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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.3 pts. and median of 92 pts. in 129 notes) - hiding notes with no text | | | Tasted by Senso-beak on 3/31/2024 & rated 90 points: Opened, allowed to warm up, and served. Medium body, solid ruby. Very floral nose with some licorice and menthol. Nice acidity and balance - lithe and aging well. The nose is quite distinct and classy. Decent fruit and not overly dense. Not as good on day two so I would suggest this is fairly mature at present. (310 views) | | | Tasted by liber on 9/7/2023 & rated 94 points: 8th of 12, decanted 30 minutes, perfect cork and level, little changed from last bottle noted more fully in Dec 21, upside yet, 10+ years. F+ (18). (1046 views) | | | Tasted by tanglenet on 12/11/2022: The nose was so full of Brett that it was hard to drink. Once you got past that it was however smooth and silky drinker with solid fruit although not fresh nor lively. Good with reservations. (1925 views) | | | Tasted by Eric on 11/15/2022: Dinner at Spinasse (Seattle, WA, USA): Big fruit, bold, powerful, very approachable and not yet remotely tired or dried out. Quite enjoyable. (2401 views) | | | Tasted by TheFoodieTraveler on 9/30/2022 & rated 94 points: Wonderful. Perfect form of a 2000. (2008 views) | | | Tasted by Valaprop on 8/29/2022 & rated 96 points: Spectacular Italian tasting dinner. 2000 Scavino Bric del Fiasc. 2000 Scavino Carobric. 2001 Soldera BdM Riserva. 2001 Conterno Fantino Sori Ginestra. 1996 G. Mascarello Monprivato. All wines decanted for 1-2 hours. Dinner: pate, seared tuna, NY strip steak, cheese platter.
The Bric del Fiasc was drinking superbly -- more restrained and, I thought, better balanced than the Carobric, which was also beautiful and had more prominent fruit. Contrary to the CT consensus, this bottle of the Fiasc (which has been in my cellar since shortly after release) was squarely in the middle of its optimal drinking window and a properly stored bottle surely has several glorious years ahead of it. This definitely tilts toward the "modern" style, but it is very well structured and has great complexity and length. Along with the 1997 Rocche dell'Annunziata, this is the finest wine I have ever had from Scavino. I probably would rate it even higher if I hadn't enjoyed it in such mind-blowing company -- especially the Soldera (which was a 98+) and the Conterno Fantino (97+). (2048 views) | | | Tasted by Fftjr on 4/5/2022 & rated 90 points: Nice nose. Weakening mineral nose. Mild well blended tannins Tiring fruit. Probably just over prime. (2393 views) | | | Tasted by TheFoodieTraveler on 1/16/2022 & rated 97 points: Opened, decanted, poured. Very special. In its peak now. Loads of fresh black cherries, cigar box, leather, robust tannins that were reminiscent of cherry skin. (2109 views) | | | Tasted by liber on 12/27/2021 & rated 94 points: 7th of 12, opened an hour then decanted an hour, perfect cork and level, best showing so far, tannins now largely resolved, attractive caramel notes added to flavours previously noted, rich and velvety for Barolo but lack of vigour to fruit makes me think this is a 5 but not 10 year wine from here. F+ (18). (2101 views) | | | Tasted by pigdaddy on 11/24/2021 & rated 92 points: decanted 1.5 hr, enjoyed over 3 more. faded garnet, mahogany edge; exotic camphor, candied morello, casbah nose, evocative; med-full bodied; persistent dark red fruits are warm-ish around the edges, juicy acids, cedar cabinet, tannins are fine, tho' wood-inflected.
enjoyable in its style tonight; although mature, plenty of goodness to last if the fruit continues to dominate the wood.
