Provenance

Wine Cellar Private Client

Critics Ratings

'Blood orange and rooibos tea aromas segue to cherry and strawberry flavors in this dense, sinewy red. Taut and racy, with plenty of energy driving the long finish. Iron, tar and tobacco accents round out the flavor spectrum. Best from 2023 through 2045.‘ - Bruce Sanderson, Wine Spectator, 94/100 (Nov 2019)

‘Although often slow out of the gate, the 2015 Barolo Carobric is absolutely gorgeous and expressive today. Powerful and dense in its first impression, the 2015 also has a good bit of underlying structure that gives energy and real sense of proportion. I would prefer to give the 2015 a few years in bottle to shed some of its baby fat. There is clearly quite a bit of potential here. Dried flowers, mint, rose petal, spice and dark red/blackish fruit all open up with time in the glass. The 2015 has a bright future. I won't be surprised if it turns out even better than this note suggests. 2022-2035’ - Antonio Galloni, Vinous, 94/100 (Aug 2019)

‘The 2018 vintage will be the last edition made of this wine. The Scavino family lost its lease in Cannubi, and the estate wine portfolio is being redrawn as a result. The 2015 Barolo Carobric remains a blend of fruit from Rocche di Castiglione (60%), Cannubi (20%) and Bric dël Fiasc (20%). That blend has been carefully contemplated, and the absence of the Cannubi changes the formula too drastically. Cannubi adds richness and flavor to the blend, while Rocche di Castiglione with its sandy soils adds delicate mineral and light fruit nuances. Bric dël Fiasc offers both power and elegance and is the proverbial glue that keeps harmony between the two sides. This wine was first produced in 1996, and the end of an important chapter in the Scavino family legacy is upon us. 2021-2045’ - Monica Larner, Wine Advocate, 94/100 ( Jun 2019)

‘Dried berries, rose petals, rose stems, tar, cedar and tobacco. Structured and very serious indeed on the palate, where chewy tannins caress, but also strengthen the vibrant but dried red fruit that permeates this red.' - James Suckling, JamesSuckling.com, 97/100 (Jun 2016)