At 46 years old, the 1969 Fossi Chianti Classico Reserva, with 12.5% alcohol was smooth as silk and still retained lots of ruby and brick color. It cost $4.79 back then and is now worth a few hundred dollars. It scored 18 Dionysian points on their scale of 20.
It was made to drink with dinner. We poured it with Boar and Gnocchi and it cleansed the palate and highlighted the meat and the pasta. It was at peak and is holding; still had some red fruits, spice and lots of sweet leather. Of course it had to be decanted. This was a perfect example of why we age wines. In vino veritas.
Cellar some wines that have tannin and lower alcohol. This turned out to be a masterpiece! It was my last one.
Leave a Reply