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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 90.5 pts. and median of 91 pts. in 49 notes) - hiding notes with no text | | | Tasted by Jonne on 8/19/2023 & rated 88 points: Mörkt tegelfärgat men mycket genomskinligt. Tunna gardiner trots 14,5 procent.
Hallon, smultron rosbukett, tjära, bacon, lite regnvått grus.
Mycket kännbara tanniner, medelhög syra. Röda bär, blommig arom. Medellång eftersmak med markerad stjälkbeska.
Doften roligare än smaken. Tarvar en matbit. (336 views) | | | Tasted by JonathanFP on 11/21/2021 & rated 90 points: Aged nicely, drink now, reduced tannins. (1024 views) | | | Tasted by AURUM on 7/2/2021 & rated 91 points: A very good standard Barolo in modern style. Quite dark for beeing a 15 year old Barolo. Red with a light orange rim. Rosehip, more dark than red berries, plum and oak. Tannins are still present, but softening. Long, dry finnish. (1197 views) | | | Tasted by wmccone54 on 10/11/2019 & rated 92 points: Lots of development over the last 6-1/2 years, but far from mature. Still a very formidable wine. Classic Barolo with pronounced aromas and flavors of fresh roses; black tar; dark, tart cherry; briary blackberry; cedar bark; black, loamy earth; leafy, fresh mint; and wood spice, all wrapped around a chewy, tannic and acidic core. Full bodied, high alcohol, and some still, unresolved oak. Huge, dry finish. Requires both decanting and hearty food. This should easily cellar for at least another five plus years. Very good. (2062 views) | | | Tasted by rmalloy on 7/29/2017 & rated 90 points: Very good for an "entry-level" Barolo. Big, tarry nose with sandalwood and plum. Mouth-filling and tannic. Some tangy blackberry adds a little spark to what otherwise is a bruiser. Shows both the mean side and the pretty side of Barolo. (3733 views) | | | Tasted by rmalloy on 6/25/2017 & rated 90 points: Aromas of smoky wood spice, licorice, roses, and dried cherries. Not too tarry on the palate. Slightly tart. Would hold for a for more years, but okay to drink now. (3439 views) | | | Tasted by rmalloy on 4/17/2016 & rated 91 points: Classic aromas of tar, rosewater, leather, and dried cherries. Hints of cinnamon and cola. Rough tannins. Still rough after a day. I will hold remaining bottles until 2020+ (4307 views) | | | Tasted by pinotwok on 4/8/2016 & rated 88 points: Sehr moderner, im wahrsten Sinne des Wortes hochkonzentrierter Barolo. Dunkle Farbe, in der Nase sehr reif, Kirsche, etwas Pflaume, getrocknete Rosenblätter, Vanille, süßes Spekulatiusgewürz und andere Röstnoten vom Holz. Am Gaumen eher diffus und wenig strukturiert, wird mit mehr Luft etwas runder. Auch hier viel dunkle Frucht, Extrakt an der Grenze, Teer, massives, trocknendes Tannin, leider nicht besonders fein, eher staubig. Der Wein ist sicher nicht in seiner besten Phase und einige Jahre werden ihm noch gut tun, aber das hier geht für mich weit über das hinaus, wozu man Nebbiolo vergewaltigen sollte. (4041 views) | | | Tasted by Zweder on 4/4/2016 & rated 90 points: Weekly tasting group #208; Old world 2006; an overview. (@ VD): Beautiful bouquet with red and dark berries and cherries, vanilla, sweet spices and tobacco. On the palate cherries, red and dark berries like blackcurrants again, spices, vanilla and a touch of bell pepper. Firm and juicy acidity and slightly sticky and drying tannin. Really pleasant wine. Very early maturity stage now and around 2020 probably better. (3954 views) | | | Tasted by DBunk on 4/3/2016: PnP but should've decanted at least an hour. Fresh rose petals, freeze dried raspberries, fresh black cherries, a little pipe tobacco and tar. Mouth coating tannins but smooth tannins. (2094 views) | | | Tasted by Henry Miller on 12/11/2015 & rated 92 points: Bordering on greatness, modern style, but about to break toward tea and roses. May need another year or so to reveal the more classical characteristics. Still too big, with the aromatics tightly closed in. Better on second day. (2409 views) | | | Tasted by maiersbj on 11/27/2015 & rated 91 points: good acidity, well-balanced. Decant for at least half an hour for the wine to open. Dark fruit/cherry, very drinkable and pairs well with food (1407 views) | | | Tasted by Sundbyberg on 6/20/2015 & rated 91 points: Like so many other wines: The first glass is great, a serious barolo with roses mixed with licorice. Thereafter, quite tanic, too much oak, rustic and raw. Needs 7 days to come around = cellar for many years. (1864 views) | | | Tasted by astroman on 9/19/2014: Lacks mid palate with good acidity. Enjoyable. (2674 views) | | | Tasted by Wink on 7/21/2014 & rated 90 points: Clear & brick tinted. Nose of Rose, black cherry, dust, vanilla, and licorice. Medium palate of black cherry, plum, minerals, and anise. Excellent length. Pleasant acidity. Young sweet tannins. My last bottle of this excellent Normale Barolo. (2676 views) | | | Tasted by Jack O'Brien on 5/19/2014 & rated 96 points: Still kicking ass! Great wine and so accessible at the moment.. (2623 views) | | | Tasted by stevenjstein on 5/19/2014 & rated 90 points: Medium bodied, elegant, with classic Barolo flavors. Tar, flowers, a bit of spice. Good acidity. Very nice, for what's essentially their entry level Barolo. (2492 views) | | | Tasted by Sundbyberg on 9/4/2013 & rated 92 points: Very elegant and lots of licorice, but still quite tannic. This is good now, but will be even better in 2-5 years.
