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2017 Elvio Cogno Barolo Ravera

Removed from a subterranean, temperature and humidity controlled residential cellar

Ends Sunday, 7pm Pacific


98Wine Enthusiast

...showing an enviable combination of elegance and power, this stunning wine opens with aromas of wild berries, underbrush, dark spice and balsamic notes of cedar and new leather.

97Jeb Dunnuck

...aromas of licorice, kirsch, pipe tobacco, and spice. Revealing a balanced and chiseled structure, the palate conveys dried raspberry, blood orange, and dried herbs.

94The Wine Advocate

...aromas with dark cherry and blackberry...results are lasting, contoured and beautifully focused, thanks to mineral notes of rusty iron or brick. Nuanced notes of licorice and campfire ash round off the finish.

94James Suckling

Cherry and candied strawberry with flowers and some dried earth. Full-bodied, layered and chewy. Lots of wet earth and mushroom to the red fruit.

93Wine Spectator

...cherry and plum flavors, with shadings of tar, eucalyptus and licorice. The dense matrix of tannins rules the finish, yet this shows nice equilibrium overall.

92Vinous / IWC

...beautiful, precise wine. Bright acids and veins of tannin give the 2017 terrific energy that carries all the way through to the finish. Crushed flowers, sweet red berry fruit, chalk, white pepper and spice all open with a bit of coaxing. This is very nicely done.

17.5Jancis Robinson

Glorious nose of perfumed, intensely lifted cherry. Hints of black pepper and minerally stony notes. Compact, embryonic and concentrated fruit on the palate with bags of powdery tannins and succulent acidity. Great balance and length.


Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.


Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.