An age-old question in the world of wine. And like all good questions, there’s no one-size-fits-all answer.
____________________
Generally speaking, palates with limited tasting experience will typically prefer younger wines that showcase primary fruit flavours. A more experienced palate, however, may gravitate toward cellared wines that show the development of secondary characters, or those that are even more mature than that.
Not too sure where your preferences lie? Should you have the opportunity, we always encourage the purchase of a dozen bottles – allowing for the best of both worlds. Enjoy half now, and the latter half at a later date.
If you follow this approach, it’s best to ensure you have the right set-up to store your wines in appropriate cellar-like conditions at home. Best practice for Pinot Noir, and all reds, dictates wine storage at a consistent temperature between 12 to 14 degrees celsius. If you don’t have a cool, dark spot in your home that will allow for these conditions, you may consider investing in a wine fridge to ensure your favourite bottles are never compromised.
What to expect if you drink now
This is an option that applies to every single one of our releases – from Little Yering through to Reserves. At Yering Station, you’ll never find us releasing a wine that’s not ready to be enjoyed in the moment.
If you’re opting for a Little Yering or Village Pinot Noir, expect freshness. Bright, juicy fruit-forward characters and subtle spice. These wines are specifically produced with youthful drinking in mind.
If you’re opting for a Pinot from our self-titled collection and upward, expect classic cool climate Pinot. Yarra Valley hallmarks to the forefront. Before release, these Pinots undergo their own barrel and bottle maturation, giving them the time and space to come into their own. This maturation process can be anywhere from 10 to 18 months.
What to expect if you cellar
While our Little Yering and Village Pinot Noirs are produced with stylistic ‘drink now’ intent, they too can benefit from careful cellaring. Putting these wines away for 3 to 5 years can often times showcase beautiful fruit development into a slightly more earthy space.
Our self-titled, Single Vineyard and Reserve Pinot Noirs are most definitely wines that will benefit from careful cellaring. Cellaring windows will vary from Pinot to Pinot and vintage to vintage, as well as your own personal preferences. We generally suggest 10 years, and in some cases 15+ years. If you’re drinking a cellared Yering Station Pinot, expect evolved flavours in the space of cranberry, forest figs, Russian toffee and truffles. In some cases – raisins, Christmas brandy cake and soft leathery spice as well.
Lastly, a general note when cellaring Pinot, is to always consider the interactions between acidity and tannins. Both of these elements bring mouthfeel and structure to a wine. During the aging process, these two elements also vastly persist, evolving the wine’s dynamic.
If you don’t have the time or space to cellar wines – let us do it for you. Visiting our Yarra Valley cellar door enables you to access our back-vintages which we’ve carefully cellared away in our underground museum. Becoming a Wine Club member also enables you access to back-vintage wines for purchase online.
As a seasoned wine enthusiast with a deep understanding of oenology, I can confidently delve into the intricacies presented in the article about the age-old question surrounding wine preferences. My expertise spans not only the appreciation of wine but also the science and art of winemaking, allowing me to provide valuable insights into the concepts discussed.
The article begins by addressing the timeless question of whether to enjoy wines in their youth or to cellar them for future consumption. This dilemma is a fundamental aspect of wine culture, and the answer varies based on individual taste preferences and experience.
The mention of palates with limited tasting experience favoring younger wines that showcase primary fruit flavors aligns with the well-established notion in the world of wine appreciation. Novice drinkers often find the vibrancy and freshness of young wines more appealing.
Conversely, the article emphasizes that more experienced palates tend to gravitate toward cellared wines exhibiting the development of secondary characters. This concept underscores the evolution of flavors in wines over time, as they acquire complexities beyond the initial fruitiness. The mention of maturity in wines further highlights the nuanced preferences that connoisseurs develop as they explore aged offerings.
The recommendation to purchase a dozen bottles for a balanced approach, enjoying some immediately and cellaring the rest, reflects a strategic method to cater to varying preferences and occasions. This advice is practical, considering the diverse characteristics of wines at different stages of maturation.
The importance of proper wine storage conditions is emphasized, particularly for red wines like Pinot Noir. The suggested temperature range of 12 to 14 degrees Celsius aligns with standard cellar-like conditions, ensuring optimal preservation and aging.
The article also provides insights into the expectations when consuming wines at different stages. Younger wines, such as Little Yering or Village Pinot Noir, are described as having bright, juicy fruit-forward characters, while the self-titled collection and higher-tier Pinot Noirs offer a glimpse into classic cool climate Pinot with hallmarks of the Yarra Valley.
The discussion on cellaring unveils the potential for even the "drink now" wines to benefit from careful aging. The specific flavors that evolve during cellaring, ranging from beautiful fruit development to earthy undertones, illustrate the transformative nature of wine over time.
The suggested cellaring windows of 3 to 5 years for some wines and up to 15+ years for others highlight the variability in aging potential based on the wine type, vintage, and personal preferences. The detailed descriptions of evolved flavors, including cranberry, forest figs, Russian toffee, truffles, raisins, Christmas brandy cake, and soft leathery spice, showcase the richness that well-cellared wines can offer.
Finally, the article provides practical options for those without the means to cellar wines, such as visiting the Yarra Valley cellar door to access carefully cellared back-vintages or becoming a Wine Club member for online purchases of back-vintage wines. These alternatives cater to enthusiasts who may lack the time or space for personal cellaring but still wish to enjoy aged wines.
