What does time do to a sauterne or BA?

[wdonovan]

We just uncorked a 375 of '96 (I think) Madonna BA and it was one of the thickest, fullest late harvests we've drunk in a while. The confusion came when I read the price tag at $13.25 American bucks. I know I didn't buy this more than a year (or two) ago and it hadn't survived the store since '96 so .... I was wondering why it was so cheap and so good. My theory is that time has actually enrichened this wine because I just can't believe that a BA this full could be that cheap. Can time have that kind of affect on a late harvest or is this just dumb luck?BTW I have one left.

[Georgie]

Hi wd and welcome! I can't answer your question, but I thought I'd send you greetings from a fellow Jerseyan. I'm near the beach in Monmouth County. Nice to have you aboard the board!

[winoweenie]

Hi wdonavon and welcome to the board.The residual sugar in sauternes, ice-wines and late harvest rieslings are the enablers to the longivity of these noble juices. Tho I'm not familiar with the particular wine you describe, if you go to the Port thread you'll find many postings about these beauties. Have a 1926 d'Yquem in my cellar to be opened on my 80th. WW

[This message has been edited by winoweenie (edited 02-02-2005).]

[wineguruchgo]

Hello WDonovan,

A lot of price issues have to do with supply and demand. If they have a lot of juice and the winery isn't well known, many times they will reduce the price to a point where they will achieve the greatest distribution.

You are a great example of this. I'm almost certain that you were willing to roll the dice with the wine and winery because of it's pricepoint.

Many times it just comes down to marketing.

As to time in the bottle? I'm really not sure. Looks like we need some research here for that.