Do I need to fix the way I procure/transport/store my wine?

I live in Kaneohe on O'ahu in Hawai'i in an air-conditioned condo, and usually buy wine from Costco in Honolulu or R. Field Wine Company in Kailua. These stores tend to have ambient temperatures around 75-78 (I think). They're usually in the trunk of my car for the 30 minute drive home, and then into an Electrolux half-height wine fridge set at 55 degrees Fahrenheit. I bought a thermometer that I keep in that fridge, and I see that the Electrolux frequently lets the temp get up to 60 and stay there for a while, before it cycles on and gets it back down to 55.

I'm having a whole lot of bad experiences in which wines I've had before that I thought were terrific don't seem to survive this ordeal (or maybe they were ruined on the journey from the winery to the store?). My favorite examples are the 2008 Silver Oak Napa Valley Cab, and the 2010 Mondavi Napa Valley Cab. When I first had them, they had nice balanced fruit, silky texture, smooth tannins...just-right alcohol. But most of the time, when I pull one out of this fridge, it tastes flat, too-much alcohol, too-much tannins, no fruit and no balance...not silky by a mile.

Other than the stores (1) receiving cooked/corked wines to begin with, or (2) their room temperatures being too high for too long ----- both of which I have no control over, can I fix anything myself? Is the observed 5-degree very-frequent temperature swing of the Electrolux more than should be expected/allowed for? Please let me have your thoughts on what you think the culprits are, proposed solutions, if you too have a lot of bad luck with this, and if so, is it a viable solution to buy wine directly from its winery, paying for overnight shipping, thus minimizing all of the in-between steps? Or is that unnecessarily expensive, or unlikely to result in taste success anyway?
Original Post
×
×
×
×