Is my vin santo okay?
I just took two 37.5 cl bottles of Badia a Coltibuono 2003 Vin Santo out of my "wine cellar." (Okay, it's not actually a temperature-controlled space; it's a storage closet in my basement that remains relatively cool.) I was a little surprised at the color, which is more a rosé than the deep amber I was expecting, although I really can't recall the color it was when I first put in there. Does this color indicate a deterioration of the wine? And, should I hold it, drink it or toss it? Thanks!
re: Brad Ballinger
The Coltibuono website highlights this 2003 vintage, and shows a light gold/copper tone. This was a hot year, and a good one for passiti. No mention of Occhio di Pernice on the site; this basic vin santo is a basic trebbiano/mavlasia blend. My advice: enough posting, open the bottle and enjoy. Cheers.
re: maria lorraine
It's a white.
From Duemilavini 2010:
Badia a Coltibuono
Vin Santo del Chianti Classico 2003
Bianco Dolce DOC
50% trebbiano, 50% malvasia. 15% ABV, 8000 bottle production.
Ambra intenso con riflessi oro antico [ intense amber with antique gold reflections ]
Aromas of vanilla, white cherries in alcohol, hazelnuts, white pepper, ripe pears.
Sweet, fatty, rich and fruity, finishes like crème brûlée. Aged 48 months in small barrels.
Accompanying suggestion: Aniseed biscuits.
Rating 3/5, drinkable now, can last another 3-5 years.
Vin Santi have different shades as they mature. Usually, the sugar in a dessert-style wine helps it age "better" than wines that don't have as much sugar. I drank a 1991 Avignonesi Vin Santo that as more dark brown (think 1970s PX) and it was glorious. Wouldn't hurt to try one.