Paolo Scavino, Barolo, Bric Fiasc

Was very good and leaning towards the end of the drinking window. Would recommend to consume instead of risking losing a very good bottle.

2006 vintage

Decanted for an hour or so. Went great with pizza. Earthy notes. Quite bricky in color

2006 vintage

Terroir-istes International - Italy, Barolo, Scavino (Stellenbosch) : (Tasted Blind) Mid mahogany in colour, gently fading to a bricking rim. The bouquet leans on tertiary notes of forest floor, dried herbs, and pine cones, giving a distinctly autumnal, earthy expression. The savoury line continues with liquorice, tar (some felt creosote), tobacco leaves, and a touch of Bovril-like umami, although some baked fruit and prune-like qualities linger in the background. A weighty, muscular palate with a texture reminiscent of thick pile …

2006 vintage

La Festa del Barolo Castiglione Falletto Dinner (Locanda Verde, New York) : In between the younger wines in color. High toned fragrance. Bigger, more rugged, black fruited wine that seems burly and aggressive. Simpler one dimensional expression of fruit, soil driven, rustic tannins. Still good but little chance of improvement or showing a more ethereal side. Far behind the 2 younger vintages.

2006 vintage

Surprisingly, it was still very fresh after 30 years of ageing, but the first 2 hrs almost too restrained and not much on the nose, once past the 2hrs time it started to show more on the nose. Sour cherry, tar, floral like roses, mild earthiness. Tannins fully melted, and acidity is good (medium plus), very velvety mouthfeel. Paired with Comte cheese and beef ribs nicely.

1993 vintage

Black cherry, truffles, and wet oak. Tannins are well integrated and I think this is in the middle of its prime drinking window. Fruit has faded a bit but this is silky and really goes down easily.

2003 vintage

Pop and poured. Initially quite tannic and spicy. Needed about an hour to smooth out and blossome. Black cherry, leather and earth on the nose. Licorice, spice a touch of apple and dark red fruits. My last bottle, 18 years old and still hitting it out if the park. Great wine. Wish I had more.

2006 vintage

Some barnyard smell at first, but dissipated quickly

2003 vintage

Drink 2024-2034

2014 vintage

Beautiful bouquet. The classic roses and tar with kirsch and sweet tobacco. Rounded tannins and retained acidity, harmonious and wonderfully balanced. Tawny port, sweet liquorice, preserved cherries. Lengthy finish. To drink now or to salvage for another decade.

2003 vintage

This dazzling red opens with enticing scents of rose petal, blue flower, wild berry and a whiff of camphor. Elegantly structured, the polished, full-bodied palate delivers succulent Morello cherry and raspberry compote, while licorice, tobacco and vanilla accents add depth. It's impeccably balanced, with fresh acidity. Without a doubt, this is one of the best 2014 Barolos out there. Drink 2022-2034.

2014 vintage

PnP. Assertive drying tannins. Black cherries with wet earth and mushrooms. Black licorice and olives. Complex and savory. Full bodied with a medium finish.

2006 vintage

Agree with BobH, the 93 Barolos were largely overlooked and have drunk well since 2003. Also like BobH, this was my last bottle and I wish I had more. From magnum and not showing its age other than the tannins being fully resolved. Plenty of classic Barolo characteristics.

1993 vintage

Sadly, my last bottle. But this is still drinking great at 30. I’ve always felt that 1993 was a vintage where the critics by and large missed the boat - almost the inverse of the situation where they heaped all that praise on ‘97 and 2000. Not that I necessarily intended to do this, but I’m drinking this today with a 2000 Cavallotto Vigna San Giuseppe Riserva, and at least on opening, this is clearly the better wine. Good acidity …

1993 vintage

Restaurant purchase; decant and start, from burgundy styled stems. Red fruit, leather and fine wood shavings on the nose; tannins were soft but prominent upon opening, 45 mins later they've softened and are well-balanced against the mature, ripe and lighter fruit.

