Winemaker Notes
2006 was characterized by a very rainy, mild spring, conducive to excellent, homogeneous growth for all varieties. It was followed by a hot, dry summer that initially appeared to prelude an early harvest. The weather in August was very fair and temperate, providing relief from the heat. Soon after the beginning of September, there were a few days of heavy rain, followed by several days of sunny and warm weather continuing into the month of October. This resulted in perfect polyphenolic ripening and an exceptional harvest, which turned out to be slightly later than the previous year. Fruit was magnificent, bunches weighed a little less than average, with spaced-out berries, excellent pigmentation, and higher sugar levels compared to 2005. The ensuing wine stands out for its distinct aromas and fragrance, color intensity, decided structure combined with very sweet tannins. A memorable vintage, favoring cellar-worthy reds like Orma.
Professional Ratings
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Wine Spectator
Tobacco, chocolate, currant and licorice aromas follow through to a full body, with very refined tannins and a long, caressing finish. Lovely and polished. Delicate in many ways. Merlot, Cabernet Sauvignon and Cabernet Franc. Best after 2012. 1,585 cases made.
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Robert Parker's Wine Advocate
The 2006 Orma is a dark, hulking beauty endowed with masses of dark fruit, earthiness, licorice, and tar. In this vintage the wine is round and opulent, with just enough density to balance the French oak tannins. The wine offers outstanding depth and a long, intense finish. This super-ripe, intense red is a terrific effort from proprietor Antonio Moretti. Orma is 40% Cabernet Franc, 40% Merlot and 20% Cabernet Sauvignon. The wine spent 14 months in French oak barrels (60% new) prior to being bottled. Anticipated maturity: 2009-2016.
Legendary in Italy for its Renaissance art and striking landscape, Tuscany is also home to many of the country’s best red wines. Sangiovese reigns supreme here, as either the single varietal, or a dominant player, in almost all of Tuscany’s best.
A remarkable Chianti, named for its region of origin, will have a bright acidity, supple tannins and plenty of cherry fruit character. From the hills and valleys surrounding the medieval village of Montalcino, come the distinguished and age-worthy wines based on Brunello (Sangiovese). Earning global acclaim since the 1970s, the Tuscan Blends are composed solely of international grape varieties or a mix of international and Sangiovese. The wine called Vine Nobile di Montepulciano, composed of Prognolo Gentile (Sangiovese) and is recognized both for finesse and power.