Ornellaia 2018 Tenuta dell' Ornellaia

Tasting Notes

This vintage is characterized by rich fruit flavors. Dark black currant and blackberry aromas dominate, overlaid by cedar and pencil shavings, after ageing for 18 months in French oak. There is also a savory, almost graphite note that speaks of Bolgheri terroir. In the mouth, the tannins are firm but refined, with a classic Cabernet Sauvignon backbone softened by 27% Merlot. The finish is long, with notes of espresso and dark chocolate. This wine needs another five years to fully integrate, but its structure will allow it to age gracefully until 2040. Decant for 2 hours before serving to allow the tannins to breathe.

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: 2025-2042. Can be opened now, but the tannins are still firm and time will smooth them out. What supports its aging potential? Cabernet Sauvignon provides the backbone, and 10% Petit Verdot gives color and phenolic depth. Store in the dark at 12-14°C. Over time, expect the primary fruit flavors to develop into notes of leather, tobacco and forest floor as the oak fully integrates; the 2018 concentration suggests it will be at best drinking period from 2028 and last another 15 years.

The Producer

Lodovico Antinori founded Ornellaia in 1981 with a simple idea: could Bordeaux varieties make world-class wines on the Tuscan coast? The answer was yes, but Lodovico didn't rest until he saw the idea fully realized. After periods of ownership by Mondavi and Constellation, control of the estate passed to the Frescobaldi family in 2005. We believe this was the best thing that could have happened to the estate. Frescobaldi brought authentic winemaking resources and, importantly, patience.

Terroir & Vineyard

The vineyard is located just 5 km from the Tyrrhenian Sea, at an altitude of 50-60 meters above sea level. The soil, which is a marine sedimentary mixture of clay and limestone, is a special feature of the site. Its geological history is also important. The well-drained marine soils allow the vines to penetrate deeply and concentrate the flavors, while the clay component retains enough moisture in the hot Bolgheri summer. The proximity to the coast allows cool breezes to blow, preserving acidity even in warm vintages such as 2022. The 107 hectares of vineyards are planted with 5,500 vines per hectare, a high density that emphasizes quality over quantity.

Winemaking

The grapes are handpicked and carefully selected. The wine is aged after fermentation for 18 months in French barriques with 70% new oak. By using 225-liter barrels (the standard size for Bordeaux) instead of larger barrels, the oak contact with the wine is increased. This allows vanilla and cedar notes to emerge in the wine. Each varietal is fermented separately, aged separately, and then blended depending on how each element has developed. In this way, the winemakers give himself maximum leeway in the final creation of the wine. The result is an integrated rather than dominant flavor.

Food Pairing

The firm tannin structure requires proteins and fats to soften it. That's why Tuscan bistecca alla Fiorentina pairs so well with it: the charred meat and its marbled fat create the perfect counterpoint. For more refined dishes, try duck breast with cherry sauce or aged Pecorino Toscano with a crystalline texture.

• Grilled T-bone steak (bistecca alla Fiorentina)
• Duck breast with cherry or blackberry sauce
• Pappardelle with wild boar ragout
• Aged pecorino or parmigiano reggiano

Serve at 16-18°C and decant for at least an hour. The strength of the wine can overwhelm delicate dishes, so pair it with robust foods.