(From 2012 Vintage) To celebrate its 20th anniversary, Ornellaia has designed an exclusive logo with a pure gold silkscreened engraving, that dress only the few large format bottles of the 2005 vintage: Magnum (1.5 lt), Double Magnum (3 lt), Imperial (6 lt), and the unique Salmanazar bottle (9 lt.). The release for the sale on the market was in May 2008. Each large size bottle is placed in a single special wooden case created by an artisan from Bolgheri and accompanied by a special brochure. The Double Magnum & Imperial size bottles are individually numbered and contain a certificate confirming number of bottles bottled, bottling date and number of each specific bottle.
What appeared to be a disadvantage for the 2013 vintage – late budding and flowering – proved to be a major advantage thanks to a warm summer and month of September offering textbook conditions for harvesting, with cool temperatures but a prevalence of sunny weather. This resulted in slow but complete ripening with great balance and a delightful aromatic quality, which we like to define as “Elegance”. Ornellaia 2013, with its dense, vibrant colour, has a nose of splendid aromatic complexity built around a limpid and brilliant fruitiness, underscored by refined spicy and balsamic notes. The mouth develops vibrant and complex fruity nuances framed by a dense, slender structure with tannins that attain a rare harmony between firmness and fleshiness, concluding with a long balanced and fresh finish.
Robert Parker(From 2011 Vintage) Rating: 94/100 - As reviewed by Robert Parker on 10/21/2014
Wine Spectator(From 2011 Vintage) Rating: 96/100 - As reviewed by Wine Spectator on 06/18/2014
Robert Parker(From 2008 Vintage) Rating: 96+/100 - As reviewed by Robert Parker on 08/20/2011
Wine Spectator(From 2008 Vintage) Rating: 93/100 - As reviewed by Wine Spectator on 10/31/2011
Wine & Spirits(From 2005 Vintage) Rating: 90/100 - As reviewed by Wine & Spirits Magazine on 04/09 This feels closed and reticent at first, a muddle of aromas and flavor. It gains definition with air, leading with black cherry and ripe fig flavors backed by savory, slightly herbaceous tannins. Cellar it for eight years and then decant for a grilled ribeye.