Paolo Scavino

Cannubi Barolo Nebbiolo

9.37 ratings
9.35 pro ratings
Barolo, Cuneo, Piedmont, Italy
Nebbiolo
Lamb, Goose, Potato, Baking Spices, Beans & Peas, Hard Cheese, Turkey, Beef, Pasta, Salami & Prosciutto, Tomato-Based, Soft Cheese, Chicken, Veal, White Rice, Herbs, Mushrooms, Pungent Cheese, Pork, Game, Exotic Spices, Chili & Hot Spicy, Duck, Onion, Shallot, Garlic
Top Notes For
Daniel P. Drake

Yesterday I enjoyed the 2014 Paolo Scavino Cannubi Barolo.

On the nose there are wonderful aromas of cherry, strawberry, cranberry, licorice, roses, herbs, leather and fresh tilled soil.

On the palate are beautiful notes of cherry, cranberry, plum, raspberry, licorice, herbaceous, spice and soil.

The wine is medium to full bodied with a soft smooth mouthfeel medium+ acidity and medium + gripping tannins that lead to a long red fruit clay pot finish. I hope everyone has had a restful and battery charging weekend. Have a great week ahead and look forward to our nations birthday. Please stay safe and healthy. Nostrovia! 🍷🍷🍷🍷

Yesterday I enjoyed the 2014 Paolo Scavino Cannubi Barolo.

On the nose there are wonderful aromas of cherry, strawberry, cranberry, licorice, roses, herbs, leather and fresh tilled soil.

On the palate are beautiful notes of cherry, cranberry, plum, raspberry, licorice, herbaceous, spice and soil.

The wine is medium to full bodied with a soft smooth mouthfeel medium+ acidity and medium + gripping tannins that lead to a long red fruit clay pot finish. I hope everyone has had a restful and battery charging weekend. Have a great week ahead and look forward to our nations birthday. Please stay safe and healthy. Nostrovia! 🍷🍷🍷🍷

Jun 25th, 2023
Bob McDonald

The 4th wine at the Downs Club Italian Dinner. Brief notes - from the cool wet 2014 vintage in Barolo, saved somewhat by the terroir of the famous Cannubi vineyard. Planted 1946. Not your normal high acid, high tannin Barolo. Menthol/camphor notes, herbal, red fruited, very savoury dry tannins.

The 4th wine at the Downs Club Italian Dinner. Brief notes - from the cool wet 2014 vintage in Barolo, saved somewhat by the terroir of the famous Cannubi vineyard. Planted 1946. Not your normal high acid, high tannin Barolo. Menthol/camphor notes, herbal, red fruited, very savoury dry tannins.

Aug 19th, 2022
Daniel P. Drake

Tonight's wine is the 2014 Paolo Scavino Cannubi Barolo. A beautiful wine from the Langhe region of Italy by the Scavino family.

The nose has notes of rose, cherry, menthol, clay pot, light smokey oak, anise and earth.

On the palate there is cherry, raspberry, anise, chocolate, herbs, spice, balsamic, integrated oak and earth.

This wine is medium to full bodied with a rich velvety mouthfeel, medium + to high acidity and medium + to high bold firm round tannins that leads to a long sumptuous finish. I hope everyone is having a nice week and looking forward to the weekend. It looks as though winter is rearranging its head here so please stay safe. Nostrovia! 🍷🍷🍷🍷

Tonight's wine is the 2014 Paolo Scavino Cannubi Barolo. A beautiful wine from the Langhe region of Italy by the Scavino family.

The nose has notes of rose, cherry, menthol, clay pot, light smokey oak, anise and earth.

On the palate there is cherry, raspberry, anise, chocolate, herbs, spice, balsamic, integrated oak and earth.

This wine is medium to full bodied with a rich velvety mouthfeel, medium + to high acidity and medium + to high bold firm round tannins that leads to a long sumptuous finish. I hope everyone is having a nice week and looking forward to the weekend. It looks as though winter is rearranging its head here so please stay safe. Nostrovia! 🍷🍷🍷🍷

Feb 6th, 2020
Andrew Lohse

Super expressive nose / red fruit in full spectrum: ripe, baked, candied

Super expressive nose / red fruit in full spectrum: ripe, baked, candied

May 10th, 2018
Andrew Lohse

Exceptionally elegant, full, Rich

Exceptionally elegant, full, Rich

Mar 6th, 2018
Mike Smith

Mike had this 5 years ago

Mike had this 5 years ago

May 12th, 2019
G
9.3

G had this 6 years ago

G had this 6 years ago

Mar 4th, 2018