Winemaker Kirk Grace has said that a vine’s age often has less to do with the resulting wine’s flavor than the cultivation of the vine itself.1 He believes that winemakers who allow their vines to grow thick canopies of leaves will be disappointed by the results, and that vines with too few leaves have a…
The London International Vintners Exchange (Liv-ex) can teach collectors a great deal about the 1855 Classification, including what these old classifications mean in the modern wine market. As Liv-ex released its latest update in September, we find patterns in the organization’s findings that tell us more about the market value of top Bordeaux blends, and…
I think of terroir as the DNA of wine. If I can recognize a wine’s origin by its particular taste and aroma, then I am confident that we are talking not only about a specific region, but also about a terroir in its own right. We recognize cool or warm climates through a wine’s low…
While many serious wine collectors focus on vintages from years when the growing conditions were ideal, for collectors who look at wine as an investment, this may not be the best approach. Off-vintages cost less up front than premium vintages, and also appreciate at a rapid rate. For example, 2008 Bordeaux vintages cost, on average,…
French Merlot is in crisis. As climate change impacts weather on a global scale, this grape is experiencing some of the hottest summers on record in France, and it is largely destroying the crop across terroirs. Drought-like conditions can help wines develop bold flavors through rain-starved, concentrated juice, but there is a limit to…
Have you ever wondered how Chardonnay grapes grow across a variety of terroirs? Whether in Chablis or the south of France, Chardonnay can be grown to perfection despite the drastic difference in climate. The answer lies with clones; France is home to 34 distinct subspecies of Chardonnay grapes that are specifically bred for the climates…
More than 20 years ago, serious wine collectors never spoke about New Zealand wines. Despite an ideal climate and rocky terrain, the country’s producers only began cultivating grapevines in earnest in the late 1980s. Today, wine is New Zealand’s largest export, earning more than $1.3 billion annually. The popularity of New Zealand wines has…
In my experience tasting Chablis wines, one tasting note consistently shines through: flint. The limestone-rich soil in this terroir is sprinkled with fossilized oyster shells that allegedly add minerality to its flavors. While scientists have found that mineral flavors certainly exist in wines, they are still unsure why this minerality is present. In multiple studies,…
The most delicious dessert I’ve had in my life was accompanied by a beautifully-aged, off-dry Riesling from Napa Valley. Two years later, I remember that wine more than I remember that dessert. Despite the gooey custard of that creme brulee, crisped to perfection on top, it was the Riesling that made the experience memorable. The…
It’s well known that 2012 was an exceptional growing season for California’s star Cabernets, especially in comparison to the complicated 2011 vintage. The quality of the wines that resulted from the 2012 harvest is accompanied by a spectacular volume produced. With 500,000 tons of Cabernet grapes harvested, California has never seen such a large production…
Pinot Noir has been in production more than 1,000 years longer than Cabernet Sauvignon, yet it is increasingly rare to find a bottle that lives up to this varietal’s elegant reputation. Only the finest estates are able to grow these difficult grapes to the perfection Pinot Noir deserves. As wine writer Bob Thompson famously…
Over the past 50 years, Port wine has amassed a reputation as an old-fashioned drink traditionally drunk with dessert. However, a Nielsen study found that more than 21 percent of Port drinkers are under the age of 44, a higher percentage of young drinkers than any other fortified wine, including Sherry. This is partly…
