This week I opened up a 2011 Bartolo Mascarello with Pascaline, we loved it.
We both agreed that it was so very pretty, but somewhat tight and could use some age. There was cherry and tannin, and depth but it needed to have a window opened. I said it needed ten years, would love to see it in twenty.
When I woke up this morning, I saw that quite the tweet fest started and debate about its agebility.
They were in good company. Even in Piemonte its debated. Last year, when I talked to MT last year about the wine, she told me she wasn't as much of a believer in its long-aging as are others in the 'hood--such as her cousin, Marta Rinaldi or more profoundly, Trinchero down in Asti. But of course how it's made, how long the maceration, stainless or wood, all decisions in winemaking will have an effect on the aging.
But the question could well be, why lay down at all? After all, the Bartolo Mascarello is so delicious, it's difficult to summon the self-control to stop drinking. On the other hand, those tannins sure could turn into something interesting over a little time. So why will I keep back a bottle a few years (maybe five, I doubt ten per my tweet.) I'm simply curious.
So, if you're lucky to have two of these, try one tonight. True to Maria Teresa's words, the wine had plenty of sediment, decantation is not a bad idea. Drink, think, make your own decision on what to do with the second bottle. And what to do if you only have one? Get the corkscrew. You should experience the wine in its youth.
In the spirit of freisa curiosity and exploration, I offer you this article I ran this December in The Feiring Line Newsletter. (Hope you consider subscribing. Also, as below, clicking on the images should enlarge them.)
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