spaghetti alla chittarra, porcini, guanciale, parm (1962 views) | | | Tasted by jetrexpro on 9/10/2021 & rated 94 points: 2 hour decant and an extra hour once poured back into the bottle. Amazing multidimensional earthy fruit. Full body without being heavy. Smooth and silky. Singing right now. (2140 views) | | | Tasted by Rainbow88 on 4/12/2021 & rated 92 points: color: dark garnet with bricking ring; Bouquet: musty stink when it was opened first, then a developed bouquet of dark fruit , coffee and barn after 3 hours in the glasses ; Palate: it was rough in the beginning, long waited patience paid off , it has turned into well balanced, soft and elegant profile . It is a big surprise in the end. It is good to drink with food and cigar .must have at least 3 hours breathing time (2177 views) | | | Tasted by christian.tellvik@limab.se on 3/18/2021 & rated 94 points: Dark brick red color, clear maturity. Elegant animal scent with hints of cask, cedar, coffee, autumn forest, mushrooms and hints of blood orange. Tight poor taste with sour cooked berries and an elegant length. Elements of leather, and barn. (1907 views) | | | Tasted by Mingestrom on 1/21/2021 & rated 93 points: Lavendel and truffels, drinking perfectly now but should last. (2168 views) | | | Tasted by John III on 11/28/2020 & rated 90 points: Decanted for 2 hours. Drank with moussaka made with de-cased pork sausage instead of ground lamb. The wine's surprising initial scent was pineapples. Later on, scents of leather then dark cherry evolved. The flavor of alcohol became more detectable after four hours of drinking, emitting the faintest scent of nail polish. (2220 views) | | | Tasted by liber on 8/14/2020 & rated 93 points: 6th of 12, decanted an hour, perfect cork and level, as before slightly disjointed, attractive nose, complex, rose overtones, flavours broadening and starting to taste fully mature, on exit however gritty tannins kick in implying immaturity, I doubt whether this wine will fully harmonise attractive as it is as the fruit seems to lack compensating vigour. Just F+ (18). (2425 views) | | | Tasted by Da Kenny on 4/18/2020: Alex and Christina each got bottle for house warming gift. (2504 views) | | | Tasted by Chaz Bham on 4/3/2020 & rated 89 points: I had sampled this years ago at a community tasting and thought it was too big, too bold, and too modern for my tastes. The late 90s early 2000s were marked by some producers for a bigger approach to everything and a tendency toward the international style. That being said, I didn't have high expectations going in, but figured I had big meaty dish that I could pair this with. I was pleasantly surprised that the tones and overall profile had softened. There was some bricking, but certainly not over the hill. Some oak but not as obtrusive as I had feared. Seemed to improve after 4 hours in the decanter. A good, but not great bottle that benefitted from years in the cellar. (2357 views) | | | Tasted by Margaux Bro on 3/28/2020 & rated 94 points: Slow ox for two hours, then 30 minute decant. Very clean and soft at this point, surprising candy fruit present and an absence of tannins. Slightly disjointed without food, but once dinner was served it shined. In my opinion this is near peak now and not built for the long haul. Drink up! (2356 views) | | | Tasted by rnellans on 10/29/2019 & rated 92 points: Decanted 2 hours. Initially a funky nose of method, wood and earth...This cleaned up with air. I don't think as good as previous bottles, Good with food (2839 views) | | | Tasted by Kavine on 9/28/2019 & rated 90 points: Been patient waiting for the right time to open this. Fresh Alba truffle pasta home made was an approp combination. Sadly found the acidity still after a two + hour decant. Hoped for fruit and softness with the blend of the truffle. (2531 views) | | | Tasted by devraj on 8/20/2019 & rated 95 points: Dark red with slight bricking. Open knit aromas of crushed red fruits, asian spice, leather, pressed dark flowers and hint of licorice. Superb palate shows sweet and ripe crushed dark red fruits, hint of tar, fully resolved tannins, medium (-) acidity and a very long, floral and spice tinged finish. This is a fabulous showing for this bottle and is even better than 3 years ago. (2406 views) | | | Tasted by liber on 7/25/2019 & rated 93 points: 5th of 12, pnp, perfect cork and level, most impressive bottle yet, gaining nuance and losing dustiness allowing complex flavours to show, good life ahead in this softish vintage. F+ (18). (2328 views) | | | Tasted by TexasBob on 5/18/2019 & rated 93 points: Dull brown garnet. Deep purple grapes on the nose, surprisingly fresh given the color. Sharply sweet grape notes with cassis, sandalwood, dried rose petals. Delicious. (2404 views) | | | Tasted by TexasBob on 2/2/2019 & rated 93 points: Brownish-red color. Syrupy red fruit notes on the nose. Notes of figs, Asian spices, boiled chestnuts, and macerated red fruits. Delicious. (2411 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Antonio Galloni
Vinous, Checking in on Piedmont’s 2000 Vintage (Jun 2011)
(Paolo Scavino Barolo Bric Del Fiasc) Subscribe to see review text. | By Antonio Galloni
Vinous, Paolo Scavino: A Major Retrospective (Oct 2006)
(Paolo Scavino Barolo Bric Del Fiasc) Subscribe to see review text. | By Jancis Robinson, MW
JancisRobinson.com (6/25/2004)
(Paulo Scavino, Bric del Fiasc Barolo Red) Subscribe to see review text. | By Stephen Tanzer
Vinous, November/December 2002, IWC Issue #105
(Paolo Scavino Barolo Bric del Fiasc) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JancisRobinson.com. (manage subscription channels) |
| Paolo Scavino Producer website
U.S. Importer (Addt'l Info)Paolo Scavino Barolo Bric dël FiascThe Vineyard
Village: Castiglione Falletto
Crü: Fiasco
Altitude, Exposure: 260 mt, south west
Soil: marne di Sant’Agata fossili, limestone. Due probably to the central position in the Barolo region, the Bric del Fiasc is one of the most complex terroir, a mix of Tortonian and Helvetian soils, whitish-gray limestone and yellow-gray sandstone.
Planting year: 1979-1984-2009-2012-2013
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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