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  • 1999 Bartolo Mascarello Barolo

1999 Bartolo Mascarello Barolo

95 VM

Featured Review
Bartolo Mascarello's 1999 Barolo is all about finesse. Ripe, silky tannins fold into an expressive core of sweet red cherries, flowers, leather, cinnamon and mint, but it is the wine's textural balance that stands out most. The tannins are already quite soft, yet the flavors retain gorgeous freshness, which means the 1999 is in a great spot right now to deliver maximum pleasure. I imagine the 1999 will drink well for many years to come, but it is also drop-dead gorgeous right now. Readers who own the 1999 are going to be thrilled. This is a fabulous bottle of the 1999, perhaps the best I have ever tasted. Vinous Media

Vinous (Galloni) | 95 VM

Critic Reviews

Bartolo Mascarello's 1999 Barolo is all about finesse. Ripe, silky tannins fold into an expressive core of sweet red cherries, flowers, leather, cinnamon and mint, but it is the wine's textural balance that stands out most. The tannins are already quite soft, yet the flavors retain gorgeous freshness, which means the 1999 is in a great spot right now to deliver maximum pleasure. I imagine the 1999 will drink well for many years to come, but it is also drop-dead gorgeous right now. Readers who own the 1999 are going to be thrilled. This is a fabulous bottle of the 1999, perhaps the best I have ever tasted.

Vinous Media | 95 VM
(Bartolo Mascarello Barolo) While much of the hype on the most recent string of extraordinary vintages in Piemonte has justifiably focused on the 2001s and the 1996s, the 1999 vintage has also produced some brilliant young wines, and chief amongst these would be Bartolo Mascarello’s Barolo. There is already a seamless refinement to the ’99 on both the nose and palate that is extremely rare in traditionally-made Barolo, and which is very exciting for the ultimate shape of this wine at maturity. The very elegant young nose offers up a mélange of red and black cherries, roses, licorice, delicate undertones of tariness, woodsmoke and fresh herbs. On the palate the wine is full-bodied, pure and almost velvety for a young Bartolo, with great structure and focus, a brilliant core of sappy fruit, firm, ripe and well-integrated tannins, and great length and grip on the potentially silky finish. This is a brilliant wine in the making, that may well give both the 2001 and the 1996 a run for their money. (Drink between 2015-2050).

John Gilman | 94 JG
Aromas of leather, berry and tobacco follow through to a full-bodied palate, with sweet and ripe fruit, silky tannins and a long finish. Beauty. The genuine deal here. Best after 2007. 1,410 cases made.

Wine Spectator | 93 WS

Wine Details for 1999 Bartolo Mascarello Barolo

Type of Wine Barolo : Barolo have cemented their spot as one of Italy's most famous and desirable achievements, decorating the cellars of every serious wine collector. While the grape they're made from is rather dark and dusty-looking, the elixir that comes from this varietal is an almost crystal clear, light red, like a pair of seductive lips glistening in the candlelight.
Varietal Nebbiolo : Nebbiolo is the superstar grape variety and driving force behind the top-quality red wines of northwestern Italy. The Italian winegrowing appellation of Piedmont is covered by a sea of Nebbiolo grape vines. It is the undisputed king of grapes in the twin hillside villages of Barolo and Barbaresco, where some of the world’s most coveted wines hail from.

Quality over quantity is the motto for this subtly powerful grape. A mere 5,500 hectares of Nebbiolo are cultivated around the world, of which, more than 4,000 are found in Langhe and Roero. The varietal has been growing here since the 1st century and has been called Nebbiolo since the 1200’s. Like most ancient grape varietals, there are many speculations as to its true origin, but what is certain is that in the hills of Langhe and Roero, Nebbiolo has found its ideal environment.