2014 vintage

Decanted 4 hours prior to tasting; still lovely muted tannins. Made a nice pairing with beef osso buco. Served alongside 1990 Chateau Lagrange and 1994 Dominus, all still showing beautifully. Notes of dark chocolate covered cherries, leather; no licorice, surprisingly. A small amount left in the decanter (covered) 40 hours later…still delicious with super long finish, and the note of cherry has brightened. Sadly, last bottle.

1993 vintage

WCC Barolo and Barbaresco Dinner (The Chef's Table at Cafe Capriccio, Albany, NY) : [Double-decanted for 4 hours at 2pm.] Muted nose of chocolate-covered cherries. Juicy and tasty, but a bit monolithic. Still, quite good for the vintage. Long finish.

1993 vintage

Opened the bottle 5 hours before drinking. Stunning and very typical Barolo. Tannins are not for the faint-hearted. Can certainly age further, but in a great phase now. We had this with food but I could also imagine sipping such a wine over an evening.

2006 vintage

Some cherries, leather, notes of balsamic, tar & some earthy qualities in a full body with noticeable tannins & medium acidity. A very nice bottle that benefitted from lots of air. Close yo.or at peak.

2006 vintage

Big, deep, dark-fruited wine. Still good acidity beneath the integrated tannins and power of the fruit. Well into secondary phase, but no rush.

2003 vintage

Rated 93 in '17 but it's gotten so much better. loaded with the characteristic leather and tobacco, it's mouth-coating with a finish that lasts for 1/2 a min. It's continuing to age well. I'll save my last bottle til 2025-2027. It will probably improve for longer

2003 vintage

Extraordinary. Black tea and a dark cherry core. Rich and round up front, with a tangy blast of acidity. Grippy tannins coat the back of the palette, leading to a moderately long finish. 94

2006 vintage

Not a ton left here. Needed 15 minutes to get going, but shut down after 2 hours in decanter. If you're sitting on any of this, recommend opening soon.

2003 vintage

Decanted for 2 hours and yet think it needs another 2-3 years before greatness.

2006 vintage

I wasn't expecting a ton here, but over the course of two days, it showed quite a lot. Pale ruby color. Takes a long time to open up, but shows tart cherries and plums, along with notes of menthol, anise, mulling spices, red pepper flakes and chewing tobacco. Zippy and grippy, too with tart cherries and mulled plums. There's a lot of wood in here, it's not insane, but it definitely muddles the nuances. Anise, potting soil, chewing tobacco tones, …

2003 vintage

Cork came apart but the wine was intact. Needed a good hour to really shine. Still wonderfully tannic, teath coating in a really nice way. Red fruits, minerals, tar. Great mouthfeel and finish. Definitely still on an upward trend. Will wait a few years to open my last bottle. Great barolo!

2006 vintage

Rating should be higher but passed peak. Nose still good with te and roses but palate almost like a port.

1993 vintage

This bottle was flawless. The epitome of what a well-made, properly cellared Barolo aspires to become.

2006 vintage

My last bottle was damaged but this one really shines. A classy, semi mature barolo with everything in the right place. Beautiful red and transparent. Leather and a balsamic whiff in the nose. Light red berries. Still quite tannic, as any Barolo should be. Intense and energetic. Simply love it. It is close to peak and will last at least 5 years there.

2006 vintage

Provning Azelia och Scavino 25/3-2021 : Msk 25/3

2006 vintage

Barolo Cru in Vollendung, am Beginn seines langen Höhepunkts

2006 vintage

Overall drinking well, despite having unresolved tannins.

2006 vintage

Opened 15.00 and poured on carafe to breathe. Initial impression: no fruit left, just dry tannins. Obviously too old or damaged in some weird way (has lived in my wine fridge all through it’s life). In the drain? 17.00: more accessible. Big glass, a couple of swings and it feels right. Still not a very nice wine. But clearly: Give it a chance. 19.00: with food. We are getting there. Quite nice, mature barolo, tertiary but balanced with enough fruit …

2006 vintage

Jury is out on this wine. May have held too long before opening...or decanted too long (2 hours).

