The most complete Ripasso Nicola has made yet and is probably one of the best expressions of the classical style today. The fruit floats in the mouth with the wee hint of bitterness that comes from the process soaking the wine on the skins of the just fermented Amarone grapes that adds just the right amount of tension and intrigue. While not being a big wine, there is plenty of flavour and complexity. It is wonderful now and one of my favourite drinks. But it will be super to drink over the next 3 to 6 years and a good value wine for cellaring. This is a wine for your most luxurious dinner parties.
Sometimes you taste a good wine, decide to buy it – and that’s that. And sometimes, well, sometimes you change flights, rent a car, cancel several meetings, and get lost in the hills of Valpolicella in order to taste some wines that you just have a feeling about. Robin’s instinctive pursuit of Nicola’s wines was an adventure in itself - and one that was entirely worth it. Formerly an assistant to the legendary Valpolicella producer Giusseppe Quintarelli, Nicola Ferrari now makes (far too little of) his own wine from 3ha of organically farmed vines in Fumane. Production is very small, and we often hit the limits of our allocation far earlier than we’d like. Nicola’s Valpols and Amarones remind us of the very great wines of this region’s past. There’s none of the insipid sweetness that you find with the more modern versions – instead these demand attention, and reward it with complexity and proper depth.
FROM THE PRESS
“Ripasso - This is possibly the finest I have tried; allied to Vapolicella’s typical flavours of cherry is bitter chocolate, coffee and plum – and the most seductive texture. ”Hamish Anderson - The Telegraph (The Tate, wine buyer)