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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 98 notes) - hiding notes with no text | | | Tasted by Araldinho on 2/10/2024 & rated 93 points: Deep garnet, mature edge.
Aromas of cherry liqueur, coffee, pond water, lavender, rosemary, cinnamon and terracotta.
Medium body.
Finely grained lively tannins. Blackcurrant acids and black coffee bitterness.
Palate of cherry chocolate, plum jam, medicinal herbs, balsamico and crushed rock. Hint of vermouth.
A powerful, rustic and yet generous wine with sun-ripe mature fruit, succulent mocha bitterness and herbal and mineral finish. Drink within 4-5 years. Tasted 2024.
Tasted alongside, Volnay, Rougeotte, H Boillot 2008, and the matched wine has in comparison elevated acidity, brighter red fruit and less complexity whereas the present wine is muscular and all in all greater. (287 views) | | | Tasted by VinoTx on 6/3/2023 & rated 90 points: Some prosciutto, salami flavors and more earth than fruit and floral aromas. Not bad but time to drink. (893 views) | | | Tasted by Derek Darth Taster on 7/8/2022 & rated 95 points: Barolo 96-04 Theme lunch at Nicolas. Tasted semi-blind.
Appearance is clear, deep intensity, ruby colour with thin garnet rim. Legs.
Nose is clean, medium+ intensity, with aromas of light toast oak, dark red plums, dark red cherries, black cherries, light tea leaves. Developing.
On the palate, dry, high acidity, high alcohol (14.5%), big structured high tannins, full body. Medium+ flavour intensity, with flavours of sweet sices, malt sugar, tar, light toast oak, black cherries, ripe dark red plums, dark berries. Long big finish.
Excellent quality. Still drinking very well and maintaining even after 72 hrs of air, with some savoury mushroom and truffle earth. Wow.
From the Fiasco MGA in the commune of Castiglione Falletto. (2062 views) | | | Tasted by J o e on 1/7/2022 & rated 90 points: This Barolo opens up with notes of freshly laid asphalt, shoe polish, fresh roses, earth and herbs. On the palate, there are ample dark fruits, still-unresolved grainy tannins and traces of oak. The finish is very long and minerally, with strong, late-arriving tannic grip. Tastes very young. Strong material here, but after 20+ years, the oak signature is still unmistakable, and that’s unfortunate. 90. (2022 views) | | | Tasted by jacobg on 12/29/2020 & rated 96 points: Perfect now. (2740 views) | | | Tasted by stet on 11/28/2020 & rated 92 points: Color: garnet with bits of brown
Nose: sour cherry preserve and chocolate with caramel. Mushroom. Flowers for sure: rose. Anise. Some raisin, a bit of fig
Palate: medium-full body here with medium acidity and fully integrated tannins and oak. Very nice fruit with some plum and blackberry joining the mix. Gentian and roses.
Finish: medium
Old nebbiolo is a treat, bottle was excellently preserved here. Had from bottle over 2 hours, lost a bit of steam at the end. This is nouvelle vague, but oak is tame so really enjoyable. Note: sediment by the shovelful (2544 views) | | | Tasted by awever on 11/14/2020 & rated 92 points: Fantastisch gereift, lang, aber ohne die extreme Komplexität anderer Jahrgänge (2258 views) | | | Tasted by jetrexpro on 9/7/2020 & rated 93 points: Dark earthy multidimensional fruit. A short decant. Reminded me of a Rivetti spinetta barbaresco. Not a heavy wine but no real elegance that I could detect. This bottle had a youthful persistence. Lots of energy. Drunk over 3 days and even on the third day no loss of energy. (1949 views) | | | Tasted by awkiii on 6/14/2020 & rated 93 points: decanted for 1 hour.
we had Mexican night - burritos and it was great (1855 views) | | | Tasted by awkiii on 5/3/2020 & rated 80 points: too old. lost fruit (1426 views) | | | Tasted by srh on 10/4/2019 flawed bottle: Friday Tasting Group: "Killer Bar" (#04 for me) (Vintage Wines Ltd., San Diego, CA): From the SW exposed, 260 m elev, "mix of Tortonian, Helvetian, whitish-gray limestone, & yellow-gray sandstone soils" of the Fiasco Vyd, "one of the first grand crus to be made as single vyd Barolo." Likely only indigenous yeasts & neither fined nor filtered;
N: A mustiness that struck me as being at LEAST marginally corked
P: Med, poss LM, body; RNDISH entry with nice, ALMOST swtish frt met by a strong astringency, upon which, given the N, I'd had enough...
