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9 replies

Aging requirements for a chard

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board-oboard-oMember
Good question. I like almost all Chardonnays within 4 years of vintage. I've done experiments in the past keeping some different Chardonnays for long periods of time and following their evolution. It's a rare one that improved after 4 years, though some held for a long time. I thought the 1976 Prosper Mafoux Chevalier Montrachet was as good at 13 years as at 4.

The ones that surpised me the most were the unoaked or relatively unoaked Chablis. Without all the oak, I figured they wouldn't improve or even hold, but I guess the acidity is responsible for their longevity and improvement.
R roentgenrayMember
quote:
Originally posted by Board-O:
Good question. I like almost all Chardonnays within 4 years of vintage. I've done experiments in the past keeping some different Chardonnays for long periods of time and following their evolution. It's a rare one that improved after 4 years, though some held for a long time. I thought the 1976 Prosper Mafoux Chevalier Montrachet was as good at 13 years as at 4.

The ones that surpised me the most were the unoaked or relatively unoaked Chablis. Without all the oak, I figured they wouldn't improve or even hold, but I guess the acidity is responsible for their longevity and improvement.


Have you had much experience with Condrieu? Are these wines that evolve with time, or should be consumed within 4 years. I have a Georges Vernay Condrieu 2004 and am not sure when to drink it. I only have one bottle, I couldn't allocate too much room in the suitcase for whites. It is the only white I brought back from my last Rhone visit.
board-oboard-oMember
quote:
Originally posted by Roentgen Ray:
Have you had much experience with Condrieu? Are these wines that evolve with time, or should be consumed within 4 years. I have a Georges Vernay Condrieu 2004 and am not sure when to drink it. I only have one bottle, I couldn't allocate too much room in the suitcase for whites. It is the only white I brought back from my last Rhone visit.


It's a big wine, 100% Viognier, I believe. I've only had a few. I don't know anything specifically about the 2004 vintage for whites from the northern Rhone, but I've read it was just average for the reds, and not one to hold. My guess is that your wine would be best consumed over the next year, but it's just my guess. Maybe others with more knowledge on this will chime in.
R rikMember
The oldest still delicious chard I ever tasted (about ten years ago) was a 1955 Beaune 1e Cru from Bouchard. A great, ripe vintage, good cellaring and certainly decent vinification. And a bit of luck.

So : it's possible to age chardonnay. But you may not want to do that.

I don't like aged Condrieu. But that's a matter of taste, I'm not very keen on young viognier either. Guess you'll have to taste to know.

Mind, if a French tells you a wine can age, he's probably talking about till next year...
R roentgenrayMember
quote:
Originally posted by Rik:
The oldest still delicious chard I ever tasted (about ten years ago) was a 1955 Beaune 1e Cru from Bouchard. A great, ripe vintage, good cellaring and certainly decent vinification. And a bit of luck.

So : it's possible to age chardonnay. But you may not want to do that.

I don't like aged Condrieu. But that's a matter of taste, I'm not very keen on young viognier either. Guess you'll have to taste to know.

Mind, if a French tells you a wine can age, he's probably talking about till next year...


Guess I will try it within the year. I will wait until summer though, I don't get that deep desire for white until it is hot out.
W walla2winewomanMember
If it is a high volume overoaked California chard, don't age it or better yet - - don't drink it at all.

An authentic white burgundy is probably safe to put some age on it. However, lately there has been some nice Chards being made by French winemakers who have migrated to the USA. If they are producing Chard, trust them and give them a try. Recently tasted a 2002 chardonnay made by French winemaker, Marie-Eve Gilla who is winemaker for Forgeron Cellars in WA state. Of course, it was a light honey color and was just pure nectar on the tongue.

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