Oak and Aging Wine


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Oak and Aging Wine

Chinon00 | | Jul 13, 2009 05:58 PM

Recently a prominent wine seller/ reviewer had the following reaction after tasting the 1994 Harrison Napa Valley Cabernet Sauvignon:

"This is exactly what I worry about is possible for a lot of wines that a lot of people are cellering right now that are high scored wines in the mid to late 90s from California. Because what happens after time as the fruit starts to go away a little bit you get left with a massive . . . {reviewer retrieves and displays a wooden crate} "

"And this is a major fear of mine this is why I push so much for a calming down of 100% new French oak; that everybody thinks is so cool. I think it's a very scary proposition because, probably why I'm getting most emotional about this right now is . . . I've had this wine before, twice: when it first came out; which I was a young chap and I liked it . . . and then probably about 3 or 4 years ago at a tasting, a 94-95 cab tasting and it showed fairly well; but I remember something to the degree of this is kind getting oaky. [Today] this [wine] is appalling. I mean this is straight wood to the mouth and I don't like it in any shape or form."

Has anyone else had a similar experience? Any other regions, vintages or winemakers that we might want to be cautious about cellering for this reason? Other thoughts?


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