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Orma Toscana 2007

Bordeaux Red Blends from Tuscany, Italy
  • WS94
  • RP94
13% ABV
  • JS94
  • RP92
  • JS98
  • RP95
  • WS94
  • JS96
  • RP94
  • WS90
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13% ABV

Winemaker Notes

This deep-colored gem has evolved in French barriques for 12 months, then aged in bottle for a further year. Its lush bouquet of berries and spice, with notes of licorice and tobacco, is confirmed on a full, velvety palate whose caressing texture and sweet, silky tannins are pure, bottled poetry.

40% Cabernet Franc, 20% Cabernet Sauvignon and 40% Merlot

Critical Acclaim

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WS 94
Wine Spectator
What a nose of crushed blueberry and blackberry on this, with aromas of licorice. Full-bodied, with velvety tannins and a long, caressing finish. Still very young. A Bordeaux blend from Bolgheri. Best after 2013.
RP 94
Robert Parker's Wine Advocate
The 2007 Orma is warm and open on the nose, as hints of grilled herbs, espresso, blackberry jam, mocha and spices emerge from the glass. All of those notes resonate on the palate, where the rich, expansive fruit comes to life in a gorgeous display of Maremma. Round and caressing through to the finish, the 2007 Orma is an utterly convincing, beautifully articulated wine. Naturally at this stage it is rather bold and the oak remains present, but time will tame some of the wine’s more exuberant qualities. This is by far the finest vintage of Orma I have ever tasted. Orma is 40% Cabernet Franc, 40% Merlot and 20% Cabernet Sauvignon. Anticipated maturity: 2012-2022.
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Orma
Orma, , Italy
Orma
One wine, one estate. Both called Orma and located within the district of Castagneto Carducci, right next-door to Ornellaia. This is an area with some of the most amazing terroir in all of Italy. Orma, ironically, means "mark" or "footprint". Its first vintage, 2005, is indeed making its mark already: Two Glasses from Gambero Rosso/Slow Food, 91 points from Wine Spectator, not to mention similar accolades from the Italian press. Orma vineyards cover 5.5 hectares, i.e. 13.6 acres, between the hills and the sea: Bolgheri's finest location and a portion of the coast anciently belonging to the Etruscans and their timeless winemaking traditions.

Home to the world’s most powerful wines made from the Nebbiolo grape, the Barolo village of Piedmont has long been known as “the wine of kings, the king of wines.” There are two predominant soil types here, which distinguish Barolo from neighboring Barbaresco as well as from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards to the west, typically resulting in fresher, fruitier, and softer wines that are approachable relatively early on in their evolution. This is sometimes referred to as the “feminine” side of Barolo and is closer in style to Barbaresco with its elegant perfume. On the eastern side of the region, Helvetian sandstone clay soils are chalkier and less fertile, producing age-worthy wines with full body and structured tannins—the more “masculine” style. The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

Barolo is one of the world’s most distinctive red wines, and experienced tasters typically have no trouble picking it out of a lineup. In addition to Nebbiolo’s signature “tar and roses” aroma, one can expect to find complex notes of strawberries, cherries, leather, white truffles, anise, fresh and dried herbs, tobacco, violets, plum, and much more. Despite its deceptively light garnet color, Barolo has a full presence on the palate and plenty of tannin and acidity. The traditional style of Barolo relies on the use of neutral large wooden vats for aging, which do not impart flavor to the wine and preserve the natural character of the Nebbiolo grape. Meanwhile, a more modern, “international” style of Barolo utilizes small French oak barrels to add spicy, woody flavors and a softer texture resulting in earlier drinkability.

Nebbiolo

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in neighboring Valle d’Aosta and Valtellina, it is at its best in the Piedmontese villages of Barolo and Barbaresco. Nebbiolo is a finicky grape, and needs a very particular soil type in order to thrive. Outside of Italy, it often fails to show the captivating aromas for which it is so beloved, but some success has been achieved in parts of California.

In the Glass

Nebbiolo is an elegant variety with mouthwatering acidity and a compelling perfume of rose petals, violets, fresh tar, licorice, clay, and dried cherries. Light in color and body, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow. With age, it develops a velvety texture and a stunningly complex bouquet.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best produce. The region is famous for its white truffles and wild boar ragu, both of which make for excellent pairings with Nebbiolo.

Sommelier Secret

If you love Barolo and Barbaresco but can’t afford to drink them every night, you can try the more wallet-friendly, earlier-drinking Langhe Nebbiolo. But Piedmont’s best-kept secret is the northern part of the region, where outstanding earthy and rustic versions of the variety (known here as “Spanna”) are produced in Ghemme and Gattinara.

WWH121953_2007 Item# 112627

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