Cellaring wine requires a healthy dose of patience, the willingness to take a risk, a steady and controlled space, and the desire to unpack one of wine’s biggest mysteries: What is the secret to ageing wine well?
The origin story…
Firstly, a wine’s origins play a role in how well it is going to react to ageing. That is the fruit variety, quality of the fruit, the evenness of ripening, its treatment in the winery; these will all in-part determine how well it can handle five, ten or twenty years in bottle.
Even the yield of the vintage can affect the cellaring potential of a pour. Fruit from higher yield vintages compete more for nutrients, which can reduce some concentration in the juice (making lower yield vintages better suited to the cellaring process).
Age worthy varieties…
Then there’s the variety itself.
Some wines are better suited to ageing than others (and not all of them are red). White wines, especially Hunter Valley Semillon, have the potential to be beautifully aged. They have the added benefit of higher acid levels, which act as a natural preservative (very beneficial). Red wines with bigger tannins and acidity (like Shiraz and Cabernet Sauvignon) will tend to bode well in the cellar too.
The impact of winemaking…
Almost regardless of the variety, you must start with a very well-made and well-structured wine, to see the benefits of ageing.
At Sweetwater, we make our wines very intentionally – for this exact reason.
Generally speaking, wines that undergo barrel or cluster fermentation will respond well to cellaring. Similarly, the integration of high-quality oak during the winemaking process is known to increase a wine’s longevity.
Where, when, how and why…
The nuts and bolts of ageing wine:
Where: A dark room or cupboard away from direct light, that is stable (where the wine won’t be moved around much). You can also opt for a wine fridge, or more considered storage option.
When: 5-10 years is generally a good guide for cellaring potential. Most wines that are designed for cellaring will give a good indication of timing in their tasting notes. When it comes to Semillon and tannin-rich reds – don’t be surprised to see cellaring guides promoting up to 20 years.
How: Keep at a consistent temperature of around 13–16°C and 70% relative humidity. In parts of Australia these conditions can be a little tricky – which is why some people look to wine fridges and humidity sensors (for temperature and ambient moisture).
Why: If you have ever tasted a well-cellared wine, you would not be asking this question.
You must treat the wine with care during the cellaring process. We are not suggesting that everyone excavate a granite crypt underneath their homes. But Australia is a warm and sunny country – so take considerable care to create a comfortable ageing space for your vino.
How much is too much…
Let’s not be silly, there’s no such thing as too much wine. But you can have too little.
If you are really going to get into ageing wines, it is best to buy a minimum of three to six bottles of any one variety and vintage. Purchasing just one bottle of something you are hoping to cellar is akin to ‘putting all your eggs in one basket’.
Why?
Well, because aging wine is not an exact science. It is a good idea to taste wines along the way (every few years), to make sure they are on track to reaching their ageing potential. Having a few bottles of a wine (or 12!!), means you can enjoy it at different points in it’s cellaring journey. It also means that if you happen to have an oxidisation mishap, you have some backup artillery.
Once a wine is past its peak – nothing can be done to salvage it. So, try often, and enjoy plenty.
All wine becomes better with time…
Myth.
Here at Sweetwater, we intentionally craft wine today that will brilliantly age for tomorrow.
Wines that are going to improve over the next five to 10 years are becoming rare. Most wine’s these days are released at the optimal time for enjoyment, they aren’t necessarily designed to be stowed away for years. Why? Because cellaring involves patience, space, and risk.
Like a vintage car – you need to start with a sound origin, if you are going to expect it to get better with time. An unappealing or average wine now (like a poorly built car), is not going to stand the test of time and be enjoyable in a decade.
The four stages of ageing…
|
Youth |
Evolution |
Maturity |
Decline |
|
Characterise by vibrancy, bright fruits, maximum tannins – but all in balance. |
Complexity in the wine develops. Acidity and tannins soften. White wines deepen in colour, and red wines start to lighten. |
Perfectly balances! Smooth reds are supple on the palate with earthier flavours coming to the front. Whites have mellowed with toastier flavours emerging. |
Flavours become dull with a watery texture. Colours of reds and whites start to turn brown. |
A guide to cellaring at Sweetwater…
|
Variety |
Vintage |
Cellar until… |
|
Semillon |
2023 |
2033 - 2040 |
|
Shiraz Touriga |
2023 |
2033 |
|
Shiraz |
2022 |
2030 - 2040 |
|
Shiraz |
2021 |
2035 - 2036 |
|
Shiraz |
2014 |
2030 - 2034 |
|
Shiraz |
2007 |
2027 - 2030 |
|
Shiraz Cabernet |
2021 |
2031 - 2040 |
|
Cabernet Sauvignon |
2022 |
2029 - 2040 |
|
Cabernet Sauvignon |
2021 |
2028 - 2038 |
|
Cabernet Sauvignon |
2014 |
2029 - 2029 |
|
Cabernet Sauvignon |
2010 |
2030 - 2045 |
The science and the mystery…
In our humble opinion, there is no one secret to cellaring. Ageing wine is part science, and part mystery. There is a myriad of factors that contribute to a wine’s ability to shine at the end of a decade-long slumber. We wish you all the best with your wine ageing adventure.
Disclosure: This is general advice only.