drinkable?

[Glass_A_Day]

Hi njp107 and welcome to the board. WW will chime in with more specific details I'm sure but I can give you an idea. There three important factors. The first is the producer. Some make wine specifically to drink now which are usually inexpensive. Others make wine intended to ageing and actually taste quite bad until they do so. Two examples I can think of off hand are Dominus Estate and Chateau Montelena Estate. However after 5-10 in the bottle they really start to shine. The second issue is the vintage. This is largely based on the growing season. Some years produce wines that are approachable sooner even from producers who make wines that are intended to benefit from ageing. If you post your email address I can send you a vintage chart that gives your a general read on this. The third is how a wine is stored. If the temp has fluctuated a great deal or if the wine was stored at room temp it will age much too quickly and will be shot in no time. If the wine is stored where the temp are too low, ageing will be delayed. I hope this helps and post your email address if you want that vintage chart. G_A_D