I'm not a big barolofan, but Scavino seems to stand out.
Drank well for 5-6 days. (3385 views) | | | Tasted by wmccone54 on 4/19/2013 & rated 91 points: Medium bodied, dark ruby color. In spite of its medium texture, this wine is big. Still displaying lots of tannins, but decanting, air, and time in the glass help considerably. Tight initially, but as it opens its classic Barolo: dark cherries, earth, roses, and tar. Still showing noticeable oak. Dry but satisfying finish. Far from being ready for prime time, but huge potential. Personally, I'll wait another 3-5 years before trying my last bottle.
(2628 views) | | | Tasted by ucbeau on 2/14/2013 & rated 90 points: For $30, this rocked. Brilliant aromas of black tea, pepper, dusty soil, dried herb, and black plums. Lots of youthful tannin on the palate, surrounding more of the plum notes, along with black cherry, more pepper and tea, all in an elegant, tapering finish. Needs another decade to reach full maturity. (2919 views) | | | Tasted by markellen.foodies@gmail.com on 8/4/2012 & rated 90 points: Used as the base for Ellen's Barolo Rissoto. Finished after the 99 Cannubi which we stared with. OK, but the Cannubi totally outclassed this wine. (3229 views) | | | Tasted by Sundbyberg on 2/25/2012 & rated 93 points: Surprisingly approachable already today, but this wine needs time.
Began to open up day 4 but the nose did not show until day 5.
Day 6 the wine smelled and tasted like ripe cherries. Very harmoneus and a lot less powerful than previously. Smooth but yet tasty, almost mulitlayered. 91-92 pts.
Day 7 the wine was very balanced and harmoneus. A combination of finesse and taste. The nose was close to port. Really good. 93 points. (3599 views) | | | Tasted by Existumator on 11/28/2011: Mustig komplex ursprungdomligstypisk doft med rostad fatkaraktär, drag av mörka körsbär, rosor, pinjenötter, viol och lakritsrot. Smakrikt, mustigt, stramt vin med rostad fatkaraktär, drag av mörka körsbär, rosor, (3497 views) | | | Tasted by hubas on 11/6/2011 & rated 93 points: This is a fantastic wine. The balance is superb and even though the tannins are very high the wine still carry it with grace. The after taste is very long and pleasing.
A true pleasure to drink. (3120 views) | | | Tasted by DSaeedi on 10/4/2011 & rated 90 points: Paolo Scavino Wine Night with Elisa Scavino (Lincoln Park Binnys Tasting Room): Nice wine. Medium to deep cherry hues, some deep refined spices, a rose soapiness and some delicate earth aromas. A little perfume. Med plus finish. (3445 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, 2006 Barolo: A Modern-Day Classic in the Making (Feb 2010)
(Paolo Scavino Barolo) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2009, IWC Issue #147
(Paolo Scavino Barolo) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Paolo Scavino Producer website
U.S. Importer (Addt'l Info)NebbioloNebbiolo is a red grape indigenous to the Piedmont region of Italy in the Northwest. The grape can also be found in other parts of the world, though they are not as respected.
Nebbiolo is often considered the "king of red wines," as it is the grape of the famed wines of Barolo DOCG, Barbaresco DOCG, and Roero DOCG. It is known for high tannins and acidity, but with a distinct finesse. When grown on clay, Nebbiolo can be very powerful, tannic, and require long aging periods to reach its full potential. When grown on sand, the grape exhibits a more approachable body with more elegant fruit and less tannins, but still has high aging potential.
"Nebbiolo" is named for the Italian word, "nebbia", which means "fog", in Italian and rightfully so since there is generally a lot of fog in the foothills of Piedmont during harvest.
Nebbiolo is a late-ripening variety that does best in a continental climate that boasts moderate summers and long autumns. In Piedmont, Nebbiolo is normally harvested in October.
More links:
Varietal character (Appellation America) | Nebbiolo on CellarTrackerItaly Italian Wines (ItalianMade.com, The Italian Trade Commission) | Italian Wine Guide on the WineDoctorPiedmont Vignaioli Piemontesi (Italian only)
On weinlagen-infoLanghe Consorzio di Tutela Barolo Barbaresco Alba Langhe e Roero | Union of Producers of Albese Wines (Albeisa)BaroloRegional History:
The wines of Piedmont are noted as far back as Pliny's Natural History. Due to geographic and political isolation, Piedmont was without a natural port for most of its history, which made exportation treacherous and expensive. This left the Piedmontese with little incentive to expand production. Sixteenth-century records show a mere 14% of the Bassa Langa under vine -- most of that low-lying and farmed polyculturally. In the nineteenth century the Marchesa Falletti, a frenchwoman by birth, brought eonologist Louis Oudart from Champagne to create the first dry wines in Piemonte. Along with work in experimental vineyards at Castello Grinzane conducted by Camilo Cavour -- later Conte di Cavour, leader of the Risorgimento and first Prime Minister of Italy -- this was the birth of modern wine in the Piedmont. At the heart of the region and her reputation are Alba and the Langhe Hills. This series of weathered outcroppings south of the Tanaro River is of maritime origin and composed mainly of limestone, sand and clay, known as terra bianca. In these soils -located mainly around the towns of Barolo and Barbaresco -- the ancient allobrogica, now Nebbiolo, achieves its renowned fineness and power.
map of Barolo DOCG
An interesting thread on Traditional vs. Modern Barolo producers:
https://www.wineberserkers.com/forum/viewtopic.php?f=1&t=106291 |
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