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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 92.2 pts. and median of 92 pts. in 17 notes) - hiding notes with no text | | | Tasted by fhayek on 11/23/2023 & rated 88 points: Tasted at the winery.
Nice depth and some complexity, but even with this we felt that it needs (much) more time.
Pretty incredible how slowly these Barolos age: the actual vintage on the market, 2019's wines are in fact 4 year old already and still so raw one would think they are barrel samples from 2022 or so.
This 2015 felt in terms of maturity like 2020-s or even 2021-s do from other wine regions.
Out tasting group tought this wine will be at its peak in 8-10 years.
Today: good but not great. (1114 views) | | | Tasted by gfwetzel on 10/29/2023 & rated 90 points: Same as last time, except this bottle didn't survive an hour in a wide-bottomed carafe. The fruit acid, and tannins were good for the first hour, then the tannins started to take over. This didn't happen with the last bottle. Interesting how these bottles differ from time to time. (1260 views) | | | Tasted by gfwetzel on 10/22/2023 & rated 92 points: Dark garnet in color, this wine has great balance. Drank PnP it blossomed after 45 minutes in a carafe and consistently improved over another 60 minutes when we drank it all. Of course the last drop was the best. More air, I think, would have improved it.
A dark garnet in color, with a light nose of stewed cherries, garrigue, menthol, a hint of forest floor and roasted meats. The palate repeats the nose. The wine as medium body with perfectly integrated acid and fruit with a slight exaggeration of tannins (a bit more air might fix that minor flaw). ABV 14.5%.
This wine was paired with roasted beet salad, pappardella with butter sauce and white truffles, and venison loin in mushroom sauce. All I can say is Sigh. (1268 views) | | | Tasted by drwine2001 on 1/28/2023: La Festa del Barolo (Los Angeles) Grand Tasting (Marino Restaurant, Los Angeles): Obvious wood, little definition. (2861 views) | | | Tasted by ShadowIII on 7/27/2021 & rated 93 points: very approachable, good fruit, moderate tannins, cherry, spice, hint of tar, oak, brisk acidity, long finish (3610 views) | | | Tasted by KeithAkers on 10/16/2020 & rated 91 points: A peek into 2015 Barolo (Osteria Langhe, Chicago IL): Nose: The nose is searching and powerful with dark red cherries, raspberries, menthol, tobacco, dusty tones, smoke, earth, cassis, spice, and oak notes. There is good depth but this is wound a bit tight and the oak is a bit too noticeable.
Taste: The feel is Full bodied with tart, high acidity and chewy, high tannins. The structure is youthful with the tannins dominating a bit right now with dark red cherries, raspberries, menthol, tobacco, smoke, cassis, and oak tones.
Overall: This is youthful and it also shows a noticeable oak imprint. If the oak peels back, it will turn into something really lovely. (3797 views) | | | Tasted by Rezy13 on 1/17/2020: Friday Night Double Blind Tasting $40+ (Bin 75 Alpharetta, GA): See through crimson with large orange rim; sexy nose, candied rose petals, orange and cherry, menthol, touch of oak, fennel, generous, noble tannins, tart sour orange and red fruit on the nose, finer tannin, supple and delicious, special; '09 Bricco della Viole? (3331 views) | | | Tasted by oldwines on 1/14/2020 & rated 92 points: Tasted at the Wine & Spirits Top 100 Symposium in NYC. Still a "modern" Barolo, but Scavino has dialed back the oak treatment. This wine is still very tannic and somewhat unyielding but you can get the red fruit (cherry and strawberry) under the oak which is still at this point in its development, rather dominant. Structurally sound and age worthy, but for me not much fun to drink right now. (5442 views) | | | Tasted by MC2 Wines on 11/29/2019: Piedmont II - better and learnings; 11/23/2019-11/29/2019 (Barolo, Alba, others): First time I think with this wine which is the star of the portfolio and the one that's been single vinified since 1978 and helped put Scavino on the map. There is a bit more here and as a result it comes across as the youngest or least ready of the group. Darker red fruits, a bit more drying tannin, just this very little hint of sweetness. Very young, but would love to get to try one of the older ones and lots of great pieces to this. (4192 views) | | | Tasted by retired_and_roving on 11/29/2019: Thanksgiving week in Piemonte; 11/22/2019-11/30/2019 (Milan, Barolo, Alba, Barbaresco): Tasted at the winery. Nose of red fruits and flower petals, earthy. The nose is way more open than the palate - tannins are quite assertive and lots of oak overwhelms the flavors here for me. (4995 views) | | | Tasted by sirpat00 on 11/22/2019 & rated 94 points: Intense rose water, ash like mineral notes, red cherry. Lots of freshness with a mineral palate, fine but present tannic structure. Clear lines and purity here. A lot to enjoy here, but maybe lacking a bit of tension to keep me interested for longer. (3334 views) | | | Tasted by Burgundy Al on 11/14/2019 & rated 91 points: Gordon's Festa d'Italia (Artists for Humanity Center - Boston MA): Walk around tasting. Ripe cherry and plum with a richness and old vine concentration I truly appreciate. Near balance already, but still firm tannins on long-ish finish. Very good 91-92 point potential 2023 forward. (3909 views) | | | Tasted by srh on 8/3/2019: Winebar [4 Whites, 8 Reds, & 4 *shared* bottles] from 08/02/19 (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: Vanila with undertones of roses, tar, berries, & earth? Intensity lurking?
P: Med, poss MF, body; NICE frt fairly quickly met by an astringent pucker which, without losing contact with the init frt, transitions into a LONG, BALANCED finish with an elegantly discrete swtness to the dusty tannins. NEEDS through '22, then easily a candidate for its '15th. LOTS of potential here! 14.5%; My EXC/EXC+, the higher... eventually. 96 pts Suckling, 95+ WA, & 18/20 Jancis Robinson (Tim Jackson). [This vendor's $69.95 is as good as any on wine-searcher.] (2608 views) | | | Tasted by kosinski on 7/30/2019: Aroma: mint and tar with hints of rose.
Palate: rich and spicy with vanilla-inflected flavors of plums and black cherries. Sweet, well-integrated tannin and moderate acidity. Quite good. (2060 views) | | | Tasted by Eric Guido on 2/7/2019 & rated 96 points: The nose was intense, viral, as the bouquet wafted up from the glass with masses of dark red fruit, crushed stone, dried rosy florals, wild herbs and smoke. On the palate, I found silky textures, displaying fleshy ripe cherry offset by zesty spices, minerals and acids. The finish was long, resonating on mineral-infused dark red fruits with energizing acids and balsamic spice, as fine tannins slowly mounted. This is so easy to like already, yet structured and balanced for the long haul. (4087 views) |
| By Antonio Galloni
Vinous, 2015 Barolo – The Late Releases (Nov 2019) (11/1/2019)
(Paolo Scavino Barolo Bric Del Fiasc Red) Subscribe to see review text. | By James Suckling
JamesSuckling.com (4/24/2019)
(Paolo Scavino Barolo Bric del Fiasc, Italy) Subscribe to see review text. | By Tim Jackson MW
JancisRobinson.com (3/21/2019)
(Paolo Scavino, Bric del Fiasc Barolo Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and JamesSuckling.com 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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