Ca' del Laito Valpolicella Ripasso Superiore Corvina Blend

Another wine I bought from Garagiste but then was shocked when it came in that it was 15.5%. So I waited to have it with a very rich Italian braised chuck roast, and hoped that the body and alcohol would cut through the richness of the food. Bingo! It was an inspired pairing. The nose is complex, with macerated plum, leather, humus, baking spice, violets. In the mouth the alcohol is prominent, but the flavors are relatively intense and not jammy. This really needs a rich braised meat dish to not seem jarringly out of balance. I’ll give it a 9.1, but with that caveat.

The 2017 Valpolicella Classico Superiore Ripasso Ca'del Laito impresses with its lift and grace, as autumnal spiced cherry-berry fruits are complemented by hints of sweet oak. Ripe red/black berries coast along a core of acids. Hints of dark chocolate and clove come forward toward the close. $25.00 (Eric Guido, Vinous, March 2022)

The 2016 Valpolicella Classico Superiore Ripasso Ca'del Laito boasts a seductive and perfumed bouquet, with notes of brown spice and tobacco blossoming further to show raspberry coulis and a lifting hint of fresh mint. This is quite savory, with silky textures ushering in cool-toned red and black berries and inner herbal tones. Sweet tannins come forward through the long finale, balanced by a concentration of primary fruits, promising years of positive evolution in the cellar. The Ca'del Laito is matured in a combination of 50% third-pass tonneaux and 50% large, 25-hectoliter barrels for 23 months. There’s beautiful symmetry in this gorgeous Ripasso, but don’t expect it to perform like a baby Amarone. (Eric Guido, Vinous, February 2021)

It’s fun finding favorites from early days of wine career. I love this wine. Rich and plummy.

What a kickass wine

G Dunn my BFF, angel face, brother and favorite human is back!

Beautiful tannins, dried cranberry, bitter chocolate, fig. One of my favorite styles

Violets and chocolate covered raisins

A "superiore," which denotes at least a year of aging and 12 percent alcohol or more. Bussola, the producer, was taken over by its current winemaker in the 80s from his father. He continues to use older varietals like Corvina Grosso, and to use older techniques, but for the "Ripasso," which is relatively recent in its techniques. Round and very well integrated, having most of the boozy, mentholated, dark fruit characteristics of a great Valipolicella.

Prune-date-fig. Balanced with an essence of wildflower on the palate.