Cantina Bartolo Mascarello

Barolo Nebbiolo

9.377 ratings
9.333 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Top Notes For
David T

Independent Sommelier/Wine Educator

9.4

Served Friday night with my Veal Bolognese. This only worked with this dish because it had enough time in bottle to soften and not overpower the dish. If this was served young with this dish, you would have mostly tasted only dark and rugged Nebbiolo tannins.

This was vacuum sealed and re-stored to allow me to write notes today as we had friends for dinner on Friday.

The reveals; blackberries, dark sweet and sour cherries, soft floral blueberries, cherries, black plum and hints of back raspberries, notes of cooked rhubarb on the glass edge, soft, dark tarry notes, leather, anise, whiff of graphite, limestone minerals, dark rich earth, dry brush, some dark spice, cedar, light bay leaf and herbaceous notes with dark fresh & withering florals and violets.

The body is near full but, not quite. The tannins have rounded and softened but, still have teeth and slightly, sticky tarriness. The structure and tension are just approaching a really good phase. Tannins show some velvetiness. The length and balance show beauty and elegance. This wine has 10–15 of good drinking ahead. Ripe; blackberries, dark sweet and sour cherries, soft floral blueberries, cherries, black plum, plum and hints of back raspberries, notes of cooked rhubarb on the glass edge. Dark tarry notes, leather, anise, graphite, limestone minerals, dry crushed rock powder, dark rich earth, dry brush, dark chocolate, some bold dark spice with palate heat, clove, nutmeg, very light vanillin notes, cedar, light bay leaf and herbaceous notes with blue flowers, dark fresh & withering florals and violets. Beautiful wine. The acidity is like a gentle rain shower. The finish is elegant, well balanced, floral and persists for minutes.

Photos of; Bartolo Mascarello, Maria Teresa Mascarello who run the business since her father’s passing in 2005, my Veal Bolognese made in the lighter style that is indicative of true Italian cooking and one of their beautiful hillside vineyards.

Served Friday night with my Veal Bolognese. This only worked with this dish because it had enough time in bottle to soften and not overpower the dish. If this was served young with this dish, you would have mostly tasted only dark and rugged Nebbiolo tannins.

This was vacuum sealed and re-stored to allow me to write notes today as we had friends for dinner on Friday.

The reveals; blackberries, dark sweet and sour cherries, soft floral blueberries, cherries, black plum and hints of back raspberries, notes of cooked rhubarb on the glass edge, soft, dark tarry notes, leather, anise, whiff of graphite, limestone minerals, dark rich earth, dry brush, some dark spice, cedar, light bay leaf and herbaceous notes with dark fresh & withering florals and violets.

The body is near full but, not quite. The tannins have rounded and softened but, still have teeth and slightly, sticky tarriness. The structure and tension are just approaching a really good phase. Tannins show some velvetiness. The length and balance show beauty and elegance. This wine has 10–15 of good drinking ahead. Ripe; blackberries, dark sweet and sour cherries, soft floral blueberries, cherries, black plum, plum and hints of back raspberries, notes of cooked rhubarb on the glass edge. Dark tarry notes, leather, anise, graphite, limestone minerals, dry crushed rock powder, dark rich earth, dry brush, dark chocolate, some bold dark spice with palate heat, clove, nutmeg, very light vanillin notes, cedar, light bay leaf and herbaceous notes with blue flowers, dark fresh & withering florals and violets. Beautiful wine. The acidity is like a gentle rain shower. The finish is elegant, well balanced, floral and persists for minutes.

Photos of; Bartolo Mascarello, Maria Teresa Mascarello who run the business since her father’s passing in 2005, my Veal Bolognese made in the lighter style that is indicative of true Italian cooking and one of their beautiful hillside vineyards.

Mar 10th, 2019
Ed Lehrman

Super.

Super.

Dec 15th, 2017
Jason Heller

Master Sommelier

9.0

Another one showing some decent RS.

Another one showing some decent RS.

Jan 20th, 2017
Nathaniel DiMaggio

Big bold wine here! Plenty of time ahead of it. Better on the second day for sure. Not quite my preference in fruit color (dark/rich) but still delightful!

Big bold wine here! Plenty of time ahead of it. Better on the second day for sure. Not quite my preference in fruit color (dark/rich) but still delightful!

Dec 23rd, 2016
Jason Heller

Master Sommelier

8.7

My first super volatile bottle which knocked down the enjoyment of this year.

My first super volatile bottle which knocked down the enjoyment of this year.

Jan 3rd, 2016
Ceccherini Cristiano

At home, in the garden just when it cools down a bit picnic with my wife joined by one of the three monsters we created that woke up.
Wine is excellent fruit, fantastic tannin, long, a bit of incense and balsamic.
Just very quick to go.
I love these special labels.

At home, in the garden just when it cools down a bit picnic with my wife joined by one of the three monsters we created that woke up.
Wine is excellent fruit, fantastic tannin, long, a bit of incense and balsamic.
Just very quick to go.
I love these special labels.

Dec 31st, 2015
Richard Young

Wine Specialist Christie's

9.7

When you can't pick one...

When you can't pick one...

Dec 15th, 2015
Bryant Vallejo

Barolo night!

Barolo night!

Nov 10th, 2014
Charles Schneider

What an expression of this vintage. The fruit is so vibrant and well integrated with the youthful tannins. Why you love Cannubi fruit.

What an expression of this vintage. The fruit is so vibrant and well integrated with the youthful tannins. Why you love Cannubi fruit.

Oct 30th, 2014
Collin-Peter Casey

Northern California Sales Manager Weygandt-Metzler Importing

8.9

Will doubtlessly be brilliant in many years. Candied and boring today. Had to check.

Will doubtlessly be brilliant in many years. Candied and boring today. Had to check.

Jul 29th, 2014