Marcenasco Barolo Nebbiolo

Quite good but I was hoping for more from 2010.

Smooth. Nicely refined at such an early age. Cherry, tobacco, new leather on the nose and palate. Medium acidity. Medium plus tannins. Dry. Approachable and delicious now.

93+ points

The 2018 Barolo Marcenasco is a soft, open-knit wine that shows the challenges of the growing season in its light-bodied structure and ethereal personality. Sweet red cherry, cedar, pipe tobacco and cinnamon are nicely lifted, but there's just not much depth on the mid-palate, which in turns makes the tannins feel aggressive. (Antonio Galloni, Vinous, October 2022)

Licorice. Berries. Grace’s BD

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.

The 2017 Barolo Marcenasco is a very pretty, elegant wine. Crushed flowers, sweet red berries, mint, cinnamon and orange peel give this effusive, inviting Barolo tons of aromatic presence. This gracious, refined Barolo will drink well right out of the gate. Tasting it reminds me of the days I often drank this bottling when it was what my bank account allowed. (Antonio Galloni, Vinous, October 2021)

Just opened an’09, just beautiful! Medium Ruby with nice bouquet of abundant sweet black fruit with notes of earthy tar and licorice. On the palate flavors of blackberry, ripe black cherries, leather with a touch of cacao and gentle pepper spice and earthy notes. Fine, soft smooth chewy tannins, excellent structure and balance, delightful to drink now and for the next few years! Don’t wait!

Brought to my parents place for a socially distant, outdoor dinner on their driveway. Holly and I celebrated 15 years of marriage last week so we thought this might be fun to share. Popped and poured with the cork intact and little sign of any seepage. In the glass, this was a light garnet color but showing a good amount of sediment. On the nose, there was an initial impression of stewed cherries but that disappeared rather quickly and freshened up within about ten minutes of air. It evolved into ripe red fruits, dry leaf tobacco, tar, and mushrooms. On the palate, it was cherries, tar, dried herbs and earthy characteristics. While the attack was sweet, the finish was long with firm drying tannin; very satisfying with good acid. This is drinking very well right now.

Have several ‘15, decided to open 1. Located halfway up the hill dominating principal valley of Barolo, lined by vineyards, lies a precious 15th century Abbey of Annunziata. Medium Ruby with complex aromas of ripe berry fruits and fresh floral scents. On the palate the palate cherry, tobacco and fresh herbs give this full-body wine grace and elegance. Soft fine tannins on a well balanced frame makes this wine enjoyable today as well as have room to run over the next decade. 50th Anniversary!

2015 Ratti Marcanesco offers a good evolving complexity on the nose going from its red fresh and perfumed fruit, through a sweet licorice and menthol phase before fading out in its telltale tar finish. The gripping tannins directs the palate, but is well accompanied by a good fruit intensity and fresh acidity. Give it at an hour in the decanter and it will display its full potential.