We’re celebrating my daughter’s 30th tonight and we’re bringing this 95 Poggio di Sotto to the restaurant. I was planning to have them decant but given the age, I’m not certain. It’s a nice higher end steakhouse that provides good wine service. I’m also a little nervous that it’s past its time – any input is welcome!
by Southern_Attorney852
17 Comments
Cool wine!
If the restaurant has a good wine service team, just ask them to open it and see if they think it needs decanting, they should be able to tell you.
Personally, I don’t think I’d decant a Brunello that’s 30 years old, even one this reputable. I’d pop and pour, but be careful with sediment. If it does need some air, your glasses can take care of that anyways, and you can taste how it evolves in the glass too.
Enjoy!
Yes, decant it. That wine has been in the bottle for 25 years and will need some air. If a wine falls off the cliff with decanting then it was dead anyway.
I would just decant for sediment and then start drinking
You can always give a wine more air but you can’t ever take it away
This restaurant has a sommelier, right? Ask the somm. That’s what they’re there for.
I 100% agree with the comments saying to ask the somm/wine team. I’m fairly certain it won’t need any more air than it’ll get in the glass. I popped a similar quality 2010 Brunello last week and it was good to go almost immediately.
Also, you’re a great dad!
Just decant and enjoy it in good health for a special occasion 🙂
Nice! This is my vintage and I’ve been drinking a fair amount of 95 this year for me and some close friends 30ths.
Keep this standing to let all the sediment settle then have them gently decant to get it off the sediment. Wine should survive a light decant and as many mentioned already, if your having it for dinner with others the wine won’t be exposed for too long either way.
Happy Birthday to Them and Enjoy!!
Don’t decant it, unless your set on doing it.
I have been drinking through all of my 90’s brunello. No 95’s in my cellar. For some reason, I had mostly the even years 92/94/96. It’s great drinking for the last year or two. There have been a couple of bottles that were already on the post-peak side–less fruit and more transparent garnet color. But many of them are just nice right now. Of course, that depends on how the bottle was aged.
Enjoy!
I had a 95 spinetta barbaresco last night, no decanter needed. I know it’s not the same thing, but don’t be so quick to decant those old guys. I would open immediately upon sitting down and take my time reading the menu, having champagne, pacing the meal. Once you decant, there’s no going back.
I would decant. Catch the sediment. Plus it’s a classy thing to do. Have the som taste it and have a fall back just in case. Happy 30th to your daughter.
Awesome wine! I would ask the Somm to open and taste, then determine if they think it needs to decant. They might decant it just to prevent the sediment from ending up in your glass.
That’s a beautiful gift for your daughter’s birthday.
I’d hit that!
🫶🫶🫶should be sexy.
I just had a 1995 Brunello like a month ago. It was surprisingly fresh, and quite delicious.
In your shoes, I’d decant it to get it off the sediment, and drink it right away. No need to let it sit on air.
I wouldn’t decant a 1995 Brunello – at nearly 30 years old it’s wonderfully delicate. Pour gently into the glass and let it open at its own pace. For context, I don’t decant anything pre-2015 at Canon Chaigneau either – older wines often reveal their finest, most subtle notes when allowed to blossom slowly in the glass.
Also bring a backup just in case
OP here – Thanks for the advice and guidance! The Somm tasted and suggested we not decant, the wine was delicious, definitely not past its prime, lots of fruit, ripe cherries, a bit of cassis/ licorice and some savory herb flavor as well – really over delivered given my concerns about the age of the wine. All in a great experience – thanks to this group for the advice – much appreciated – and my daughter thanks you as well!!