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Paolo Scavino Barolo Bric del Fiasc (1.5 Liter Magnum) 2014

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  • RP94
  • W&S94
  • JS94
  • D94
  • WS93
1500ML / 14% ABV
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1500ML / 14% ABV

Winemaker Notes

This cru is the image and identity of the Paolo Scavino winery. Their very first single-vineyard Barolo made for the first time in 1978, in Castiglione Falletto from the Fiasco cru. Theirs since 1921. The balance of elegance and power. A density of fruit, vibrant and refined tannins in the texture.

Critical Acclaim

All Vintages
WE 97
Wine Enthusiast
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.
Cellar Selection
RP 94
Robert Parker's Wine Advocate
his is one of my favorite single-vineyard 2014 Barolos from the Scavino family. Fruit for the 2014 Barolo Bric dël Fiasc is sourced from the Fiasco vineyard in Castiglione Falletto. You might guess this by the wine's trademarked fantasy name "Bric dël Fiasc." The family farms a large swath of the Fiasco vineyard, but this wine is made with fruit from a 2.5-hectare section at the center of the cru. It enjoys southeast exposures with both marl and sandy deposits. This complex mix of Tortonian and Helvetian soils makes for a tight, interwoven patchwork. This helps to develop both elegance and power, and you get both in generous supply with this wine. Enrico Scavino realized he had something special during fermentation, and the wine has continued to develop beautifully since then. It boasts finely textured tannins that contribute to the overall structure and firmness. This is an age-worthy Barolo that reveals depth and determination.
W&S 94
Wine & Spirits
Scavino’s vines sit on the highest part of Castiglione Falletto’s Fiasco cru, well positioned to soak up the meager rays of sunshine during 2014’s rainy summer. They produced a seductively aromatic Barolo, its scents of lavender, violet and sage mingling with flavors of ripe cherry and dark spice. A few years in the cellar will round out the chewy tannins, but this is hard to resist now.
JS 94
James Suckling
This is smoky and decadent on the nose with some tar and cherry undertones. Full-bodied, round and chewy with intense tannins and a long, flavorful finish. Well done. Drink in 2021.
D 94
Decanter
Scavino produced wines from most of their single vineyards in 2014, and this, from Castiglione Falletto, is the finest of them all. The raspberry-scented nose is ripe, juicy and packed with fruit, while the palate is full-bodied and rich, dense without being too extracted, exhibiting spice and energy. Fine acidity gives tension and drive, and the finish is long and peppery.
WS 93
Wine Spectator
This red's cherry and strawberry fruit is matched by juniper, sun-kissed hay, oak spice and tar flavors. Firm and elegant, with fine balance and length. Needs some time to show all its facets. Best from 2023 through 2038. 665 cases made.
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Paolo Scavino

Paolo Scavino

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Paolo Scavino, Italy
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Paolo Scavino is an historical winery in the Barolo region. It was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Farming has always been a family tradition and passion.

Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. He started to work full time in the winery in 1951 when he was 10 years old. A young winemaker who inherited the passion and devotion for the land he belongs to. Through over 60 years of experience his focus has been to invest on important cru of Nebbiolo to show the uniqueness of each terroir.

Their work is inspired by the love and respect they have for their territory and they pursue purity of expression, complexity and elegance for their wines from the three local grapes Dolcetto, Barbera and Nebbiolo.

These values and culture have been carried on and never changed.

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The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo region includes five core townships: La Morra, Monforte d’Alba, Serralunga d’Alba, Castiglione Falletto and the Barolo village itself, as well as a few outlying villages. The landscape of Barolo, characterized by prominent and castle-topped hills, is full of history and romance centered on the Nebbiolo grape. Its wines, with the signature “tar and roses” aromas, have a deceptively light garnet color but full presence on the palate and plenty of tannins and acidity. In a well-made Barolo, one can expect to find complexity and good evolution with notes of, for example, strawberry, cherry, plum, leather, truffle, anise, fresh and dried herbs, tobacco and violets.

There are two predominant soil types here, which distinguish Barolo from the lesser surrounding areas. Compact and fertile Tortonian sandy marls define the vineyards farthest west and at higher elevations. Typically the Barolo wines coming from this side, from La Morra and Barolo, can be approachable relatively early on in their evolution and represent the “feminine” side of Barolo, often closer in style to Barbaresco with elegant perfume and fresh fruit.

On the eastern side of the region, Helvetian soils of compressed sandstone and chalks are less fertile, producing wines with intense body, power and structured tannins. This more “masculine” style comes from Monforte d’Alba and Serralunga d’Alba. The township of Castiglione Falletto covers a spine with both soils types.

The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.

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Responsible for some of the most elegant and age-worthy wines in the world, Nebbiolo, named for the ubiquitous autumnal fog (called nebbia in Italian), is the star variety of northern Italy’s Piedmont region. Grown throughout the area as well as in the neighboring Valle d’Aosta and Valtellina, it reaches its highest potential in the Piemontese villages of Barolo and Barbaresco. This finicky grape needs a very particular soil type and climate in order to thrive. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Tiny amounts are produced in Washington, Virginia, Mexico and Australia.

In the Glass

Nebbiolo at its best is an elegant variety with velveteen tannins, mouthwatering acidity and a captivating perfume. Common characteristcs of a well-made Nebbiolo can include roses, violets, licorice, sandalwood, spicebox, smoke, potpourri, black plum, red cherry and orange peel. Light brick in color, Nebbiolo is a more powerful wine than one might expect, and its firm tannins typically need time to mellow.

Perfect Pairings

Nebbiolo’s love affair with food starts in Piedmont, which is home to the Slow Food movement and some of Italy’s best cuisine. The region is famous for its white truffles, wild boar ragu and tajarin pasta, all perfect companions to Nebbiolo.

Sommelier Secret

If you can’t afford to drink Barolo and Barbaresco every night, try the more wallet-friendly, earlier-drinking Langhe Nebbiolo or Nebbiolo d'Alba. Also search out the fine offerings of the nearby Roero region. North of the Langhe and Roero, find earthy and rustic versions of the variety (known here as “Spanna”) in Ghemme and Gattinara.

STC584082_2014 Item# 524432

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