As a cabernet and zinfandel enthusiast, I can say that for a wine to be excellent, is usally needs to be "put down" in a celler for a few years to really smooth out. That's when you can separate the good from the blah. It's like letting your equipment warm-up before a critical listening session, or allowing a new component (including cables) burn-in for a few hundred hours before you can determine it's sonic qualities.
Too often, wine tasting comparisons use vintages that are currently available and drinkable, but the taster misses the true potential of the wine because it needs to be properly aged over time, not just a few years from bottling.
Just my two-cents.
burp!
Ross
Too often, wine tasting comparisons use vintages that are currently available and drinkable, but the taster misses the true potential of the wine because it needs to be properly aged over time, not just a few years from bottling.
Just my two-cents.
burp!
Ross