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1997 Paolo Scavino Barolo Rocche dell'Annunziata Riserva, 3.0ltr

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April 9, 2023 - $590

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RATINGS

3 BicchieriGambero Rosso

...Aromas of fruit and clear, clean, tertiary spice notes introduce a superbly typed palate that is very, very long indeed.

95Wine Spectator

Very complex aromas of crushed flowers, plums and freshly cut porcini mushrooms. Full-bodied, with incredibly round and rich tannins and a very dense fruit structure. It goes on for minutes with the finish.

93The Wine Advocate

...aromas of cinnamon, plums, and cedar announce flavors of superior ripeness and sweetness. Plush and sensual with an inner core of strength and length, and a gratifying finish of melting, mouth-coating tannins...

91Stephen Tanzer

Dense, voluminous and impressively structured; has the sheer chewy extract to buffer its considerable alcoholic clout. Finishes rather powerfully...

REGION

Italy, Piedmont, Barolo

Barolo is one of Italy’s greatest wine appellations. In fact many cognoscenti of Italian wines consider Barolo to be the apex of Italian winemaking. Barolo is sometimes referred to as “the king of wines, and the wine of kings” partly because until the mid-19th century Piedmont was owned by the noble House of Savoy, the historic rulers of northwestern Italy. And the Savoys had a taste for Nebbiolo. Nestled into the rolling hills of Langhe, the Barolo DOCG includes 11 communes, one of which is the town of Barolo. There are 4,200 vineyard acres in the appellation and since the late 19th century growers have tried to identify their best vineyards. By marketing some vineyards as better quality than others, Barolo producers have followed the Burgundian custom of making single vineyard, or “cru” vineyard bottlings. As in neighboring Barbaresco, the Barolo DOCG requires that wines be 100% Nebbiolo, a grape thought of as the Pinot Noir of Italy. Records show that Nebbiolo was grown in the Piedmont as early as the 14th century, and despite being somewhat finicky – it is late to ripen and easily damaged by adverse weather --- Nebbiolo makes highly aromatic and powerful red wines. Until the mid-19th century Nebbiolos of Piedmont were vinified as sweet wines, though that ended in the late 19th century when a French oenologist was invited to Piedmont to show producers how to make dry reds. Barolo was made a DOC in 1966 and upgraded to DOCG status in 1980. Barolos must be aged at least three years, at least two of those years in wood. Barolos are tannic and robust and generally need at least five years to soften into complex, earthy wines.

TYPE

Red Wine, Nebbiolo, D.O.C.G.

This red grape is most often associated with Piedmont, where it becomes DOCG Barolo and Barbaresco, among others. Its name comes from Italian for “fog,” which descends over the region at harvest. The fruit also gains a foggy white veil when mature.