Wines Barolo Mascarello - Barolo - 2009

Viniou Reviews

Mascarello Barolo DOC 2009 is a superb expression of Nebbiolo, the storied grape of Piedmont. This wine, a classic Barolo cuvée, showcases the meticulous craftsmanship of the Mascarello estate. The 2009 vintage offered favourable conditions, with sufficient warmth and sunlight balanced by cool nights, allowing Nebbiolo to reach full ripeness while maintaining its characteristic freshness. The wine is typically fermented in large wooden vats and aged in Slavonian oak casks, which imparts subtle spice and supports the grape’s natural structure without overshadowing its delicacy. In the glass, expect a deep garnet colour with brick-red hues, intense aromas of rose petals, tar, red cherries, dried herbs, liquorice, and a hint of earthy truffle—a hallmark of mature Barolo. On the palate, it is elegant yet powerful, boasting finely woven tannins and a long, savoury finish.

Barolo stems from the heart of the Langhe hills in Piedmont, a region renowned for its rolling vineyards, foggy mornings, and exceptional viticultural heritage. The soils here are calcareous marl, imparting finesse and complexity to the wines. The climate is continental, providing warm summers and cold, misty autumns—ideal conditions for the late-ripening Nebbiolo grape. Piedmont has been a centre of vinous excellence since at least the 19th century, with Barolo often dubbed "the king of wines and the wine of kings" for its regal stature and ageing potential.

With such depth and complexity, Mascarello Barolo 2009 deserves thoughtful food pairings. It shines alongside traditional Piedmontese dishes such as brasato al Barolo (beef braised in Barolo), agnolotti del plin (filled pasta), wild mushroom risotto, or aged cheeses like Castelmagno. For a broader gastronomic approach, try it with roast game, duck in a cherry reduction, or truffle-infused dishes, which echo the wine’s earthy notes.

For optimal enjoyment, decant this Barolo for at least one to two hours to allow its bouquet to unfurl. Serve it slightly below room temperature, ideally at 17-18°C. This will best showcase its aromatic complexity, supple tannins, and refined finish.