2011 Bartolo Mascarello Barolo #166274362
Reviews 94 points Wine Advocate "The bouquet opens to plush flavors of red fruit and cherry with grilled herb, tobacco and mineral delineation. Its structure is yielding and round and the finish is ripe with soft fruit flavors. Make no mistake, it doles out complexity and an ethereal sense of balsam herb, cola and licorice that is the hallmark of this historic estate with a tiny garage winery in the town of Barolo. (ML)" 93 points Vinous "...blessed with a divine bouquet, surfeit with red cherries, crushed strawberry, decaying autumn leaves and rose petal, and later a hint of roasted chestnut and Montecristo. The palate is fresh, poised, not deep but harmonious and satin-like in texture. Elegant on the finish, not profound but so, so drinkable and delicious. (NM)"
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About Bartolo Mascarello
At the core of Mascarello's winemaking philosophy is blending Nebbiolo grapes from various historic vineyards, a practice that ensures their Barolo captures the essence of the Piedmont terroir. This approach distinguishes Bartolo Mascarello from regional counterparts who focus on single vineyard wines. The winery also crafts other Italian reds like Dolcetto, Barbera, Freisa, and Langhe Nebbiolo, albeit in minute quantities.
Bartolo Mascarello stands as a beacon of traditional Barolo production since its foundation in 1918. Bartolo, deemed a barolista giant, remained unwavering in his dedication to traditional methods, fermenting with indigenous yeasts in concrete vats, employing "cappello sommerso" technique, and aging in neutral botti, with malolactic fermentation occurring naturally. His insistence on a blended Barolo, contrary to the popular single-cru approach, came from his belief in crafting a balanced Barolo from different vineyard characteristics.
Maria Teresa Mascarello, inheriting her father's philosophy, carries on this tradition. Her meticulous attention has refined the aromatic complexity and elegance of Bartolo Mascarello's wines. She exclusively sources Barolo from four celebrated Nebbiolo sites: Canubbi, San Lorenzo, Rué, and Rocche di La Morra. Barbera and Dolcetto are harvested from sections of San Lorenzo and Rué, respectively, less suited for Nebbiolo.
Under Maria Teresa's stewardship, the wines are fermented in old concrete tanks with simple temperature control. After pressing in a traditional basket press, the Barolo undergoes long aging in large Slavonian oak botti before bottling and subsequent release.
Cantina Bartolo Mascarello's wines are renowned as perhaps the most authentic expression of Nebbiolo. Their structural and aromatic classicism, coupled with exceptional age-ability, establishes them as a requisite staple to any world-class Italian cellar.