Unlike Cabernet Sauvignon which is a versatile grape, Nebbiolo has not thrived when planted in wine regions outside of northern Italy. Nebbiolo is more like the finicky Pinot Noir: difficult to grow and highly reflective of terroir. The varietal thrives on calcareous marl, a lime-rich mudstone that is found on the right back of the Tanaro River (home to Barolo and Barbaresco) where it grows best in its warm climate and ample sunlight. The growing conditions in the hilly areas of Barolo and Barbaresco are optimal and produce some of the most sought after wines not only in Italy, but in the world.

The Nebbiolo vine buds earlier than most grapes grown in Piedmont but harvested last. The berries do not appear until long after flowering, making it very susceptible to poor weather conditions. The name Nebbiolo is thought to have come from the Italian word for fog, nebbia, which is common during the fall when the local hillsides are covered in a ghostly haze.

The iron fist in a velvet glove, which is a witty slogan for the wine of Barolo, can aptly be used to define the Nebbiolo grape itself. The thin-skinned, light colored grape packs a punch, producing wines that are light ruby when young and fades to a pale garnet when older. This characteristic should not be mistaken as watery; wine produced from Nebbiolo is super concentrated and flavorful with high acidity and tannins. When properly vinified, the best vintages will last for decades.

Despite the challenges of this fussy grape, some growers in the “New World” are trying their hand at harvesting Nebbiolo. In South Australia young producers are making wines that are fruiter and less tannic than their Italian counterparts. This novel take on the Italian grape has prompted California, Chile and South Africa to begin small plantings of Nebbiolo.

The iron fist in a velvet glove, the undisputed king of Piedmont and the deceptively powerful Nebbiolo grape may be limited in quantity, much-coveted, nearly exclusive to Italy, demands aging and can sometimes command high prices; the wait, the price and the difficulty in finding it is rewarded with one of the greatest wines made from the mighty Nebbiolo grape varietal.
Country Italy : Italy is renowned as one of the world’s greatest gastronomic havens; from certified Prosciutto di Parma to the sea-side seafood eateries on the island of Sicily. However, this epicurean experience could not possibly be as hedonistic without the ethereal combination of the country’s plethora of fine wines. It seems unfair that a nation should be able to boast, both, some of the world’s greatest cuisine as well as its greatest wines. Italian wine is one of the most sought after in the world, and has become the second most produced in the world, behind only France.



Stretching an impressive 736 miles from northern Italy to the peninsula’s southern tip, the country’s geography generates an enormous array of topography, climate and soil structure. This is an extremely important quality of its winegrowing and making industry which lays claim to nearly 550 different grape varietals, which all desire their own necessities, in terms of terroir and climate.



The still red wines of Italy truly characterize the nation’s vast and expansive terroir; Nebbiolo dominates Piedmont, where Barolo and Barbaresco reign king and queen of the region’s production. Hailing from Brunello di Montalcino in Tuscany, the rockstar Sangiovese grape has become synonymous with greatness. Vin Santo sweet wines have taken on a mighty feat of competing with the glorious wines of Sauternes, and of course, Prosecco. Prosecco, located in Trieste (northeast Italy) and its creation of luxuriously effervescent styles of wine has become Italy’s answer to Champagne. The Glera grape variety, which has become synonymous with the name Prosecco, is the main ingredient and is beloved in the appellation where the village of Prosecco’s name has become world renowned.



The blurred boundary between Italy and the countries of Slovenia and Austria, where German influence still resonates through Friuli wines. The prevalence of Riesling and other such grape varietals is high in this region and have become extremely popular on today’s market.



With nearly 702,000 hectares of grapevines covering the massive and diverse landscape, Italy’s annual average of 48.3 million hectoliters of wine production is second only to France in terms of volume and Spain in terms of hectares of vines. The country is vast and overwhelming when it comes to the culinary arts, but perhaps even this is overshadowed by its production of some of the world’s most sought after wines, whether the omnipresent Chianti to the highly collectible and sought after Amarone della Valpolicalla.


Overview

Producer Mascarello

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