2020

Our Chambolle-Musigny 2020 has a intense ruby color. The nose shows an elegant complexity and offers a lovely aromatic bouquet of black fruits, cherry and laurel. The palate is vibrant and flattering. The refined tannins bring a soft structure to the wine. Recommended Serving Temperature: 16°C

They show a deep, intense, ruby red colour. As they age, these robust, full-bodied wines become remarkably smooth and supple. They have good ageing potential of around 10 years, during which time the better vintages develop exquisite notes of violet, spice and cassis. 100 % Syrah

This stony, deeply mineral Syrah balances crisp cassis and black-cherry flavours against a deeply earthen core. It’s opulent in texture but stately, uplifted by tangs of salt, iron and granite. 100 % Syrah

Made with the same passion and attention to detail as Ornellaia, Le Serre Nuove dell’Ornellaia is a true “second vin”. A blend of Merlot (32%), Cabernet Sauvignon (33%), Cabernet Franc (18%) & Petit Verdot (17%), it combines approachability and a depth of flavour with proven ageing potential. Characterized by a lively ruby red colour, Le Serre Nuove dell'Ornellaia 2018 is a wine of great aromatic complexity, a distinctive feature of this vintage. In the glass, aromas of berries, blackberry, raspberry and red cherry are accompanied by floral hints of wild rose and spicy notes of pink pepper and liquorice. On tasting, the wine has a good tannic structure, enveloping and balanced, with a crisp and savoury finish.

VINTAGE 2020: Below average rainfall over winter followed by a very dry spring; with high winds and cold nights in November disrupting flowering; and hot, dry conditions in December and early January reducing bunch and berry size; resulted in yields at least 50% below the 10-year average. Thankfully a cooler February and March led to slower ripening despite the low yields. Whilst variability within vineyards, caused by the earlier extremes in the season, meant for tricky picking decisions and reds that show great depth and structure. 2020 was yet another challenging vintage, to rival 2019, but again it’s delivered one of which to be proud. VINIFICATION: The fruit is crushed/destemed and fermented at temperatures ranging from 20-25°C for 8 days on skins. The ferment is managed by a variety of techniques, including ‘aerative pump overs’ and ‘drain and returns’ which assist in extracting colour, flavour and tannin from the grapes. At the end of fermentation, it is drained/pressed, and transfered to 3 and 4 year old French oak hogsheads to undergo MLF. Post MLF, sulphur dioxide is added, and the wines mature sur lie for 20 months. This wine was bottled in April 2022.