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“Collectibles”
One of the most exciting things about wine is opening a great bottle from an outstanding vintage that’s been laid down in a cellar for decades. Sometimes of course we can’t seem to wait that long and end up opening that special bottle way too soon, only to find out that it still had another ten years to evolve. Although most wine made today is for early consumption upon release there are still some gems out on the market that will only improve with intermediate to long term cellaring.
Wine typically goes through three stages the first being the Primary stage which is a young wine displaying fresh fruit aromas and flavors. The second stage is called Secondary which will display winemaking techniques like malolactic fermentation (a bacterial fermentation that puts butter in wine), or techniques like barrel fermentation or oak aging which will contribute to the color, aroma, texture and taste of the wine. The last stage a wine goes through is called Tertiary. During this period the wine if red will lighten in color or if white will darken. The fresh fruits will now have become dried fruits and the earthy tones like leaves, soil, rocks, leather and smoke will evolve in the bouquet and on the palate.
What makes a wine age? There are four main components that contribute to a wines aging successfully. They are acidity, alcohol, tannins and sugar. A wine must have at least three of these natural preservatives to age. It also must be a balanced combination of these attributes to go to full maturity. Some of the famous bottles that mature gracefully are vintage port, Barolo, Brunello, Bordeaux, Burgundy, Sauterne, cabernet sauvignon, malbec, Beerenauslese and Trockenbeerenauslese The last two are sweet desert style wines from Germany. If you are going to cellar some of these gems remember to keep the cellar at 55 degrees, humidity at least 75%, lay the bottles down to keep the corks moist and be sure to keep the cellar dark and pick a spot that has little to no vibration.
One of the greatest bottles of vino I’ve opened up in the last five years was a 1949 Chateau Cos d’ Estournel, a famous Second Growth Bordeaux. The occasion was a friend’s birthday that was born in the same year as the vintage of the Bordeaux. The wine was ethereal with a bouquet of smoke, leather and dried orange rinds. On the palate it was silky with spice, dried fruits and still had a nice balance of acidity. A wine that had been drunk through the ages by Kings, Queens and Emperors was now being savored with good friends and great food on my own deck. An enriched life experience that happens not often enough. Kind of like catching Stevie Ray Vaughan live in concert in the 80’s.
Here is a list of some wines that will benefit from cellaring and appreciate in value if properly stored.
Chateau d’ Yquem 1999, France – this is the most famous Sauterne in the world and will age gracefully.
Castel Giocondo Brunello di Montalcino 2000, Italy – Marchesi de’ Frescobaldi started growing grapes in 1300A.D... This all estate bottle will come alive in another decade.
Joseph Phelps Insignia 2003 30th Anniversary, California – this Bordeaux blend from California will only get better with some cellaring.
Pio Cesare Barolo 2003, Italy – this Barolo producer was founded in 1881 and is now run by the Great – grandson Pio Boffa. This wine is a sure bet for the cellar.
Concha y Toro Don Melchor Cabernet Sauvignon 2004, Chile – although the winery was established in 1883 this is only the 18th vintage of this ultra premium Chilean Cabernet Sauvignon. This wine displays outstanding pedigree and class.
Happy cellaring!
Jeff Anderson Sommelier
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