2004 Barolo Mariondino
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Tasting notes
The 2004 Barolo Mariondino is just beginning to enter its early tertiary stage as the fruit starts to show hints of floral and savory nuance. Dried flowers, mint, sage and tobacco all take shape in the glass. Today, the oak is more prominent than it was at the outset, which suggests it has never fully integrated. The 2004 has more than enough raciness and overall depth to drink well for the better part of the next decade.
Critic scores
Average Score
Antonio Galloni, Vinous
Julia Harding MW, jancisrobinson.com
More reviews and scores
Montforte, barrique 24 months. Herbal cherry fruit on the nose, intense rather than aromatic – furniture polish? A little bitter on the palate. Rather odd but not unpleasant. (JH)
The 2004 Barolo Mariondino reveals the essence of tar, roses, violets, plums, prunes, herbs and sweet toasted oak. It is a delicate, pristine Barolo that offers outstanding length and notable harmony. The firmer tannins that are the hallmark of this site are evident, but they are superbly balanced by the wine's fruit and aromatics. This is a lovely Barolo from Marco Parusso.
The 2004 Barolo Mariondino reveals the essence of tar, roses, violets, plums, prunes, herbs and sweet toasted oak. It is a delicate, pristine Barolo that offers outstanding length and notable harmony. The firmer tannins that are the hallmark of this site are evident, but they are superbly balanced by the wine’s fruit and aromatics. This is a lovely Barolo from Marco Parusso. Anticipated maturity: 2010-2018. Marco Parusso aims to make elegant Barolos that emulate much of what he admires among his favorite Burgundy producers. The fruit gets a 2-3 day cold soak to allow the grapes to recover from what Parusso describes as the shock of being harvested. The wines are fermented at a lower temperatures than is the norm here in order to preserve freshness. Parusso works with natural yeasts and minimal amounts of SO2, leaving the wines on their lees for 16-18 months, another practice that is uncommon in these parts. As was the case throughout the region, the harvest was fairly late by today’s standards and the last of the Nebbiolo was brought in towards the end of October. Importer: Montecastelli Selections, New York, NY; tel. (212) 414-4898