**Please note, because of the savings on this 3 pack, we do not have any free shipping offers on this deal. Also, please wait to receive your confirmation email if you are picking up in the store please!
The 2006 Orma Orma is 40% Cabernet Franc, 40% Merlot and 20% Cabernet Sauvignon from Tuscany in Italy and the ABV is 14.5%. The 2005 Oberto Barolo Vigneto Albarella is 100% Nebbiolo from Piedmont in Italy and the ABV is 14.5%. 2006 Delta Hatter's Hill Pinot Noir is 100% Pinot Noir from Marlborough in New Zealand and the ABV is 13.0%
Please note, orders are processed on a first come basis. If you leave the wine in your cart for even a few minutes it might have already sold out as our stock quantity is removed when you submit the order in final, not when you add it to your cart! You will get a confirmation from us when your order is confirmed.
You will get two emails from us with regards to your order. The first email from us only confirms that we received your order. The second email will confirm that we have enough wine to fill your order. Due to the high volume of sales there are times when the wine has sold out, but our system is still updating and shows it as available. We're sorry for any inconvenience and will do what we can to fill your order!
Thanks to your feedback we might bring back some of Cinderella Wine's popular previous offers. If a wine makes another appearance here, this newer offer will always be slightly higher than the original one. Offers that are on the site on Friday through Sunday will be shipped on Monday.
Best Price on Web is determined by Wine-Searcher Pro prices as of yesterday
: The best combined price on Wine Searcher for these wines is $127.96 as of today!
** Because of the super low price, there is no Free Shipping on this offer.**
Please Note it may take 24-48 hours for your order to be put together for store pickup. You'll get an email when it's ready for pick up.
2006 Orma Orma
"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." -93 Points - Wine Spectator
"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.
Orma is owned by Antonio Moretti of Sette Ponti. The wines at this Maremma estate continue to show improvement." - 90 Points - Antonio Galloni - Wine Advocate
"(A blend of cabernet sauvignon, cabernet franc and merlot) Good full ruby-red. Ripe dark plum, coffee, earth and spice aromas are lifted by a pretty floral note. Fat, supple and full, with impressive mid-palate breadth; turns a bit muscular in the middle, with black pepper and spice notes adding complexity to the coffee and black fruit flavors. Finishes with good length and a note of smoked meat. A bit less soft and ripe than the '07, but these two wines are at the same quality level. (Empson U.S.A. Alexandria VA) 90 points" -90 Points - Ian Dagata - International Wine Cellar
2005 Oberto Barolo Vigneto Albarella
"There's sweet fruit on the nose, with lots of toasty oak, milk chocolate and lightly stewed fruit character. Full-bodied, with velvety tannins and fruit, vanilla and mineral flavors. Long and bright. Best after 2011. 540 cases made." - 92 Points - Wine Spectator
"The 2005 Barolo Albarella is soft-textured and generous in its minty, floral aromatics and sweet red fruit. This is another beautifully-balanced wine with elegant tannins and an approachable personality that is showing quite nicely today. Anticipated maturity: 2010-2020."
"Obertoâs 2005 Barolos are among the softest, most approachable wines of the vintage, yet they offer lovely overall balance. The wines all underwent malolactic fermentation in French oak, where they spent about six months prior to being racked into a combination of smaller barrels (70%) and larger 16-hectoliter casks (30%) to finish their aging." -91 Points - Antonio Galloni - Wine Advocate
This wine was also scored 89+ Points by Stephen Tanzer.
2006 Delta Hatter's Hill Pinot Noir
"The impressive Hatters Hill 2006 Pinot Noir is more sullen with brambly fruits, almost animally in style, subdued on the entry but gaining in intensity with aeration, developing an almost Northern Rhone-like pepperiness towards the sumptuous finish. This is certainly a name to watch for in the future. For a long time, winemaker/consultant Matt Thomson had been searching for a suitable site in Marlborough to start his joint-venture with David Gleave MW and when he finally discovered a triangular-shaped hill to the west of Blenheim in 2000, the dream turned reality. The regular Pinot Noir comes from the flat section of the vineyard, Hatters Hill from an elevation that rises to 175m." -91 points- Neal Martin- Wine Advocate
"Colour: Dense Ruby. This wine has fragrant aromas of Dawson cherries and ripe plums, integrated with lifted floral notes. Underlying hints of rich savoury toasty oak characters. A medium bodied Pinot Noir, with a complex palate, rich flavours of ripe cherries and plums, complemented by smoky hints from French oak. Elegant tannins and well balanced acidity lead to a rich flavour that lasts."
"Aging Potential: This wine is drinking beautifully now, and patient cellaring will be rewarded during the next 3-5 years."-Winery
"The fruit for this wine is sourced mainly from the hill blocks of our Delta Vineyard in the Waihopai Valley. The fruit block by block, clone by clone was harvested at optimum maturity and carefully transported to the winery where it was destemmed into small open top stainless steel fermentors. Each small batch was cold soaked for several days to aid in both colour and flavour extraction and stability. Cultured yeasts were used to carry out the primary alcoholic fermentation during which the fermenting must was hand plunged up to six times daily. At the end of ferment each batch was pressed to tank and a portion was racked off gross lees to new French oak. The wine was inoculated for malolactic fermentation and was aged for 10 months on lees before being blended, stabilised and then prepared for bottling." -Winery