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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.4 pts. and median of 93 pts. in 91 notes) - hiding notes with no text | | | Tasted by jeanmichel.binette@gmail.com on 3/25/2024: Pas retrouvé ! (185 views) | | | Tasted by mxpbuy on 12/16/2023 & rated 93 points: Loads of funky and off-putting gases took at least 2 hours before fully blowing off. After 90 minutes the wine started to come around, first tasting more like '77 Dow's Vintage port with a bit more dryness and red fruit. After 140 minutes, the wine was finally blooming. Cherries, rose petals, tar, Oak, some black fruits, smoked meats, and mushrooms. Clearly aged, but smooth and lovely. (345 views) | | | Tasted by Lcoppes on 11/26/2023 & rated 95 points: Quite tasty Barolo aged 27yrs now and retains quite a decent med - acidity. Raspberry, cranberry, rose, Morello cherry. Bit earthy, truffle but also some toasted nuts, tobacco and saddle leather. Also still med - tannins. Good stuff. (370 views) | | | Tasted by bikingrad on 8/28/2023: Enjoyed with beef tenderloin with rhonda (493 views) | | | Tasted by winesnout on 4/19/2023 & rated 95 points: Last bottle from a case of six. Still in great shape! A real bruiser, full-bodied and dense. A terrific effort from a big year. (775 views) | | | Tasted by blank blank on 8/21/2022 & rated 87 points: Blind, I guessed high quality 2000ish modern-style right bank merlot, which is a precise encapsulation of why the winemaking of this era screwed up this wine. (1655 views) | | | Tasted by paul195 on 8/15/2022 & rated 93 points: 2 of 2 Mag… As I decanted it around 4:00 I was again struck by the fresh, sweet bouquet of this wine. Tasted it two hours later, back in the bottle and off to Marta for dinner. This bottle was more together than the one last years. Better balance, texture and finish. Certainly a more modern style, an easy drinker that seemed to surprise collectors and please the crowd… works especially well with food (1236 views) | | | Tasted by Neecies on 4/19/2022: Plummy fruit, roses, tar, tea--all the usual stuff, and elegantly so. In a prime drinking zone but should have 20 years of life left in it. It was discussed at the event I took this to that this producer has a reputation among some for being 'modern', but in fact no one here thought it modern (slick, international, oaky) at all--just very, very elegant. (1678 views) | | | Tasted by shza on 1/15/2022 & rated 94 points: Definitely still in its window. Big hit at dinner, paired with white truffle risotto and beef Wellington. Big mushroom note, roses and earth on the nose. Dried fruits, solid backbone, good acid. (1777 views) | | | Tasted by Jimswinecellar on 1/1/2022 & rated 94 points: Excellent wine. (1560 views) | | | Tasted by paul195 on 6/27/2021 & rated 92 points: 1 of 2 mags opened and decanted at 3:00, very youthful appearance. Served at 7:00 very ripe fruit was immediately evident on both the nose and palate. I was surprised at how “new world” this presented, especially a 1996. Youthful, jammy dark red fruit, one participant noted it was “port-like”, soft tannins, ok acidity, a little out of balance, needed more structure to carry all the ripe fruit. That said, it went quite well with a grilled leg of lamb…. (1810 views) | | | Tasted by ricard on 6/17/2021 & rated 96 points: Light, ethereal, ghostly, even. Luminous garnet with terracotta rim. Soaring nose of violets, leather and forest floor. This tender, exquisite, endlessly engaging wine, was so beautiful it brought more than a tear to the eye. The '96 Bric dël Fiasc is colossal. Despite considerable sediment, and a sense that it is slowing down, this wine has a few years of vibrant life left in it. (1656 views) | | | Tasted by Cipivts on 6/26/2020 & rated 93 points: Medium ruby garnet, a bit hazy in the glass, super good state, intense aromas of violet, earth, clove, black decaying fruit, mellow on the palate, but still has the tannic punch, 24yo... cigar, tar, balsamic, cherry, blackberry, earthy note, super elegant. Impressed with how well it held over the time (2291 views) | | | Tasted by hsacks on 5/5/2020 & rated 92 points: Deep red color. Aromas of black cherries, tar and oak spices. Ripe full-bodied high acid fruit in the mouth with very good depth and length. Very integrated and full on the palate. This somewhat atypical Barolo was very fresh at 24 years of age and was delicious with my wife’s outstanding veal chops. It did deteriorate noticeably about 40 minutes after opening so enjoy soon after opening! (2140 views) | | | Tasted by SteveHyde on 1/28/2020 & rated 91 points: Dropped the score quite a bit on this bottle. In contrast to the prior bottle, this one exhibited very little Nebbiolo typicity. There was a sweetness to the fruit that was not balanced by the tannin or leather, smoke, iron notes so common among older Barolo. The oak was still evident, but overall the impression was one of a plushness that is not at all what I expect or want - especially in a 96 Barolo. My reaction was to the style of winemaking, not the skill of the winemaker, but unlike the last one, I found this one less enjoyable because it strayed so far from what I'm looking for in an almost 