Wine Asylum

I think we're close to saying the same thing...

76.31.92.212

This Post Has Been Edited by the Author

In Reply to: RE: And don't drink it too early... posted by mkuller on February 08, 2010 at 21:18:27

if you're using the vintage date as the 2-5 years for California Cabs. Most wines are released 2-3 years after harvest. So you're saying 1-3 more years?

The Hourglass Merlot was 2006, so it already had 4 years on it. It was an expensive bottle of wine, about $135. I believe the winemaker, as well as myself, felt the wine was peak.

I guess I'm thinking old school in laying down terms because I think of laying down being upwards of 10 years or more. The classic Bordeaux style needed that much or more to bring everything into balance.

And as for the resistance against 59 degrees via expensive wine refrigerators. My point was that wine is much more stable than people are lead to believe. Huge wholesaler facilities are full of cases upon cases of wines, and not just new wines, they've got past vintages stacked up as well. I've been in them. They don't keep them at 59 degrees. Only when you bring them home do the wines get the chill treatment. Marketing has created the need for wine refrigerators.

Follow Ups: