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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 89.8 pts. and median of 90 pts. in 22 notes) - hiding notes with no text | | | Tasted by MS86 on 10/27/2022 & rated 93 points: Clear, pale rust with heavy bricking.
Powerful nose with freshly laid tar, strawberry, pot pourri, leather and earth.
Palate is powerful, structured with firm tannin. Quite warm
Flavours are strawberry with a sweet rose finish.
Complex wine that will continue to mature and evolve over the next decade. (779 views) | | | Tasted by MC2 Wines on 11/29/2021: Return to Piemonte!; 11/25/2021-12/4/2021 (Castello di Sinio, Alba, other various locations): Back to back with the 99 and again these were the first wines we’ve had this trip with any real age. More secondary in style and a lot more gravitas to them. The fruit is secondary (although still there). Bigger and a bit bolder. Visiting the winery so interesting to see what style was used for these and how that compares to the wine being made now. Certainly paired well with a truffle menu (2132 views) | | | Tasted by AdVinoRosso on 9/17/2020 & rated 92 points: Pleasantly surprised as I thought the window of drinkability might have closed on this one but it did not disappoint. (1675 views) | | | Tasted by canan on 4/7/2017 & rated 88 points: BYO - Michael (Michaels place): Black currant fruit. A modern style but also fresh and elegant. (2458 views) | | | Tasted by forceberry on 4/15/2016 & rated 93 points: Moderately translucent pomegranate color. Brooding, rich and slightly oaky nose with aromas of ripe black cherries, some juicy plummy tones, a little bit of sweet toasty oak, a lifted hint of sweet, balsamic VA and a touch of savory wood. The wine is ripe, rich and moderately full-bodied on the palate with complex flavors of juicy black cherries, peppery oak spice, some sour cherry bitterness, a little bit of sweet, dark-toned oaky character, light dusty tones, a hint of tar and a touch of ripe raspberry. The wine is enjoyably high in acidity with quite ample, firm and grippy tannins. The finish is long, quite grippy and tannic with complex, acid-driven flavors of sour cherries, tart lingonberries, some toasty oak spice, a little bit of black raspberry, light developed tones of licorice and a hint of tar.
A somewhat modern Barolo, but very balanced, harmonious and enjoyable for one. The wine seems to be going into the right direction, but there's still a lot of life left here at the age of 17½ years. Most likely the wine will continue to go up for many more years and most likely it won't be hitting its apogee at least within the next 10 years - at least it feels like the wine could use a lot more time to integrate those woodier tones better with the fruit. Overall a very good and pleasant vintage of Marcenasco with a great deal of future cellaring potential. (2336 views) | | | Tasted by navybrat on 3/30/2014 & rated 90 points: Very smooth.
The wine looks rosy colored. The legs are medium. There is no sediment in the bottle. It smells like cedar, flint and verbena. It tastes like black currant (cassis), raisin, flint and black pepper. The body is medium. The wine has smooth texture. The wine finishes medium. The wine has low acidity. (4732 views) | | | Tasted by krispi on 8/13/2011 & rated 89 points: A nice surprise. Complex and intense nose. Rather light and smooth in the mouth, but well balanced and harmonious. Drinking well now, and no point in keeping further. (6260 views) | | | Tasted by 2mwine on 2/18/2011 & rated 90 points: Balansert og deilig (6176 views) | | | Tasted by 2mwine on 1/28/2011 & rated 89 points: Deilig, myk, frisk og balansert (5918 views) | | | Tasted by Machiavelli on 11/4/2008: Dinner with the gang at Gianni & Maria. Camphor, chocolate, maraschino cherry, and tar. A lot of tar. Fresh, lovely mid-palate with cherries and tar predominately, plenty of slightly bitter tannins, medium length. Really nice wine. (6584 views) | | | Tasted by mwieth on 10/18/2008: Den var ikke rigtig god - måske en anelse oxideret. (3970 views) | | | Tasted by donStrandini on 9/16/2007 & rated 90 points: I enjoyed this wine - with fruity aromas (strawberries and raspberries) and wood with some anis. Slightly up since the previous bottle. (3417 views) | | | Tasted by mwieth on 6/8/2007: Den både duftede og smagte dejligt - på en afdæmpet måde. Fuldt udviklet, eller tæt på, men uden tegn på at være på vej ned af bakke. (3469 views) | | | Tasted by lmachuca on 5/18/2007 & rated 90 points: terrific all around (3348 views) | | | Tasted by donStrandini on 6/20/2006 & rated 89 points: Medium depth, garnet to brick in colour. Aromatic with wood, strawberries and some tobacco. Hints of sweet, red fruit in the taste, balanced and drinks nicely now. Medium finish. A lovely wine. (3387 views) | | | Tasted by lorenzo on 11/12/2004 & rated 87 points: Nicely priced <$50> at Cafe Lago and the last bottle in their inventory.
They offered the 2000 for the same price, momentarily froze but decided on the extra 2 years of bottle age.
super tight on arrival.
left it open in the glass/bottle and ordered another wine.
It was much more pleasing after an hour (or 2) of air.
but still never showed much depth.
The flavors, typical barolo, were pleasant and enjoyable.
Leather, cherry, cigar. (4012 views) | | | Tasted by futronic on 9/29/2003 & rated 87 points: Light ruby red to orange rim. Aromas of cherry, earth, hints of dark chocolate and truffles. Full-bodied, surprisingly integrated tannins with cherries, earth, and tar. Dry finish with tobacco notes, 20-25s. (3368 views) | | | Tasted by mwieth on 3/7/2003: Dejlig vin. Smagte godt efter 3 timer på karaffel, men Stefan mente at den havde potentiale for større duft, fylde og kompleksitet. Anbefaler at prøve næste 2006. (3715 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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