The Art of Cellaring
Wine is remarkable. It can last for decades due to the vintage, how it’s grown, its composition, and how it’s made and stored.
One of the most exciting and challenging aspects of wine appreciation is monitoring wine’s evolution in the bottle. Cabernet Sauvignon is known for its aging potential, expressing itself with secondary and tertiary notes, and layers of complexity that evolve over time. Though Cabernet is drinkable upon release, most reach peak maturity between five and ten years, and many can age gracefully for 20 years or more when cellared.
“Two fantastic guides to aging wines are tannin content and acidity. Wines with more tannin and higher acidity will tend to age longer. Mountain sites usually fit the bill since their microclimates are generally cooler, increasing acidity and imparting substantial tannin. Overall, vintage temperatures can also help predict ageability since cooler years will have more acidity.”
— Winemaker Zach Watkins
What Makes Cabernet Sauvignon Age-Worthy?
With the right conditions, Cabernet grapes possess all the elements necessary for aging:
Concentrated fruit characteristics
Acidity
Tannins
At the winery, the winemaker balances these elements, integrates the alcohol, and tempers the rate of oxidation. The result is a harmonic evolution for wines that age well.
When to Open Aged Wine
It’s impossible to provide a hard rule about when to open an aged wine — not just due to whether it’s age-worthy, but because our palates and preferences are unique, and we have natural biases for what we like. An aged wine reveals itself layer upon layer, suggesting mellowed fruit and savory undertones. The tannins soften to silky smooth. Whether you want to celebrate a special occasion or simply want to enjoy an aged wine, the cellaring journey is delightful. What’s in the bottle will change and grow over time, just like you.
