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Ornellaia Poggio alle Gazze dell'Ornellaia 2015

Other White Blends from Tuscany, Italy
  • JS93
  • WS90
0% ABV
  • JD90
  • RP90
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Winemaker Notes

Poggio alle Gazze dell’Ornellaia 2015 is the result of an exceptional year in which sun and cool temperatures both arrived at the appropriate time. It is a wine full of freshness with an intense straw yellow color. On the nose it expresses intense and refined notes of mature citrus fruit, exotic fruit and white flowers. On the palate it is fleshy and juicy with a vibrant, crystalline fruitiness which perfectly reflects the sunny, but not excessively hot year. The long lingering fruity finish leaves the palate clean and fresh.

Blend: 61% Sauvignon Blanc, 23% Viognier, 14% Vermentino, 2% Petit Manseng

Critical Acclaim

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JS 93
James Suckling
This is a focused and fruity white with plenty of dried mango and peach character. Medium to full body and a flavorful finish. I always like this. Sauvignon blanc.
WS 90
Wine Spectator
A ripe, fleshy style, with tropical notes of mango and apricot, accented by hints of melon and herbs. Finishes with a hint of white pepper and balancing acidity. Sauvignon Blanc, Viognier, Vermentino and Petit Manseng. Drink now through 2020.
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Ornellaia

Ornellaia

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Ornellaia, Tuscany, Italy
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In 1981, Marchese Lodovico Antinori breathed new life into Tenuta dell' Ornellaia, an estate whose potential had been ignored for decades. With the help of Andre Tchelistcheff, the famous agronomist, Antinori planted the first French vines in Bolgheri, which lies in the heart of Tuscany's coastal region, Maremma. The estate yields some of the finest Sangiovese, Cabernet Sauvignon, Merlot, and Cabernet Franc in Tuscany. In 2002, Marchesi de' Frescobaldi and Robert Mondavi became owners of Tenuta dell'Ornellaia, which is now owned exclusively by Marchesi de' Frescobaldi.

One of the most iconic Italian regions for wine, scenery, and history, Tuscany is the world’s most important outpost for the Sangiovese grape. Ranging in style from fruity and simple to complex and age-worthy, as well as in price from budget-friendly to ultra-premium, Sangiovese makes up a significant percentage of plantings here, with the white Trebbiano Toscano trailing far behind.

Within Tuscany, many esteemed wines have their own respective sub-zones, including Chianti, Brunello di Montalcino, and Vino Nobile di Montepulciano. The climate is Mediterranean and the topography consists mostly of picturesque rolling hills, perfect for Sangiovese as it ripens most efficiently on slopes with maximum exposure to sunlight.

Sangiovese at its simplest produces straightforward pizza-friendly wines with bright red fruit and not much more, but at its best it shows remarkable complexity. Top-quality Sangiovese-based wines can be expressive of a range of characteristics such as sour cherry, balsamic, dried herbs, leather, fresh earth, dried flowers, anise and tobacco. Brunello in particular is sensitive to vintage variation, performing best in years that are not too hot and not too cold. Chianti is associated with tangy and food-friendly dry wines at various price points. A more recent phenomenon as of the 1970s is the “Super Tuscan”—a wine made from international grape varieties like Cabernet Sauvignon, Merlot, Cabernet Franc and Syrah, with or without Sangiovese. These are common in Tuscany’s coastal regions like Bolgheri, Val di Cornia, the island of Elba and more inland, in Carmignano.

Other White Blends

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With hundreds of white grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World experimentation is permitted and encouraged. Blending can be utilized to create complex wines with many different layers of flavors and aromas, or to create more balanced wines. For example, a variety that is soft and full-bodied may be combined with one that is lighter with naturally high acidity. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YNG164270_2015 Item# 367625