If you have an interest in wine, the idea of ageing wine probably isn’t new to you. There’s nothing quite like tucking away some great wine and letting it develop over the years, eventually revealing something uniquely complex and elegant.
But the fact is that nearly all Australian wines are made to be enjoyed young, when they’re fresh, bright and bursting with fruit flavours. And some wines won’t actually get better with age, although they can be stored for six months or so and they’ll still be delicious.
Cellaring a wine – that is, carefully storing it in a controlled environment for several years and beyond – to intentionally age it is a whole different thing. It can be a thrilling process watching a wine evolve.
“Most people don’t age their wines for any length of time, and there are a lot of people who, when they do taste older wine, actually don’t like it because they’re so used to primary fruit [flavours],” says Andrew Caillard, a Master of Wine, founder of Australia’s leading wine auction house and a top wine authority. “But aged wines can be extraordinarily ethereal.”
Which wine styles age best?
You’ll find brilliant Australian wines across many price points, but they can be broadly classified as either premium (fine) wine or simple, easy-drinking wine. Premium wines have more ‘structure’ (which comes from elements like acidity and tannin) and more intense, complex flavour profiles – and that’s largely what makes them age well.
Wines that are ideal for cellaring typically have a few things in common:
- They’re premium wines made from high-quality grapes.
- They’re higher in acidity, which often – but not always – comes from grapes grown in cooler climates.
- They have an alcohol content that’s less than 15%.
- Age-worthy red wines are often more full-bodied and have a higher level of tannin (that’s the component that makes your mouth pucker).
- White wines may have higher sweetness levels.
Australia’s most age-worthy varieties
Semillon: Good-quality Australian Semillon wines have long ageing potential, and that’s what makes them so exciting. Some Semillons from the Hunter Valley can age gracefully for more than 20 years – an incredible feat for a white wine. When young, they’re light, bright and zesty, and as they age, they take on honeyed, toasty notes.
Riesling: Australia is one of the world’s top Riesling producers, and the most age-worthy wines come from cooler climates. The best Australian Rieslings will age well for decades, thanks to their high acidity and bright fruit flavours, evolving from zippy and fresh into smooth and mellowed.
“Eden Valley and Clare Valley Riesling are the two classic Australian Riesling styles – they are the wines proven to resonate most with collectors … and they do age beautifully,” says Andrew. “And since they’ve been done on screw cap [rather than cork], they have really fantastic longevity.”
Chardonnay: This is the most widely grown white variety in Australia and a favourite all over the world. Most commercial Aussie Chardonnay is made for drinking within two to five years. But top-quality bottles, often from cooler climates, can be cellared for five years or more, becoming richer and developing nutty, caramel flavours. Look out for wines from Margaret River, Adelaide Hills, Yarra Valley and Tasmania.
Pinot Noir: Many Australian Pinot Noir wines are best enjoyed young, but there’s also a growing emphasis on producing Pinot that improves with age. Some carefully crafted wines can be aged for 5–15 years, taking on more savoury, earthy flavours. Try wines from the Mornington Peninsula, Yarra Valley, Geelong and Tasmania.
“I think having a combination of the freshness of youth with a little bit of age is when these wines are really compelling,” says Andrew.
Shiraz: Australia’s most popular variety, Shiraz thrives in vineyards all over the country, producing world-class wines. Many Aussie styles are made for early drinking, but others can age gracefully for up to 20 years and beyond. Ageing softens the wine and makes it more savoury and complex. You’ll find age-worthy examples from many regions, including the Barossa Valley, Hunter Valley, McLaren Vale, Coonawarra and Heathcote.
Cabernet Sauvignon: Bold, rich Australian Cabernet is made for the cellar – in some cases quite literally, with the wine really needing a few years (or more) to develop its flavours. The best examples will age beautifully for 20 to 30 years, becoming increasingly mellow, smooth and earthy. Look out for bottles from Coonawarra, Margaret River and the Yarra Valley.
“Cabernet coming out of Coonawarra is completely different to Cabernet from Margaret River, because they grow differently ... and therefore their ageing characters are different,” says Andrew. “But Cabernet is the quintessential wine that ages really well and it can last for a hell of a long time.”
If you’re thinking about ageing some wine, remember that quality matters – and these Australian classics are a perfect place to start.
Want to know more?
Download ‘The ultimate guide to aged Australian wine’ and learn more about the science and mystery of cellaring wine, including what makes a wine age-worthy, how wine ages and Australia’s most long-lived varieties.
