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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.8 pts. and median of 91 pts. in 133 notes) - hiding notes with no text | | | Tasted by hankj on 5/22/2024 & rated 91 points: Solid good quality unremarkable Barolo drinking very nicely right now. Not special but not bad! (175 views) | | | Tasted by xzz on 5/4/2024: Farge: Klar rubinrød
Duft: Helt lukket i starten. etter hvert noe fat
Smak: kraftige tnniner, noe rundet. Slåpe og hint av halvmorken ved. Etter hvert også surkirsebær
Dag 2.
Duft: Halvtørr skorsbunn og noe fruktig
Smak: kraftige tanniner. Slåpe, kreke og surkirsebær med noe morken stubbe i bakgrunnen.
Bør nok ha minst 3 år til før jeg åpner neste (653 views) | | | Tasted by cdesbriere on 2/3/2024 & rated 91 points: Beautiful nose of cherry, cranberry, and lots of flowers like rose and violets. One the palate, there is also a bit of smokiness/tar. Tannins are starting to integrate beautifully. It’s a wine of pleasure although it doesn’t have the complexity and length of the best Barolos. (1338 views) | | | Tasted by J&M Cave à vin on 12/3/2023 & rated 92 points: Nice, smooth and warming, a perfect winter wine with cheeses at a fireplace. (1658 views) | | | Tasted by Ulveström on 10/23/2023 & rated 87 points: Am I the only one who think 2013 nebbiolo is quite dull?
This is balanced in mouth but nose is almost nothing else than solvent and alcohol. No beatiful perfume or fruit.
Enjoyed 15, 16, 17, and 18 much more! (2154 views) | | | Tasted by J&M Cave à vin on 10/11/2023 & rated 91 points: A balanced reddie with mushrooms who love wine. A nice label with a raven. (1890 views) | | | Tasted by PLLU on 7/15/2023 & rated 92 points: Nose: roses, violet and raspberries, strawberries and dry herbs
Taste: medium bodied, and the taste is really good and structured. The acidity and tannins are now more smooth. Medium long finish
Really good wine (2459 views) | | | Tasted by Krassens on 6/11/2023 & rated 90 points: Quite young still, rosy and floral but with a good deal of heat, medium+ tannins, quite dry on the palate. Will hold on to second bottle for at least a couple of years more. 90-91p (2242 views) | | | Tasted by MatsRahm on 5/28/2023: As beautiful as the last bottle. This wine is in a really good place presently! (2113 views) | | | Tasted by FTM on 3/24/2023 & rated 91 points: Decanted 90 minutes. Full body, wooded barolo. Not the most complex, but very enjoyable. Dark plums, sour cherry, melted tannins, medium length. Ready to drink but will keep more years… (1980 views) | | | Tasted by MatsRahm on 3/19/2023 & rated 91 points: This drinks really well at the moment! (1925 views) | | | Tasted by Anton_Wallin on 3/9/2023: Enkel barolo. Inte värd att spara.
Köp en bättre langhe istället (1721 views) | | | Tasted by Rich S on 3/5/2023 & rated 92 points: Consistent with previous bottles. Textbook nebbiolo with ripe sour cherry, baking spice and hints of cigar box. Plenty of structure to continue development but very enjoyable now with or without food. (1712 views) | | | Tasted by Torchy on 2/25/2023 & rated 91 points: Dark red. Nose of dark cherry, licorice, pharmacy shelf, and leather. Palate is tight and vibrant. Purple fruit, tar, and sweet licorice. A decent wine tbh. (1455 views) | | | Tasted by Likawine on 1/27/2023 & rated 93 points: Much better than 1,5 years ago.
Opend up fruit, less aggressive tannins.
Nice acid. Red fruit, a bit earth, oak.
Fresh and elegant (1444 views) | | | Tasted by LingonTuvan on 9/12/2022 & rated 89 points: Ok Barolo but lack some sophistication. (2252 views) | | | Tasted by FjordogFjell on 4/1/2022 & rated 88 points: Smakt på pastamiddag på Gaffel og karaffel med produsenten. litt sofa. Klar fin frukt syrlig med gule kirsebær (3113 views) | | | Tasted by Langelaplijst on 3/25/2022: Needs more time , say 2 years (2886 views) | | | Tasted by Rich S on 2/11/2022 & rated 92 points: Consistent with previous bottle but needed over an hour in the decanter to open up. Was a bit tight upon opening so might be shutting down a bit. Still showed lots of pure tart cherry and rose petal with baking spice and cigar box on the finish, along with some drying tannin. (3117 views) | | | Tasted by thesternowl on 12/30/2021 & rated 92 points: To my palate, Renato Ratti is one of those producers that seems to be gradually improving in quality. And while the wines tends to lean a bit “modern” with the shorter maceration times and use of some barrique, the “Marcenasco” designation is slightly more traditional and aged exclusively in large botti. The 2013 vintage pours a deep ruby with a translucent core. On the nose, the wine is intense with a stunning amount of tar and roses on the nose; like, all the tar and roses. There’s some desiccated red and black fruits in there too. On the palate, the wine is bone dry with high tannins and medium+ acid. Again, red and dark fruits; some of them desiccated with licorice, porcini and dried herbs. There is an overwhelming charm that I found to be pretty compelling. A more elegantly-styled Barolo and while it’s not the most complex example, it hits the marks that one should expect from a good producer. I’m sure a “classic” vintage like 2013 helps some. The finish is long and savory and very satisfying. Pretty lovely stuff. Probably the best I’ve had from Ratti yet. (3490 views) | | | Tasted by TheClemence on 12/30/2021 & rated 92 points: Barolo strutturato, tannini eleganti, ancora un po' in evidenza, ma corpo e persistenza davvero ottimi. Ottimi profumi, colore rubino scarico, può ancora riposare per anni. Piaciuto tanto. Grande. (2712 views) | | | Tasted by thunberg on 12/25/2021 & rated 89 points: Very tight and it takes plenty of time in the air to start revealing its fruit and dimensions. Vill probably need another 2-4 years. 89 today, still a very good wine but has potential to gain 3-4 points. (2332 views) | | | Tasted by Likawine on 10/17/2021 & rated 90 points: Still closed. Will save rest of bottles for at least 3 more years. (2689 views) | | | Tasted by sidaga on 9/26/2021 & rated 92 points: Robe rubis avec des reflets orangés;
Beau nez parfumé, principalement sur un beau mélange de fleur séché & de cerise à l'eau de vie. Légère note anisée & épicée en arrière plan. Plus le temps passe plus l'ensemble est parfumé & tout semble bien intégré.
La bouche est au départ plutôt fermé & austère avec une finale dur & arride. Le temps apporte des notes de cerise alcoolisée, de réglisse noire & d'épices douces. La bouche est cylindrique, vive, les tannins sont nombreux & assèchent la finale qui est principalement sure les épices. Assez agréable, gagne beaucoup à l'aération. (2853 views) | | | Tasted by jasj on 8/14/2021 & rated 92 points: Good potential, but still tight and very young. Keeping remaining bottles a few more years. (2745 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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.”2013 Renato Ratti Barolo MarcenascoTypically, "Thermo-controlled fermentation at a temperature of 30°C (85°F); Average time of maceration: 7-10 days; Malolactic Fermentation in Nov in oak barrels; Aging: 2 years in oak barrels of 25hl and 50 hl."
95 pts WE @ $50 (+ their #54/Top 100 for '17),
94 ea Suckling & The Wine Front (Walsh),
93 WA,
92 ea Vinous (Galloni) & WS, and
91 Falstaff Magazine
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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