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2014 Paolo Scavino Barolo Carobric

Removed from a temperature and humidity controlled wine storage unit

Ends Sunday, 7pm Pacific


93+ The Wine Advocate

...real classic, well-balanced lines... This wine takes us to the very heart and soul of the Barolo appellation...the Rocche di Castiglione fruit evidently gives the wine structure and depth, Cannubi and its sandy soils adds the floral and fruit fragrances...

92Wine Enthusiast

Aromas of fragrant purple flower, wild berry and a whiff of exotic spice lead the nose. On the taut structured palate, tight fine-grained tannins offset cherry, pomegranate, star anise and a hint of espresso while bright acidity lends energy and balance.

91James Suckling

Licorice and asphalt aromas with ripe fruit and walnut undertones. Full body, round and chewy tannins and a flavorful finish. A little fluid in the center palate.

90Wine Spectator

Black cherry and plum fruit is shaded by vanilla and eucalyptus notes in this sinewy version. Though sleek and vibrant, this offers a finish girded by beefy tannins.


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.


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.