Why We Age Red Wines

by Dirk Brink, Winemaker

As red wine ages, and small amounts of oxygen is introduced, the mouthfeel becomes softer, less astringent. The tannins chemically change, undergoing polymerization, causing the tannins to bind up in long chains. These chains reduce the tannin’s surface area, making the wine taste rounder and silkier. From my perspective, the term “Aging to perfection” , is driven by the fact that the wine becomes more approachable and balanced.

These days most people like to enjoy and consume younger wines, and never will experience how the wine will change and evolve. That’s why it is important to create a library, hold back special vintages, and reveal the special nuances with the consumer as the wine matures. It is an education. This will make the visual of the specific vintage clearer, convey a true story and create a connection. At the same time is it crucial to bottle the wines at the right time, preserving and capturing the beautiful nuances, retaining brightness and freshness, along with ample tannin and balanced acidity. The two most important and natural preservatives in wine are tannin and acid. It will pave the way for the wine to age gracefully.