2006 vintage

This is outstanding. Opened about two hours before the party. The nose was ethereal with sweet cherry, strawberry leather and a little cinnamon. Pallet was light red fruit, cherry and some tar. Great mouthfeel and long finish. Still has some tannins but they are fine. Just a great wine in a really good place.

2006 vintage

Wonderful! Bought off list at volterra in Kirkland. A deep core, robust nose and fully fused fruit and earth. Certainly a structured wine that can rest; give it a decent decant if you wish to try now.

2014 vintage

tawny colour already. Tons of dry rose petal, dried fruits, sour cherry, gamy, forest floor aromas on nose. More chalky, spicy and creamy flavours along with the complex aromas wrapping the palate. The high tannin is still undertaming. High alcohol make it warm and charming. Savoury and sweet dense finish.

2006 vintage

Initialement: rose et cerise rouge, un peu aigrelette. Les tanins sont un peu secs et rugueux. Bien meilleur le lendemain dans le fond de la bouteille, gagne en complexité avec des saveurs d'asphalte mouillée et cerise noire. À boire >2024.

2014 vintage

Gorgeous nose - tar, menthol and black & red fruit. Good acidity for lift, sweet/ripe primarily red fruit on the palate, nice persistence. Everything I want in a Barolo on a Friday afternoon. IMO, '93 is the most underrated vintage of the decade - while I still think that the '89 BdF is my personal favorite from Scavino, this wine is not significantly inferior to the '89.

1993 vintage

Very good, especially for 2014 vintage.

2014 vintage

Black tea, dark berries, cherries and spice on the nose - beautifully layered. The palate shows still vivis acidity, smooth but present tannins, dark fruit/cherries, tea, herbs. Could take another 5-10 years in cellar but no need if you like a bit more fruit. Drink very well now.

2006 vintage

Fully integrated. Drinking nicely.

2014 vintage

Beginning to show the characteristic Barolo aroma. Very good considering its price.

2006 vintage

Corked

2006 vintage

Rich and delicious. Plums, cherries, orange peel. Some tea flavors as well. Vibrant high toned with supple lingering finish.

2003 vintage

Enjoyed over two days. I would like to have held it for a third, but could not keep my paws off of it. Wow! Hot and ripe vintage Barolo in its prime! Strawberry preserves, raspberry, rosehips, rhubarb, mincemeat, railroad ties, assorted high-quality peppercorns, white pepper peat bog, tobacco, worn leather, gamey meats, and cured meats, especially intense Italian smokehouse meatiness. The tasting experience made me want to hunt a wild boar and the go dig out truffles for a risotto! …

2003 vintage

Dried prune, sage and old leather on the nose. Dark berries including dried dates and nuts with prunes with smoke and black licorice on the still rough palate. Double decanted and will try again in 48 hours. So far about a 91.

2003 vintage

Weekly tasting group RWP #325; North and the Centre of Italy (@ VD) : Beautiful, somewhat rustic bouquet with ripe red and dark berries. On the palate juicy cherries, good acidity and slightly sticky tannin. Impressive length! Beautiful wine with still a great future ahead. 93+

2006 vintage

I thought I had finished all of these, but there was one left. This showed strawberry and rose petal on the nose. On the palate, cherry and prune with notes of roasted red pepper, roses, and anise, with moderate tannins and good acidity. The heat of the year is showing, and the fruit itself seems to be fading. At this point it's not clear whether it will improve or fall apart. I think I paid $40 for this on closeout, …

2003 vintage

Decanted and filtered for 4 hours. Ruby with some red bricking. On the nose black licorice, dried herbs, tobacco,smashed prunes and some noticeable acidity. On the palate, shriveled raisins, prunes and plums, dried cherry and tobacco leaf all backed up with bold acids. the finish is dry, tannic and puckering. The fruit is heady and strong with lots of complex hard components with a dried fruitcake layer running throughout. The highest sugar levels on record for the Nebbiolo harvest along …

2003 vintage

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Paolo Scavino, Barolo, Bric Fiasc

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