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.
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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
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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
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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
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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.
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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.
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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.
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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.
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5/12/2018 - Eric Guido Likes this wine: 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.
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1/4/2018 - Kemo Sabe Likes this wine: 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
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2/24/2017 - tinybubbles Likes this wine: 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
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2/24/2017 - ricknat1 wrote: 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
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2/3/2017 - kenv Likes this wine: 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.
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11/30/2016 - JulianSkeels Likes this wine: 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.
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8/27/2016 - JulianSkeels wrote: 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.
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2/6/2015 - kenv Likes this wine: 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.
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4/16/2012 - kenv Likes this wine: 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).
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