Better with age.
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!