Wine lovers musings, amusings and news

[Daver6]

Heya everyone

Wynns Coonawarra Estate Black Label Shiraz 2012
I have found a case of this that i bought in 2020 on special., that i forgot about, and its been sitting.in the cupboard

Im thinking of donating it to.friends, or if i put it in the wine fridge for 5 -10 more years, could it turn into.something amazing?

Im not a huge wine drinker so if its a cheap average wine, im happy to pass on it but if cellaring will amazify it, then happy to

Personally I would not be cellaring more. Try a bottle. Probably getting past its drink by date.

It should go another decade with ease if stored correctly. Should be drinking well now with time to go.

I'd be more concerned if its just been sitting in a cupboard. If it's got hot in summer fair chance the wine is past it. Only way to tell is crack a bottle and see what it's like. Most importantly, do you like it.

 

[burmans]

It’s an underrated wine IMO, I would not be giving it away but yes, drinking soonish. Not super urgent, it may last a while but I doubt it will get any better.

 

[Bill Bosworth]

It’s an underrated wine IMO, I would not be giving it away but yes, drinking soonish. Not super urgent, it may last a while but I doubt it will get any better.

Halliday said drink by 2032 and 2012 was a good year. If the cupboard temp has been relatively stable it should be lovely. Your friends are lucky!

 

[Daver6]

Halliday said drink by 2032 and 2012 was a good year. If the cupboard temp has been relatively stable it should be lovely. Your friends are lucky!

Stable and below 20C or so. Stable and 25C is unlikely to end well.

 

[SOPOOR]

It should go another decade with ease if stored correctly. Should be drinking well now with time to go.

I'd be more concerned if its just been sitting in a cupboard. If it's got hot in summer fair chance the wine is past it. Only way to tell is crack a bottle and see what it's like. Most importantly, do you like it.

It’s an underrated wine IMO, I would not be giving it away but yes, drinking soonish. Not super urgent, it may last a while but I doubt it will get any better.

Thanks guys, looks like next semi special event ill be opening it at a bbq or a gathering

 

[Daver6]

Thanks guys, looks like next semi special event ill be opening it at a bbq or a gathering

Report back and let us know if you enjoyed it Also, Monday is a special day...just saying

 

[VPS]

Did everyone on CellarTracker get this - or am I special....

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Not me

 

[Bill Bosworth]

Stable and below 20C or so. Stable and 25C is unlikely to end well.

Not quibbling given how limited my reading is but interested in the evidence on how much quicker degradation is at a stable 25 than a stable 20. Show me the curves!

 

[tielec]

Not quibbling given how limited my reading is but interested in the evidence on how much quicker degradation is at a stable 25 than a stable 20. Show me the curves!

If you mean scientific evidence then its limited for wine specifically although there is some Australian research, but there is a body of research into the exponential speed of chemical reactions as temperature rises. IIRC the number of reactions double every 5 degrees above zero, and 25 is where it starts to take off.

Anecdotal evidence is overwhelming, if you can accept that. Having tried identical wines from different cellaring conditions two things seem plainly true to me in this regard:
1. Screw caps are a superior closure
2. Stable temps below 20 are required for consistent aging of wine beyond 5 years

But that's just my opinion.

 

[Bill Bosworth]

If you mean scientific evidence then its limited for wine specifically although there is some Australian research, but there is a body of research into the exponential speed of chemical reactions as temperature rises. IIRC the number of reactions double every 5 degrees above zero, and 25 is where it starts to take off.

Anecdotal evidence is overwhelming, if you can accept that. Having tried identical wines from different cellaring conditions two things seem plainly true to me in this regard:
1. Screw caps are a superior closure
2. Stable temps below 20 are required for consistent aging of wine beyond 5 years

But that's just my opinion.

Ta. I think we're mainly 'worried' about oxidation rate here. The Arrhenius equation would have that rate increase exponentially as you say, but that seems to lead to a doubling in rate for every 10 degrees.

We can reduce oxidation to very low rates by storing wine at fridge temperatures, but then it barely ages at all.

If we keep wine in the dark at a stable temperature and it's well-made, then I wonder if, subject to the seal not failing, we just get different speeds of ageing at these temperatures (meaning it gets over the hill quicker, sure). I haven't read anything saying there's a temperature point at which different reactions occur that mean it spoils around 25 degrees but wouldn't at 20.

Does it follow that if Wynns BL would last well for 20yrs in dark at stable 20 degrees, then it should last fine for 15 years at dark and stable 25 degrees?

 

[TheRealTMA]

Ta. I think we're mainly 'worried' about oxidation rate here. The Arrhenius equation would have that rate increase exponentially as you say, but that seems to lead to a doubling in rate for every 10 degrees.

We can reduce oxidation to very low rates by storing wine at fridge temperatures, but then it barely ages at all.

If we keep wine in the dark at a stable temperature and it's well-made, then I wonder if, subject to the seal not failing, we just get different speeds of ageing at these temperatures (meaning it gets over the hill quicker, sure). I haven't read anything saying there's a temperature point at which different reactions occur that mean it spoils around 25 degrees but wouldn't at 20.

Does it follow that if Wynns BL would last well for 20yrs in dark at stable 20 degrees, then it should last fine for 15 years at dark and stable 25 degrees?

Na! Forget Arrhenius! Do the Australian thing and lay the wine down for the afternoon in a cool spot, then drink with dinner.