How do you store your wine [+ Fridge/Cabinet recommendations]

[Lux]

Not a deal related topic, but I’ve opened quite a few bottles this year from vintages between 2012-2016 that, as far as I can tell, were past it. Most were Aussie reds that I would have thought could go down for 15-20 years, but many were visibly browning and had lost most fruit flavour, some were downright unpleasant.

It’s likely my storage conditions aren’t ideal (cupboard under the stairs in the centre of the house), but it’s making me rethink my longer-term cellaring plans for the collection, e.g. now aiming to drink most reds within 10 years from vintage, especially the really fancy stuff that I can’t afford to let go bad.

It’s also possible that I’m simply not accustomed to drinking aged wine. How do others approach this?

After some similar dispappointments, I try not to cellar less then 6 of a wine, so I can sporadically taste it to make sure it's on track after 5 years. So less spread, but deeper orders.

 

[redbigot]

Not a deal related topic, but I’ve opened quite a few bottles this year from vintages between 2012-2016 that, as far as I can tell, were past it. Most were Aussie reds that I would have thought could go down for 15-20 years, but many were visibly browning and had lost most fruit flavour, some were downright unpleasant.

It’s likely my storage conditions aren’t ideal (cupboard under the stairs in the centre of the house), but it’s making me rethink my longer-term cellaring plans for the collection, e.g. now aiming to drink most reds within 10 years from vintage, especially the really fancy stuff that I can’t afford to let go bad.

It’s also possible that I’m simply not accustomed to drinking aged wine. How do others approach this?

Can you give us some examples and whether under cork or screwcap?

I have long tended to drink most of my (almost all Australian) reds by around 10yo, with only those showing more promise left longer. That being said I have just over 200 2016 reds and over 400 bottles for 2010-2016 vintages still in the cellar. I originally bought about 1,300 bottles from those vintages. The 2016 reds I've been drinking or showing to my tasting groups this year have with few exceptions been in fine form and have years ahead of them before they start to fade. Colours vary, many bricking at the edges, none of them overtly brown that I remember, even the rare cork-sealed wine that was oxidised in aroma and taste.
All my wine has been stored since purchase in a dedicated air-conditioned cellar and most are under screwcap.

 

[Dr Ev]

You need to get a wine cabinet (I have 3 full large ones)
I learned this lesson from my father who stored his wine under the stairs..
There are a bunch of 71 Grange still there leaking through the corks.
I have Aussie reds from the 90’s (eg Wynns black label Cab Sav) that are outside the suggested drinking window, but are fine. They were stored in a Kitchener wine cabinet (Aussie Company that no longer exists)
I have a Liebherr grand cru which is awesome but expensive (got is 2nd hand)
The last one I bought is a Le Ca____.
I think they are the best bang for buck.

 

[wentworthmeister]

Can you give us some examples and whether under cork or screwcap?

Here are a few I can recall:

• Clarendon Hills - multiple Cabs (Brookman & Hickinbotham 2004-2009, I admit those were quite old) , a few Merlots (2006-2010) and one Grenache (2010), all under cork. I've since discarded everything older than 2010 and I'm nervous about the remaining bottles.
• Islander Estate - Investigator 2015 and Cygnet 2015. Both are advertised as being able to cellar for 10-15 years but were bricked and acidic. Under cork.
• Reschke - RSR Cab 2012, still drank ok but had lost a lot of its vitality. Under screwcap.
• Thomas Hardy - Cab 2012, similar to the Reschke above - not completely gone but not many interesting characteristics left. Under screwcap.
• Mitolo - GAM Shiraz 2016, my most recent and most disappointing discovery. I opened a bottle from a case of six I'd been saving and it went "pop" as the screwcap came off. Colour was ok but it just slightly past it drinking wise - I tried to tell myself I was enjoying it but didn't end up finishing the bottle.

I tend to agree with a few of the replies above - with my collection at 400+ bottles and growing it's probably time to invest in some proper wine fridges.

 

[Lux]

After some similar dispappointments, I try not to cellar less then 6 of a wine, so I can sporadically taste it to make sure it's on track after 5 years. So less spread, but deeper orders.

I also open a bottle upon purchase, ideally drunk over 2 nights, so I have clear comparison as years pass. So ideally 9-12 bottles, try one now, one after 5, one after 7 etc. with 6 or more left for 7+ years. Sounds excessive but it works for me and saves this disappointment you mention.

 

[wentworthmeister]

I also open a bottle upon purchase, ideally drunk over 2 nights, so I have clear comparison as years pass. So ideally 9-12 bottles, try one now, one after 5, one after 7 etc. with 6 or more left for 7+ years. Sounds excessive but it works for me and saves this disappointment you mention.

