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The Aged

July 11 2014

I have recently been reminded of the values of committing wines to extended periods of cellaring and that it can yield some really thrilling experiences.

Tasting a range of wines from France (Rhone, Burgundy & Bordeaux), Australia & New Zealand out of the 1976 vintage with Geoff Kelly and a handful of other wine buffs I was stunned by not only how well most of these wines presented but even more so as to the wines that stood out.

My pick of the night, still impressive in its depth of fruit, fine tannin and complexity was none other than Nick Nobilo's 1976 Huapai Pinotage! This one fooled a few of us who thought it was a premier cru level Burgundy (where 1976 was a pretty good year). I shouldn't have expected anything less than fun, excitment and a bit of the unexpected from this tasting as it was made under the same the birth year of my wife Amanda.

So the point is? In an age where a wines life is lucky to be an hour post being plucked from the shelf we have the chance to consider the following thoughts;

  • should I by two or maybe three bottles one for now the other(s) for later
  • Great wines (characterised by their capacity to age) can come from unexpected places
  • Wines that cellar well don't have to be expensive, they just need initial potential.
  • Back wines from our own fine regions.
  • Be prepared to chance it.
  • Expect some of the most memorable experiences with wine to be from the cellar.
Buy, cellar & drink more wine.



 

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