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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.9 pts. and median of 91 pts. in 127 notes) - hiding notes with no text | | | Tasted by SteelyMon on 3/27/2024 & rated 95 points: Drank alongside bottle of 2016 Ratti Barolo Marcenasco which was fun to see the evolution. PnP versus a 6 hour decant on the 2016. This 2004 was just lovely, very clear dark ruby, somewhat muted nose but still plenty of fruit, long finish. Very well integrated as expected but structure remains to suggest it wont be in decline anytime soon. But why wait, it is drinking perfectly now. Virtually zero sediment. Full mouthfeel next to the much lighter youthful 2016. 95 (205 views) | | | Tasted by Tim Heaton on 2/23/2024 flawed bottle: held since release, tappo. damn (420 views) | | | Tasted by efeldhake@yahoo.com on 9/17/2023 & rated 92 points: Garnet in color with slight bricking edges. Nose of stewed cherries, strawberries, and leather. Taste of do cherries, stewed, strawberries, tobacco, mental, red licorice, menthol, and leather. well, into the tertiary flavors, and pronounced acidity. drinking nicely now, and should continue for the next 5 to 7 years. Those who like fruit drink up, those who, like aged tertiary flavors wait 3 to 5 years. (545 views) | | | Tasted by Rossodio on 5/22/2021 & rated 93 points: This is at peak and will probably hold here for a year or two. Purchased in 1999 at 29.99 per bottle, this would still be an excellent QPR at the ~$45 mark it is being sold for now. Even considering the 35 dollar corkage fee I paid this was well worth it. I recently got a bottle of the 2016 which I am now excited to hold for 10 to 15 years.
A modern styled Barolo that still holds some small degree of classicity. Decanted ; on opening it is a bit astringent and thin with stiffer tannins. At the 2 hour mark it had filled out and was peaking and stayed there for the next couple of hours as it was consumed. Moderate sediment noted so make sure to decant properly. Cherry, strawberry, licorice, a bit of anise, structured acidity. The body and tannins stayed present on the finish which was moderate in length. Not mind blowing but still very, very good.
Went very well with culatello followed by veal Osso Bucco. (2645 views) | | | Tasted by CWilliam on 5/15/2021 & rated 94 points: Un-named Atlanta wine tasting Group: Wine #4 in Blind Tasting (theme of older wines) - Dark black color. Looked much younger than an '04 (maybe the oak treatment??). Great nose. Red licorice, menthol, sweet cherry, and tobacco on nose. On palate, tobacco, sweet/sour cherry and lemon/citrus note. Modern in style. Tannins integrated but still strong, high acidity, full body with a long finish. Can't recall what I guessed but it wasn't Barolo - this one threw me. My WOTN. 94+/- (2587 views) | | | Tasted by brianakrin on 2/15/2021 & rated 91 points: Drinking very well. Not tired but in an optimal drinking window. Easy going without too much complexity. (2745 views) | | | Tasted by doncabernet on 11/20/2020 & rated 90 points: Drinking very well. Not tired but in an optimal drinking window. Easy going wothout too much complexity. Just right and in my case pairing perfectly well with a truffle infused pecorino. Good wine gents! Has easy potential for a couple of more years but will not get any better. (2983 views) | | | Tasted by CWilliam on 1/19/2020: Decanted for 2 hours.
Brick red color and slightly cloudy from sediment. Great nose - rose petals, sweet cherry, menthol, cedar and tobacco. Full body, medium+ tannins (still going strong), high acidity and long finish. Flavor profile on palate of tart cherry, black cherry, licorice and cedar. 93+/-
Last of 4 bottles acquired in 2009 - should continue to age for another 3-5 years, at least. (3301 views) | | | Tasted by Hazeo on 11/29/2018 & rated 91 points: Excellent integration, with no rough edges as it glides across the tongue. There's a lot of dark cherry, black tea, tar, but a bit of a drying finish unfortunately. (3475 views) | | | Tasted by guitarkim on 8/24/2018 & rated 92 points: App: dark brick-red
Aroma: licorice, tar, earth, forrest floor, hint of wood.
Full-bodied with excellent acidity and still firm tannins. Great structure.
Very good length with som sweetnesses in the finish.
Perfectly integrated wood. (3542 views) | | | Tasted by sawira on 7/4/2018 & rated 93 points: Exceptional! Deep and superb fruit, with just the right amount of balancing oak. Delicious, deep and rich. (3659 views) | | | Tasted by John Nezlek on 5/18/2018 & rated 90 points: Note: I use a scale on which 85 represents a very good wine.
