has come into my possession. How long should one wait for this wine? How good is 2003 for Amarone? Do the questions never end?
Thanks in advance. (esp. since I am going out of town shortly and may not get back with thank yous.)
Joseph Coulter
Joseph, Like you, I am no fan of the '03 vintage in Europe, but I think that Amarones may not have suffered in the same way as other wines, for the simple reason that raisining isn't a problem for them. I don't know what the '03 weather was like in the Veneto, but the only problem I'd forsee is the tannins: in many regions, the heat and drought were so intense that the vines shut down and never fully ripened, leading to greenish tannins. A producer like Masi, though, should have averted the worst problems of the vintage, so I'd think that the wine is at least OK, probably better, in which case it's probably a long ager. FWIW, H. Johnson's handbook calls '03 Amarone "hottiest and driest... should be outstanding"
Mark Lipton
Mark, thank you. I rather imagined that Amarone due to its nature might actually come out OK with the heat. Given the Tannin situation I would think that this might need more than average cellaring?
I think you already have your answer from Mark, but we opened this same wine in a tasting last week. It is rich and well-balanced; "smooth" was a taster quote. Many Amarone's I would find difficult with food, except the most rich of meals, but this one seemed more inviting in that regard. As an aside - I am more familiar with the '00 Allegrini which is quite a bit more intense than the Masi.
Enjoy!
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