2018 Paolo Scavino Barolo Bricco Ambrogio DOCG

94 POINTS

James Suckling

An attractive nose, with dense floral notes to color the ripe red berries and cherries. Hints of white nuts and apricot skins add to the appeal. The same enticing fruit mix on the palate, too, with an easy bed of fine but loosely knit tannin that adds a luxurious note to the mouth-feel. All in all, this is quite an extravagant Barolo with loads to like now, but should age gracefully. Best from 2024.

93 POINTS

Monica Larner - Robert Parker Wine Advocate

With fruit from Roddi, the 2018 Barolo Bricco Ambrogio is open-knit and broad, and its aromas focus on dark fruit, ripe cherry and plum. This vintage does not have the extreme aromatic definition that we saw in past vintages, but it delivers a long and polished mouthfeel nonetheless. Production is 7,000 bottles.

93 POINTS

Kerin O'Keefe - Wine Enthusiast

Aromas of camphor, purple flower, ripe dark-skinned berry and spice come to the forefront. Full-bodied and enveloping, the palate offers ripe raspberry, truffle, cherry marinated in spirits and licorice alongside velvety, fine-grained tannins before closing on the heat of evident alcohol.

93 POINTS

Falstaff

Brightening cherry ruby. Delicate nose of sun-dried tomato, cranberry, plus fine fumé, also slightly leather-spiced. Spans great across the palate, with fine, tightly woven tannin, with a slightly oily texture, polished and with a balanced, fruit-driven approach and course, juicy.

93 POINTS

Falstaff

Bright, sparkling cherry ruby colour. Subtle nose of sun-dried tomatoes, cranberries, plus fine fumé, also slightly leather-spiced. Spans well across the palate, with fine, tight-knit tannins, a slightly oily texture but polished and with a balanced, fruit-driven mouthfeel, juicy.Reviewers: Othmar Kiem, Simon Staffler

93 POINTS

Antonio Galloni MW - Vinous

The 2018 Barolo Bricco Ambrogio is one of the most pleasant surprises in this range. Medium in body, with terrific fruit density and fine balance, the 2018 offers up the essence of sweet red cherry fruit, kirsch, blood orange, rose petal, spice and mint. I remember visiting this site with Enrico Scavino many years ago, before it was planted, and seeing his excitement about its potential. In 2018, all of that really comes through.