotted with alluvial gravel, clayey limestone, sand and old marine sediments, all within walking distance of each other. This diversity of soils allows each grape variety to find its own plot. Add to this a maritime climate with warm days and cool nights drawn from the sea, and it is for this reason that Bolgheri DOC, founded in 1994, has become home to the Super Tuscans.

Winemaking

Each variety, and often each site, is fermented separately in stainless steel and temperature-controlled concrete. This separation is crucial and allows the blending team to select only the very best from dozens of individual batches, which become the Grand Vin. Aging takes place in 225-liter French oak barriques (a traditional size for Bordeaux, with an optimal oak-to-wine ratio) for 18 months. First, the grapes are hand-picked and sorted on the table. There is nothing exotic about this. Just strict sorting at every stage.

Food Pairing

Tannins look for protein and fat. Bistecca alla Fiorentina is an obvious combination, the charring of the T-bone echoes the oak, and beef fat softens the grip. Brasato al Barolo, cooked over low heat and arranged in layers, works for the same reason. Pappardelle with wild boar ragù brings out savory notes. The aged pecorino Toscano creates a lovely contrast; decant an hour before serving; serve at 16-18°C.