But it’s a double magnum, it’s a barolo riserva from a reputable producer and it’s been stored perfectly all this time. It even had a wax top which slows down the oxygen even more… I’m just wondering/hoping maybe drinking window might be wrong for this wine? Anybody have any experience before I bring this to a big dinner with 10 people and open up a bottle of vinegar? Thanks!
by DonkeyWorkHard
26 Comments
Just take it and a back up.
Why does everyone make this stuff so hard lol.
Get something on the side ready, just in case.
Vinegar happens even on DRC.
This should be fantastic, great vintage, stored as it should be.
Don’t worry about this one oxidizing. Open it at home, pour a glass. Enjoy, bring it along. This should be lots of fun.
With the higher alcohol and significant tannin structure of Barolo, not to mention the larger size of the bottle, if this has been stored properly as you say then it should be drinking phenomenally right now.
Worst case scenario, it’s a little past its prime and showcases only aged, tertiary characteristics with no fresh fruit. However, that’s still a very pleasing experience for people who appreciate aged wines.
I say go for it. Everything I’ve studied from DipWSET says it should be glorious.
Definitely not past its drinking window in that format. In 2010 I had dinner with Giorgio Rivetti, who made La Spinetta and this wine at the time, and these wines are aged and released when ready, but before they’re released, they’re topped up with original juice that has been saved for release, recorked and labeled. The 1997 has been out for at least a decade but in a double mag – I’m sure it’s still young.
1997 was a good year, drink it
Last year I had a double magnum of Barolo 1969
It had also been stored very badly and yet it was amazing to drink
I think you have high chances of yours being lovely
Betting money it’s fine. Wine ages much slower in large formats. And it’s f’ing barolo.
I had the 1947 a few years go.
*That* one was still drinking well.
Borgogno’s a very good producer and 1997 was a very good year. Your specific bottle may be dead somehow but there’s no way this wine in general is over the hill.
The internet is often wrong in general and even more often wrong when it comes to nebbiolo.
I have an 85 Borgogno Barolo I drank a month ago. It was great. People are dumb, enjoy your wine.
I have some 1964’s in the cellar that are definitely not past their window. Nebbiola can age for a very long time
Only one way to find out! ‘97 was a great year in Piedmont, so it could be fabulous.
After the 2nd time I brought ONLY a corked bottle of wine with me, I started to always bring a back-up bottle, just in case. I’ll bring the bottle I want to drink, and something far cheaper as the safety back-up bottle.
Absolutely not a given. Looks ready to be poured!
Only one way to find out if it’s past its prime… A double magnum of Barolo seems like it should pretty damned good about now. I’d be happy to try some.
This is at prime time now and will still last you a few more years without issue
Why not open the bottle at your home as it will need some air anyways? cork it then bring it to dinner
Bigger bottles last longer, the wax capsule helps, good storage also is a positive. Barolos have a long shelf life so I bet you might be pleasantly surprised.
Borgogno is a classic style producer, 97 was a riper year. Other than mistreatment of the bottle there is simply no way that wine is past it’s drinking window.
I sincerely doubt this is over the hill.
It’s going to be amazing. It might even feel a bit young lol. Larger format bottles age significantly slower than standard bottles. I would be curious to find a formula to ballpark it more precisely. And for a classically super structured wine, a 97’ should be rather excellent, or as I mentioned before, still developing.
Remember that the bigger the bottle, slower the aging: it’s going to be a banger right now
Disclaimer: I don’t have hundreds of these kinds of bottles under my belt. I’m *far* from an expert.
I’ve yet to come across an old bottle past its prime according to CellarTracker that I didn’t find enjoyable. Legendary even, like the ‘83 Rousseau Charmes-Chambertin and ‘75 Cheval Blanc I had last year. Both were full of fruit and tertiary, not at all tired.
So my takeaway isn’t that this is a fake problem. Rather I think it may be oversold and windows are often total guesses that cannot account for bottle variation. Just my 2¢.
You’ll be fine. These Barolos are fucking huge and with the combo of bottle size + perfect storage conditions, you’re set up for success. If you see any leakage coming from the wax, likely the wine will be oxidized and past peak. Open it up, don’t be surprised if it has a little VA (nail polish remover) (that should blow over), before really getting into decaying rose petals, tar, blood orange rind.
Wine doesn’t turn into vinegar why do people think that? You have to add bacteria to get vinegar. Even over the hill wines just taste diluted. Borgogno is an amazing wine and in magnum and with wax it will likely be amazing.
This will be so good! Open it!!