Aging wine is a practice that has fascinated wine enthusiasts for centuries. While most wines are best enjoyed young, certain wines can develop remarkable complexity and depth with age. These ageable wines often come from specific varietals, regions, and wineries known for their quality and longevity. This essay explores some of the most ageable wines, highlighting specific wineries, varietals, and vintages that exemplify their aging potential.

Characteristics of Ageable Wines

Ageable wines typically share certain characteristics that allow them to improve over time:

• High Tannin Levels: Tannins act as a natural preservative, providing structure and allowing the wine to develop complexity.
• High Acidity: Acidity helps maintain the wine’s freshness and balance as it ages.
• Concentration of Flavors: Wines with intense and concentrated flavors tend to age well, as they have the depth to evolve over time.
• Alcohol Content: Moderate to high alcohol levels can contribute to the wine’s aging potential.

Ageable Red Wines

1. Bordeaux (France): Bordeaux is renowned for producing some of the most ageable red wines in the world. The region’s wines are typically blends of Cabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot, and Malbec.

• Château Margaux: Known for its elegance and complexity, Château Margaux produces wines that can age for decades. Notable vintages include 1982, 1990, and 2000.
• Château Latour: This winery is famous for its powerful and structured wines. Vintages like 1961, 1982, and 2009 are highly sought after for their aging potential.

2. Barolo (Italy): Barolo, made from the Nebbiolo grape, is often referred to as the “King of Wines.” These wines are known for their high tannins and acidity, making them ideal for aging.

• Giacomo Conterno: This winery produces some of the most age-worthy Barolos. The Monfortino Riserva is particularly renowned, with vintages like 2001, 2004, and 2010 being exceptional.
• Bartolo Mascarello: Known for its traditional winemaking approach, Bartolo Mascarello’s Barolos are highly collectible. Notable vintages include 1996, 2001, and 2013.

3. Napa Valley Cabernet Sauvignon (USA): Napa Valley is famous for its robust and age-worthy Cabernet Sauvignons. These wines often have high tannins and concentrated flavors.

• Screaming Eagle: One of Napa Valley’s most iconic wineries, Screaming Eagle produces highly sought-after Cabernet Sauvignons. Vintages like 1997, 2007, and 2012 are particularly prized.
• Opus One: A collaboration between Robert Mondavi and Baron Philippe de Rothschild, Opus One produces elegant and age-worthy wines. Notable vintages include 1997, 2005, and 2013.

Ageable White Wines

1. Riesling (Germany): German Rieslings, particularly those from the Mosel, Rheingau, and Pfalz regions, are known for their high acidity and ability to age gracefully.

• Egon Müller: This winery produces some of the most age-worthy Rieslings in the world. The Scharzhofberger Riesling Trockenbeerenauslese is legendary, with vintages like 1971, 1999, and 2011 being exceptional.
• Joh. Jos. Prüm: Known for its elegant and long-lived Rieslings, Joh. Jos. Prüm’s Wehlener Sonnenuhr Auslese is highly collectible. Notable vintages include 1976, 1990, and 2001.

2. White Burgundy (France): White Burgundies, made from Chardonnay, are renowned for their aging potential. The wines from the Côte de Beaune, particularly those from Meursault and Puligny-Montrachet, are highly prized.

• Domaine Leflaive: This winery produces some of the most sought-after white Burgundies. The Puligny-Montrachet Les Pucelles is particularly renowned, with vintages like 1996, 2002, and 2014 being exceptional.
• Coche-Dury: Known for its rich and complex Chardonnays, Coche-Dury’s Meursault is highly collectible. Notable vintages include 1999, 2005, and 2010.

Ageable Sweet Wines

1. Sauternes (France): Sauternes, made from Semillon, Sauvignon Blanc, and Muscadelle grapes affected by noble rot, is known for its sweetness and aging potential.

• Château d’Yquem: The most famous producer of Sauternes, Château d’Yquem’s wines can age for decades. Notable vintages include 1921, 1945, and 2001.
• Château Rieussec: Another renowned Sauternes producer, Château Rieussec’s wines are highly collectible. Notable vintages include 1988, 2001, and 2010.

2. Tokaji Aszú (Hungary): Tokaji Aszú, made from Furmint and Hárslevel? grapes affected by noble rot, is known for its sweetness and longevity.

• Royal Tokaji: This winery produces some of the most age-worthy Tokaji Aszú wines. The 6 Puttonyos Aszú is particularly renowned, with vintages like 1993, 1999, and 2007 being exceptional.
• Disznók?: Known for its rich and complex Tokaji Aszú wines, Disznók?’s 6 Puttonyos Aszú is highly collectible. Notable vintages include 1995, 2000, and 2013.

