Aged wines take courage. Aged wines take patience. Aged wines take discipline.
All three of those things take a little work and some effort on the part of the wine collector, which may be why most wines are generally consumed young. In practical purposes, it is also expensive to keep wines in a cellar for extended periods of time and most people (or restaurants) just don’t have the space to keep a worthwhile collection. With little or no exposure to the taste of aged wines, most wine lovers will rarely be able to experience the amazing aromas and flavours of an aged wine. Without any appreciation of it, aged wines have little chance to become a part of our BC wine culture.
Unless of course you have lucky enough to have a friend or coworker who can expose you to the amazing world of aged wines. For me, the first seriously aged bottle of wine that I had the pleasure of tasting happened to be from a coworker at a winery in 2008 who had brought in a bottle to share. It was an Ontario riesling from the early 1990s and was a little over 15 years old at the time when I got to taste it. I’d never tasted anything like it. It smelled and tasted like apple pie and a full bouquet of flowers that had been gently doused in kerosene. It was weird at first but became entrancing and I loved every sip.
I have tasted other aged wines since then. I have tasted verticals of BC wines from Clos du Soleil, Black Hills, Painted Rock, Osoyoos Larose, and others, some of which went back a full decade to the oldest wine in the set. I have tasted 14 year-old Pinot Noir from Burrowing Owl that tasted nearly as fresh as the day it was bottled and Icewine from Lang that was just over 17 years old at the time. All were truly memorable and utterly amazing tasting experiences.
Why do we not age our wines in BC? Master of Wine Rhys Pender has often stated that BC wine, with its higher levels of natural acidity that is the envy of other wine regions around the word, is a perfect candidate for creating long-term, ageable wines. Washington State wineries like White Heron have figured this out and have made some amazing examples like the 2003 Malbec that I had purchased while on a trip to Wenatchee in 2011. I have worked hard to save some wines for at least a little while and this is how I did it.
The trick to aging wine is to either have some good distractions or be able to hide wines on yourself. By distractions, I mean having other wines to serve instead of the ones that you are intending to age. If you want to keep that bottle of Nota Bene or Oculus securely stowed away for an appropriate amount of time, it is best to have other wines readily available. Ideally, though not always financially practical, it is best to have multiple bottles of the same wine to try out. In my own experience, I was able to purchase a case of 2006 Nota Bene and it became our special occasion wine that we opened only on our anniversary or some other special dinner. Choosing our anniversary was a great way to do it because that meant that we only really opened one bottle each year. That made the wines last a long time until the last one was approaching 9 years of age (from the vintage date) by the time is was consumed.
The other option is somehow to hide the wines on yourself. For me, I put them in my wine rack where I have carefully labeled some of the wines with neck tags on them. For the wine that I really want to disappear, I actually put them lower down in the collection and I simply do not label them. It’s as easy as that. The labeled wines stand out more and I will naturally head for those wines first. It’s not failsafe, but it is surprising how much longer a wine will last if it doesn’t have any attention drawn to it.
If you are looking for something that will really go the extra mile, consider a larger format bottle such as a magnum or a double-magnum. These are not as uncommon as they used to be although you might have to go to the winery’s own wineshop to purchase these. Larger format bottles age more slowly than standard 750ml bottles because the ratio of wine volume to surface area of the cork is much greater. Therefore, the flow of oxygen into the bottle (the rate of “oxygen ingress”, according to those in the cork trade) is is about the same but the volume of liquid inside the bottle is much greater so the wine ages slower. The ratio of the ullage (the air space between the wine and cork) is also correspondingly smaller compared to the volume of the wine. Anecdotally, a magnum will add 30-50% on to the total age of the wine. If your 750 ml bottle of 2003 Oculus peaked at 10 years in 2013, the same wine in a magnum will probably be at a similar state of development right around now in 2017 or 2018. That percentage likely increases as the bottle size gets larger with double-mags, Jeroboams, Imperials, and other larger sizes but, since I’ve never owned any of those formats myself, cannot personally attest to the ageability of those sizes.
What I can attest to is that aged wines are a completely different, amazing, and engaging wine experience unlike anything else that you ever get from an old bottle of cola. There is something about wine as it ages that makes it change into something truly amazing. That does not mean that every wine gets better with age. Some of them clearly are not meant for that and some people do not like the taste of aged wines. That is purely a matter of taste. You should not ever feel guilty for opening a bottle of wine ‘before its time’ if that is the way that you prefer it. Wines don’t get better with age, they simply change. If you don’t like what they change into, then it isn’t better for you, is it?
For me, I love aged wines and I believe that there are others out there who would love them too, if only they could try them. If you have aged wines in your cellar, share them with friends and help spread the word! Aged wines are a beautiful experience.
Cheers from wine country!