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All tasting notes
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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.9 pts. and median of 92 pts. in 29 notes) - hiding notes with no text | | | Tasted by xzz on 2/24/2024: Nydelig balansert. Synd jeg ikke har fler! (105 views) | | | Tasted by olalar on 12/29/2023 & rated 94 points: Drinks perfectly with the outmost joy. Still enough tannins to keep it going for a long time... (170 views) | | | Tasted by Patrik H on 12/15/2023 & rated 91 points: On the nose: Forest floor, leather, dark cherry, acetone and some tar
On the palate: Leather, licorice, dark cherry, vanilla, plum with well integrated tannins.
Medium + finish (118 views) | | | Tasted by tombiro on 4/7/2022 & rated 91 points: Shoe leather, a little alcohol, and some acid on the nose; great color and some rim variation; soft on the palate, a bit of pop on the finish (581 views) | | | Tasted by xzz on 1/23/2021: Dekantert og helt tilbake på flasken. En del fint bunnfall. La stå oppreist noen dager før åpning
Farge: Mørk til å være nebbiolo
Duft: Trestubbe, ikke helt morken
Smak: Runde tanniner. Lær, noe traktor, hint av krekling.
Etter hvert mer preg av plomme.
Dag 2
Duft: Noe lær og trestubbe
Smak: Kreke og plomme, noe lær.
Meget rik og god!
Tror ikke den blir bedre med mer lagring. (862 views) | | | Tasted by culater on 9/26/2020 & rated 92 points: Tar, learher, herbs. Good QPR. Think that its peaking now. It is tasty and a terrific wine to have on pasta day! (845 views) | | | Tasted by SCM Fan on 9/5/2020 & rated 93 points: Decanted half hour before dinner. Pouring into glass- dark red and opaque. Modern style Barolo. Nose dark fruits, lavendar and tar. Taste- plums, chocolate and sensual. This wine delivers. Slight balsamic at end. Matched very well with grilled Rib Eye cooked on Traeger grill- tannins pitch perfect for this steak even at 13 yrs. Likely to last another 3-4 years with good cellaring. (906 views) | | | Tasted by ephorn on 6/25/2020 & rated 92 points: The nose is turning in the vinegar direction. However, the palate is full and rich with well integrated tannins. Drink now. (911 views) | | | Tasted by xzz on 6/13/2020 & rated 91 points: NB! Grums, må reises et par dager før drikking!
Farge: Nesten brunrød
Duft: Medisiner, noe gammelt lær og noe skarpt (?) Hint av plomme.
Smak: Godt avrundede tanniner. Plomme (merket grums)
Dag 2
Duft: Plomme og kreke
Smak: Godt rundede tanniner. Hint av morken ved og lær. Noe kreke og plomme. Komplisert. God syre.
Tror den er på det beste nå. (618 views) | | | Tasted by olalar on 1/11/2020 & rated 94 points: Sublime. Will have a long life. Next try in 5 years? (673 views) | | | Tasted by Blauweiss on 7/10/2019 & rated 92 points: Reading mixed reports on this one, but I lean towards the more positive ones.
Ripe red fruits, hints of leather and tar, with a fine perfumed nose. I would put this in the modern barolo cathegory and as such I liked it quite a lot. There were signs that this wine might start to move towards the end of it´s interresting Life span, so IMHO, drink up.
Everything put together, a quite tasty modern barolo, from an ok year. (907 views) | | | Tasted by BillTalerico on 12/27/2018: Drank on Christmas Eve. Gift from James Black. Very good. (1046 views) | | | Tasted by Tim Heaton on 5/28/2015: An utter disappointment in that it didn't speak Nebbiolo to me, nor did it speak Langhe. Muddled red fruits, with all too brief moments of floral perfume. Instead, (over) ripe berries, and a full mouth-feel. This is (more akin to) a cocktail wine, not something I want when reaching for a wine from Barolo region. I've saved 1/3 of the bottle, and will revisit on the second day, with updates if this somehow manages to redeem itself. Tasting this wine four years after its release is like running into the High School quarterback at the 25yr reunion to find he's 150lbs overweight with a face so red it's the color of a Christmas stocking, and remarking to yourself that 'he's really let himself go'. 15,0% abv.
