What is a wine cellar?
A cellar can be as simple as a cupboard in the house or as elaborate
as a temperature controlled underground dug out, housing wine, tables, glasses, decanters etc. What is does
need to be regardless of size and disposition, is relatively cool and constant in temperature, and dark, or away from
direct light. These cool, constant, dark conditions help the wine to develop slowly and gracefully, without wild
fluctuations of warmer temperatures and bright light.
Which winestyles to cellar?
In general terms rich, ripe oaked Chardonnay and red wines are best for cellaring. They age beautifully if cellared
for the appropriate times, which varies depending on personal taste preferences and how full bodied the wine is.
The aromatic, fruit driven white varieties such as Sauvignon Blanc are most often best consumed within 18 months,
to capture their pristine, fresh fruit. But they, along with other varieties such as Viognier and Pinot Gris, are
certainly worth experimenting with.
The key to any cellar is to try and have at least several bottles of the wine to be cellared, which can be tasted at
different time intervals to monitor their development. Wines soften and mature with cellaring, become less fruity
and more complex, characteristics enjoyed by many but not all!!
Cellaring times for C J Pask Wines:
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The Roys Hill Range is made for immediate consumption, as these wines are fruit driven and lively in style. They will mature in the bottle for two to three years, (particularly the Chardonnay, Merlot and Cabernet Merlot), without hesitation. |
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The Gimblett Road Range is oak aged, and are wines imminently suitable for drinking when released. They are wines which will age well for at least three to five years. The Chardonnay softens and mellows, and develops biscuit sweet notes while the reds, (Syrah, Merlot and Cabernet Merlot Malbec), become more leathery and savoury with bottle age. |
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Declared our best examples these wines have our best cellaring potential. The Chardonnay will cellar comfortably for four to five years, while the reds are more longstanding, and five to seven years and even more, is usual. |
If you have a specific cellaring enquiry please contact us here.
