1987 Bartolo Mascarello Barolo
Nebbiolo
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View From the Cellar
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By John Gilman
(Bartolo Mascarello Barolo) Login and sign up and see review text.
Jan/Feb 2008, Issue #13, Recently Tasted Italian Red Wines: Outstanding Options Abound
Rockss and Fruit
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By Lyle Fass
(Bartolo Mascarello Barolo) Wow this took a long time to open up. Took five hours to get going. Was very tight and ungiving for a while. Almost gave up hope. But when it opened it delivered. Nose of wet leaves, tar, cherries, caramel, leather, cigar, some deep floral elements and minerals. Very aromatic but actually much better on the palate. Big and dense with caressing velvety fruit all beautifully cloaked in cardamon, clove & allspice. Very tannic but good fruit ripeness balances it out. The acidity is pronounced but is in balance with the rest of the wine. Long finish. Warm wine. Not alchoholic warm... but the wine makes you feel warm. Not profound but excellent well-made traditional Barolo.
2/21/2004, (See more on Rockss and Fruit...)
2/1/2020 - cct wrote:
Double decanted earlier in the day.
Poured blind to vintage
Fully tertiary, autumnal like December 20th. Old leaves, dried porcini, dried red fruit, it's fully faded and barely hanging onto life. Still some interesting texture and savoriness that got better with some food. Academically interesting if not pleasurable. OTH and then some.
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11/19/2014 - Alex H wrote: 89 Points
Umami soy sauced lifted with cigar ash and volcanic ash. Sweeter notes showing after a while.
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2/28/2008 - Gregory Dal Piaz wrote: flawed
Barolo 1958, 1967, 1975, 1978, 1979, 1987 (Chez Dal Piaz): This offered some notes that are typical of Bartolo's wines, the high toned perfume of floral and green middle eastern spice married to the herb and dried soil tones one so frequently finds but the notes of celery, peanut and a hint of onion powder make me think that this has suffered some damage along the way. In the mouth this has some sweetness and a bit of unintrusive tannin but it lacks freshness and feels a touch cooked. Too bad
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