2014 Vietti Barolo Ravera DOCG
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How full and heavy the wine feels in your mouth, like the difference between skimmed milk and cream. More alcohol, sugar and oak ageing make a wine fuller.
The drying, grippy feel on your gums and tongue, as with strong tea. It comes from the skins and seeds of black grapes and from oak, and softens with age.
How much sugar you taste, from dry to sweet. Fruity is not the same as sweet: a dry wine can taste of ripe fruit.
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The bars follow how sommeliers taste (WSET): body, tannin, sweetness and acidity, each from low to high.
Body: powerful. Like most red wines from ; 14.5% alcohol.
Tannin: tannic. From ; aged in oak.
Sweetness: dry. Red wine from is almost always dry.
Acidity: high. from the temperate climate of .
Aromas: earthy notes, flowers and spice, typical of
Made: in , aged at least 38 months, 18 of them in wood
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Log inVietti is definitely a top domain. Mario Cordero's robust Barolos and Barberas are world-class and very scarce! The quality is phenomenal and consistent across the entire range. Vietti is the only producer to own vineyards in the eleven villages that are allowed to produce Barolo. They were the first to replant the forgotten local white grape “Arneis”. In addition, they were pioneers in bottling “single vineyard” Baroli. This was the legendary 1961 Barolo Rocche. By being one of the first wine estates to export to the US, Vietti quickly became a big name in the Piedmont region and now all single vineyard barolos are released on an allocation basis and only a handful of bottles are always available per country. The potential of their wines is unprecedented and from the beautiful years this is 30 years+
The Nebbiolo grapes for the Vietti 2016 Barolo Ravera come from a vineyard located in Novello in a spot overlooking the Novello Castle on the hill in the distance. The vines have an average age of 27 years and the oldest part of the vineyard was planted in 1935. The vineyard is about 3 hectares
large and has a south-west orientation on a clay-limestone soil. The grapes are gently crushed and fermented for 4 weeks in stainless steel tank with skin contact. Malolactic is done in oak and then the wine matures for about 30 months in Slovenian oak barrels.
The Vietti Ravera offers impeccable balance with tremendous purity and power. That harmony is sublime and it puts the Ravera in the spotlight. The Ravera has an intense garnet red color. Very classic and traditional with a robust structure and intense tannins. Everything is beautifully packaged with dark fruit, spices, a balanced acidity and elegant tannins, all in one glass. Monica Larner of the Wine Advocate ends her review with: "The Vietti estate produced exactly 46% less fruit in 2014. (It's impossible not to admire that precision.) Luca Currado likens 2014 to what he calls a "bell bottom" vintage because it reminds him of the iconic wines of yesteryear, such as 1961, 1964 and 1971 "
Character
The wine
- 100%
Origin
Bottle
Wine features
Parker
Rating
94
Release Price
NA
Drink Date
2022 - 2045
Reviewed by
Monica Larner
Issue Date
29th Jun 2018
Source
237, The Wine Advocate
To my palate, the Ravera cru is one of the most immediately recognizable in the entire Barolo appellation. It gives off robust aromas of cherry liqueur and bitter chocolate. Those are two of the beautifully polished characteristics you get with the 2014 Barolo Ravera. But there is a lot more complexity to behold in this wine. Subtle notes of balsam herb, crushed mineral and rusty iron also appear. This next descriptor might seem awkward to a non-Italian readership, but you might even detect a hint of perfumed anchovy. It's all good and all beautiful.
The Vietti estate produced exactly 46% less fruit in 2014. (It's impossible not to admire that precision.) Luca Currado likens 2014 to what he calls a "bell bottom" vintage because it reminds him of the iconic wines of yesteryear, such as 1961, 1964 and 1971.
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James Suckling
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Vietti is definitely a top domain. Mario Cordero's robust Barolos and Barberas are world class and very scarce! In addition, he brings an extremely good Nebbiolo to the market with the Nebbiolo Langhe Perbacco. This is sufficiently available and very affordable. This also applies to the crisp, fresh, soft-sweet Moscato d'Asti. And then of course there is the story behind the labels... Since 1974, a select number of Vietti wines (since 1988 only the Barolo Riserva Villero) are labeled with a specially designed, original work of art. The print run of the artwork is equal to the number of bottles of the wine in question that are made in this vintage. The first hundred labels are also signed by the artist himself, so real collector's items!
The history of the Vietti family as a wine company goes back to the 19th century. In the early years, grapes were grown, but they were sold to the Coöperatie and other winegrowers. Only at the beginning of the 20th century did the family decide to start making their own wine. In recent years, no one in Piedmont has set the bar higher than Vietti. All their wines are of exceptionally high quality. Winemaker Luca Currado built on the success of his parents Alfredo and Lucia. The quality is phenomenal and consistent across the entire range. Vietti is the only producer who owns vineyards in the eleven villages allowed to produce Barolo. They were the first to replant the forgotten local white grape “Arneis”. In addition, they were pioneers in bottling "single vineyard" Baroli. This was the legendary 1961 Barolo Rocche one of the better wine companies in Piemonte. By being one of the first wine estates to export to the US, Vietti quickly became a big name in the Piemonte region. The Vietti wines come from grapes from the Castiglione Falletto vineyards, the heart of the Barolo zone. The qualities of sandy calcareous soil in this area give a unique complexity and beautiful tannins to the elegant wines. The average age of the vines is between 30 and 70 years.
De 2014 Vietti Barolo Ravera toont geconcentreerd donker kersenfruit, bittere chocolade en drop met kruidige balsamtonen, minerale onderlaag en stevige, klassieke Nebbiolo-tannines gecombineerd met frisse zuurgraad. Door die krachtige tannines en de heldere zuurgraad snijdt de wijn prachtig door het vet en de umami van rund, lam en wild, terwijl de complexe kruidenigheid en mineraliteit goed harmoniëren met lang gegaarde sausjes en reducties. Vooral gegrild of licht geroosterd vlees met een kruidige rub, langzaam gestoofde short ribs of lamsschouder met rozemarijn en knoflook en robuuste wildstoofschotels met jeneverbessen en donkere sausjes tillen deze Barolo extra naar voren.
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