davidhuh wrote:
I couldn't resist drinking the 2010 rather quickly. Currently, I have 2012 in my cellar, which is in perfect shape... it has some ageing potential which I'm still figuring out. It may depend on the vintage.
Now I see that
Wine Spectator is advising to drink the 2013 until 2021. It maybe so, but my own experience suggests that there is not much to gain on the palate from ageing it and there´s always a risk to go over the hill, so it´s better as you say to succumb to the temptation and drink this already famed
Frappato young.
In any case, the 2012 and 2013 are gone around here, (I mean walking distance from home) and there´s only 2014 available. I´m also inclined to try
Occhipinti´s red SP68. At almost half the price of the
Frappato it might turn an extraordinary value.
alden wrote: If you want to try a Sicilian red that ages well, you might buy some Nerello Mascalese from Etna...Frank Cornelissen's reds for example. Another lovely local Sicilian red wine is made from the Pignatello grape, try that made by Nino Baracco. It is my absolute favorite with grilled Tuna.
I´m taking notes.
I love when someone highly recommends me a wine related to a specific dish. For me, safe for some very special cases, that´s the way wine should be enjoyed.