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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.6 pts. and median of 91 pts. in 18 notes) - hiding notes with no text | | | Tasted by AdVinoRosso on 8/28/2020 & rated 88 points: Pleasant with tannins and acids showing up after an hour or so. Better than expected on the tail end of its drinkability range. (1172 views) | | | Tasted by Fractalage on 12/27/2018 & rated 91 points: I'm upgrading my score as here is my experience with this bottle as I finished it off 3 days after opening.
This magnum, I had brought home from my art studio, tipped upright and let rest for 3 weeks before opening. To make sure it was settled enough I shined an LED flashlight through the bottle. It looked clear through to the bottom.
I had opened and decanted with light shining through (I never use a candle, but that same LED flashlight) the bottle so that I could see when the sediment started to smoke drift. I stopped at that point, but apparently my transporting from cellar had disturbed enough sediment so that a whole quarter bottle remained.
The decanted portion I drank over the next two days and comprised my previous review, where you'll see that I was not too impressed.
The quarter bottle that remained I left open and undisturbed on my table for 3 days. Then I decanted off the sediment enough for 3 glasses.
Immediately it tasted fresher. Those delicious classic Barolo zone notes were all there.
Nose was very bright and floral with distinct rose and herbs.
Palate was full, dense with explosion of flavors of tarry roses, orange rind, finishing very long with asphalt and smoke. Excellent flavor.
I paired with roasted duck and apples with potatoes in jus and kalamata olives: Great combo and pairing.
Though it was the same wine, that quality of roughness that rather spoiled it for me previously was not there, until about 2 hours in. It indeed showed back up on the last glass. Air in abundance did not serve this bottle.
I had still a half glass in my original decanter from the first day and it was flat.
In summary, don't give this bottle too much time with incorporated air.
The dregs were very delicious with excellent thick tar and floral herbs. (1679 views) | | | Tasted by Fractalage on 12/25/2018 & rated 89 points: From magnum.
Decanted Christmas Eve.
Used Durand. Cork was in great shape.
Notes will follow over 48 hours.
Summary:
Not even close to the best Barolo I've yet had. If this were my first Barolo experience I would not have pursued this zone so ardently. Was disappointed as the name and year held such high esteem, but reviews fell short for a reason. Mediocre Barolo at best, but still enjoyable to drink. It's dense flavor cut the fat of Christmas duck with apple. Roses were there. Herbs were there. Tar was there though very minimal. Sage and citrus rind poked through, but there was a continual rough edge of rustic cheap that kept prevalent. It kept and stayed rough. That rough texture lended to a feeling of inexpensive/bourgeois nature that I've not yet tasted from Barolo. Maybe this lends to the price obtained at auction.
If I had to choose again another Chistmas wine it would not be this one.
Sips without food, as a magnum gives plenty of room for that since no one else is enjoying wine with me on Chistmas, brings density of buildup that conveys ever more with each a tarry aspect laiden with orange rind that makes this more enjoyable.
For sure, this bottle has not hit its peak. I'm degusting a teenager. Even at over 24 hours decanting it's still too soon.
Tomorrow will give more insights.
It's crazy tannins persist even after 22 years.
As this wine coats my tongue, it does not want to leave. It lingers all over my mouth: A plague of tannins that hold various flavors of rind and plum skin. Some smoke is prevalent but a sort of fig residue persists. (1634 views) | | | Tasted by neruda11 on 11/14/2015: I'm afraid our bottle hadn't made it the distance...ill give it a non-rating as others have had recent successful outcomes... (3621 views) | | | Tasted by ChristP on 1/10/2015 & rated 92 points: Second of two bottles opened (see previous note 12/19/2014). The cork in this 2nd bottle also had some seepage about 50% along its length as might be forgiven with a bottle this age. It was nowhere near as severe as with the first. The cork in fact put up quite a good fight, indicating that the seal was good. This time the aroma when decanting was very pleasant. On first taste, this had fresh acidity, some light fruits, dry tannins but a nice deep red colour. Two hours later, floral notes were emerging with roses and some red fruits to the fore but no tar. The body had also firmed up with beautiful complexity and rounded tannins that made this bottle an absolute pleasure – in fact all that I had expected of a Barolo with this pedigree and age. There is little likelihood of serious improvement from here, but the wine is still holding its own for now. However, the older these bottles get the more that can go wrong, so I would advise anyone with stock to enjoy over the next couple of years but not wait much longer than 2016-2017. (4005 views) | | | Tasted by ChristP on 12/19/2014 flawed bottle: The cork had seepage around 80% along its length. There was no strong corked smell, but the wine tasted oxidized - a really "old wine taste" that although not undrinkable was not an enjoyment either. In view of the high degree of seepage and positive comments from others, I will reserve judgement on whether this bottle was simply flawed or past drinking when I open my next and last bottle. No score for now.
PS: this was flawed - 2nd bottle very enjoyable, see note of 01/10/2015. Like night and day! (3177 views) | | | Tasted by Derek Darth Taster on 11/5/2014 & rated 93 points: Barolo (Vintage v.s. Maker) and others (Extra Space): Appearance is clear, deep intensity, garnet colour. Legs.
Nose is clean, medium intensity, with aromas of earth, roses, and integrated oak. Developing.
On the palate, dry, high acidity, medium+ alcohol, puckery but fine high tannins, full body. Pronounced flavour intensity, with flavours of nicely integrated oak, red cherry, red plums, earth. Long finish.
Very good quality. Well-made Barolo in a modern style. Nicely integrated but not enough tertiary note development yet. Re-explore again in 5 years. Ticks all the boxes technical wise and has the stuffing to age. However, drinking this side by side with the 1996 Aldo Conterno Barolo Cicala, this seems to lack the soul/character to match up. (3981 views) | | | Tasted by Happybob on 8/21/2011 & rated 92 points: Drinking very well now. Took 1+ hours to open and was still getting better when meal finished (~2+ hours). Bigger and bolder than I remember from past bottles of same wine/vintage. Fruit really came up after opening. Nice and great value in a Barolo. Not as refined as some of the best from this vintage, but still quite nice. (4762 views) | | | Tasted by Jeremy Holmes on 11/20/2010: Showing a little decaying rose on the nose along with some tar and truffle. In the mouth the tannins are softening but it is still a wine of excellent poise and is utterly delicious. (3255 views) | | | Tasted by ojeffso on 11/6/2010: I opened this bottle against my better judgement because cellartraker reviews suggested this may be peaking. Far from it. Took a good hour to open up. Needs at least another five years. This is easily a 25 to 30 year wine and a great bargain. I had a 1970 a couple of years ago that was drinking beautifully. (3406 views) | | | Tasted by cpoulos on 9/12/2009 & rated 92 points: Showing beautifully and at peak in 2009 - drink up, as I don't see this getting better. Guava, roses, lots of tar, dried strawberry. Lovely Barolo, with nice concentration. (3243 views) | | | Tasted by kkjoel on 3/17/2009 & rated 89 points: Red w some brown.
Quite uncharming on nose - has definately seen better times.
In mouth tar and heavy, astringent flavours, but hardly any fruit left.
Very disappointing. Often Barolos can become great wines given enough yrs: 15-20-25. I must have left it maturing for too long, but luckily last bottle. (3438 views) | | | Tasted by Brnshj22 on 3/8/2009 & rated 92 points: If you have some of this, be sure to open it now. I have a hard time seeing improvement here as the mix of fruit, secondary aromas and intensity of the flavors is just right. Very well balanced. (2332 views) |
| 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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