5 years for the Brunello?!?! That was my first batch a couple of months ago I was expecting it to be good at around 2 years. I will be aging in a wine fridge at 55F. I heard the Brunello was very good, but no one said it they waited much for it to become drinkable.I have an Amarone that has made it 5 years and several others nearing 4 years. Oh, and also a Brunello at 5 years waiting for it to become drinkable. (a real musty taste reminds me of moldy oak that is gradually fading). Much depends on the condition of your storage area.
Amazing! 8 years old! Maybe I'll save a bottle or 2 from every batch and stash and forgetI made 3 kits of Merlot for my daughters wedding about 10 years ago. I think that it was Cellar Craft, and it had a skins pack, which wasn't that common at the time. I only had about 8 months to age it before the bells rang, and it turned out pretty good, but nothing special. Like a decent table wine. This had been my experience up to this point with reds. I just felt that it wasn't worth the effort making reds, and resorted to only making a couple of Chard batches every year. Time past, we moved and I forgot about a case of the Merlot left over from the wedding. Of note, is that the case was properly stored in a cool cellar, and I used longer, natural corks. I was searching for empty bottles a couple of years ago and came across the lost case. It was 8 years old at that point. Quite pleased with my find, we opened a bottle and WOW! It had a nose, and was very good. I would put it in the $30-$40 range of commercial wines. Needless to say, I have resumed making reds, almost exclusively kits with skins, and have been more that pleased with the results, provided that I give them some age. As others have said, I believe the storage conditions are very important. This experience has renewed my interest in the hobby, and I am busy trying to fill my cave with home made wine (predominately from kits).
let me know when you are planning to open the Cab Merlot. I could use a road tripI have a few bottles from the Summer of 2009 including a bottle of CC Showcase Red Mountain Cabernet Sauvignon and a bottle of CC Showcase Cabernet-Merlot. They have been stored in a cool environment on their sides and I have no doubt that they are still great condition. Someday I suppose I need to open one of them.
This wine has lasted this long only because of the funky taste it has had from the start. I put it in an out of the way place to see if the funk would age out. If not for that, it would have been a distant memory by now. So a Brunello doesn't necessarily need that much time (unless it tastes like dirty sweat socks to start)5 years for the Brunello?!?! That was my first batch a couple of months ago I was expecting it to be good at around 2 years. I will be aging in a wine fridge at 55F. I heard the Brunello was very good, but no one said it they waited much for it to become drinkable.
I assume you are asking about red wines. Depends upon the kit. Cheaper kits 2-5 years. I'm guessing the top of the line kits 5-10 years. 10+ for the full body reds.What is the age limit for kits?
Yes I was mostly thinking kits. I just did my first batch from juice buckets but all kits before that.I assume you are asking about red wines. Depends upon the kit. Cheaper kits 2-5 years. I'm guessing the top of the line kits 5-10 years. 10+ for the full body reds.
Cork makes a big difference. If you are going to age more than 2 years, make sure you use a high quality #9 cork. You need a tight seal.