Ceccherini Cristiano

9.3

Marcenasco is the first site where Ratti started to make Barolo. When he was stull in Brasil working for Cinzano a certain Bruno Giacosa selected the location for him.
Renato Ratti is arguably the most important person for the development of the reputation of Barolo the way it is now.
He was the first to map the vineyards, pointing out the best crus; he spread the use of the Albeisa bottle in the consortium after studies on old book. He made Barolo become a DOCG.
He just saw and achieved what others could only smell.
He is the most highly regarded innovator of the area and everyone looks up to his memory.
Disappeared to earlyin 1988, he left to his son Pietro an incredible legacy.

The winery is located in La Morra, nonetheless their wines age fantastically spcially the Marcenasco that drinks quite well early, like this example from 2020, but will only benefit from 10 + year in the bottle.
Tannin is smooth, fruit is there and we see some balsamic and floral already.
Only at the beginning of the journey. — 2 days ago

Sebastian Koncurat

9.1

Syrah tipicity is in place with that spicy note and a somewhat reductive intriguing notes which are Stull in good balance with the oak ageing and alcohol, — 9 years ago

tim heyman

9.2

stull very gd. drink now — 7 years ago

Chelsea Boss

Sales & Marketing Favia Wines

9.4

Private label lost in the 2017 fires... this quite possibly was the last bottle 🤓 made at Harlan Estate — 7 years ago

tim heyman

9.0

stull good — 10 years ago

tim heyman

8.9

third time pretty good needs decanting because acidity recedes and leaves nice red berry nose which gradually feels out. certainly interesting and cd improve stull with time — 7 years ago

Paul J

9.1

Have to think of Mark Stull every time you pop a bottle of Chappellet! Unfortunately it didn't stand up to the Paradigm last night. Decent nose, plenty of fruit, but either needs some age or some more refining. I enjoyed it, but better cabs at this price point. — 9 years ago

with Brooke