Closed wines

[Thraz]

I started buying cases a couple of years ago, so I am only now really seeing the effect of (a little) time on certain wines. I used to think that the impact of ageing on taste could only be represented graphically in two shapes: a bell curve, or a downward line. Now I am really baffled by the concept of "closed" (a reverse bell curve I guess).<P>In particular, a St. Joseph from Alain Paret (Rochecourbe, 99) was drinking beautifully last year. So I confidently served it at Christmas, only to find out that it had turned into this non-descript "red" (that would be my best effort for a tasting note on that one). It is (was) a great wine, with good tannins so I assume it has closed but can continue to age.<P>So my question: when can I start opening the remaining six bottles? Is there a resource somewhere where I can go check indicative drinking windows for certain regions and vintages?<P>Thanks.<p>[This message has been edited by Thraz (edited 02-15-2005).]

[Innkeeper]

Methinks it is in a dumb stage. Most properly crafted Upper Rhones peak out in the ten to fifteen year zone. If you have a whole box check one about every eighteen months. I guess "reverse bell curve" is all right; I call it a negative parabolic curve.

[Thraz]

Ten years... I had heard that before, I guess I wanted to believe the wine would be even better if I waited, not that I absolutely had to wait! Oh well, at least some of these wines will make it feel like there is an upside to being ten years older.

[wondersofwine]

I've heard that some of the '99 red Burgundies are in a closed state right now and may reopen in 2008. However, I have had a couple that are still drinking very well, so it seems to vary a lot from one producer or region to another.