The deep ruby red color of the Ripassa, and the intense yet fine aromas come from the mixture of grapes. It is full bodied, harmonic, and velvety on the palate.
Really good- excellently drinkable. Goes well with a variety of food. We paired it with turkey meatloaf and roasted delicata squash. Yummy.
For that Price its a perfect 5/5, only the big wines for 30€+ can be better.
Peppery with rich derp fruity flavor. Dry without being tannic.
Unfortunately not as good as expected...
Fantastic flavor. Easy to drink
Wine & Spirits(2007 Vintage) Made by running the Valpolicella wine over the pressings (or pomace) of the firmrsquo;s Amarones (this triggering a second fermentation and adding additional depth and body), the 2003 Valpolicella Ripassa offers enticing notes of melted road tar, truffles, chocolate, jammy blackberry and cherry fruit, and grilled almonds. Full-bodied, intense, powerful, and beautifully balanced, it will drink well for 3ndash;4 years.
Robert Parker(2013 Vintage) The 2013 Valpolicella Ripasso Superiore Ripassa offers bold aromatic intensity with relatively subdued aromas of spice, tobacco and dried fruit. The fruit tones come forward as dried raspberry, cassis, plum and blackberry. Despite the full and generous nature of the bouquet, the mouthfeel is snappy and straight-shooting. It shows moderate intensity on the otherwise exaggerated scale of bold Ripasso wines. Bitter almond and sour cherry flavors appear on the close.
Wine Spectator(2013 Vintage) An elegant Valpolicella, with fine tannins and fresh acidity layered with flavors of ripe black cherry, incense and orange zest. A rich hint of loamy earth lingers on the lasting finish. Drink now through 2021. 10,000 cases imported. -AN
James Suckling(2013 Vintage) "This red always shows a solid texture of polished tannins and ripe fruit with berry, chocolate and black tea. Full body. Plenty of fruit yet reserved and pretty. The best in a long time. Drink now or hold." James Suckling, 94 Points
Robert Parker(2010 Vintage) Rating: 89/100 - As reviewed by Robert Parker on 10/07/2013