1. Home
  2. General Wine Forum
  3. Sassicaia 1997 - When to drink?

Sassicaia 1997 - When to drink?

I have a bottle of 1997 Sassicaia that has not been kept at a steady temperature. It is lying in a wine rack in my apartment and the bottle has not taken direct light or been moved much in the 4 years I have owned it.

I was under the impression that this bottle could lay down for about

10-15 years. Now, some of my wine expert friends are telling me that not only should the bottle be drank asap, but that it may have peaked already :(

Please advise as to when I should crack open this baby. Grazie!

Jonny

Reply to
Memphis Slim
Loading thread data ...

"Memphis Slim" skrev i melding news: snipped-for-privacy@o13g2000cwo.googlegroups.com...

Hi Keyed in "Sassicaia 1997 tasting notes" in Google and first hit was

formatting link
with the following Tenuta San Guido, Sassicaia, 1997: Now deep purple towards garnet in color and, with a bit of time opening beautifully in the glass, this full bodied and notably well balanced wine shows smooth tannins, now integrating beautifully with a complex array of aromas and flavors that include at least red currants, sweet wild berries, Mediterranean herbs, as well as hints of tar, mint and tobacco. And then, the final surprise - sweet chocolate on the long finish. Not yet at its peak perhaps, the wine will be at its best from

2004 - 2010 or 2012. Score 95. (Sassicaia Vertical 14 Feb 2003)

Considering that your bottle may not have been stored too well - hopefully not above 68F... I'd open it now. Don't decant, drink slowly over a couple of hours watching it develop with some air.

Anders

Reply to
Anders Tørneskog

Salut/Hi Memphis Slim

le/on Tue, 29 Nov 2005 20:10:07 GMT, tu disais/you said:-

Apart from one minor detail, I'd agree entirely with Anders. I _would_ decant, but about 10 minutes before serving only. A 1997 Sassicaia isn't going to come to that much harm with a bit of temperature variation IMO. I'd take yuor time drinking it as Anders says but I'd expect it to come into focus after about an hour or two. Without decanting, I think the first glassful would disappoint.

But then I'm just and old oeno-necrophile.

Reply to
Ian Hoare

"Ian Hoare" skrev i melding news: snipped-for-privacy@4ax.com...

Reply to
Anders Tørneskog

"Ian Hoare" skrev i melding news: snipped-for-privacy@4ax.com...

I don't disagree with any of the above... :-) Our common idea seems to be to taste this stuff immediately upon opening the bottle, to see whether it needs air or will die upon you.. (hardly..., it is not that old) I'd agree that a well stored Sassicaia should need an hour or two of aeration (decanted) but in this case I'd want to play it safe. Anders

Reply to
Anders Tørneskog

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.