2012 Paolo Scavino Barolo Bric dël Fiasc

Community Tasting Notes (20) Avg Score: 92.8 points

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  11/26/2023 - Lcoppes Likes this wine: 93 Points

  Head to head with the 96' but it still delivers at the 11yr mark. Red cherry, cranberry with med + acidity, lovely fresh aromatic rose and red fruits. Med + tannins. Lovely length and cuts well through a rich meal.

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  6/3/2023 - rlove wrote: 91 Points

  Dark fruit, iron, and mixed florals. Showing more age than desired.

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  4/23/2023 - sfwinelover1 Likes this wine: 93 Points

  One off (about $70) from the winery almost exactly 7 years ago. On the nose and palate, rust (why is no one else getting that?), tar, red cherries, balsamic, strawberries, figs, red cherries, rhubarb and currants, generally darkening over time, earthy minerality, mixed spice, leather, tobacco and slight notes of red florals and sherry. Light garnet/ruby darkening with air, medium+ bodied, thick legs. Highish acidity which only partially integrates, medium++ tannins, no heat. VG complexity, VG+ persistence and intensity. Lifted, racy but somewhat backward, this came out of the bottle with pretty sharp elbows, and although the structure smoothed out with a couple of hours of air, the fruit remained relatively shy, not the drinking experience I remember with this as a young wine, nor so much what Rote describes (but more consistent with CT friend El Dougo and Tannic Beast). More interesting, if a bit less tasty, than the ‘09 and ‘15 Carborics I’ve had from this producer, I’d hoped for the generosity of spirit I found a couple of years ago in the ‘12 Vajra Bricco, one of the great barolos—I’ll never say “baroli” even if it’s correct Italian—I’ve had, but the difference in noses—that wine was among the most spectacular of any I’ve had of *any* varietal in that regard—was a tipoff that this didn’t seem fully ready to come out and play. By no means a chore to sip on its own, it was a step or two better with the spicy chicken orzo I’ve slowly been making through and deep dish pizza on different nights. Air does make a difference—the wine becomes fuller, darker and somewhat more integrated—but it’s still not completely smooth sailing, at least for my palate. I’m never good at predicting at these things, but if the structure can integrate a bit more and the fruit step forward, this could be a rousing wine, but then, if I could add 20 points to my IQ, I’d probably come up with a better version of ChatGpt, be too busy to write these windy TNs, and just be drinking Harlan, Petrus and the occasional Masseto to keep up my bond with my beloved Land of the Boot. Oh well. My advice is that if you have one bottle, sock it away for another 3-4 years, but if you end up with an expensive bottle of balsamic, give me a call and I’ll bring over some really good olive oil and micro greens. 92-93+

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  4/8/2023 - TannicBeast wrote: 94 Points

  Pleased to be trying this again after 5 years. It has aged imperceptibly. Med ruby w/ a garnet hue. The nose is complex, w/ black fruit, red fruit, red flowers, tar, licorice, leather and savory oak spice. Barely beginning to develop. Dry, with med+ acidity, med+ to pronounced tannins and high (14.5%) alcohol. Full-bodied, w/ med+ to pronounced flavor intensity and length. This wine is still a baby and somewhat monolithic. It will benefit from a decant and many additional years of aging. WS 94.

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  3/24/2023 - Thomas123 wrote: 94 Points

  Strikes the middle ground between modern and classical. Wonderful and perfectly mature now

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