Hang Time and Aging

[Innkeeper]

To bring us back to the original thyme of this tread is the lack of agability in most of what comes out of California these days. Unless it was recommended by WW and I could afford it, I wouldn't think of laying down a Califoria Cab or Merlot for ten or twelve years as I once did regularly. The stuff I get from Tobin James and Easton/Terra Rouge I lay down two or three years maybe to shake off the gnats. The only wine I would consider for long term these days is a well constructed Petite Sirah. I have these staggered out pretty well for the years to come. Otherwise I'll stick with Bordeaux, or certain Italians. Incidentally whites age nicely too, and most are still being being made very well. Consider Riesling (those from Australia, Alsace, and certain ones from the Finger Lakes), Sancerre, and Semillon. Many of these with five to eight years on them are fantastic.