Reprinted from Dry
River Cellar Notes by Neil McCallum.
In our experience the ‘robustness’ of
wines is likely to be in the order: Cabernet and blends> Syrah> Fume
blanc and Sauvignon blanc> Riesling> Pinot gris and Chardonnay> Pinot
noir and Gewürztraminer. Wines high in extract will tend to
mature rather more slowly than the ‘average’.
If your cellar conditions are not similar
to the ‘standard
cellar’, you will no doubt learn how to interpret the recommendations
to your own conditions. However, a more active approach to evaluating
your cellar is to note temperatures for the range of the days, between
weeks and between seasons, by leaving a thermometer in your cellar,
It is not sufficient to observe that the cellar ‘always feels
cool’ — such feelings are relative only to outside conditions.
Significant fluctuations in daily or weekly temperatures tend to
add to the speed of ageing commented on below, and may also increase
the incidence of leakers and seepers. Vibration and direct light
on the wine are damaging influences which should also be avoided.
If your storage has temperature maximums
of no more than 10 – 15
degrees Celsius, then your storage conditions are good, and your
wines will be at a similar stage of development to that indicated
by your wine maker. Burgundians say that for proper cellaring Pinot
Noir must be kept in this temperature range. (cf. the book Pinot
noir, by A. Barr, p33)
If your storage has temperature maximums
of no more than 15 – 18
degrees Celsius, then your wine could he maturing 20-25% faster
than above. Nevertheless, for quality the conditions are adequate,
unless you would like to pamper your wines or your cellar is large
and/or valuable. Your wine makers recommendations will be very useful,
but bear in mind that your wines will develop faster.
If your storage has temperature maximums of no more than 18 - 24
degrees Celsius, then your storage conditions are not ideal; differences
in speed of development will be evident even with storage over 2-3
years. Plan for holding less robust wines no mote than 3 years.
If your storage has temperature maximums of more than 25 degrees
Celsius, then your storage conditions are not very good, but do
note that most good wines may still benefit for up to 2 or 3 years
in this cellar. Less robust wines probably should not he held beyond
2 years. Cabernet and blends, Sauvignon Blanc, Fumi Blanc. Riesling
could benefit from longer periods, depending on the actual conditions.
Avoid cellaring Pinot Noir.
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