Will late-harvests "thicken" with age?

[Kcwhippet]

The only way that wine (or any wine) could become thicker would be if a significant portion of the water, but none of the other components, was removed from the wine. That would leave the alcohol, the residual sugars and all the other chmical compounds, which would indeed make the wine thicker. I've had the opportunity to taste a 1929 Chateau d'Yquem Sauternes, and that's a dessert wine made from grapes that were attacked by a fungus that keft the grapes almost raisins. The result is a juice that's low in water, but high in sugar, which makes a wonderful wine with well balanced sugars, alcohol and acidity, but it wasn't any thicker than when it was bottled. So, once again, your wine didn't get thicker with age, because it's really a perceived thickness due to the amount of residual sugar in the wine. Incidentally, that's pretty much the going price for a Valckenburg. Other, higher quality, wines of that type can cost as much as five to ten times that price.