The Auswine Forum

I am writing an article to introduce and explore the subject of estimating drinking windows and would love to get some input from the forum members here on their own personal experiences and knowledge.

For example, what do you know of the ageability of different varieties of wine and are their any particular characteristics you look for (ie, austere citrus flavours in youthful semillon and reislings and avoid excessive tropical flavours in same).

Of course there is no substitute for experience, some people have the knack, others are very scientific about it. What sort are you? whats your track record like in estimating a given wine, how has your technique improved (or deteriated) over time ?

Mark

What has really suprised me recently is how much difference perfect storage conditions can really make. A lot is said of storage but I am now seeing the impact. I have wines of my own from 1990 onwards that have been stored in temperature and humidity controlled environments that have aged significantly slower, and much much better than equivalent wines stored in average conditions. Obviously, great conditions will not make an ordinary wine good, but some of the red wines that I have seen out of the cellar recently prove that most people are conservative with aging potential.

Brett

Mark

I have found from my own cellar that oak and fruit balance in shiraz critical to aging quality. Especially so from vintages such as 95 and 97.

bihayes wrote:Mark

What has really suprised me recently is how much difference perfect storage conditions can really make. A lot is said of storage but I am now seeing the impact. I have wines of my own from 1990 onwards that have been stored in temperature and humidity controlled environments that have aged significantly slower, and much much better than equivalent wines stored in average conditions. Obviously, great conditions will not make an ordinary wine good, but some of the red wines that I have seen out of the cellar recently prove that most people are conservative with aging potential.

Brett

Thats quite an interesting theme that would be valuable to explore actually. I would love to compare different wines from the 70's that have been stored under a variety of conditions and then look at the results alongside some of the original tasting notes for them.

JamieBahrain wrote:Mark

I have found from my own cellar that oak and fruit balance in shiraz critical to aging quality. Especially so from vintages such as 95 and 97.

Hi Jamie,

Can you cite from memory any specific wines that stood out in your mind when you first tasted them and what it was about the oak and fruit balance that stood out that has thus been proven when you drink them today ?