Note: A scenario being EERILY similar to that described by aagrawal on 12/17/18, although for us, out of 18 tasters, I *heard* but 1 saying the wine WASN'T corked, & he also did not LIKE it. Moreover, that 1 taster had tried the vintage previously, finding THAT bottle similar, & concluding it was just the nature of Scavino's '98 for this Cru. One way or another, NOT a bottle UP to the level of virtually ALL the TNs here. To paraphrase an experienced taster present, "If this wine wasn't corked, then Scavino CERTAINLY knows HOW to make a wine that *simulates* TCA!" (2610 views) | | | Tasted by Montana on 5/24/2019 & rated 91 points: I anticipated that this would be too old but was very pleasantly surprised. While it somewhat lacked body the flavor and longevity on the tongue was still there. (2238 views) | | | Tasted by aagrawal on 12/17/2018 flawed bottle: Dinner with the wine group (Aicha, San Francisco): On pouring, thought this was corked. Funky at first, it blew off with 1-2 hours of air. Jammy black fruit, slight spice, still slight funk; palate is medium bodied, blackberry, ripe fruit, high high acid, medium to medium-plus alcohol; finish is medium length and clean. Much better than when first opened.
Day 2: Half bottle was left, and today again it smells like a little TCA. It may not be (others at the dinner thought it wasn't), but at least it's funky in a way I don't love. (2859 views) | | | Tasted by SimonG on 10/18/2018 & rated 90 points: Game @ The Harwood Arms (Harwood Arms, London): Dense, grouse tea nose. Really quite fragrant and not entirely positively. Uncompromising attack. Lightens a little on the nose and works better with food. However... Volstility and almost a portiness on the nose. Not to my taste. Marmitesque. I can understand Gillman’s scoring. ***1/2 for some? (2750 views) | | | Tasted by Massimo Della Corte on 10/13/2018 flawed bottle: Nicht mehr zu geniessen (2433 views) | | | Tasted by paul195 on 12/21/2017 & rated 94 points: Beautiful ruby core, sweet red fruit nose laced with smoke and spice. The palate was sweeter fruited than the last bottle we had a year ago. Clearly in a great place and a perfect accompaniment to fresh tagliatelle with veal ragu. (3041 views) | | | Tasted by hutch on 3/15/2017 & rated 94 points: Wow, for some reason I thought these were supposed to be very modern in style, and maybe they were, but this '98 was amazing. Still very primary, but settling in, super complex, and just a really delicious, amazing bottle of wine. (4341 views) | | | Tasted by awkiii on 1/22/2017 & rated 93 points: decanted. great bottle (3987 views) | | | Tasted by paul195 on 12/11/2016 & rated 94 points: Piedmont Tasting -- Traditionalists vs Modernists 1998 & 2000: Paired the 1998 & 2000 - double decanted 2 hours
Both the 98 & 00 displayed a more typical Barolo profile, deeper fruited, more secondary flavors including tar, earth and spice with more muscular tannins and a larger frame than the Sandrone CB. As with the Cannubi the 1998 was at a more complete stage of evolution, smoother, better balanced and had greater complexity than the 2000 which was still holding on to it's primary fruit profile. (4267 views) | | | Tasted by Jeremy Holmes on 4/24/2016: Notes of raisin, dried fig, blood plum and tar. It was shapely and had great intensity and volume in the mouth. It finished with cedar and tar flavours. (5247 views) | | | Tasted by DarinC on 4/3/2016 & rated 90 points: Perfect cork and fill. Mature, but should easily hold a few more years. Still some heavy tannins present, but that's in line with this producer's style. Plenty of classic Barolo character, but it would be much better with less oak treatment. It paired well with a variety of food served. (4298 views) | | | Tasted by Kavine on 12/24/2015 & rated 91 points: Did not allow enough time to breathe. Pity. (3594 views) | | | Tasted by bons vinhos on 11/23/2015 & rated 95 points: Beautiful bottle of wine,singing from the start,had to decant it because the unseasoned waiter destroyed the cork.
Roses and tar,full bodied but elegant,it has another five years of life ahead easily,the finish was long,really amazing wine. (3331 views) | | | Tasted by jetrexpro on 11/22/2015 & rated 92 points: After about 3 hours of breathing (without a decant) this wine opened up to show dark earthy fruit with notes of pepper and soil. Plenty of fruit but not heavey on the pallet. Very nice finish. I would not describe it as elegant but still all elements are in place. Will wait till 2018 to open my last bottle. Will be nice to see how it tastes at 20 years old. (3461 views) | | | Tasted by swapdoc on 9/28/2015: Paolo Scavino Wines (La Pizza Fresca Ristorante): Taste of dark cherry, menthol, oak. More fruit forward and at the same time less complex than '00 Carobric -- overall more linear and accessible wine. Enjoyable wine now. (2865 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| 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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