Aerated to decanter 1 hr, served non-blind at cellar temp.
https://italianwine.blog/ (4888 views) | | | Tasted by olalar on 2/16/2015 & rated 93 points: Suprisingly mature for its age. Not sure if this is bottle variation or if this wine has reached one of its more delicate drinking windows. Cherries but also some darker fruit mixed with balsamic vinegar and notes of maturity in the nose. The balace is there and ample tannins are well masked by lots and lots of sweet fruit. Secondary flavors gives superb complexity and lingers the palate for a long long long time. Clearly outstanding and should improve further. 93-95. (3141 views) | | | Tasted by Fugu Me on 2/28/2014: Served with grilled sausages, the best pasta sauce I could find (homemade, with liberal amounts of porcinis and truffle oil) and fresh parsley, on the advice of one in the know. Brilliant pairing. Fine tannins and acidity balance prominent dark cherry fruit that unfolds after an hour or so from opening. Saved some for a second night. Upon revisiting, the fruit had receded, with the tannins coming on much stronger, but still enjoyable and engaging with food. Bottle courtesy of wine-strategies and deeply appreciated. (3921 views) | | | Tasted by jmcmchi on 12/22/2013 & rated 91 points: Open a couple of hours. Dark red, nose dark and almondy, on palate fruity despite the tannins soft, and almost sweet (3415 views) | | | Tasted by McVeigh wines on 11/10/2013: Fantastic wine. Didn't need much time to breathe, and it was very smooth and bold. (3664 views) | | | Tasted by TheStork on 2/14/2013 & rated 93 points: Dark red.
Slightly closed, scent of cherries, almond and violets.
Very tannic, full taste of cherries, almonds and a bit of tar. Flowery like from freshly cut grass or fine olive oil.
Long finish.
Enjoyable but should have kept this one a couple of years I think. (3050 views) | | | Tasted by yofog on 11/15/2012 & rated 92 points: Big, but balanced, with very firm tannins. One foot each in new and old school, there's some really good fruit waiting to show itself but for the moment the structure has the upper hand. (2581 views) | | | Tasted by NathanT on 11/10/2012 & rated 91 points: Tasted along side with the Marcenasco, same vintage. This has more power in terms of higher tannins and acidity level. However, it is more balanced than the Marcenasco, which was leaning more towards the fruit. For short term enjoyment, I would reach for the Marcenasco first. The Conca needs time. Both were great. (1978 views) | | | Tasted by Tim Heaton on 11/10/2012: Not quite as fresh as when I last tasted this at Nebbiolo Prima last year, this seems to be somewhat shut down. I'll let my remaining bottles rest for at least 3-4 years before trying this again. Good structure for an 07, but certainly not meant to age beyond this decade. 15% abv (2051 views) | | | Tasted by xzz on 7/18/2012 & rated 90 points: kraftig eike tanninner og egen druetannin. Skilt, men vil sannsynligvis smelte sammen og rundes etter 5- 6 år. Neste dag rundere is maken med en ny skarp smak. LOVENDE (Kan bli opp til 25 år ifølge produsent) Bør ikke åpnes før 2017 (937 views) | | | Tasted by Tim Heaton on 5/12/2011: Nebbiolo Prima (day 4) #198. Pure Ratti from the get go - gorgeous , if a bit modern, with solid balance but a bit of a clipped finish that may come with more time. Very pretty, very pure. Drink thru 2020. recommended (2476 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, November/December 2011, IWC Issue #159
(Renato Ratti Barolo Marcenasco Conca) Subscribe to see review text. | By Antonio Galloni
Vinous, New Releases from Piedmont: The Stars Are Aligned (Oct 2011)
(Renato Ratti Barolo Conca) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (6/16/2011)
(Renato Ratti, Conca Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.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.”Renato Ratti Barolo ConcaFirst vintage: 1970
Vinification: Grapes handpicked in the month of October, de-stemmed and pressed. The alcoholic fermentation takes place in temperature controlled stainless steel containers. Contact with the skins lasts approximately three to four weeks and includes the fermentation and successive post-fermentation maceration with the traditional submerged cap system. The malolactic fermentation takes place in steel containers.
Aging: Refining for approx. two years, partly in barriques and partly in oak barrels of 25 hl, followed by bottle refinement of approx. one year.
Label: The historical label bears the coat of arms of the local noble family, with a black hawk against a gilt backdrop. The Latin inscription “Probasti me et cogniusti me” means “You tried me, you knew me.”
Bottle: The Albeisa – from the name of the city of Alba – it is the iconic bottle created by Renato Ratti in 1973, desired as a way of identifying the uniqueness of a territory and its winesNebbioloNebbiolo 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 CellarTrackerConcaConca is a small 3 ha. vineyard (cru)/ 1.66 ha. Barolo MGA of the La Motta municipality.Italy 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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