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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 95.9 pts. and median of 95 pts. in 10 notes) - hiding notes with no text | | | Tasted by Eric Guido on 5/12/2018 & rated 93 points: Not quite on the level of the '64 Giuseppe Mascarello, yet no slouch either, the '58 Cantina Mascarello Barolo was amazingly earthy and dark yet zesty all the same, with dried cherries, dusty rose, mint, moist soil and crushed fall leaves. On the palate, I found medium-bodied weight showing tart cherry offset by soft, slightly rustic textures, and brisk acidity bringing savory herbs, moist earth and mineral tones forward. It finished zesty yet meaty with balancing dark red fruits and dried spices. (2848 views) | | | Tasted by Kemo Sabe on 1/4/2018 & rated 95 points: Perfect bottle. Corroded cork under the capsule but the wine was great. Decanted 3 hours and double decanted back into the bottle. Light red color with hint of brown. Classic Bartolo perfume. Drank in a flight of 58/61/67. This was definitely the most delicate and advanced of the group but had good notes of leather, saddle, umami, soy, cherries and tar. Completely resolved wine with a great texture. An amazing bottle at 60 years of age. All of the parts are in their place and this has years left to go. Bravo. 95-96 (2119 views) | | | Tasted by ricknat1 on 2/24/2017 & rated 99 points: With Jim, Mannie, Rob, Bill and friends at Charlie Bird. The last three older Bartolos. This was even more gorgeous than the 64. Mannie says it was Bartolos favorite vintage and this wine has everything and is as smooth as silk. 60 years to totally hit its stride :) one has to appreciate the artistry and patience of the great wine makers (2465 views) | | | Tasted by tinybubbles on 2/24/2017 & rated 94 points: Great palate with resolved black fruit trending to red by the finish, downnote spice include cardamom and clove, and hints of licorice. Quite expressive for its age. 94-95 (1997 views) | | | Tasted by kenv on 2/3/2017 & rated 94 points: Gala Dinner at La Festa del Barolo (Del Posto Restaurant, NYC): [1.9 liter bottle. Double decanted at 1pm. Brought by Jamie Wolff.] Surprisingly dark color. Ripe nose. Rich, but still has rough tannins. Great length. Slightly odd in some way I can't put my finger on, but quite youthful and delicious. (3227 views) | | | Tasted by JulianSkeels on 11/30/2016 & rated 99 points: A pristine regular bottle from my cellar. Pop and poured, with peak between 1hr and 2hrs in glass. Some VA on pouring, which became sweet cherry and violets after 1hr. Lots of sweet spice including cinnamon and cloves. Herbs, rich and broad with a long sweet finish. After 4hrs the VA returns before becoming sweet liquorice and there begins a gentle decline. An outstanding bottle, which for me is the best Bartolo ever made. Again better than recent bottles of 64 and 61 from my cellar. This bottle showed no signs of tiredness, a fantastic showing. Good to see my last note (from another bottle in my cellar) was spot on!! 99pts. (1549 views) | | | Tasted by JulianSkeels on 8/27/2016 & rated 95 points: A lovely bright pink-red on pouring, with a touch of acetone on the nose that blew off to quickly become cocktail cherry. Very sweet with waves of red fruit dominating, but some dark fruit and tertiary notes of wet leaves, mushroom and underbush hiding underneath. Huge mouthfeel and stunning mid-palate with little air. It becomes dry and the acetone re-emerges with 30mins of air, but after an hour this fades again and is replaced with smoke and raspberry. The wine improved for a further 4hrs in the glass, and evolved a gorgeous mouthfeel but I slightly preferred the 1961 enjoyed recently (it had more power). This 1958 was from my cellar - with perfect fill and label. The VA was just too distracting though. Still worth 96pts, but clear potential for 97-98pts with perfect (or ideally larger) bottles. (1421 views) | | | Tasted by kenv on 2/6/2015 & rated 100 points: Gala Dinner at Antonio Galloni's La Festa del Barolo (Four Seasons Restaurant, NYC): 1.9 liter bottle brought by Jamie. OMFG!!! Stunning nose of red and black fruit, tar, violets. Amazingly expansive in the mouth. Explodes on the palate. Ethereal, it lifts you up. This is every bit as good as the first bottle I had many years ago which was the first bottle I rated 100 points. God's house wine, as my host the first time I had this said back then. (3544 views) | | | Tasted by kenv on 4/16/2012 & rated 96 points: Bartolo & Giulio Mascarello: 1952-1971 Barolos of Cantina Mascarello (Bar Boulud, NYC): Totally ethereal nose. Gorgeous sweet red fruit with a super long finish. Delicate now. A great wine, but not as mind-blowing to me as the bottle I had in the early 1990s (which I rated 100 points). (3071 views) |
| NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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