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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.3 pts. and median of 90 pts. in 87 notes) - hiding notes with no text | | | Tasted by Chris Davies on 12/17/2023 & rated 91 points: Enjoyed this . Teetering on the edge of being on the downhill run and at its plateau. Would be drinking up if I had more. 4- (448 views) | | | Tasted by Chris Davies on 4/10/2023 & rated 89 points: Drinking well although there is still some lovely fine tannin and the fruit and structure are still strong so suspect it will improve. Didn’t love it but enjoyable.3.5+ (808 views) | | | Tasted by The-E-Man on 5/30/2022 & rated 91 points: Decanted for a couple of hours. Awkward and almost musty for an hour, then started singing! Beautiful nose: spice, roses. Prunes, caramel, tar. Mellow and long for its level. No rush even at 18 years old: 2-3 years or more. Fantastic QPR. (1545 views) | | | Tasted by Raider on 1/3/2021: Had to dump it (2645 views) | | | Tasted by JWG on 12/6/2020 & rated 93 points: Again matched the outstanding bottle we had in 2018. (2637 views) | | | Tasted by Argrath on 11/21/2020 & rated 89 points: Very mature nose. Dried fruit, rubber, asphalt, tar and raisin. Tiny hint of flowers, but quite unyielding impression.
Tannic, medium-fullish palate that is very mature. Soy hints. Austere and a bit harsh. Spicy with some complexity. Medium-long finish.
Lacks fruit, but very typical of origin. 2004 was hailed as a 5-star vintage, but we have our doubts... (2175 views) | | | Tasted by bubbachumps on 11/19/2020 & rated 89 points: Scotty Shear's Bodacious Barolo's (Basser's): Dark muddy ruby in color. Damp earth and red fruits on the nose. Finish has no recognizable tannins. The presentation makes me believe this may not have been stored properly. Finished 6 of 6 with the group. (2429 views) | | | Tasted by JWG on 8/30/2020 & rated 93 points: Very much the same delicious bottle that we had in 2018, which similar notes.... (2066 views) | | | Tasted by ebourlon on 12/21/2019 & rated 91 points: Better at taste than nose. Not sure it reached it's peak as some suggested, it shows no signs of decaying: bright color and nice acidity. (1944 views) | | | Tasted by Miceri on 6/9/2019 & rated 91 points: Dark browny red; prune, caramel; nice mellow roundedness, caramel, somewhat tannic ending, deep long aftertaste; well tasting (1959 views) | | | Tasted by JWG on 8/8/2018 & rated 93 points: Has improved. Very nice nose of tar and cherries. Palate is chewy and big with nebbiolo fruit, and some smokiness. A nice tannic hit at the end. (2802 views) | | | Tasted by davikrys on 7/28/2018 & rated 85 points: Hints of orange as 14year old, smell of prune jam, not very co olex on the nose, tannins rather soft, not very balanced - alcohol and acids a bit stronger, medium long finish. Should have been drunk. Nice paring with beef steak, truffle sauce and grati ated potatoes. (2729 views) | | | Tasted by Argrath on 10/6/2017 & rated 90 points: Medium intensity nose. A bit muted. Dark fruit, dried herbs, mineral and just a bit sauvage.
Nicer on palate. Generous fruit. Flowery, violets, plum, asphalt and damp earth. Very tannic and high acidity. Tarry in finish. Rich, but also a bit robust.
Can be cellared longer. (3391 views) | | | Tasted by jwsmith on 6/17/2017 & rated 93 points: Last bottle excellent (3816 views) | | | Tasted by JWG on 4/4/2017: Another year another bottle, and the drinking is good. This bottle is full of cherries and tar on the nose. Palate is smoky, chewy, and licorice, with nice acidity and some still significant tannins but a little more integrated than before. Still has a ways to go. (3811 views) | | | Tasted by Johehn on 11/24/2016 & rated 89 points: Tasted Massolino for the first time, with cheese and some other wines. This is on top now. Not a perfect bottle but something to enjoy with food. It lacks of great complexity, and this bottle felt a bit out of balance. Still, should match up well with a steak. Drink up! (3361 views) | | | Tasted by rikipedia on 8/7/2016 & rated 92 points: Alc: 14% from Serralunga; Light to medium garnet to bricking rim.
