Pulled this from the cellar last night with that classic Piedmontese dish…..meatloaf! ok, ok, maybe not so classic, but it was a pretty sublime combination.
This is Scavino’s estate bottling, made from fruit from across all his vineyards. I decanted the wine for about 60 minutes. No sediment at all. In the glass the wine is a beautiful dark ruby red with slight bricking at the rim. The aroma is wonderful – a complex perfume of flowers, sweet red cherry fruit, cured meat and anise. In the mouth, the wine is so elegant. Almost to the point where it defies it’s muscular architecture. It seems more like a Barbaresco than a Barolo. However, that is no knock. This is full bodied with loads of ripe cherry fruit, leather and sweet herbs. So well balanced. It reminds me of a Brunello in it’s flavor profile. Simply delicious and reasonably priced considering what some Barolo costs. 93 points, about $35.
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| 2001 Paolo Scavino Barolo |
"with slight bricking at the rim."
I love it John!
I must invest in these, and though I have a few in the cellar (Barolo) I've not made the effort to interject them into my dinners.
John, you couldn't motivate me more.
Thanks. Barolo and Barbaresco are huge investments. They haven't come down in price as much as other Italian wines, especially Brunello. I love old Barolo & Barbaresco so I try not to touch the ones I have. I can't recall the last one I bought, but it was probably from the 2001 vintage. They take patience, but it's rewarded.