25-year-old Barolo. (2450 views) | | | Tasted by MattJ on 11/10/2019 & rated 93 points: Still youthful at 23 years old, as has been my experience with other barolos from this excellent vintage. Dark red ruby, perfumed nose and smooth balanced long finish. Enjoyable and no rush, could last another 10 years easily. (2505 views) | | | Tasted by Mascarello59 on 11/3/2019 & rated 91 points: No real notes but this was the best wine of 3 Nebbiolos. Mature and with relatively resolved tannin. Still lacking in complexity, which may come with more age. Again 1996 don't seem to have the balance enough, too much tannin and too little fruit? (2351 views) | | | Tasted by SteveHyde on 8/24/2019 & rated 94 points: Massive still, densely structured but with balance and deep, clear fruit. To be sure, this is no wine for diehard traditionalists. I’m not sure I would know this was a 23-year old Barolo. The oak treatment is powerfully evident in how the wine is structured and tastes. But it is still an achievement worth applauding. (1914 views) | | | Tasted by canan on 4/12/2019 & rated 94 points: Misc Wines - By Kasper (@MichaelsPlace): Roasted cabbage and some chemicals. Seems very closed now and the tannins are extremely harsh which makes it difficult to determine the wine. It is not defective though. Still a pretty wild wine. (1067 views) | | | Tasted by mclanew on 11/10/2018 & rated 91 points: Interesting but slightly awkward nose with some floral notes mixed with more grungey aromas. The wine is full to medium bodied, still shows quite a lot of stuffing and tannin. Flavor is black cherry, blackberries, tea, underbrush. Medium finish. Altogether a solid aged barolo but lacking the power or finesse of the best. (2483 views) | | | Tasted by MAOC on 8/10/2018: At Stem. Quite an attractive profile of red and darker fruit with emerging notes of leather, tar and spice; felt a bit more modern-styled than I had anticipated and wonder if time will help or hinder the wine going forwards ***? (2392 views) | | | Tasted by MLwine on 7/30/2018 & rated 94 points: Terrific aged Barolo. Still plenty of fruit but has great backbone and structure. Dark. Very enjoyable. (2456 views) | | | Tasted by MikeATL on 7/28/2018 & rated 93 points: It showed much better than I'd expected, and definitely benefited from a vigorous double decant a few hours before it was served. It has plenty of color left, and even has a bit of purple remaining. A mix of dark and red fruit predominate, though there is plenty of savory leather with a dab of tar and a whiff of florality, all held together with a refreshing and welcome bright tartness on the finish. While I tend to prefer more traditional producers, this bottle along with a recent 1996 Roberto Voerzio Barolo Brunate have me seriously questioning my prejudices against "modern" Barolo, at least once they have some real age on them. (2317 views) | | | Tasted by portman63 on 6/27/2018 & rated 91 points: Tried this over two nights; It went from tight to rich and quite balanced between the red cherry and leather/tobacco after a few hours on night one to more on the earthy/leather/tobacco with much less fruit on the second night. It still showed okay with some sausages in Barolo, but had a shorter finish. Next time, I will just open 4-6 hours ahead and that should be when it is at it's peak. (2313 views) | | | Tasted by mclanew on 6/9/2018 & rated 90 points: As with previous bottles, this one comes across a little awkward but interesting. Decanted for two hours then drank over another two hours. Unlike many reviews I don’t think this is over the hill per say. It retains a dark to medium red colour and good . The nose is somewhat clipped with flowers mixed with brett. The body is big and round with red fruit, tobacco and a touch of brett. The overall feel is of a wine that somehow hasn’t really come together. (1840 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Michaela Morris
Decanter, Barolo 1996 (2/5/2020)
(Paolo Scavino, Bric dël Fiasc, Barolo, Piedmont, Italy, Red) Subscribe to see review text. | By Antonio Galloni
Vinous, 1996 Piedmont: The Proof is in the Pudding (Oct 2017) (10/1/2017)
(Paolo Scavino Barolo Bric Del Fiasc Red) 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 Stephen Tanzer
Vinous, November/December 1998, IWC Issue #81
(Paolo Scavino Barolo Bric del Fiasc) Subscribe to see review text. | By Richard Jennings
RJonWine.com (8/3/2011)
(Paolo Scavino Barolo Bric dël Fiasc) Bricking very dark red violet color; nice dried berry, tar nose; tasty, starting to come around, dried berry, tangy, tart plum, tart berry, tar palate with good acidity; medium-plus finish 93+ points 93 points | By Richard Jennings
RJonWine.com (3/16/2009)
(Paolo Scavino Barolo Bric dël Fiasc) Medium dark raspberry red color with pale meniscus; big, sexy, herbal berry, spicy plum, lavender, nutmeg, black fruit and blue fruit nose; very tasty, rich but elegant tart berry, spicy plum, currant, mulberry, licorice and iodine palate with sweet tannins; medium-plus finish 96 points |
NOTE: Scores and reviews are the property of Decanter and Vinous and RJonWine.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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