Lifted bouquet of red earth, kiln-dried pottery, rose petals, black olive and dried black cherry. Some note of cocoa powder, dried spice and sweet red cherries join as the wine opens.
Intense entry, medium-bodied with plenty of flavours, lots of toasted spices, bitter chocolate/grated dark chocolate, dry liquorice bark and rosewater. The lifted perfume remains throughout the mid-palate, making the wine somewhat elegant, yet classic Serralunga tannins give the whole wine structure. A sweet fleshy feel makes it very accommodating at this point, although will undoubtedly improve further, long and firm cocoa powder tannin. (824 views) | | | Tasted by jwsmith on 7/29/2016 & rated 91 points: Excellent barely aged young (3672 views) | | | Tasted by JWG on 12/28/2015 & rated 91 points: Cherries and tar on the nose. Palate is smoky, chewy, yet quite bright with zippy acid and a still distinct and not fully integrated set of tannins. (3852 views) | | | Tasted by SeaSmoke on 9/14/2015 & rated 89 points: Decanted for 6 hours. Color is deep red. Cherry notes evident on the nose and palate. Acidity and tannins in proper balance. (3371 views) | | | Tasted by bobvictor on 8/8/2015 & rated 90 points: Drank over the course of 2 days. Upon opening, was tight and closed. Even after decanting, did not open up on the first night. Improved on the second night. Crisp and dry mouth feel fills the front plate and lingers for quite some time. Not complex, but very pleasing to drink.
Will improve with age, or if drinking now, open and decant at least 6 hours in advance. (3169 views) | | | Tasted by Chris Davies on 6/28/2015 & rated 89 points: in a good place now but plenty more to come (3348 views) | | | Tasted by palbe on 5/10/2015 & rated 90 points: Dense with evident browning. Open and generous, with dried cherries, strawberries, rose leaves, mint and anise. Medium bodied, with very nicely polished, mature tannins, and a very fine juiciness and depth to the fruit, without getting sweet or soggy. Clear Serralunga signature, and an impressive effort. (2911 views) | | | Tasted by olemski on 4/5/2015 & rated 90 points: Mature wine. Smooth for a Barolo, some tar and cherry on the nose. (2584 views) | | | Tasted by ttholst on 2/7/2015 & rated 94 points: Luftet 3 t. Floral rødbærduft, med snev av tjære, røyk og friske urter. Svært elegant kjølig frukt i form av nymodent kirsebærkjøtt, friske markjordbær blandet med bringebærdrops. Leskende "Burgundaktig" frukt og syre. Velintegrert tannin og alkohol. Perfeksjon med dette druematerialet. (2555 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By John Gilman
View From the Cellar, Mar/Apr 2017, Issue #68, An Evening of The Outstanding 2004 Baroli With Tom Hyland
(Barolo- Massolino) Login and sign up and see review text. | By John Szabo, MS
WineAlign (7/7/2009)
(Massolino Barolo, Docg red) Subscribe to see review text. | By David Lawrason
WineAlign (11/8/2008)
(Massolino Barolo, Docg red) Subscribe to see review text. | By Julia Harding, MW
JancisRobinson.com (8/6/2008)
(Massolino Barolo Red) Subscribe to see review text. | By Chris Kissack
Winedoctor, February 2008
(Massolino Barolo) Subscribe to see review text. | By Antonio Galloni
Vinous, A First Look at the 2004 Barolos (Dec 2007)
(Massolino Barolo) Subscribe to see review text. | By Richard Jennings
RJonWine.com (9/26/2009)
(Massolino Barolo) Light medium garnet red color with pale meniscus; nice dried cherry, berry, chocolate nose; tight, dried berry, tart berry palate with chocolate edge; medium finish 87 points |
NOTE: Scores and reviews are the property of View From the Cellar and WineAlign and JancisRobinson.com and Winedoctor and Vinous and RJonWine.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 MassolinoNebbioloNebbiolo 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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