Bet­ter with age.

Halliday - - Edit - An­drew Mills Syd­ney, NSW

We are won­der­fully spoilt for choice in Aus­tralia when it comes to wine. ere are so many di er­ent wine re­gions to ex­plore, all o er­ing some­thing di er­ent be it due to the ter­roir or the di er­ent di­men­sions made avail­able due to the wine­maker’s ex­pe­ri­ence and in­puts. ere is some­thing to suit every­one’s taste. It wasn’t un­til re­cently that I dis­cov­ered an­other di­men­sion to wine that added fur­ther di­ver­sity and com­plex­ity, which had been achieved through the age­ing process. I have been told on nu­mer­ous oc­ca­sions that good cel­lar­wor­thy wines will im­prove with age, but due to the young age of my own wines, I haven’t had a lot of op­por­tu­nity to ex­plore this fur­ther. How­ever, I re­cently had the good for­tune to en­joy a 21-year-old Penfolds Bin

389, which had been opened by a friend. is wine opened my eyes to the com­plex­ity and fur­ther de­vel­op­ment in avours that could be achieved through the cel­lar­ing process. Much to my sur­prise, the wine had de­vel­oped some forti ed-like char­ac­ter­is­tics that over­laid the black fruits and hint of spices. ere was much dis­cus­sion around this un­ex­pected el­e­ment, which added to the en­joy­ment of the ex­pe­ri­ence.

I now have a greater ap­pre­ci­a­tion and in­ter­est in al­low­ing some of my own col­lec­tion to fur­ther de­velop; that is if I can main­tain my pa­tience!

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