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Message: [QUOTE="8893, post: 3783405, member: 93"] That’s a tremendous bottle! So the story behind the Sassicaia is that we had a longtime client who was a grumpy but very talented old Italian architect. His office was next door to ours, and our parking lots and driveways adjoined. He was the kind of hothead who would have our clients towed from his lot instead of coming over to ask them to move. He appeared crude but apparently he had very good taste in wine, because he spent the late seventies and early eighties amassing a cellar full of the top Italian and California reds, and Kistler Chardonnay from CA. Sadly, he did not take good care of it, and it suffered water damage over the years. He ended up owing us several thousand dollars; his wife took ill; and then he developed some condition that prevented him from being able to drink alcohol at all. In a pang of guilt and conscience he gave the contents of his wine cellar to my partner to offset the debt to us. I got an initial allotment of a couple cases, which had a breakdown that was probably 1/3 transcendent; 1/3 past peak but still quaffable; and 1/3 spoiled. In the years since I have gotten several more cases, with increasingly worse odds for drinkability. Yesterday he gave me two more bottles that we both know are likely A+ condition Solaias, 1985 and 1982. I have had each before and they are incredible if well kept. We made our traditIonal braciole and spedini with cavatelli tonight so I was going to crack the ‘82 Solaia, but I decided to try an ‘80 Sassicaia first, fully expecting to pour it out after a very questionable cork. It turned out to be in very good condition. Not peak by any means, but still an A- right now. Perfect for the meal. Merry Christmas and I look forward to your report on that great bottle. [/QUOTE]

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