Mascarello

Tasting notes, varietals, grapes - anything related to wine
Post Reply
Message
Author
Jay Opperman
Posts: 20
Joined: August 5th, 2019, 4:17 am

Mascarello

#1 Post by Jay Opperman » September 7th, 2019, 2:53 pm

Has anyone had the 1937,1954, 1955, 1958, or 1961 Guiseppe Mascarello Barolo recently?
If so can you tell me your experiences and decanting times?
Thanks in advance

User avatar
Kris Patten
GCC Member
GCC Member
Posts: 4307
Joined: February 1st, 2009, 6:25 pm
Location: Seattle

Re: Mascarello

#2 Post by Kris Patten » September 7th, 2019, 4:27 pm

Problem I'd like to have.
ITB

User avatar
JohnP
Posts: 323
Joined: August 14th, 2017, 10:35 pm

Re: Mascarello

#3 Post by JohnP » September 7th, 2019, 5:57 pm

The 58' mascarello is still my all-time favorite barolo. Unfortunately the 61 I tried last year was not in the same league, probably poor storage.
Last edited by JohnP on September 7th, 2019, 8:14 pm, edited 2 times in total.
John Pollard

User avatar
Markus S
Posts: 5963
Joined: May 20th, 2010, 7:27 am

Re: Mascarello

#4 Post by Markus S » September 7th, 2019, 7:07 pm

If you've got the bottle and want to celebrate birth years, I'm game.
$ _ € ® e . k @

Angelo Manioudakis
GCC Member
GCC Member
Posts: 216
Joined: May 29th, 2009, 5:46 pm

Re: Mascarello

#5 Post by Angelo Manioudakis » September 7th, 2019, 7:36 pm

I had the 61 in the last year and it was very, very good. I let it stand for more than two weeks ahead of time, then decanted it about 5 hours before consuming.

Martin Petersen
GCC Member
GCC Member
Posts: 168
Joined: August 22nd, 2011, 1:43 pm
Location: Denmark

Re: Mascarello

#6 Post by Martin Petersen » September 7th, 2019, 10:50 pm

I’ve been lucky enough to open and drink the ‘58 and ‘61 a few times.
Stand up for a month, open in the morning with great care and pour a small sample, put back in the cellar all day and double decant (rinse the bottle while the wine is in a bowl and then pour back) and finally serve from the bottle. I’ve had great success with many bottles of old nebbiolo this way.
Last edited by Martin Petersen on September 8th, 2019, 1:59 am, edited 1 time in total.

User avatar
Jeremy Holmes
Posts: 6607
Joined: April 28th, 2010, 3:50 pm

Re: Mascarello

#7 Post by Jeremy Holmes » September 8th, 2019, 12:26 am

Hi Jay,

I have had '54, '58 and '61 recently. A long decant works (6-10 hours).

Cheers
Jeremy
ITB

Jay Opperman
Posts: 20
Joined: August 5th, 2019, 4:17 am

Re: Mascarello

#8 Post by Jay Opperman » September 8th, 2019, 4:01 am

Thank you Martin and Jeremy.I did double decant the 1958 5 hours ahead and again when serving.The wine changed dramatically from being totally shut down to evolving into a wonderful bottle.
I did the same with the 1955 a few weeks ago and it was one of the greatest older Barolos ever.
I’m thinking that the 1958 (which had almost no sediment )had some Barbera added since the color was deep red and unlike most older Italian wines.
I’m convinced that unlike older Burgs and Bordeaux that a minimum of 4-5 hours and multiple decanting of older Barolo is totally necessary.

Nathan Smyth
Posts: 3478
Joined: February 15th, 2009, 7:11 pm

Re: Mascarello

#9 Post by Nathan Smyth » September 8th, 2019, 1:27 pm

The oxidation curves on Nebbiolo are simply bizarre, and seem to contradict what you might [naively] assume to be the relevant governing laws of chemistry & physics.

Nebbiolo can open up into something interesting on, say, Day 2, but then on Day 3, shut down hard as nails [as though it had reverted to being a barrel sample again], and refuse to re-awaken for the rest of the week.

Michael Lewis
GCC Member
GCC Member
Posts: 1109
Joined: June 11th, 2011, 11:05 am
Location: Washington DC

Re: Mascarello

#10 Post by Michael Lewis » September 9th, 2019, 6:52 am

Not exactly what you asked, but 1961 G. Mascarello Barbaresco was great recently. I have a 1961 Barolo standing up but haven't gotten to it yet.

As others have said, proper decanting after standing the bottle up for a few weeks is key.
Michael Lewis
Twitter: @MichaelLewisDC
Instagram: michaellewisdc

Jay Opperman
Posts: 20
Joined: August 5th, 2019, 4:17 am

Re: Mascarello

#11 Post by Jay Opperman » September 9th, 2019, 3:34 pm

Thank you Michael

Post Reply

Return to “Wine Talk”