How I come up with ageability recommendations
One of the biggest challenges to the wine critic is determining if a wine is ageable and, if you think it is, then how long to recommend that your readers age it.
This is irrelevant for most wines, but for that small handful of wines that do indeed improve with age, it’s perhaps the single most important piece of information the critic can convey. After all, when you look at the prices people pay for some of these wines, they deserve to know if their bottle is drinkable now or will improve in the cellar.
If the critic tastes openly, it makes the task a lot easier. You’re at Chateau Figeac tasting the 2009? It’s tight and tannic and oaky, but then, it is Figeac. Tell your readers to cellar it. That’s a no-brainer.
If you’re tasting blind, it’s a different story. Lots of wines are tight, tannic and oaky, but they can’t all be ageable. So there’s got to be something else the critic looks for. In the absence of external information (you don’t know the name of the winery, so you don’t know if the wine has a history of aging), you have to look for other cues. What are they?
That’s why I call it “one of the biggest challenges,” because it’s really hard to make this determination.
You can start by a process of elimination. Think of all the reasons why the wine couldn’t possibly improve in the cellar. It may be too thin, or out of whack in acidity, too obviously hot in alcohol, or flawed in some other general way. This is the easy part. It’s when you’re gotten your flight down to the dense, balanced, tannic young wines that the difficulties mount.
It used to be said (and some people may still believe it) that a wine that’s delicious on release isn’t ageable. People thought that an ageable wine had to be tough and resistant in youth. That may have been true a long time ago, but it isn’t true anymore. Many California Cabernet Sauvignons, in fact most, that age well are super-good on release, and the same is true of many classified growth Bordeaux that I have occasion to sample every year. I was reminded of this fact when I read, in Benjamin Lewin’s Claret & Cabs, the quote from Eric d’Aramon, concerning his father-in-law, the owner of Figeac. “When I did my first tasting [with him]…every cuve that he selected for the grand vin, I selected for the second wine, and vice versa.” This naturally shocked Eric, “but [then] he explained to me, ‘you have been selecting the vats for drinking now, I am selecting them for future potential.’”
Eric, in other words, thought less of the harder, more austere batches than he did of the lusher, more fruit-forward batches. This is perfectly understandable, but it leads back to the conundrum of how to tell the difference between a hard, austere wine that will improve with age and one that won’t.
Here’s how I do it. Since I don’t know the identity of the wine while I’m reviewing it, I’ll work up some preliminary thoughts about it [flavors, structure, balance, length and so on], and also assign it a score. Those things are invariant. Then, when the bottle comes out of the bag, I work on my final review, before sending it electronically to Wine Enthusiast. So how I do decide whether or not to give a wine a “Cellar Selection” designation? Well, it’s not necessarily because I’m familiar with the aging histories of many of these wines. For example, I’ve recently given Cellar Selections to Cabernets from Hunnicutt, V. Sattui, Bjorn, Venge, Redmon and B Cellars, and I’ve never had any older wines from any of them. I did it because the wines seemed to me to possess all the stuffing and equilibrium to go the distance–and they are all from Napa Valley. On the other hand, I’ve also given Cellar Selection recommendations for the likes of Ridge Montebello, Corison and Beaulieu Private Reserve in Cabernets, and some of Williams Selyem’s single-vineyard Pinot Noirs, all of which are wines I’m familiar with as they age. With those, I feel like I’m on surer footing than with wines Ive never tasted old. But I wouldn’t give a Cellar Selection unless I was sure in my own mind that the wine would age well, which is why, for example, I gave a good score to Raymond’s 2009 District Collection Cabernet, and suggested it could do interesting things in eight years, but ultimately didn’t give it a Cellar Selection. I just wasn’t sure enough to go there.