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WS just reviewed an old Port. Quinto Do Vallado, 1888. At a bargain price of $5,000 a bottle. Better hurry because they only made 77 cases of it.
They gave it a 98 and state, "Drink now". How did they come to that conclusion? It already has 129 yrs. on it, can't it last another 5 or 10?
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Funny you should mention that now. I have a 2004 Ruffino Chianti Classico Reserva Ducale Oro (gold label) that I'm thinking of opening tonight. Given that it's 12 years old, I wonder if it's even any good anymore, or if I should get a bottle of something else as a backup.
12 years isn't that old. But it all depends on the winemaking style. A wine picked late with super high ripeness (and the high PH to go along with it) doesn't stand a chance. Sadly thats most of new world today.
Wines with lots of acidity seem to do better. Ever taste a GAYA? Of course it will last forever.. its all acid. I haven't tasted my 2005 Syrah in a year or so, but last time I did it was still going strong. My 2006 Cab Sauv still has many years left. To be truthful I was as surprised as anyone....and I cheerfully admit it to customers.
nt
(nt)
As long as it was stored in moderate conditions without extreme temperature changes.
agreed....some people go overboard a bit. And with decent humidity. That's important.
The gf's dad took me to his cellar. He was dismayed to show me lots of leaking bottles. Lots. I asked what the humidity was like in the area (Montana). "Dry"
Dozens of Rieslings form the 70's...I wept a bit. All ruined. A simple humidifier was an easy fix.
(nt)
(nt)
let us know.
Go for it. Most "New World" wines seem best within 5 years. No one seems to want to wait. Certain Italian wines are made to an "older style" and an exception and age very well.8-10 years is my limit. What I really don't understand keeping champagnes for more than 5 years after their release date. With few exceptions, I prefer some sparkle and youthfulness.
Edits: 01/28/17
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