Search: (advanced)

External search
Google (images)
Wine Advocate
Wine Spectator

Show more

From this producer
Show all wines
All tasting notes
  Home | All Cellars | Tasting Notes | Reports | UsersHelp | Member Sign In 

 Vintage2005 Label 1 of 41 
ProducerRenato Ratti (web)
UPC Code(s)8029358005156, 811882005157

Drinking Windows and Values
Drinking window: Drink between 2013 and 2022 (based on 62 user opinions)
Wine Market Journal quarterly auction price: See Ratti Barolo Marcenasco on the Wine Market Journal.

Community Tasting History

Community Tasting Notes (average 91.2 pts. and median of 91 pts. in 186 notes) - hiding notes with no text

 Tasted by mikerando on 7/25/2015 & rated 88 points: nice, but not special, a bit hard edged perhaps needing more time (304 views)
 Tasted by Anonymous on 7/17/2015 & rated 93 points: Lovely dry, tannic backbone to this. Lovely dark fruit though somewhat muted. So composed yet also striking. (627 views)
 Tasted by Meneley on 7/12/2015: Rose, cherry, tar on nose. Tannins are softening. Med+ finish. Drink soon or by 2018. LO (676 views)
 Tasted by tbone on 7/12/2015: P&P. Earthy and ready to go. Love it. (810 views)
 Tasted by ledwards on 5/31/2015 & rated 93 points: Best bottle yet. Classic strawberry, tar and tobacco. Very encouraging that it gained in richness and shed some oak from revious bottle. (1286 views)
 Tasted by ctjared on 4/19/2015: coming along nicely. dusty Annie's on classic nose (1547 views)
 Tasted by Anonymous on 3/9/2015 & rated 91 points: This continues to be a bit dark, brooding and drab for me. There's no brightness of fruit. There is some quality there, but it feels poorly made or something is awry. It's nice enough, but just not as nice as it should be. (2149 views)
 Tasted by ciesel on 2/8/2015 & rated 95 points: Outstanding Barolo. I thought it more of a modern style. Evolved as it decanted. Sad when the bottle was empty. (2036 views)
 Tasted by Prof B on 1/21/2015 & rated 84 points: This was best right after opening and slowly lost aromatic intensity, eventually becoming not much more than acid, fennel, and some tannin. At the outset, it was an enjoyable wine but not anything of remarkable interest. In truth, I don't know where this wine is going. The tannin seems surprisingly integrated (even now as it shuts down in the glass) and the fruit wasn't especially overwhelming at the outset. I don't see the balance here, just a lot of acid. (2226 views)
 Tasted by samzicomposer on 12/22/2014 & rated 93 points: Excellent barolo. Les tannins commencent à s'assouplir mais sont encore bien présents. Les gens présents à la dégustation croyaient que c'était un barbaresco à cause de la présence de son fruit et son accessibilité. Je lui donnerais encore 2-3 ans pour qu'il soit parfait. (2265 views)
 Tasted by Blauweiss on 12/19/2014 & rated 91 points: Rich style barolo, still has all the Classic carachteristics. Really nice, perhaps a little lighter than the -04. (1754 views)
 Tasted by MWiking on 12/6/2014 & rated 90 points: 3,5 years since I had this wine last time and Im still impressed but Its a total diffrent wine today. The hard tanins are gone and the nose is more mature with chocolate, roses, tar, glue and forest floor.
The taste is great, a bit clumsy but who cares, I really like when barolo start to age and this bottle got roses, lingonberry, well integrated tanins, glue, a hint of orange and rosehips. lovely.
Medium finish and I think its time to drink theese bottles now and the next 1-2 years. I don´t think the 2005 will improve much more. (2043 views)
 Tasted by Bam_Man on 11/8/2014 & rated 90 points: Semi-opaque and dark in color for a Barolo. Still very young looking, with no lightening at all around the edge. Earthy aromas of sous bois, freshly cut wood, spice and black cherries on the nose. Full-bodied, rich and still very tannic. Even after a four hour slow-ox, its tangy cherry and pomegranate fruit remained buried behind a wall of tannins. Notes of tar, chocolate and spice manage to peek out on the dry, mouth-puckering finish. Began to finally open up towards the end of the evening, but remained quite woody and astringent overall. I agree with most of the other reviewers here that have said this wine is not even close to being ready and needs at least 3-4 more years of cellar time.
50+5+12+15+8=90 (2345 views)
 Tasted by Hecht_Pede on 10/5/2014 & rated 92 points: Much better than my last bottle. Still needs at least 3 years (2085 views)
 Tasted by ScottPreston on 10/4/2014 & rated 92 points: Very tightly integrated wine. Rose Petals, light tar, and light red fruits. Perfectly balanced between tannin, acid and fruit. I would give this wine 2-3 more years to fully appreciate everything it has to offer (1941 views)
