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Speaking of ageing wines...

104.60.189.213

Posted on January 25, 2017 at 11:38:37
jimbill
Audiophile

Posts: 2189
Location: Texas
Joined: May 31, 2004
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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RE: Speaking of ageing wines..., posted on January 28, 2017 at 12:48:58
Inmate51
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Posts: 9735
Joined: July 6, 2005
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.

 

You're right, posted on January 28, 2017 at 13:02:19
Barry
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  Since:
January 18, 2009
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.

 

Should be fine, posted on January 28, 2017 at 16:13:14
jimbill
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Posts: 2189
Location: Texas
Joined: May 31, 2004
let us know.

 

I'd get a back up...(nt), posted on January 29, 2017 at 16:00:43
mkuller
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Location: SF Bay Area
Joined: April 22, 2003
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December 28, 2003
(nt)

 

So how was it? (nt), posted on January 30, 2017 at 16:23:16
mkuller
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Posts: 35951
Location: SF Bay Area
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(nt)

 

RE: Speaking of ageing wines..., posted on January 30, 2017 at 19:18:23
triodesteve
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Posts: 643
Location: Walla Walla Washington
Joined: September 4, 2001
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.

 

And how it was stored...(nt), posted on January 31, 2017 at 10:26:54
mkuller
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(nt)

 

?, posted on January 31, 2017 at 21:07:31
jimbill
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Posts: 2189
Location: Texas
Joined: May 31, 2004
As long as it was stored in moderate conditions without extreme temperature changes.

 

Gaja?, posted on January 31, 2017 at 21:16:38
jimbill
Audiophile

Posts: 2189
Location: Texas
Joined: May 31, 2004
nt

 

RE: ?, posted on February 11, 2017 at 14:26:05
triodesteve
Audiophile

Posts: 643
Location: Walla Walla Washington
Joined: September 4, 2001
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.

 

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