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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.9 pts. and median of 93 pts. in 11 notes) - hiding notes with no text | | | Tasted by sburtt on 12/19/2023 & rated 90 points: nose is quite lovely, very classy, terroir driven, you sense it's nebbiolo, initial thought was barbaresco, as it comes from a sandy terroir. For me the palate is quite short and watery, in contrast with the nose (436 views) | | | Tasted by King Cab on 1/22/2023 & rated 95 points: At Masseria dei Vini, NYC
Pretty and still vibrant color. Nos has soft cherry and spring flowers. This shows amazing grace and elegance and just seemed to glide across my palate. Lovely red fruits of cherries and red plum, this had slight note of orange peel which I so love. Slight note of earth that disapated quickly this was perfectly balanced and seemless with a near weightlessness, this maintains a small bit of tannic structure. Long and tue and never missed a beat, just an amazing bottle in ana amazing place. (1187 views) | | | Tasted by Abrahm on 3/8/2020 & rated 92 points: Overwhelmingly amount of cherry on the nose. Highly acidic and astringent on the palate. Tannins that grip, but aren't holding on as tight as they once we're. Beautiful depiction of barolo. (2905 views) | | | Tasted by Markus IWC on 5/7/2019 & rated 91 points: Grappe Piemonte 2, vin 9:
Ljust röd i färgen, nästan transparent. Ger en hint om att det borde vara gamla botti som gäller här.
Näsan är blommig och parfymerad, lätt och elegant i stilen, hittar även choklad och lite apelsin zest.
Munkänslan är ung och ett vin som inte är redo att drickas. Startar lite avrundat och inbjudan men sen kommer en brutal armada av tanniner ackompanjerad av viss beska.
Det här vinet behöver tid, sannolikt +5 år för att verkligen komma till sin rätt. (2628 views) | | | Tasted by Euge67 on 5/21/2018 & rated 93 points: Naso erbaceo e mentolato.
In bocca è un'esplosione di sapori: cioccolato, sigaro, tabacco....
Non gioca sull'eleganza ne si lascia bere molto facilmente, ma i sapori sono netti e ben distinguibili. L'alcool è ben presente ma non fastidioso. La bevibilità non è trascinante, ma si ha sempre voglia di un ultimo sorso. Si lo so, sono un po' contraddittorio come lo è questa bottiglia. Nonostante la giovinezza pare di avere di fronte sapori terziari. E' un vino che si pavoneggia con poca eleganza, ma non lascia indifferenti. Se si beve ora si hanno molte soddisfazioni. Non so se il tempo possa smussare tutta questa ridondanza. Se lo farà, sarà un vino da 97. (4271 views) | | | Tasted by Tim Heaton on 4/12/2017: Stunning. Unlike many of the new release Barolo wines (100+) I have tasted on this extended trip, this has already found its voice, and it's beautiful. Citrus, mushrooms, cherries, forest, soil, ripe cranberry - the list is long. The flavor development lags the aromas at this point, but that's to be expected - this needs some cellar rest. Structured, elegant and rich with finesse and vibrancy. Classy. Now or in the next 25-30 years. recommended
https://www.ItalianWine.blog (5664 views) | | | Tasted by Eric Guido on 2/8/2017 & rated 94 points: The nose showed a floral and earthy bouquet with exotic floral tones, spiced-candied-cherry, sweet tea, and hints of undergrowth. On the palate, I found zesty acid-driven textures with tart cherry, savory herbs, cedar, iron and minerals. The finish was long with tart cherry, caking minerality and refined tannin. Fresh, structured, balanced, and a great effort for the vintage. One of my top 2012’s. (5521 views) | | | Tasted by JonnyG on 2/4/2017 & rated 93 points: 2012 Vinous Master Class in Barolo (Del Posto, New York): A tannic powerhouse that blossomed with air even at this young age and displayed savory fruit flavors I very much liked. (2852 views) | | | Tasted by kenv on 2/4/2017 & rated 94 points: 2012 Barolo: Grace Under Pressure Masterclass (Del Posto Restaurant, NYC): [No barriques. They ferment in cement and age in large Slavonian oak.] Ripe black and red fruit nose. Ripe, complex and long in the mouth. Balanced and more harmonious than most 2012. Perhaps the wine here that would be most likely to be mistaken for a 2010. 94-?? (4393 views) | | | Tasted by Eric Guido on 2/4/2017 & rated 94 points: Here I found a bouquet of red florals and undergrowth up front, giving way to mineral-tinged dark red fruits, sweet tea, and hints of dried orange peel. On the palate, I found refined textures with zesty acidity giving life to flavors of tart berry, savory herbs, hints of citrus, and minerals. The finish was long with fine-grained tannin and tart red fruits. This is beautifully structured and refined. A gorgeous wine. (3794 views) | | | Tasted by xzz on 12/17/2016: Farge: Lys rubinrød
Duft: Morken ved med lær(?) og noe fruktig i bakgrunnen. etter hvert et hint av lakris.
Smak: Kraftige tanniner med en syrlig overtone. Lukket,
Dag2:
Duft: Også noe 'anilin'
Smak: fortsatt ikke så mye utenom tanniner og syre. Vanskelig å vurdere potensialet i denne, er usikker på om den er av de beste årgangene. (1465 views) |
| 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 MargheriaMade from Nebbiolo grapes grown in Massolino's vineyard situated in the A.G.M. “Margheria” in Serralunga d’Alba.
Altitude: 280 m above sea level.
Total surface area: 1.5 hectares.
Soil composition: calcareous with a small percentage of sand.
Average age of vines: 40 years.
First year of production: 1985.
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 cellarsNebbioloNebbiolo 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 CellarTrackerMargheriaMargheria is a 8.10 ha. vineyard (cru)/ 4.57 Barolo MGA of the Serralunga d’Alba municipality. On weinlagen.infoItaly 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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