The world of ageable wines is vast and diverse, with certain varietals, regions, and wineries standing out for their exceptional aging potential. From the powerful reds of Bordeaux and Barolo to the elegant whites of Burgundy and Germany, and the sweet wines of Sauternes and Tokaji, these wines offer a rewarding experience for those willing to wait. By selecting wines from renowned producers and exceptional vintages, wine enthusiasts can enjoy the remarkable transformation that occurs as these wines age, revealing layers of complexity and depth that only time can bring.

Wine has been enjoyed for thousands of years. The history of wine production and consumption is a fascinating one, and includes many innovations and advancements in the techniques used to produce, store, and age wine. One such innovation was the use of wooden barrels for aging and storing wine, a technique that is still widely used today. In this article, we will explore the history of wine aging in wooden barrels, looking at its origins, development, and evolution over time.

The exact origins of the practice of aging wine in wooden barrels are still a matter of debate among historians and wine experts. Some scholars believe that the practice began in ancient Persia, where wine was aged in clay jars called qvevris. Others argue that the Romans were the first to use wooden barrels for aging and storing wine. The Roman historian Pliny the Elder, writing in the 1st century AD, noted that the Romans used wooden barrels to store and age their wines, and that the oak imparted a pleasant flavor and aroma to the wine. Regardless of its origins, the use of wooden barrels for wine aging spread throughout Europe during the Middle Ages, and has been an important part of winemaking ever since.

One of the earliest and most famous examples of the use of wooden barrels for wine aging is the sherry produced in the Jerez region of Spain. Sherry, a fortified wine made from Palomino grapes, is aged in barrels that are arranged in a special system called a solera. The solera system involves stacking barrels of different ages on top of one another, with the oldest wine at the bottom and the youngest wine at the top. As new wine is added to the top barrel, a portion of the older wine is withdrawn from the bottom barrel, resulting in a consistent and complex blend of wines of different ages.

The use of wooden barrels for wine aging became increasingly widespread in Europe during the Renaissance. The wealthy aristocrats of Europe began to appreciate the complex and subtle flavors that could be achieved by aging wine in oak barrels, and they commissioned artisans to create elaborate and ornate barrels for their wine cellars. Many of these barrels were decorated with intricate carvings and painted with scenes from classical mythology. The famous Medoc wine region in Bordeaux, France, began using oak barrels for wine aging in the 17th century. The use of oak barrels allowed the wine to mature slowly, resulting in a more complex and refined flavor profile.

One of the key reasons why oak barrels are so effective for wine aging is that they allow a small amount of oxygen to interact with the wine. This interaction between the wine and the oxygen results in a range of chemical reactions that help to soften the tannins and acids in the wine, resulting in a smoother and more balanced flavor profile. The oak also imparts a range of flavors and aromas to the wine, including vanilla, spice, and toast.

The use of wooden barrels for wine aging continued to evolve and develop throughout the 18th and 19th centuries. In France, the oak forests of the Limousin region became famous for producing the high-quality oak needed for wine barrels. French winemakers developed a system of classification for their barrels, with the most prized barrels being those made from “fine-grain” oak that had been aged for several years. These barrels were used to age the finest wines, and were highly sought-after by wine connoisseurs around the world. In contrast American Oak tends to be younger and not as “fine-grain”, so it typically imparts a rougher texture to the wine, so it is not a widely used for high-end wine.

In the 20th century, the use of wooden barrels for wine aging faced new challenges. The rise of industrial winemaking techniques, combined with the increasing demand for wine around the world, led to a shortage of high-quality oak barrels. To address this issue, winemakers began experimenting with alternative methods of wine aging such as stainless and concrete.

(From a recent tasting).

Beringer Botrytised 1990 Late Harvest wine is a dessert wine that has been aged to a “sweet” spot in terms of its potential. The bottle in question is a half sized bottle. This wine is made from grapes: 55% Semillon and 45% Sauvignon Blanc. They have been affected by a fungus called botrytis, typical in Beringer fashion-innoculated on a tray, after harvest. This a fungus that causes the grapes to shrivel up and concentrate their sugars, resulting in a sweeter, more flavorful wine.

Upon pouring, the wine appears dark amber in color with a tinge of orange with a slightly viscous texture. On the nose, the wine explodes with aromas of dried apricot, honey, and caramel, with hints of vanilla and toasted oak. On the palate, the wine is rich and complex, with flavors of candied orange peel, honeycomb, and baking spices, with a subtle hint of minerality. The wine has a long, lingering finish, with some acidity to keeps the sweetness in check.

This wine is an excellent choice to serve as an after-dinner drink, paired with a dessert that is not too sweet, such as a blue cheese plate or a fruit tart. This wine can also be enjoyed on its own as a dessert, sipped slowly and savored.

Overall, the Beringer Botrytised 1990 Late Harvest wine is an exceptional dessert wine that has aged gracefully. It is a testament to the skill and expertise of Beringer’s winemakers and a true pleasure to drink. Highly recommended for those who appreciate a well-crafted dessert wine. Because of how well it has aged and because of its exemplary and distinguished nose we rate it a WB 97. by Mollie Gould