Can anyone recommend a hot wine for cellaring?

[SOPOOR]

I know you can spend $100 now for a good wine, cellar it and in 10 years it will be a magnificent wine.


Are there any far cheaper wines say $30 that after years of cellaring will be absolutely out of this world?

 

[Hvr]

Maybe if people mulled over it a bit they can recommend a hot wine.

 

[Steady]

I know you can spend $100 now for a good wine, cellar it and in 10 years it will be a magnificent wine.


Are there any far cheaper wines say $30 that after years of cellaring will be absolutely out of this world?

Wynns white label and red stripe etc or Metala, Seppelts Chamblar, bests bin 1, koonunga hill 76

 

[Daver6]

No wine is likely to go from an average to a great wine just because it's aged. In fact, not everyone even likes the aged characteristics in older wines.

However, to answer your question, look at something like the Wynns Black Label Cab Sauv. I vintage cellars flogging the 2010 vintage for about $37. Seek that out and see what you think perhaps?

 

[wine-muller]

Yep, good vintages of mid-tier Coonawarra Cabernet would fit the bill nicely. Wynns Black Label has a history of cellaring well, and can be had for well within your budget. Even something like the Leconfield Cab Sav can be had for around $15/btl & usually has the credentials to cellar 10+ years without much trouble. Another area to try would be Hunter Valley Shiraz - i.e. the 2018 Mount Pleasants, something like the Old Paddock & Old Hill Shiraz or Rosehill Shiraz will blossom in 10+ years, albeit a little above your budget. Good luck!

 

[Steady]

Wynns white label and red stripe etc or Metala, Seppelts Chamblar, bests bin 1, koonunga hill 76

Enjoyed this 10 YO sub $10 wine last night

 

[samh004]

In fact, not everyone even likes the aged characteristics in older wines.

Agreed, a 20-year wine can sometimes taste like a watered down 5-year wine. If that's your thing, good for you, but I prefer the full bodied taste.

 

[SOPOOR]

Agreed, a 20-year wine can sometimes taste like a watered down 5-year wine. If that's your thing, good for you, but I prefer the full bodied taste.

I tried a 40 year old grange (or there abouts) recently
First time trying something of that age/calibre

penfolds guy tried it and said it was fantastic,
i tried it, liked the depth of it but it did taste like earthy mud to me, I didnt hate it, but wasnt expecting it..quite surprised to be honest, not what I would call amazing

 

[SOPOOR]

Australia's Fine Wine Specialist | Buy Wine Online | Vintage Cellars

www.vintagecellars.com.au

would any of these be amazing in 5 -10 years time?

have just been reading a few comments about cellaring potential

 

[Daver6]

Australia's Fine Wine Specialist | Buy Wine Online | Vintage Cellars

www.vintagecellars.com.au

would any of these be amazing in 5 -10 years time?

have just been reading a few comments about cellaring potential

I doubt it. They're not amazing now so they're not going to be amazing in the future.

Two points on that. One person's amazing can be another's dull. A wine doesn't improve in quality with age. So an average wine now won't become an amazing wine in future. If you're wanting something cheap to see how a wine can age, then these *might* be ok in ten years time....but more than likely all the fruit will have just dropped out and land up with a dullish wine.

 

[SOPOOR]

I doubt it. They're not amazing now so they're not going to be amazing in the future.

Two points on that. One person's amazing can be another's dull. A wine doesn't improve in quality with age. So an average wine now won't become an amazing wine in future. If you're wanting something cheap to see how a wine can age, then these *might* be ok in ten years time....but more than likely all the fruit will have just dropped out and land up with a dullish wine.

thanks for your feedback,
looks like I need to read up a lot more

was under the impression, that coughpy wine now after a few years+ cellared will improve marginally,
while a great potential wine today could be too young and harsh and blossom into a great one,
while a great potential and very good one today, will blossom as well, but will have that factored into the price

 

[krobb]

thanks for your feedback,
looks like I need to read up a lot more

was under the impression, that coughpy wine now after a few years+ cellared will improve marginally,
while a great potential wine today could be too young and harsh and blossom into a great one,
while a great potential and very good one today, will blossom as well, but will have that factored into the price

Some types of wine will age better than others at a similar price point. Try a few with 5 to 10 years in the bottle and see what you think.

Hunter Valley Semillon needs age but can be had relatively cheaply (Kemeny's has some 2011 Hunter Valley Semillon in their Secret Label range for <$30, see Buy Wine, Beers & Spirits Online | Online liquor store - Kemenys Australia).

Coonawarra Cabernet tends to hold up well and offers good value (https://www.danmurphys.com.au/product/DM_865584/brands-laira-blockers-coonawarra-cabernet-2012 and https://www.danmurphys.com.au/product/DM_776757/wynns-coonawarra-shiraz-2012 for examples).

Haven't had much cheap old Shiraz, Wynns Black Label tends to be pretty common around the $30-40 bottle for a 2012 vintage.

You get up to $50/75/100 a bottle pretty quickly for bottles that will age well for 20+ years.

Wine is so subjective, and aged wine even more so (even at 10 years, let alone 20 or 30 years).