Giuseppe Mascarello Barolo Monprivato 1998

92/100 vinous

The 1998 Monprivato from Giuseppe Mascarello perfectly embodies the quality of the vintage. This is a relatively slender, accessible Monprivato, yet all of the elements are perfectly in balance. The sweet aromatics meld seamlessly into a soft palate of fruit framed by ripe, silky tannins. The 1998 is a great introduction to Monprivato, and is one of the more beautiful, harmonious and accessible wines of the vintage. Today, the 1998 does not appear to be built for the long haul, but I wouldn't be entirely surprised if I am underestimating the wine's potential longevity given how gracefully wines of lesser vintages have aged.
(By Antonio Galloni on February 2009, vinous.com)

"1998 has always been an interesting vintage for Barolo. Caught between the more hyped 1996 and 1997 on one end, and 2000 and 2001 on the other, the 1998s have often been overlooked. It also didn't help that the wines were first released during a period global economic malaise. While 1998 is not a truly iconic, legendary vintage, these Barolos are great choices for medium-term drinking as a number of wines are entering their early maturity, making them great choices for readers who are cellaring wines from Piedmont's sturdier vintages such as 1996, 1999 and 2001.
Piedmont experienced mostly warm weather in 1998 with spells of drought, though nowhere near the extremes seen in 1997. The wines have always been perfumed and accessible, with an attractive softness to the fruit. Even better, the vast majority of the wines have never shut down to the extent that wines from cooler vintages often do. The 1998s are extremely consistent across the board, and that level of outstanding quality may very well end up being the vintage's strongest attribute. As is typically the case, the Barolos of La Morra and Barolo are the most forward, while those of Serralunga are the freshest. Most of these wines were from my cellar, purchased and cellared since release, although I tasted a few of the wines a second time with the producers."
(By Antonio Galloni on February 2009, vinous.com)