Massimo Rattalino Trentaquattro34 Barolo DOCG 2013
- Textured, savoury
- Barolo DOCG
There’s Barolo, and then there’s Barolo. You can find bottles from the right village or subregion, with all the acid and tannin you could want, that cost an arm and a leg - and yet somehow they don’t have that x-factor that makes drinking good Barolo something of an epiphany moment.
With the absolute plethora of producers in the region, it can be really hard to know what’s good and what’s great. So how do you know what’s worth buying?
I could prattle on about the merits of this wine for ages, but really Decanter said it best. In a few words, they called it “Barolo at its best! A masterpiece.” Their words sit alongside a massive 97 point score.
That’s how you know. Don’t let this slip between your fingers, mofos.
“Barolo at its best! A deep, dark soy, cooked plum and pencil lead nose; an amazing, intensely complex, full-bodied palate with forest undergrowth, spiced oak, tobacco and sweet dark fruit. Huge tannins and length. A masterpiece.”
Full price $120.00 from the winery on 7 May 2019.
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It’s cool, we get it, you want to know absolutely everything about this wine. Well here you go, go nuts.
- Barolo DOCG
- Alcohol by Vol.
- Bottle Vol
- Blend Info
- 100% Nebbiolo
- Serving Temp.
From the producer
It is a powerful, elegant and austere wine with an intense garnet colour. When young, it gives off elegant aromas of roses, violets and rhubarb which, with age, evolve into notes of spice, black pepper and truffle. On the mouth, it is strong yet balanced with a very long finish.
The vineyard is 40 years old and situated in Novello, at an altitude of 350 metres above sea level. Soil clay and calcareous soil with streaks of sand.
In stainless steel vats with the submerged cap system and maceration on the skins for 13 to 17 days. The fermentation temperature is controlled from 28 to 30 °C. The malolactic fermentation occurs at the end of fermentation and the drawing off.
These are the wines dreams are made of, from the foggy little tough-skinned nebbiolo grape and the beautiful region of truffles and rolling hillsides. In these dreams lives the hauntingly long flavours and "peacock tail"-like tannins that bring a kaleidoscope of ever-evolving experience to the taste buds, and conversation to the table. To me, where Burgundy falls short so often, Barolo is rarely not worth the money. In fact, once you experience a good vintage with the right amount of age, it's hard not to justify the coin.
The rules are there ain’t no rules, but here are some foods we think will work pretty well with this wine...
Fillet of venison with red wine and wild mushrooms
- 600ml red wine (such as shiraz)
- 1/3 cup (80ml) Madeira or dry sherry
- 1/3 cup (80ml) balsamic vinegar
- 6 eschalots, sliced
- 1 fresh bay leaf*
- 1 thyme sprig
- 2 cups (500ml) cranberry jus or good-quality beef stock**
- 10g dried chanterelle or porcini mushrooms***
- 1kg venison fillet****
- 1 tbs olive oil
- 30g unsalted butter
- 1 tbs plain flour
- Redcurrant jelly, to serve
- To make the sauce, combine the red wine, Madeira, balsamic vinegar, eschalots, bay leaf and thyme in a bowl and set aside for 2-3 hours. Place in a saucepan with jus or stock and bring to the boil over high heat. Reduce heat to medium-low and simmer until reduced by three-quarters (this will take about 20 minutes). Set aside.
- Preheat the oven to 200°C.
- Place the dried mushrooms in a small bowl, pour over a little boiling water and set aside to soak for 10 minutes.
- If the venison fillet is long, cut it in half. Season well with salt and freshly ground black pepper.
- Heat the oil in a large frypan over high heat and sear the venison on all sides. Transfer to a baking tray and roast for 10-12 minutes for medium-rare. Remove from oven, cover loosely with foil and set aside to rest for 10 minutes.
- Drain mushrooms, reserving the liquid. Heat the butter in a frypan over medium heat. Add mushrooms and cook, stirring, for 1-2 minutes. Add flour to the pan and cook, stirring, for a further minute. Add red-wine sauce and reserved mushroom liquid, and simmer for 5-6 minutes until well-reduced. Season to taste.
- Slice the venison and serve with sauce and redcurrant jelly, accompanied by the salad and tartiflette.