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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.1 pts. and median of 90 pts. in 110 notes) - hiding notes with no text | | | Tasted by trepak on 2/18/2024 & rated 92 points: Lovely mature barolo. Fairly light colour, browning on the rim. Classic mushroomy/tertiary flavours, but with enough remnants of fruit to keep it fresh. Decent acidity with a hint of tannin, particularly on the finish. I'd say no massive rush to drink up, but don't leave it too long. (387 views) | | | Tasted by sgkraw on 1/14/2024 & rated 92 points: Very nice mature drinking wine. Pleasant fruit still there with a nice undertone of earth. (377 views) | | | Tasted by RichardU71 on 12/28/2023 & rated 93 points: Wonderful colors in the glass and some mature tones on the rim. Beautiful dark fruits, integrated and together on the nose. Floral, roses, medium bodied, long, very very well balanced and a wine that I think it drinking in the peak even if this can cellar for many many years to come. A really great wine that is a fantastic example of what you can get when cellaring for 10 years. (388 views) | | | Tasted by Kakpoo222 on 9/23/2023 & rated 92 points: The first sip on pop 'n pour had a ton of sour, tart fruit so much as to be off-putting. But no matter, this is a wine that we all should know needs a decant. With time in the glass and/or decanter, this wine put on deeper, riper, fruit aromas and flavors. There is also black truffle on the nose and the finish has a great core of minerality. The wine is even better on day 2. This is surprisingly well held together for an entry-level 2012 Barolo. Can be enjoyed now with a 4-6 hour decant or can be cellared further. (702 views) | | | Tasted by SirJ on 8/28/2023 & rated 93 points: Butter-fried chanterelles on grilled Italian country bread, with buratta as a base. Renato Ratti's Marcenasco 2012 is in a wonderful phase right now, tannins and acidity in harmony, slightly darker fruit, like dark cherry, so clear tobacco and anistones. Had guessed 2015, 2016 considering tannins and acidity, will last many more years. Perfect match tonight. Drink or hold. (902 views) | | | Tasted by vinko84 on 5/15/2023 & rated 92 points: This is good to go. No need to wait longer. Perfect pasta wine. (909 views) | | | Tasted by hbay on 1/24/2023 & rated 89 points: Pasta carbonara (1161 views) | | | Tasted by mtgu on 1/14/2023 & rated 94 points: Wow! Such a treat! Sour cherries, flower shop, spices, leather, dirt. High acid and tannins, but mouthwatering effects win and the bottle is gone way to quick.
“Elegant, intense, well-made”
Edit: stored last small glass infridhe overnight (in closed bottle, but no Argon or similar). That sample was maybe even better. Lots of years left in this 2012 barolo (- and with the nice quality “Diam 10” cork, I do not fear it will go bad soon. (1091 views) | | | Tasted by hbay on 12/21/2022 & rated 89 points: Omelet m. svamp (1007 views) | | | Tasted by A_rytter on 10/22/2022: Average transparency, clear mint on the nose, slight pockled red berries, ample acidity. (1080 views) | | | Tasted by Peraix on 9/24/2022 & rated 92 points: Very good with sour cherry taste. Distinct tannins.
Goes very well with salty licourice! (1087 views) | | | Tasted by hbay on 7/30/2022 & rated 88 points: Terres major m. salat (973 views) | | | Tasted by DJSeiler on 7/23/2022 & rated 93 points: Decanted first an hour before pouring for cheese plate and then a a Lasagna dinner. It poured a rich garnet with long legs. Subtle aromas of plum and liquorice were present but not overpowering. Flavors of bing cherry, leather and a hint of coffee. Well balanced with sharp tannins.continued to soften and open as the summer night evolved. Beautiful wine with a long finish… highly recommend (925 views) | | | Tasted by NiklasT on 7/20/2022 & rated 91 points: Very tasty Barolo in a good spot with a couple of hours decant. Cherries and dark berriess with liquirice and tar. 2012 is such a generous vintage that never seem to have shut down. Great intensity and decent length. Easy to like. (915 views) | | | Tasted by Bearlover on 7/16/2022 & rated 94 points: What a wonderful Barolo that has really come of age. A perfect time to drink. After two hours it got even better. Enjoy now. (751 views) | | | Tasted by Chaswinesnob on 3/21/2022: Thought was tasting at its prime. Well balanced barolo (1225 views) | | | Tasted by blinkingdog on 2/24/2022 & rated 93 points: Excellent Barolo! Beautiful color showing its age, with pink and almost orange around the exterior. Wonderful dark fruit with a hint of tannin. Mainly just a complex but approachable wine that shows its age and majesty. (1115 views) | | | Tasted by Ajallo on 1/29/2022 & rated 93 points: Really good. What I want (and expect) in a good Barolo. Nose is really rich and inviting (and has staying power, if anything, better yet 2 h+ opened). Dark fruits for sure, but more, a layer of perfume on top. Colour is somewhat lighter red, long legs. Palate again with typicity. Strong, but not too strong, tannins, fresh acidity, a wide fruit spectrum that matches up with the nose in beautiful fashion. Perfect match with US sirloin steak and sauce Bearnaise. This is the first bottle I am having of this wine, but seems to me this has now reached its window. A real treat. (1285 views) | | | Tasted by MC2 Wines on 11/30/2021: Return to Piemonte!; 11/25/2021-12/4/2021 (Castello di Sinio, Alba, other various locations): It is a very easy debate if this or the 2015 is the winner of the vertical (and horizontal in the sense of the 2015). Not for me. It’s more fruity liquor than actual fruit - tons of raspberries perhaps having time to age in. Higher tannin again (a thing with this producer). Still it has freshness (aka acidity). To me it’s not the 2015, but it is still nice. (2661 views) | | | Tasted by MrBjorn on 4/11/2021 & rated 91 points: Drinking very well now. Fantastic nose with roses and burning wood and well balanced! Should have started drinking this now! (2227 views) | | | Tasted by hbay on 3/17/2021 & rated 90 points: Hvid trøffelpasta m. parmesan (1889 views) | | | Tasted by matage on 1/30/2021 & rated 90 points: Garnet red leaning towards brick red/brown. Cherries, Rose petals and sandalwood on the nose. Very grippy tannins.
For sure a wine requiring food. Paired very well with lamb, risotto and a reduced red wine jus. (2043 views) | | | Tasted by hbay on 12/12/2020 & rated 88 points: Ovnstegt rådyrkølle m. ovnbagt kartofler m. Svamp (2053 views) | | | Tasted by Anders T on 9/19/2020 & rated 92 points: 92+ (2303 views) | | | Tasted by bobbylion on 9/2/2020 & rated 91 points: One more point for QPR. This was a bit overrated by WS with 93, but might still get there in 3-4 years.
Very enjoyable now. Not hugely complex, but no edges and just a pleasure to drink. (1799 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2012 Barolo Part 2 – The Late Releases (Nov 2016) (11/1/2016)
(Renato Ratti Barolo Marcenasco) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (6/2/2016)
(Renato Ratti, Marcenasco Barolo Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (3/10/2016)
(Renato Ratti Barolo Marcenasco, Italy) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and JamesSuckling.com. (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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