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Flavio Roddolo, Barolo Ravera, 2004

Red Wine from Piedmont, Italy
$149.99
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A twenty-year-old Barolo from one of Piedmont's last genuinely artisan growers — and one whose Ravera isn't the Ravera you think. Flavio Roddolo's plot is in Ravera di Monforte, a small site at the southern edge of the appellation, not the famous Ravera of Novello, which is part of why his Barolo has stayed a connoisseur's secret rather than a trophy. He farms six hectares around the Bricco Appiani hill just outside Monforte d'Alba, land that hasn't seen a chemical treatment in forty years, with vines ranging from fifteen to seventy years old on calcareous clay. Everything ferments on indigenous yeasts and goes into bottle unfined and unfiltered, with no consultants and no marketing behind it; total production across all his wines is about 20,000 bottles a year. Roddolo's style is introverted and brooding by design — these are wines built to reward patience, and this 2004 has had two decades of it.

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Antonio Galloni

89 points

"Good deep red. Medicinal black cherry, leather and truffley underbrush on the expressive nose. Lush, sweet and large-scaled if a bit chunky, with a slight rusticity to the red fruit, leather and underbrush flavors. Finishes with fairly substantial building tannins and a faint dryness, with the medicinal character reappearing on the back end. Probably best suited for drinking over the next five to seven years." —Stephen Tanzer

More about Flavio Roddolo

Flavio Roddolo is a legend in Monforte d'Alba, one of the last remaining truly genuine winemakers in Piedmont. His six hectares haven't been chemically treated in 40 years. He uses only indigenous yeasts, doesn't clarify or filter, and ages in cement and old oak. He bottles tiny quantities only when he feels they're ready. The world is watching to see what happens next.

Wine Details

  • Grape Variety

    Nebbiolo

  • Vintage

    2004

  • Size

    750ml

  • Farming Practice

    Natural

  • Style

    Earthy

  • Sweetness

    Dry

  • Body

    Full Bodied

Flatiron's Take

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Tasting Notes & Food Pairings

Perfect Pairings

Agnolotti del plin in roasting juices, brasato al Barolo, or guinea hen with porcini. Also good with a slab of aged Castelmagno or a truffle risotto.

Tasting Profile

Nebbiolo from Ravera di Monforte, fermented in steel and given very long aging in wooden casks — introverted and brooding by design, and now with two decades in bottle. Decant an hour.