I am pretty sparing with 90+ scores -- outstanding does not include the everyday good wine -- but this one hit the mark for me. Good fruit with reasonably strong tannins (after all, this is a Barolo). I decanted it for an hour or so and this helped. Excellent nose. Just a hell of a good bottle. (3730 views) | | | Tasted by Stefanos T. on 4/21/2018 & rated 92 points: Nose does not reveal anything spectacular but the wine is a solid good Barolo. Earthy, with notes of macerated fruit and dried flowers, good body and structure. Maybe not a wine for the special occasion but still an understated but good Barolo. Could develop further in the short term. (3122 views) | | | Tasted by Finare Vinare on 1/30/2018 & rated 87 points: Not much of a nose at first. Then comes burnt wood, tar, cocoa, coffee and a hint of mint. Quite oaky and bitter, not cloying anymore but not much fruit left, not much of enjoyment either. A few hours of air somewhat soften the woody sensations and coaxes the fruit... or is it just adaptation? Four years ago our impressions were clearly more positive, now there's not so much left to hope for. The remainder goes to cooking. (3365 views) | | | Tasted by Aravind Asok on 9/10/2017 flawed bottle: This bottle was off in some way...a little moldy on the nose, and flat on the palate...mildly corked. (3007 views) | | | Tasted by wine&roses on 2/20/2017 & rated 91 points: Lovely wine, redolent of its terroir. Roses and pine tar on the nose; a complexity of well developed and well integrated flavors on the palate. Ready now, for sure, though still years left. (4036 views) | | | Tasted by guitarkim on 1/1/2017 & rated 92 points: Mostly consistent with note of 2013. Except for even more integrated oak. Excellent wine, and a good example of how modern made Barolo with heavy oak integrates into a wine with more finesse. Bravo! (3958 views) | | | Tasted by ttholst on 10/9/2016 & rated 89 points: Frisk, men halvmoden mørk frukt etter 2 t lufting. Litt skjemmet av alkohol (4330 views) | | | Tasted by ciaovito on 5/24/2016 & rated 93 points: P&P... Tar and Asian spices maybe hoisin upfront. Fine dusty tannins out of gate. 2nd whiff brings high toned aromas and loads of sour cherries. Finishing dry but the tannins seem manageable. I could see this just entering its long drinking window. Seems like better days ahead. I've got 6 and needed an innocent victim tonight. I'll check back in 3 years. (5078 views) | | | Tasted by aChave on 4/29/2016 & rated 91 points: Big, fruit-filled, but with significant tannins and some acidity beneath. On opening the tannins and oak were prominent, but these receded beneath the fruit after decanting for an hour. Held up over three hours of decanting/drinking. Monster of a wine; for me could use at least another 5-10 years, but will be a challenge to wait that long. Power with elegance. (4410 views) | | | Tasted by cerobo on 2/13/2016 & rated 93 points: What a lovely Barolo, drinking beautifully right now. Dry, savoury with trademark tar, finishes quite long. Perfect with roast leg of lamb. (3663 views) | | | Tasted by olemski on 1/10/2016 & rated 90 points: Always a dependable wine with meat. (3736 views) | | | Tasted by CWilliam on 12/25/2015 & rated 93 points: Didn't take notes. Decanted for 2+ hours and paired with grilled beef tenderloin (coffee, Italian seasoning dry rub).
This wine paired great and is in it's prime drinking window for my palate - medicinal, sour cherry, tart cherry, tobacco on nose & palate. High acidity, medium body, nice tannic grip on the long finish. 93++
Preferred to an '09 La Lagune Bordeaux (probably not a fair comparison as the La Lagune is not ready for primetime). (3391 views) | | | Tasted by michigan dogs on 12/20/2015 & rated 91 points: tightly wound, lots of years left, complex, definitely improved with decanting. raspberry fruit, good acidity, interesting (2829 views) | | | Tasted by Kirk Grant on 10/8/2015: This is still young for my palate. It's got a robust and vibrant red fruited core with hints of tar and floral notes. Medium body, high acid, and med+ tannin with a moderate finish. Excellent. Check back in 2019+ (3074 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Michael Godel
WineAlign (6/3/2015)
(Renato Ratti Barolo Marcenasco, Docg red) Subscribe to see review text. | By John Szabo, MS
WineAlign (7/7/2009)
(Renato Ratti Barolo Marcenasco, Docg red) Subscribe to see review text. | By David Lawrason
WineAlign (12/6/2008)
(Renato Ratti Barolo Marcenasco, Docg 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. |
NOTE: Scores and reviews are the property of WineAlign 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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