Scavino, Paolo - Barolo Cannubi 2010

Product Details

Vintage
2010
Colour
Red
Appellation
Barolo
Producer
Scavino, Paolo

Stock Available - All Pack Sizes and Formats

Pack Size Source You Buy Qty Action
12 x 0.75L BI Reserves IB £800.00 1 cs

Wines marked with are wines offered from BI Reserves

IB (In Bond): Price excludes UK duty & VAT | DP (Duty Paid): Price includes UK duty and excludes VAT

Tasting Notes and Scores

Wine Advocate
94

The 2010 Barolo Cannubi is a layered and ethereal wine with dried flowers, candied orange peel, tar, spice, tobacco and cola. That signature touch of dried mint or pressed lavender flower appears at the back. This expression is particularly clean, focused and bright. Paolo Scavino has rented this half-hectare vineyard site since 1985. The mouthfeel is thin and compact. Drink: 2017-2030. (Monica Larner)

Stephen Tanzer
95+

Good deep, full red. Wonderfully vibrant nose hints at raspberry, flowers, minerals and pepper. Sappy and vinous in the mouth, with insinuating sweetness to its flavors of red cherry, raspberry and dried flowers. Not as large-scaled as the Bric del Fiasc but this energetic, sharply delineated wine expands impressively with aeration and finishes with terrific building length. Lay this one down for fireworks in about eight years. (vinous.com)

James Suckling
93

A Barolo with pure berry, cherry and ripe-plum character. Full body with chewy tannins and a chocolate-powder, berry and plum aftertaste. Balanced and fresh. Better in 2017.

Antonio Galloni
92

The 2010 Barolo Cannubi is the hardest of these wines to read at this stage. Here it is the Scavino house style that seems to dominate over the characteristics of the site. Smoke, tar, licorice and menthol are some of the notes that take shape at first. Sage, rosemary, new leather and tobacco follow, adding nuance to the rich, resonant finish. The silky tannins are suggestive of Cannubi, but otherwise the vineyard's signatures aren't expressive. Today, the Cannubi comes across as extremely powerful, dark and not fully formed. I look forward to tasting it again in another 6-12 months.