Aging of a wine before bottling is a balance between the wine’s inherent qualities and the winemaker's goals.
The decision often involves experimentation, understanding the vineyard, and following the wine’s natural development over time.
Here are some of the considerations that a wine maker may use when deciding how long to age a wine before they bottle it for sale:
Grape Variety - Red grapes have more structure and tannin that allow for greater aging
Acidity - Higher acidity wines are better suited for aging
Alcohol Content - Higher alcohol wines generally age better
Tannin - Tannin levels allow a wine to age better and the levels will reduce with aging
Sugar - Higher residual sugar (RS) level allow a wine to age better
Phenolic Compounds - Wines with a higher concentration of phenolics can age better
Oak Barrels - New barrels impart significant flavor while used barrels impart little flavor
Vintage Characteristics - Different vintages can age better than others
But, probably the most important factor used in making the wine-aging decision is the wine maker’s intended style. Wine aging is a balance of science and art, and the winemaker's vision for the final product plays a significant role in determining how long a wine will be aged before it’s released for consumption.
Some winemakers strive for wines with complexity and depth, which often requires extended aging. With time, a red wine will develop secondary and tertiary flavors—things like earthiness, leather, tobacco, and dried fruits—along with more rounded, integrated flavors.
But, if a winemaker is aiming for a fresher, fruitier style of red wine they may not age the wine as long, instead focusing on preserving the bright, youthful flavors of the grape. These wines are often released young to emphasize their freshness and fruit-forward style.
The bottom line is that wine makers balance many factors in determining the optimal aging time for each wine. They use their experience and talent to influence how a wine will develop over time. Ultimately, the goal is to allow the wine to reach a point where the components are in harmony and meets or exceeds the expectations of the wine maker. Truly an art! Cheers!