What does Ageing potential mean?

Ageing potential states how long a wine can develop or hold in the bottle before it passes its peak, usually given in years.

Also known as: Cellaring potential, Drinking window

Ageing potential states how long a wine can be expected to develop positively or hold its quality in the bottle, usually as a number of years or a drinking window. It is the producer's assessment, not an exact limit.

Most wines are made to be drunk within a couple of years, and fruity, fresh styles are often at their best young. Wines with good ageing potential have firm structure: high acidity, plenty of tannin, concentrated fruit or high sweetness. Examples include Barolo, classic Bordeaux, Mosel riesling and sweet wines such as Sauternes. The closure plays a part too.

Over time the wine changes. Primary fruit shifts towards more developed notes such as dried fruit, leather, mushroom, honey or nuts. Tannins soften, reds lighten towards brick and whites deepen towards gold and amber. After its peak, the wine slowly loses fruit and freshness.

To reach its potential, wine should be kept in the dark at a steady temperature of around 10 to 14 °C and free from vibration. Bottles with natural cork are stored lying down so the cork stays moist.