So what you're saying is I need to buy my wine in larger volumes

 

[Daver6]

Not a deal related topic, but I’ve opened quite a few bottles this year from vintages between 2012-2016 that, as far as I can tell, were past it. Most were Aussie reds that I would have thought could go down for 15-20 years, but many were visibly browning and had lost most fruit flavour, some were downright unpleasant.

It’s likely my storage conditions aren’t ideal (cupboard under the stairs in the centre of the house), but it’s making me rethink my longer-term cellaring plans for the collection, e.g. now aiming to drink most reds within 10 years from vintage, especially the really fancy stuff that I can’t afford to let go bad.

It’s also possible that I’m simply not accustomed to drinking aged wine. How do others approach this?

What city do you live in?

Improper storage is very likely to be your issue.

 

[redbigot]

Here are a few I can recall:

• Clarendon Hills - multiple Cabs (Brookman & Hickinbotham 2004-2009, I admit those were quite old) , a few Merlots (2006-2010) and one Grenache (2010), all under cork. I've since discarded everything older than 2010 and I'm nervous about the bottles remaining.
• Islander Estate - Investigator 2015 and Cygnet 2015. Both are advertised as being able to cellar for 10-15 years but were bricked and acidic. Under cork.
• Reschke - RSR Cab 2012, still drank ok but had lost a lot of its vitality. Under screwcap.
• Thomas Hardy - Cab 2012, similar to the Reschke above - not completely gone but not many interesting characteristics left.
• Mitolo - GAM Shiraz 2016, my most recent and most disappointing discovery. I opened a bottle from a case of six I'd been saving. It went "pop" as the screwcap came off, and it was just slightly past it drinking wise. I tried to tell myself I was enjoying it but didn't end up finishing the bottle.

I tend to agree with a few of the replies above - with my collection at 400+ bottles and growing it's probably time to invest in some proper wine fridges.

Not surprised at the Clarendon Hills, I stopped buying any of these early on when they started appearing on the secondary market and I tried a few and found premature development in some/many and some of them had had a chequered history from investment schemes etc.
The only other one I've bought is the Mitolo GAM, I still have 2 2016 left and the last one late last year was in fine form for my tastes. I also have had 2012 and 2015 last year, last ones but nicely mature and by no means dead. The pop on opening with screwcaps is normal and not a concern, it's just dissolved gas pressure that depends on the particular wine and temperature of the bottle. For some screwcapped wines when opened the inner seal will stick to the top of the bottle neck as there is negative pressure.

I haven't had Thomas Hardy for a while, don't have any in the cellar, but I'm surprised it's gone, good vintage, usually a 20+year wine and should be Ok even in variable/warm storage conditions. I stopped buying cellaring Cabernets quite some years ago as my wife won't drink them under about 15yo.

I am getting the feeling that your palate prefers younger wines with more primary fruit characters rather than the mellowing secondary stage, let alone the fully mature tertiary stage, (which I also am not a big fan of). No problem, you don't need a big cellar and you don't need to chase auctions or back-vintage buys.

 

[wentworthmeister]

What city do you live in?

Melbourne. Ducted heating in winter set to 19deg but overnight temps down to low teens, and AC cooling in summer set between 20-24deg but some days I might be out and forget to turn it on, so might reach mid-high 20's inside.

 

[Lux]

Melbourne. Ducted heating in winter set to 19deg but overnight temps down to low teens, and AC cooling in summer set between 20-24deg but some days I might be out and forget to turn it on, so might reach mid-high 20's inside.

Probably the high 20's days a factor.

 

[wentworthmeister]

I am getting the feeling that your palate prefers younger wines with more primary fruit characters rather than the mellowing secondary stage, let alone the fully mature tertiary stage, (which I also am not a big fan of).

I think you might be onto something. While I know what a big red tastes like when it's too young, I have been enjoying some fairly young Shiraz (e.g. 2020-2022) from the likes of Grant Burge, Eisenstone, Mitolo, Pertaringa, Pirramimma, etc.

 

[redbigot]

I think you might be onto something. While I know what a big red tastes like when it's too young, I have been enjoying some fairly young Shiraz (e.g. 2020-2022) from the likes of Grant Burge, Eisenstone, Majella, Mitolo, Pertaringa, Pirramimma, etc.

I'm lucky in that my palate preferences haven't changed much in the last 20-30 years and I know what to look for in a wine to cellar and have tasting groups (2 a week currently) to try single bottles of potential buys before deciding to buy more. Having patience and vintage-picking rather than just bargain-hunting is key.
It's getting a bit late for availability, but 2021 was possibly the best, most consistent vintage for reds this century in many regions and there still have been bargains galore. So many with pristine fruit, sensible wine-making choices and impeccable balance. I've gone big on buys from 2021 reds, over 900 in the cellar now, compared to less than 200 from 2020.