2013 Fratelli Revello "Giachini" Barolo

SKU #1338306 95 points Wine Spectator

 Harmonious, offering cherry, strawberry, licorice, spice and leather aromas and flavors. This plays out beautifully on the palate, ending with refined if dusty tannins. Licorice, leather and spice notes echo on the aftertaste. Best from 2021 through 2036. 200 cases made. (BS)  (6/2017)

94 points James Suckling

 The plum and floral character lifts itself from the glass. Very perfumed. Medium to full body, firm and silky tannins and a flavorful finish. Refined and beautiful. Drink or hold.  (7/2017)

92 points Vinous

 The 2013 Barolo Giachini opens with lovely scents of black cherry, violet, lavender and macerated cherry. Pliant and supple, with the characteristic Giachini perfume, the 2013 is quite pretty. Drink it over the next decade. Drink from 2017-2025. (AG)  (11/2016)

K&L Notes

With the 2013 Barolo vintage, brothers Enzo and Carlo Revello have formally divided their estate. Enzo Revello keeps the family's historic label, while Carlo Revello has started his new winery and label. The brothers vinified 2013, 2014 and 2015 together and later divided the unbottled wines, while 2016 is the first vintage they have made on their own. Readers will note the addition of a Barolo from the Cerretta vineyard in Serralunga in this range. These wines have always drunk well young, but their track record in aging has been more mixed. (Vinous)

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Price: $54.99

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Staff Image By: Greg St. Clair | K&L Staff Member | Review Date: 1/3/2018 | Send Email
The nose immediately lets you know this wine has depth and power; it is a blend of powerful earth and deep, dark fruit. On the palate you sense richness, depth, it’s almost voluptuous and for me a really richly textured wine for a La Morra Barolo. Part if this comes from the use of Roto-Fermenters an incredibly slow machine that turns like a front-loading washer instead of punching down and the results are generally sweeter tannins and deeper colors. The wine is then aged in barrique for 2 years 40% new and 60% used but you really don’t get any toasty vanillin flavors at all but you can feel the torque that it gives the wine. This Giachini is extravagantly full bodied while being restrained and fresh--yes it can happen at the same time, well balanced and something that if you drank now you’d enjoy. I don’t think this is one to put in the cellar for 40 years but the next 10 or 20 will be fine. Overall a really delicious, well balanced wine that has power but lift and freshness.
Drink from 2018 to 2033

Staff Image By: Mike Parres | K&L Staff Member | Review Date: 1/3/2018 | Send Email
The Ravello is deep red with ruby tones and in the glass you will find, aromas of marzipan, brown spices, dried rose and truffle with brown spices, and leather. Nicely integrated acidity accentuates the wine's inner-mouth perfume and contributes to an impression of firm structure. Love this Barolo, drink now and over the next few years.

Additional Information:



- Tar and roses are the two descriptors most associated with this red grape grown, almost solely, in Italy's Piedmont, where it has achieved fame under the guises of the incredibly and age-worthy wines of Barolo and Barbaresco. Characterized by chewy tannins, high acidity, high-tone cherry and raspberry fruit and truffle aromas and flavors, Nebbiolo has rightfully earned its reputation. Sadly the late-ripening varietal is quite delicate and is prone to disease as well as damage by hail that frequently pelts the region. Outside of Barolo and Barbaresco, Nebbiolo is grown in the DOCs of Gattinara, Spanna and Ghemme. The Nebbiolos of the Nebbiolo d'Alba DOC in the southeastern part of Piedmont are generally lighter and more immediately approachable versions of the grape, aged for less time than Barolo and Barbaresco, which also makes them less expensive. Langhe Nebbiolos are generally made from declassified fruit from the aforementioned regions of Barolo, Barbaresco and Nebbiolo d'Alba.


- Once named Enotria for its abundant vineyards, Italy (thanks to the ancient Greeks and Romans) has had an enormous impact on the wine world. From the shores of Italy, the Romans brought grapes and their winemaking techniques to North Africa, Spain and Portugal, Germany, France, the Danube Valley, the Middle East and even England. Modern Italy, which didn't actually exist as a country until the 1870s, once produced mainly simple, everyday wine. It wasn't until the 1970s that Italy began the change toward quality. The 1980s showed incredible efforts and a lot of experimentation. The 1990s marked the real jump in consistent quality, including excellence in many Region that had been indistinct for ages. The entire Italian peninsula is seeing a winemaking revolution and is now one of the most exciting wine Region in the world.


- Piedmont is in the Northwestern region of Italy, bordering France and Switzerland. Piedmont is predominantly a plain where the water flows from the Swiss and French Alps to form the headwaters of the Po river. The major wine producing areas are in the southern portion of the region in the hills known as the "Langhe". Here the people speak a dialect that is 1/3 French and 2/3 Italian that portrays their historical roots. Their cuisine is one of the most creative and interesting in Italy. Nebbiolo is the King grape here, producing Barolo and Barbaresco. In addition, the Barbera and Dolcetto are the workhorse grapes that produce the largest quantity of wine. Piedmont is predominantly a red wine producing area. There are a few whites made in Piedmont, and the Moscato grape produces a large volume of sweet, semi-sweet and sparkling wines as well.
Specific Appellation:


- Made from 100% Nebbiolo grapes, these wines take their name from the village of Barolo. A maximum of 205,000 cases per year can be made from 3081 acres of land divided between 11 communes and more than 1200 growers. La Morra, Barolo, Castiglione Falletto, Monforte and Serralunga are the most important communes and produce most of the exported wine. Barolo is a powerhouse wine in some communes but also more delicate in others (La Morra is the most delicate and Serralunga the most powerful). Recent technological and viticultural advances are remaking Barolo into a wine that is more consistent balanced. Producers here do not want to change the flavor or feel of their wines, only improve and eliminate poor winemaking technique. A wine of great perfume, body and size the classic nose of "tar and roses". Barolo is best served with roast meats the Piemontese classic would be "Stracotto del Barolo or pot roast cooked with a Barolo, game birds or powerful cheese.
Alcohol Content (%): 14.5