2013 was potentially the greatest vintage of recent memory in Piedmont.
As Piedmont enthusiasts know—the lovers of Italy’s elegant, finesse-driven, collector-worthy Nebbiolo-based reds—2013 was potentially the greatest vintage of recent memory, equaling or bettering 2008 and 2010. “If you love age-worthy Nebbiolo, then stock your cellar with 2013 Barolo,” advised Robert Parker’s Wine Advocate. This 2013 Carlo Revello & Figli Barolo R.G., from Carlo and his eldest son Erik, is a terrific example of a pure-fruited, finesse-driven stunner. Critic James Suckling called it “impressive” with “full body, fine and silky tannins,” in his 95-point review. We love its fleshier mouthfeel, delicious red berry notes tinged with red florals, and savory spice. Only 333 cases were produced for the entire world.
Since the release of their first Barolo in 1993, brothers Enzo and Carlo Revello have overseen a reign of dominance in the famous La Morra commune under their Fratelli Revello label. “Revello embodies the finest values of Piedmont’s artisan culture,” raved Vinous’ Antonio Galloni, who has lavished more than 40 ratings on the winery that fall within 92-95 points. James Suckling was even more generous, with an incredible 44 ratings that earned 92-96 points. Last year, Enzo and Carlo split up to ensure that their fourth-generation winemaking sons could lead the respective fraternal estates.
For his debut vintage in the United States, Carlo pulled out all the stops, sourcing fruit from the very best blocks (3.7 acres total) of warm, calcareous Cru vineyards: Conca, Rocche dell’Annunziata, and Giachini. (The wine’s title, R.G., comes from the first initials of the latter two.) These are names familiar to every Barolo connoisseur, some of the most prized plots in the region. Historian and winemaker Renato Ratti has called Rocche dell’Annunziata a “Grand Cru of Barolo” while Galloni has declared it “one of the great sites in Piedmont.” The nearby, gently sloping Giachini is also a longtime favorite of Galloni’s: “one of La Morra’s top sites.”
In the magical 2013 growing season, excellent natural sugars combined with sturdy, mature tannins to provide for some of the most voluptuous, magnificently structured Barolos in decades.
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