My Amarone 2021 Journey: A Lesson in Patience (and Tannins!) - Zonin Amarone 2021 - The Athan Zafirov Wine Blog
Hey People of r/wine,
I recently had a bit of a reality check with a bottle of Zonin Amarone della Valpolicella 2021. I popped it open, full of anticipation for that rich, velvety experience Amarone is famous for. My first sip did start with a surprising softness, which was a nice touch. But then, it quickly took a sharp turn. A distinct pepperiness emerged, followed by an almost startling lime-like sharpness that hit the back of my tongue. The finish was intensely astringent and dry, with absolutely no hint of sweetness. Beyond that, I picked up notes of strong coffee and a subtle earthiness, and the alcohol was definitely making its presence known.
To be honest, I was a little caught off guard. I'd envisioned something much fruitier and, well, softer. Even some Ripassos I've had felt more accessible and fruit-forward than this. It felt like I'd opened a powerful, untamed beast rather than the sophisticated Italian classic I was expecting.
But then it clicked: this is a 2021 vintage. That's practically a newborn in Amarone years! It quickly became clear that those robust tannins and vibrant acidity are simply still ruling the show, nowhere near ready to mellow out into the smooth elegance I was dreaming of. It was a clear reminder that some wines demand a significant investment of time.
The Big Question: What's My Aging Plan for the Remaining 5 Bottles? Given this initial, rather 'assertive' experience, and knowing I still have five more bottles patiently waiting, I'm thinking of turning this into a long-term aging experiment. My goal is to truly witness and appreciate the evolution of this Amarone over the years.
So, for those of you seasoned wine lovers with experience in aging Amarone, especially from younger vintages like 2021, or perhaps specifically with Zonin wines: what would your ideal timeline be for opening these remaining 5 bottles to best experience their transformation?
Cheers to future discoveries!
For 15 years, Athan Zafirov has traveled the vineyards around the world and worked with some of the greatest chefs including Francois Duc and Alan Brown.
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