2004 Bartolo Mascarello Barolo


  • Italy
  • Piedmont
  • Langhe
  • Barolo

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Community Tasting Note

  • sdr Likes this wine: 90 points

    January 11, 2020 - Clearly in the modern style but not overdone, there’s plenty of dark cherry and berry fruit. A pretty wine. Easy to drink but not much Nebbiolo character.



  • dpc123 commented:

    1/13/20, 8:02 AM - Curious note. It's not made in the modern style at all.....

  • oldwines commented:

    1/13/20, 12:36 PM - It can sometimes be a bit fruit forward in a ripe vintage, but it is among the most traditional Barolo out there, if not THE most. Bartolo passed away just a few months after this vintage's grapes were picked in March 2005. Now made by his daughter Maria Teresa in the same style with cement tank, indigenous fermentations and large, old, neutral Slavonian oak Botti aging. So no real wood influence. Usually it is the most pure Nebbiolo expression you can find and only made from a blend of their 4 vineyards (Cannubi, Rocche, Rué and San Lorenzo) each of which could be bottled as top single vineyard wines, as nearly everyone else does, but Bartolo refused to do so.

  • sdr commented:

    1/13/20, 2:16 PM - Thanks for the information. I have limited experience with Barolo but this is how the Mascarello appeared to me. I was also surprised. On the other hand the ‘01 Giacosa Falleto next to it was stern, earthy and acidic, a marked contrast, as was the ‘85 Aldo Conterno Bussia Soprano, very old fashioned indeed.

  • oldwines commented:

    1/13/20, 3:37 PM - Curiously Aldo Conterno and to a lesser extent Giacosa are a few steps more like a modern Barolo producer. Back in the 1970-80's there was a big push to using Barriques and more modern techniques like commercial yeasts and controlled fermentations, creating a big divide among Barolo Producers. Today it seems to me most of the more modern guys have moved back toward traditional, at least to some extent, especially in the use of new oak (i.e.less of it). Aldo Conterno actually split his father's estate with his brother such that the Giacomo Conterno of old stayed pretty much traditional and Aldo left to start his own operation, now run by his 3 sons. They too are starting to move back to tradition with native spontaneous fermentations etc. The most traditional Baroli are very long lived...50-75 years. I had some from the 1960's recently and they were truly amazing.

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