The 2019 Lamborghini Aventador SVJ Proves Time Can Fix Anything

by Lawana Perkins | Posted on Monday, October 8th, 2018

The best barbecue is cooked slowly, over a low fire, where the meat changes just, incrementally over time. Most people don’t cook their brisket long enough; conventional wisdom says beef is finished cooking at around 135 degrees, and chicken finishes up in the 160’s. But brisket is a different kind of meat. When it gets to around 165, it stays there, for what seems like forever, and folks will call that done and remove it.

2019 Lamborghini Aventador SVJ

But this phase of the cooking is actually called “the stall” and you have to push through that, keep cooking slowly, for a few more hours, and the temperature will rise to the finished 205 degrees, for a perfect brisket. If you don’t make it through the stall, expect an underdeveloped end product. Low and slow, with lots of patience, and the forethought to push through the stall – that’s how legends like Aaron Franklin do it. Same goes for supercar manufacturers, who, despite the flash of selling six-figure machinery, operate on tight budgets and frequently serve up half-baked product for a few years before getting it right.

Now, we find ourselves at the legendary Estoril Circuit in Portugal with the latest, and presumably, final iteration of the Aventador, the SVJ. The ‘J’ if you know your Lamborghini history, stands for “Jota,” the most extreme version of any Lamborghini model. In the past, privateers, under authorization from the factory to take the cars beyond their production limits, have built the “J” spec cars.

Lambo’s chassis engineers have gone all the way in order to cut weight from the SVJ, and it seems they have done so from, basically, everywhere. From the extensive use of carbon fiber in the body and interior, to lightweight, center-locking wheels, lightened suspension and exhaust components, and an engine bonnet without struts or a power latch, (meaning lift-off), they have touched it all, and done weight reduction in such a way that the car’s center of mass is exactly the same as before, but with rear steer and the ALA active aero system added in.

It’s remarkable, really, how good the Aventador SVJ is to drive, knowing where it started back in 2011. And like any good barbecue chef will tell you, the secret to the perfect hunk of meat is doing it low and slow, making very small adjustments, then waiting to see what happens; working through the stall, and knowing when the right moment is to serve up a perfectly cooked cut. For Lamborghini, that time is 2018, because the balance of performance, (reasonable) streetability, theater, and tech has broken down the toughness and created the perfect piece of Italian murderous meat.


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