Viniou Reviews
Tenuta dell'Ornellaia 2015 is a prestigious red wine from one of Tuscany's most celebrated estates. This cuvée, simply named Ornellaia, is a blend rooted in Bordeaux tradition, often comprised of Cabernet Sauvignon, Merlot, Cabernet Franc, and Petit Verdot. The 2015 vintage is exceptional, marked by an early, warm and consistent growing season that allowed for perfect ripening of all varietals. The vineyards benefit from the unique Bolgheri terroir, where coastal breezes meet sandy-clay soils rich in minerals, giving the wine both power and finesse. Ageing typically takes place in French oak barriques for about 18 months, followed by further maturation in bottle, imparting depth, structure and velvet-smooth tannins.
The Bolgheri area of Tuscany, although relatively modern in its reputation, has rapidly become one of Italy’s premier wine-making zones. The mild, maritime climate brings gentle winters and hot, dry summers tempered by cooling sea breezes, laying the foundation for full-bodied red wines of international stature. Historically, this region challenged the norms of Tuscan winemaking in the late 20th century, pioneering “Super Tuscans” by introducing non-indigenous grape varieties and innovative blending, yielding wines now renowned for their complexity and ageing potential.
The opulence, aromatic intensity, and structure of Ornellaia 2015 pair beautifully with rich meats such as roasted beef, venison, or duck breast. Truffle risotto, wild mushroom dishes, and aged cheeses like Pecorino Toscano are also excellent matches, enhancing the wine’s earthy and spicy nuances. For a regional pairing, consider the classic Bistecca alla Fiorentina (Tuscan T-bone steak), which will resonate perfectly with the wine’s depth and elegant tannins.
For optimal enjoyment, decant the wine at least one hour before serving to unleash its full aromatic spectrum. Serve at 16-18°C to highlight its luxurious texture, vivid fruit, and complex layers. Ornellaia 2015 will also reward extended cellaring, evolving gracefully over the next 10–20 years.
