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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.7 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by sdf on 8/14/2023 & rated 91 points: Well balanced and still lively. (184 views) | | | Tasted by ahgoodman on 11/4/2017 & rated 90 points: Still fighting its age, while starting to brick at the edges its still pretty dark/ruby. Held on to this more out of fun than anyting else. Redfruit, floral and alcohol on the nose. Velvet with good acid on the finish. Still has a bit of tannin, but I would drink it if you got it. (2423 views) | | | Tasted by Redteeth on 7/21/2017: Did not decant. The cork broke but the bottle had a great aroma right from the start. the wine was a little tight initially but opened up into a very enjoyable experience. this vintage may last longer but why tempt fate. It is well worth enjoying now. (2489 views) | | | Tasted by gf2182 on 1/1/2017 & rated 93 points: 8 hours slow ox before starting to drink... drank over next 3 hours; super!! another day of opening would've likely even been better. (2878 views) | | | Tasted by gf2182 on 12/27/2014 & rated 92 points: Opened 2 bots 1 hour before Christmas dinner.... and was enjoyable for dinner but massive dryness on the end which paired well with the prime rib... HOWEVER, the last glass and a half 24 hours later were AMAZING. I' rate the first day experience in the 88-89 range, but 24 hours later, 94-95. Still years left to enjoy this. (4069 views) | | | Tasted by wineweirdos on 12/14/2014 & rated 90 points: good bottle. a hour or so in the decanter and it proved serviceable with dinner.
in Scottsdale with Chris and Mark. (4045 views) | | | Tasted by mattyboy_ on 2/12/2014: Very pretty perfumed nose of rose petals, rose hips and tar. Not yet ready. Surprised how hard and tannic this is given the vintage. Reserving my rating for now as I don't think this is ready yet. Needs another decade possibly. Hard as nails. (3084 views) | | | Tasted by Didman on 3/10/2012 & rated 90 points: Quite tannic with only moderate fruit component. Very nice drinking now, but will the fruit hold up to longer aging? I think not, so drink sooner rather than later. (4161 views) | | | Tasted by Jack O'Brien on 8/1/2011 & rated 94 points: This was excellent. Considered a "modern" producer, but this wine was very elegant. It had it all: fruit, earth, depth, complexity, etc. A very nice wine. I am finding the 2003 Baroli to be underrated as a vintage. (4505 views) | | | Tasted by fekfouri on 1/22/2011 & rated 90 points: Ripe fruits, flower, tar, chocolate. Very firm tannins, great acidity, long finish. Can evolve for a few years more. (3519 views) | | | Tasted by bons vinhos on 10/23/2010 & rated 90 points: This wine has one problem...green tannins...other than that it's very good. (3800 views) | | | Tasted by Serralunga on 8/6/2010 & rated 90 points: On the nose all kind of herbs and flowers...a true nebbiolo...quite strong tannins and high acidity and I have tasted much softer and delicate Barolo's but I am still positive on this wine. This wine can last for some more years and looking forward to the possible development. (3699 views) | | | Tasted by strikingvisage on 10/21/2008 & rated 87 points: Rich, ripe fruity aroma with violets, tar, and a little cranberry. Big tannins with a long finish. A bit on the acidic side. (3109 views) | | | Tasted by mreinitz on 4/4/2008 & rated 84 points: Nice nebbiolo nose , but rough and not particularly pleasant on the palate with a strong herbal streak and harsh drying tannins. I'm willing to give this the benefit of the doubt, and hope that I just opened it way too early -- though it hasn't gotten better with time in the decanter. (3278 views) | | | Tasted by mwieth on 2/2/2008: Smagt først blindt og siden til måltid. Jeg kender den fra tidligere årgange, men jeg kunne overhovedet ikke genkende den. Denne årgang er domineret af eg i en udstrækning, så det lige så godt kunne være en spansk vin - druen er totalt overdøvet. Jeg tvivler på, at tiden kan løse dette problem - denne vin er simpelt hen produceret for modernistisk til at have værdi som Barolo. (3404 views) | | | Tasted by Double-A on 10/2/2007 & rated 90 points: Aromatic, Turkish delight, plum, vanilla and mineral nose. Fruity, bold and bright with warming alcohol and firm, ripe tannins; juicy, vanilla accented finish.
4/5 (468 views) | | | Tasted by 5laton on 8/18/2007: Ripe red fruit, some oak, quite tannic. Potentially good but very tight and primary, hard to get a read. (3493 views) | | | Tasted by Winetex on 5/7/2007 & rated 82 points: Winery Visit and Tasting - Renato Ratti (La Morra, Piedmont, Italy): Tasted at the winery; A Barolo with a green herbal streak, anise and tar flavors. Not good. Time will probably not help the green streak in this wine. €25 from the winery. (4055 views) |
| By Walter Speller
JancisRobinson.com (5/16/2013)
(Renato Ratti, Marcenasco Barolo Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2007, IWC Issue #135
(Renato Ratti Barolo Marcenasco) Subscribe to see review text. | By Antonio Galloni
Vinous, Piedmont Report (Oct 2007)
(Renato Ratti Barolo Marcenasco) Subscribe to see review text. |
NOTE: Scores and reviews are the property of JancisRobinson.com and Vinous. (manage subscription channels) |
| Renato Ratti producer website
In 1965, Renato Ratti bought his first vineyard for the production of Barolo, in the historical zone of Marcenasco, right below the Abbey of L’Annunziata at La Morra. In 1969, his nephew, Massimo Martinelli, joined the company and together, they perfected a technique of vinification, maturation and refinement for their Marcenasco Barolo, with the declared aim of obtaining the elegance, subtlety and longevity worthy of the variety's full potential. Since then, Renato Ratti has become an important point of reference for Langhe wines and Italian wines in general.
Producer website
Praelum: “One of the original Barolo Boys, his creation of single vineyard site bottlings created waves in Piedmont which defied tradition, bringing with them stainless steel, pumping and plunging techniques and French barriques. Rocche dell’Annunziata and Conca from La Morra are the controversial vineyards that bring to attention the new techniques of Ratti.”NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerMarcenasco On weinlagen-infoItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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