2010 Barolo

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2024 - 2050

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2025 - 2050

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This wine was tasted as part of a vertical tasting held in London in April 2016. The wines were arranged in five thematic flights. This flight of four relatively recent releases provides a tremendous opportunity to see the estate at its current level of excellence.

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2020 - 2040

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I am not sure I possess the vocabulary to adequately capture just how much Maria Teresa Mascarello has accomplished in the few short years she has been running her family's estate. Often, the best winemakers recognize the need to develop and make small adjustments rather than radical changes. That is exactly what has happened here over the last few years. One need only to look at Mascarello's entry-level wines to understand that the fruit that is coming into the winery today is cleaner, purer and far more articulate than at any point during this benchmark estate's long history. The Dolcetto and Barbera will floor readers this year for their extraordinary purity, grace and suppleness. And what about the 2010 Barolo? Well, it is easily one of the wines of the vintage and quite possibly the finest Barolo ever made here. I say that having had the 1955, 1958, 1982, 1985, 1986, 1989 and 1990 all within the last year or two. The 2010 Bartolo Mascarello Barolo is epic. It's as simple as that.

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Over the past several years, Maria Teresa Mascarello has turned the previously austere office of her late father into her own inviting, homey place. Happily, her wines, though a bit friendlier in the early going than those of Bartolo, are still classically made, firmly structured and wonderfully perfumed. Maria Teresa describes 2009 as "generous and open: the season was warm but not excessively hot, and the wines have a better balance than the 2007s. We had our normal snowy winter and good spring rains, so there were better water reserves than in 2007." Mascarello, not surprisingly, is a big fan of 2010. "It's the classic vintage everyone waits for," she told me. "The wines are less fleshy but even fresher than the 2008s, very upright in character." The wines here are aged in old 25-to-50-hectoliter foudres, with the occasional new replacement barrel not touching nebbiolo until it's filled with saltwater for a year and used to make barbera for a vintage or two.

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