Paolo Scavino Barolo Carobric 2018
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Product Details
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Somm Note
Winemaker Notes
Three of Paolo Scavino's best terroir blended together: mainly Rocche di Castiglione vineyard (in Castiglione Falletto village) blended with smaller percentages of Cannubi vineyard (in Barolo village) and Fiasco vineyard (in Castiglione Falletto village). Multifaceted
Barolo’s expression and beautiful balance is the result.
Professional Ratings
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Robert Parker's Wine Advocate
Made with fruit from Rocche di Castiglione, Cannubi and Bric del Fiasc, the Paolo Scavino 2018 Barolo Carobric needs a few moments to open before the aromas come into full view. Sweet cherry, earth, licorice and rusty nail rise from the top, and on second nose, you might recognize truffle essence as well. I like the vibrant, lifted character of this wine. Best After 2024. Rating: 94+
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James Suckling
A little reticent on the nose for now, showing only some oak-induced dry spice. But it opens up on the palate to reveal a bright, focused core of fresh red berries and firm, fine-grained tannins. Well structured for a 2018, but lacks the inner depth and warmth of happier vintages.
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Wine Spectator
A supple, elegant red, with licorice and sweet spice aromas and flavors surrounding a core of cherry and strawberry. The long, expressive finish is influenced by light tannins. Best from 2025 through 2040.
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Paolo Scavino winery was founded in 1921 in Castiglione Falletto from Lorenzo Scavino and his son Paolo. Enrico Scavino together with the daughters Enrica and Elisa, fourth generation, run the family Estate. Through 70 years of work, Enrico Scavino has researched and purchased some of the most historic vineyards cultivated with Nebbiolo for Barolo to experience and show the uniqueness of each site.
The Scavino family owns 30 hectares entirely in the Barolo area and vinifies grapes from their own vineyards located in the villages of Castiglione Falletto, Barolo, La Morra, Novello, Serralunga d’Alba, Verduno, Roddi and Monforte d’Alba.
The approach to both viticulture and winemaking is scrupulous, respectful and is aimed at preserving and therefore enhancing the expression and peculiarities of each vineyard in the wines.
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 Piedmontese villages of Barolo, Barbaresco and Roero. Outside of Italy, growers are still very much in the experimentation stage but some success has been achieved in parts of California. Somm Secret—If you’re new to Nebbiolo, start with a charming, wallet-friendly, early-drinking Langhe Nebbiolo or Nebbiolo d'Alba.
The center of the production of the world’s most exclusive and age-worthy red wines made from Nebbiolo, the Barolo wine 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 wine, 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 Barolo wine 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 soil types.
The best Barolo wines need 10-15 years before they are ready to drink, and can further age for several decades.