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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.2 pts. and median of 92 pts. in 11 notes) - hiding notes with no text | | | Tasted by wino_tim on 4/17/2024 & rated 88 points: Medium garnet fading to a slight amber rim with only a tiny amount of sediment. On the nose this is somewhat quiet, though elegant and perhaps a touch somber, with aromas of dried red fruits, dried roses, worn leather, loamy earth and a touch of oak spice. Medium to full bodied on the palate, with medium+ acidity, a somewhat tight and compact texture for the vintage, and straightforward dried fruit and spice flavors. There's nothing wrong here, but there's also not much to get excited about. (100 views) | | | Tasted by bjamesclark on 11/24/2023 & rated 92 points: Decanted at length.
In the glass aromas of forest berries, slightly dries cherries and cranberries are perfumed with notes of rose, spice and tobacco that bring in subtler hints of briar, forest floor, worn leather, graphite and herbs.
On the palate this wine is in a nice spot and showing quite a bit of refinement. The chewy tannins and juicy acidity balance each other nicely with the tug and pull that play out long on the palate. moderate mid-palate density and flavors follow the nose and show a mix of wild berries, rose, spice, tobacco, leather, wood, earth and herb tones that play out through the long finish.
Give this wine some air and be rewarded! (180 views) | | | Tasted by pren on 2/19/2022 & rated 91 points: 第一次，印象不深，醒酒时间不太长，不是太好。
一个月后第二次，酸味主导，一直到4-5个小时喝完的时候。但是，口中滋味很足。整体很接近前两天的86guido，非水果，酸。以为09会更giving一点，但是个lean 的风格。朝东，不是好的朝向。
几周后，最后一次，极差，chemical味道的尖酸味。过气的neb 看来如此，以前的2000gheme 也类似。 (750 views) | | | Tasted by jkvedar on 12/21/2021 & rated 92 points: I opened this wine at 9am, did not decant, and let it sit all day at 55 degrees. Paired with vegan lasagna. Rose petal, sour cherry, leather, and raspberry on the nose. Great pairing with the food. Tannins are softened and integrated. Medium finish. (771 views) | | | Tasted by dannyg on 10/23/2021 & rated 91 points: Its white truffles time and always a pleasure to open a Barolo. Normally I let it decant 3h and rightfully so, it begins to come together as at the beginning its acid forward. (761 views) | | | Tasted by Francophile1 on 7/5/2020 & rated 92 points: One of the best Barolos I have had in some time. This was drinking great, even without food, which is saying a lot for Barolo. Love the sexy spice on the finish in this wine. Dare I say, almost drinking like a matour Barolo? Delicious! (1539 views) | | | Tasted by apg23 on 11/16/2018 & rated 92 points: Liked this wine. Much better decanted. Great spice (1829 views) | | | Tasted by HeavyPourWine on 5/19/2018 & rated 91 points: No sediment. Decanted 30 minutes. Can't decide if I like the nose or taste better. Lovely! (1875 views) | | | Tasted by rjonwine@gmail.com on 11/7/2014 & rated 92 points: Medium red violet color; tart red berry, anise, savory, dried red berry nose; tight, silky textured, tart red berry, anise, savory, dried red berry palate; needs 7 years; long finish (14% alcohol) 92+ points (282 views) | | | Tasted by Tim Heaton on 4/22/2014: {Visit to Massolino} This is the first Barolo wine from Massolino that's been made from grapes coming from outside the Serralunga d'Alba commune - these grapes are from Castiglione Falletto. The color is typical of quality Barolo, the nose, a bit atypical in the sense that it's of the quality usually reserved for very(!) pricey Cru wines. Medium-body, cool entry, powerful, fine tannins. An altogether different kind of crowd-pleaser - generous, but not to a fault. Offers plenty of very fresh acidity and a really long finish. This really belongs outside of the box that many have painted around this vintage. 14,0% abv., recommended
Below: Franco explains the various micro-climates and soil characteristics of Serralunga zone and Massolino vineyards.
https://italianwine.blog/
http://tinyurl.com/j5bq6cw (4270 views) | | | Tasted by Ludwig Beethoven on 10/5/2013: Delicate aromas of flowers and anise, a keeper (3134 views) |
| By Stephen Tanzer
Vinous, November/December 2013, IWC Issue #171
(Massolino Barolo Parussi) Subscribe to see review text. | By Walter Speller
JancisRobinson.com (6/20/2013)
(Massolino, Parussi Barolo Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 2009 Barolo: Highs and Lows (May 2013)
(Massolino Barolo Parussi) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Massolino Producer website
U.S. Importer (Addt'l Info)
Source: VinConnect (VinConnect.com)
Established in 1896, by Giovanni Massolino, the winery has been dedicated to the production of great wines from the Langhe area of Piedmont for four generations. It was Giovanni’s son Giuseppe, one of the founders of the Consortium for the Defense of Barolo and Barbaresco, to construct the cellar located in Serralunga d’Alba, one of the most important villages in the production of Barolo DOCG. Giuseppe’s sons, Giovanni and Renato, divided the responsibility for the vineyards and cellar management, also acquiring some of the most prestigious cru vineyard sites in Serralunga d’Alba. Giovanni’s sons Franco and Roberto, both winemakers, joined the family business in the nineties and oversee the production.
The Massolino winery produces about 120,000 bottles each year, including Chardonnay, Barbera d’Alba, Nebbiolo d’Alba, Moscato d’Asti, and Barolo. The winemaking style is classically ‘traditional,’ as evidenced by the use of cement fermentation tanks and large Slavonian oak casks for ageing, however more modern techniques and technologies are also employed resulting in incredibly clean, elegant wines, perfectly respecting the characteristics of the autochthonous grape varieties and the territory. Over the years, the name Massolino has become synonymous with robust, concentrated and well-structured Barolo, celebrated around the world.
Massolino produces one classic Barolo and, with the addition of the most recently acquired vineyard in Castiglione Falletto, four Cru Barolo wines: Parussi, Parafada, Margheria, and Vigna Rionda.
“As a family tradition we search for the highest quality with full respect for the environment and implement everything necessary to produce wines which express the characteristics of our wonderful land.”
– Franco MassolinoMassolino Barolo ParussiMade from Nebbiolo grapes grown in our vineyard in the A.G.M. “Parussi” in Castiglione Falletto.
Altitude: 290 m above sea level.
Total surface area: 1.65 hectares.
Soil composition: mixed consistency.
Average age of vines: 40 years.
First year of production: 2007
Vinification and ageing: traditional Barolo with long fermentation and maceration in oak fermenters (“tini”) at temperatures around 30°C; the wine is aged in large Slavonian oak casks for up to 30 months before being left to mature in bottle for about a year in special dark, cool cellars.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 CellarTrackerParussiParussi is a 13.41 ha. vineyard (cru) of the Castiglione Falletto municipality.Italy 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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