Jordan Estate Tales - Volume 8 - 2013 - 10

The aging process occurs regardless of bottle size.
Whether cellaring a regular-sized bottle (750mL), 1.5 liter
(magnum), 3 liter (double magnum) or 6 liter (imperial),
it is simply the rate of the aging process that differs.
The slow, minute oxygen exposure, enabled by the porous
nature of high-quality cork closures, is what enables the aging
characters to develop over time. While wine volume increases
with the larger bottle sizes, the interface surface area between
the wine and cork where the tiniest amount of oxygen is
allowed remains relatively constant; thus, the larger the bottle,
the slower the aging process. This larger bottle format may be
a good choice for those looking to hold on to the wine’s
primary fruity characters for a longer period, or for those
seeking a slower integration between the wine’s components
over time for it to develop even more layers of complexity.

sErving CEllarEd winEs
Proper service and storage of vintage wines is always a
leading topic of discussion when tasting through these
library selections. Storage conditions in the cellar should be
cool, humid and dark. An ideal cellar temperature range is
56-58°F. While slight fluctuations above or below will likely
not be detrimental to the wine, the more the temperatures
remain consistent within this range, the less likely it is
that any instabilities will result. Relative humidity should
be kept above 70 percent to keep the cork from drying
up and shrinking, a situation certain to quickly turn wine
into vinegar. With the relative humidity of the cellaring
conditions kept above 70 percent, the cork will draw the
ambient moisture towards it, thus keeping it moist and fully
expanded. In addition, the bottle should be kept resting

10

on its side, keeping the wine in contact with the inner side of
the cork for the same moisture reason. Lastly, the cellaring
conditions should be dark, or at least free of ultra-violet rays.
Exposure to UV rays could lead to the deterioration of the same
components responsible for everything great about the wine.
Wine service recommendations for decanting may vary from
person to person as much as bottles vary in flavor from
one vintage to the next. While there are no rules, there are
perhaps a few differences in why and for how long wines of
different maturity should be decanted. In youthful wines in
which tannins have not yet begun to fall out of solution as
sediment, decanting is purely for aeration purposes. As the
wine is slowly poured into the decanter, the wine surface
area increases as it bleeds around the inside of the vessel,
exposing it to a greater amount of oxygen than if simply
poured into a glass. The increased oxygen will likely enhance
the aromatic qualities of the wine and create a softer, fuller
mouthfeel. Bottles of Jordan Cabernet within 10 years of
the vintage date will continue to increase in complexity
for hours in a decanter. With mature bottles, decanting is
performed to both aerate and to remove the wine off of the
developed sediment. Due to the increasing structure delicacy
in the older vintages, however, a shorter decanting period is
recommended, as too much oxygen at this point could break
down the wine’s elegance and balance.
With all of that said, decanting is certainly not a requirement;
the masculine shoulders of the Bordeaux bottle were designed
to catch sediment, and a little time and a few swirls in the glass
will bring in plenty of complexity-increasing oxygen. The only
important thing is to enjoy the wine—and the moment.
Jordan Estate Tales - Volume 8 - 2013

Table of Contents for the Digital Edition of Jordan Estate Tales - Volume 8 - 2013
