WHAT A DIFFERENCE 5+ YEARS OF CELLARING DOES FOR TOP WINES!

February 22nd, 2021

A majority of consumers are buying and drinking earlier on the wines that are available to them from currently released vintages. Nothing wrong with that and in fact in most cases that is probably the wise decision. Wines from everywhere are generally better made these days with advanced knowledge learned for best use in both the vineyard and in the cellar. Current releases usually are showing wonderful freshness of fruit plus balance for rather immediate enjoyment. A good example is the riper 2018 Chablis AC from William Fevre. Got to like that!

However there is another possible dimension to search for besides just simpler yet impressive grape juice by giving some top wines more time in bottles to come together and develop other complex nuances to appreciate. This thought has come back to me rather vividly this month in my wine selections for enjoying with dinner. Your scribe has been trying again most of the wines listed in our recommendations in this Blog on January 4, 2016 referencing wines purchased in 2015 for cellaring. Without exception they all have improved to my nose & palate with 5+ years of cellaring. Previously mentioned the opening up currently of 2013 Wynn’s Coonawarra Cabernet Sauvignon but 2010 (and 2009) Savigny-Les-Beaune 1er Cru La Dominode Domaine Pavelot though textures are rounding out still is structured for further development. What is showing dramatic improvement tasted this month are three 2012 Chablis from Christian Moreau and 2010 Barolo Serralunga D’Alba Fontanafredda. The Chablis are remarkable in their progress. The original mineral vibrancy has mellowed to become a better complex old vines beauty 1er cru Vaillon Cuvee Guy Moreau, as well as Grand Cru sites of rich forwardly Valmur & brilliant complete Les Clos. All are now treasures to pair with food especially Brill sole (Petrale) with pistachios. The biggest leap was taken by the 2010 Barolo. An outstanding classic vintage is showing some tertiary notes of lovely bouquet typicity plus 90% Serralunga nebbiolo fruit helps the overall depth. Really singing now with a delicious pasta course of Cacio e Olio Tarajin. Buy a few of those 2016 Piedmont classic reds on the market now and hold them a few years to replicate hopefully a similar memorable experience.


You might also like:
February 22nd, 2021

Leave a Reply

You must be logged in to post a comment.

Skip to toolbar