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9 replies

Tenute Silvio Nardi 1997 Brunelo

L likerednotwhiteMember
Price S$60/bottle or US$33/

This is my first ever note but here goes.

Our drinking sessions was supposed to start by 5.30 pm and I opened the bottle by 1.30 pm. Was told that 4 hours of decanting was needed.

First impressions on the nose were very bright fragrant cherries,and berries. Acidic tones. The nose says that it is more ready than most young wines where the aromatics takes longer time to show on the nose. It actually smells delicious that you donot want to wait for the decanting process but I held back.

Color in the decanter was bright red and legs was not as thick as most but medium.

After one hour cannot help my self anymore so poured out some to taste.

Smooth already and goes down easily. Good acid blend with prominent flavouful cherries, berries and some grape taste. Tannins were there but as i said it was silky. [Razz] [Big Grin]

Finish was not as long but good acidic sweetish finish.

[Smile] Actually very drinkable even now.

After 4 hours the flavours increase a bit but the wine became even smoother.

Not much to compare with other Italian wines so will not rate it yet as had not drunk much of it but this is a very good introduction as find it very drinkable compare to knock them out Aussie cabernet, Shiraz, and Californis reds.

Have a Banfi 997 that cost 50% more but was told to wait. From what I had tasted will buy some more of this and more Banfis. I am a convert of Brunelo 97.

Cheers,
Lrnw
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B bhvineyardMember
lrnw,

Welcome! Good to hear from Singapore!; Glad the B'dM was very good.

I've been drinking some '90s over the past year, and they continue to hold up well. Indeed, a '90 Carpazp LaCasa from about a year ago was still way too young. A '90 Ciacci Riserva a month or two ago was absolutely stunning. Tasted like a '90 Pomerol that LaTour67 brought out of his cellar earlier this summer. A recent '90 Pertimali Riserva was very good too, but might have been a bit better a year ago. A '95 Ciacci was drinkable / good, but way too young.

So, in short, buy more B'dMs but don't rush to drink 'em for about 5-years.
L likerednotwhiteMember
TM

You mean they are to be drunk 8 to 10 years from vintage year?

Then I will definitely need to buy a wine chiller as the ambient tempreture in this part of the world ranges from 25 to 32 celsius. I think not your optimal 16 to 18 C for keeping wine over 6 months.

Since we are at this topic.

Is there a sort of accelerated aging process if wine is kept between 25 to 30 C i/o of 16 to 18 C ie instead of keeping 3 years we drink our wine after lets say one year ?

Is there any one with some knowledge the aging process ?

TM,

the mrs will not like your suggestion will need to spend some dough [Eek!] on a 50 to 100 bottle wine chiller. Thanks for sharing your experience.

Cheers
[Big Grin] Lrnw
P phylloxeraMember
The accelerated aging process at 30°C would come down to a couple of hours..... [Big Grin] [Frown]

At least I can talk to you in REAL temperature units.... [Wink]
Seriously, most people on this board are rather temp sensitive - as far as their wines are concerned. Most would shriek out loudly when their cellars hit 17°.... I'm more relaxed on this point - I have to; since my cellar hits 20° in summer. But that's really the absolute max. No way you can keep wine at 25° let alone 30° They'd be cooked within days.

An agreed optimum temp level is 14°, something like 11 to 17 is pretty good. As I said above, 20 is really the danger zone....
R ronmc2Member
Cooked wine- My recommendation is to take 2 bottles of Pinot Noir(preferably cheap). Put one in a sunny window sill for a week or two. OR-if not a window sill, put that one in the oven at 150F(70C)for a few hours. Cool to drinking temperature. Taste them both. If you can't taste the difference, well...

[ 09-23-2002, 07:01 PM: Message edited by: ronmc2 ]
T timcanMember
This idea that wine can be cooked if the temperature in the room/house is 25 is ridiculous. It will cause the wine to age more quickly, by how much I don't know. I think I remember a formula that increments of 5'C will double the aging process (above 15'C).
Sustained temperatures of MORE than 30 (90 F) can cook wine and thus damage it forever. The older the wine, however, the more sensitive to high temperature it will be. As well, Pinot Noir is far more sensitive to high temperature than other varietals. I don't know why. Remember, people have been storing wines for decades in underground cellars and caves in Italy and Spain without temperature controls.

That being said, Bordeaux, Barolo, Brunello, CalCab, Rioja, Burgandy, Port and many others deserve to be aged at least 10 years and need consistent temperatures, preferably in the 50's F or 13-16 C.

Tim
L likerednotwhiteMember
Tim

I tend to agree with you but what we cannot be sure is if there are perceptible difference between an accelerated aging process and one that is normal. There should be one but by how much.

Then this part of the world is cursed [Eek!] as wine is shipped in containers but I donot believe i refrigerated ones(too expensive). So there will be periods of exposure to at least 30 degrees Celciuis in transit.

I will enquire with my dealers friend more on this issue.

Cheers,
Lrnw

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