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2000 Paolo Scavino Barolo Bric del Fiasc

Removed from a temperature and humidity controlled wine storage unit; Purchased at retail

Ends Sunday, 7pm Pacific

RATINGS

98Wine Spectator

Very, very ripe fruit, with strawberries and plums galore. Turns to Indian spices and cedar. Full-bodied, with an exquisite palate of utlraripe tannins that turn to velvet.

96The Wine Advocate

... explodes onto the palate with layers of raspberry jam, new leather, licorice and spices, showing tons of intensity, expressive inner sweetness and an impossibly long, powerful finish...

95James Suckling

Very impressive nose on this. Bright, fresh and ripe fruit jump out of the glass. Think blueberries and mulberries. A pensive wine with a full body layered with beautiful fruit. This is deep and fascinating.

92Stephen Tanzer

Deep aromas of redcurrant, smoke and earth. Also rather backward, but shows a lighter touch than the Carobric, with sweeter fruit. Intensely flavored but not weighty, with more classic Barolo energy and notes of flowers and tar.

18Jancis Robinson

There is probably just as much tannin in this wine as the Carobric but the fruit is much more intense so disguises it. Some real richness...

2 BicchieriGambero Rosso

...the very good Bric del Fiasc is the best of the 2000 selections. Austere and stylish on the nose, it has assertive pepper and liquorice aromas that are well reflected on the soft palate.

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.