 Tasted by mflesh on 10/3/2014 & rated 91 points: NICE Barolo.....but the 3,165 bottles still in cellars probably need to ALL stay in Cellars for another 3-5 years at LEAST. This Barolo seems like it will have very good length. There was something rather displeasing about this wine when it was initially opened....this wine had a significant nitrogen note at first. Took the better part of 45 minutes to change this, and the wine was consumed over about 2-3 hours after that decanting time. The wine on the front was still rather tightly wound. Very proper garnet colored, well balanced Barolo, favoring the darker side than the light and fruity side like too many have gone towards. Medium + bodied. There was black cherry and smoke on the nose, darker earthy raspberry and black cherry on the front, with nice minerality that carried into a dark mid-palate. Herbal notes, licorice, and dirty black cherry, with that Barolo middle that transports you back to Piedmont. Smooth on the front, a little earthy in the finish, and a very balanced wine. I think this one probably has a lot of time left on it -- I dare say that in 2022 this one is probably going to be drinking right where it SHOULD....I doubt this one will be over the hill anytime soon. If you do get curious about this one, please plan to give it at least an hour (or two) of decanting time!! (Added note: This wine will probably be a 93 in a few years, but I rated it because I do feel as if the wine opened properly enough to rate). (1902 views)
 Tasted by Cphofmann on 10/1/2014 & rated 92 points: Drinking nicely now, well integrated tannins and alcohol. Black licorice and spice nose, has a rich, full spicy palate. (1881 views)
 Tasted by sbash21 on 9/26/2014 & rated 91 points: This is a very solid, well priced Barolo. Gave it an hour in the decanter and I would recommend at least that if not 90 minutes before tasting. Classic Barolo profile of menthol, tar and dark fruit flavors. Opened up really nicely and 2 hours in it was a real pleasure. Highly recommend it especially given the price point. (1662 views)
 Tasted by pomelo on 8/28/2014 & rated 89 points: En ce qui me concerne, la moins intéressante des bouteilles de ce vin dégustées dans les 3 dernières années. goudron, noix de coco, thym rose et une touche de poivron qui m'a un peu étonné. Tannins poudreux. Longueur appréciable. Bon, mais les dernières avaient été très bonne (1588 views)
 Tasted by Dental Jay on 8/26/2014 & rated 90 points: I was worried after the first sip. Seemed like it might have been cooked or stored poorly, but within an hour I found that everything was fine. Quite a lovely wine. (1754 views)
 Tasted by Wfjohn on 6/29/2014 & rated 89 points: Strawberry on the nose. Reasonable acidity but flavours felt somewhat muted. Some tannins still so perhaps it could wait longer ... might be closed down. Will give it a try again in a couple of years. (2398 views)
 Tasted by wineduggery on 6/13/2014 & rated 90 points: A modern styled Barolo. It was better after opening up for a couple of hours. (2220 views)
 Tasted by bonedoc on 5/7/2014: Didn't show as well as previous bottles, wasn't paired properly w food - May not be the wine's fault. Showed cherry pit and some bitterness, although good overall. 90-91 (2620 views)
 Tasted by carstenf on 5/4/2014 & rated 86 points: Needed a bit of air. Normal good Barolo and at a fair price. (2210 views)
 Tasted by AIB on 3/29/2014 & rated 89 points: Popped and poured. Pretty closed. Opened up over a few hours. Got really nice and next day was a great start for the evening. (2512 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Renato Ratti Barolo Marcenasco) Subscribe to see review text.
By Jancis Robinson, MW
JancisRobinson.com (10/2/2009)
(Renato Ratti, Marcenasco Barolo Red) Subscribe to see review text.
By Antonio Galloni
Vinous, Piedmont Comes Of Age (Oct 2009)
(Renato Ratti Barolo Marcenasco) 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 Jon Rimmerman
Garagiste (7/10/2009)

Dear Friends,

We've had some long-winded offers this week so I will try to be as brief as possible today - I don't think this Barolo needs a great deal of explanation.

The Ratti label has languished in relative obscurity of late but no more - a forward-thinking attitude and a firmer dedication to traditional elements have given them an inspired new lease on life (with a bridge toward modernity that works just fine for them). If the current critical acclaim is any indication, Renato Ratti may have produced the value star of the year around Alba. While not the most complicated example, Barolo under $40 (with this level of adoration) comes once in a blue moon so take note:

2005 Renato Ratti Barolo "Marcenasco"

Thank you,

Jon Rimmerman
Seattle, WA
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com and Garagiste. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

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


Nebbiolo 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 CellarTracker


Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctor


Vignaioli Piemontesi (Italian only)


Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)


Regional 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.

© 2003-15 CellarTracker! LLC. All rights reserved. "CellarTracker!" is a trademark of CellarTracker! LLC. No part of this website may be used, reproduced or distributed without the prior written permission of CellarTracker! LLC. (Terms and Conditions and Privacy Policy. DB3) - Follow us on Twitter and on Facebook