Wines for Aging (2/3): Which wines should be aged?

Having seen the definition and characteristics of a wine for aging in the previous article, let's discover which wines are suitable for aging and how to recognize those wines that can age.


As a reminder, a wine for aging is a wine that brings together certain specific characteristics.
Thus, in order to improve with age, wine must exhibit a aromatic concentration and a framework pronounced tannins, as well as a certain balance between alcohol and acidity.
These basic characteristics, which evolve over time, will allow the vintages to improve.
In this article we will see what the determining factors are of a great wine for aging.

Bottles aging in the quarries of Clos Fourtet

The choice of vintage

First, let's see how the vintage influences a wine.
The vintage, that is to say the year of harvest of a wine, is a testament to the climatological conditions that the vine had to face.
Although a popular saying states that you should wait fifteen years before opening a bottle to know if the wine has improved, for the impatient and the more theoretical there is also an “ideal vintage chart” which can give this indication.
Thus a optimal vintage is structured as follows:

• A fairly cold winter eliminates parasites and allows the vines to regenerate.
• A mild and sunny spring, interspersed with periods of rain. It is crucial to avoid hot and humid weather, which is conducive to the development of diseases.
• A very hot summer will promote excellent ripening of the berries.
• Harvesting without heavy rains in order to obtain a harvest in good sanitary conditions, that is to say without risk of fruit rot.

Thus, the alcohol maturity - that is to say, that of grape juice - will affect the sugar/acidity balance; whereas the phenolic maturity - the skin and the seeds - will allow the development of aromas and tannins.
As you will have understood, since French vineyards do not face the same weather, some very good vintages in one region will not have the same advantages in another.
THE years 2009, 2010, 2015 and 2016 stand out and are excellent or even exceptional years in the majority of regions.
You can find the 2015 vintage with this Château by Pibarnon, a little Provençal gem. And for the 2016 vintage, the Premier Grand Cru Classé Château Haut-Brion achieves a quality rarely equaled.

The differences between grape varieties

Secondly, the grape varietyThe variety of grapevine cultivated, that is to say, will directly influence the wine produced. Thus, to make a good wine for aging, the right grapes are essential.

For red wines, grape varieties rich in tannins will produce a priori wines capable of longer aging.
Thick-skinned grape varieties, such as the Cabernet-SauvignonThey produce a significant amount of tannins. This variety is found mainly in Bordeaux wines.
Other grape varieties rich in tannins include... Syrah (Rhône), the Malbec (Cahors) and the Tannat (Madiran) which lives up to its name.
Conversely, the Pinot noir (Alsace, Burgundy), the Gamay (Beaujolais) and the Cinsault (Provence), produce smoother wines that have a shorter aging potential.

In the case of white wines, it is the acidity and the richness of the grape variety that will influence its aging potential. Indeed, acidity acts as an antioxidant (like when you put lemon on avocados to prevent them from browning). Thus, the Chardonnay (Burgundy) and the Sauvignon Blanc (Loire) are grape varieties that can be kept for up to 15 years before being tasted.
The sugar present in white grape varieties allows the wine to retain its brightness. Wines made from the grape variety Riesling for example, they will keep very well.

Note: All other things being equal, the age of the vines also influences their aging potential. 50-year-old vines will produce a much more concentrated wine than a wine made from younger vines.

THE Château Jostled for example offers its vintage from vieilles vignes, and 100% Tannat. This wine can be kept for 15 years without hesitation!

The importance of terroir

Afterwards, the terroir also has a role to play in the wine's aging potential.
By terroir we mean here the nature of the soils, which are not equal in terms of the aging potential of the wines they produce.
Thus, the same grape variety, planted on different soil, will not bring the same characteristics to its fruit.
There are many different types of soil, even within the same region, which is why knowledge of appellations can be useful.

We can distinguish 3 different categories of soil:

• The grape varieties planted on a siliceous type soil (sand, gravel, granite) produce light wines, with a weak tannic structure, therefore less suitable for long aging.
• And finally, on the soils composed of clay They produce berries that are used in the production of firm, deeply colored wines. These wines have a good chance of improving with age.

- From limestone soilsThe result is slightly more powerful, full-bodied wines that remain supple. These are therefore wines suitable for medium-term aging.

Sourced from the exceptional terroir of Côte de Nuitsyou can discover this Clos Vougeot Grand Cru of Domaine Faiveley. 

Winemaking methods

Finally, 'last but not least', the work of the winemaker and in particular his winemaking methods These factors influence a wine's suitability for aging. Therefore, this is also something you should pay attention to when choosing your wine for cellaring. 
The duration of vinification will affect the aging potential.
Indeed, a wine bottled the spring following the harvest will benefit from a short winemaking.
By choosing this option, the winemaker decides to preserve the freshness of the fruit and not extract too many tannins. The result is fresh and light wines, to be enjoyed soon after purchase.

On the other hand, when the winemaker opts for a long breeding (up to 2 years in oak barrels for example), the resulting wine is better able to spend time in the cellar.
Indeed, by leaving the grape skins in contact with the juice for a longer period, more tannins are extracted. The resulting tannic structure of the wine will therefore be stronger.
Furthermore, using wooden containers that oxygenate the wine will provide it with a certain resistance to oxidation. This will only increase its aging potential.
THE Côte-Rôtie of Château d'Ampuis for example, it is aged for 38 months in oak barrels.

Finally, the addition of sulfur compounds during the winemaking process will also affect oxidation. This step, the quantities of which are limited for the organic and biodynamic wines, continues to be a subject of debate.

In conclusion, we have seen that intrinsic factors (grape varieties, terroir) influence the finished product. But we must also consider external factors (the winemaker's work, weather conditions) to assess a wine's aging potential. 

As you might have guessed, producing a wine meant for aging requires time and expertise. Therefore, the price can also give an indication of its aging potential.
Starting at around fifteen euros you can begin to find some interesting things...

Discover in our third and final article "how does a wine evolve during aging"

See you soon on the website of Cavissima