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2001 Renato Ratti Barolo Marcenasco |
| Vintage | 2001 |  Label 1 of 5   | |
| Type | Red | ||
| Producer | Renato Ratti | ||
| Variety | Nebbiolo | ||
| Designation | n/a | ||
| Vineyard | Marcenasco | ||
| Country | Italy | ||
| Region | Piedmont | ||
| SubRegion | Langhe | ||
| Appellation | Barolo | ||
| UPC Code | 811882001159 |
| Community Tasting History |
Community Tasting Notes (average 89.2 pts. and median of 89 pts. in 8 notes) | |
| Tasted by C. Castenskiold on 10/26/2009: 85 points but still to young. Needed to be dcanted at least one hour in advance (373 views) | |
| Tasted by gukarl on 5/29/2009 & rated 89 points: Drinks surprising well now, although it will hold for a few more years. (688 views) | |
| Tasted by ktrh on 12/14/2007 & rated 89 points: (834 views) | |
| Tasted by Pepe Lepew on 11/23/2007 & rated 89 points: A touch on the dry side, lots of flavor. (1132 views) | |
| Tasted by jerryzanatta on 2/15/2007: fantastic. (1300 views) | |
| Tasted by Calistoga on 12/13/2006 & rated 88 points: Med red. Plummy minty nose. Crisp, fruity but spicy strawberry-style red fruit and some TBD dark fruits in the mouth. Good balance of flavors, acid, alcohol (14%) and tannin for such a young wine (although tannins pick up some firm astringency after ~2 hours). Med-long finish leaves a lingering, pleasing sweetish bitterness in the mouth. What a nice break from overly extracted syrupy one dimensional NW wines. Dear R R whereever you are: thanks for the atlas and maps, I look at them all the time. Update: Day 2 the barrique side of the elevage (part 25 hl slovenian oak part barrique) comes to the front. There is a slight vanilla/bourbon cast to the flavors in the mouth on the very front that dissipates a bit with a few moments in the glass. (1407 views) | |
| Tasted by pwm on 6/24/2006: Had this at a Paesanos wine dinner with Bollito Misto and Gnocchi Bava (beef shoulder and pork cotechino sausage w/ potato dumplings) salsa verde (parsley and capers in a LOT of olive oil which captured the tartness of the capers until you bit into one) and a gorgonzola sauce on the gnocchi. The Marcenasco was big enough to cary this heavy meat and smooth enough to let the flavor of the gnocchi come through distinctly. (1744 views) | |
| Tasted by Biffer on 3/27/2006 & rated 91 points: Nice young Barolo. Initially very good, but did close down after 2 hours - good pontential but drinkable now. (2126 views) |
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About red wine
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) Union of Producers of Albese Wines (Albeisa) Regional History: The wines of Piemonte are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piemonte was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piemontese 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. |
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