This is a challenging question for winemakers and consumers alike. Unfortunately it defies an easy answer. It is a multifaceted science on the same level as quantum physics or string theory. How a wine tastes depends on many variables: cellar conditions, the time of year, and the taster's palate. Outside influences, such as the opinions of others tasting the wine, can alter one's perceptions. While I can detail what is happening to a given wine and how this is affecting its character, what I can't tell you is whether you will like it or when you will like it most.

There are characteristics that, generally speaking, typify wines at certain stages of their evolution. A young white wine tends toward bolder fruitiness on the nose and palate, and accentuated acidity. As a white wine reaches maturity the fruit will still be assertive but the wine should show more complexity and balanced acidity. An overaged white wine may have a sherry-like nose, an amber-like colour and an absence of fruit on the palate.

A young red wine typically displays vibrant fruit and firm tannins that may seem harsh on the palate. At maturity the tannins have softened. The fruit, while still there, may be joined by other flavours such as spice and earthiness. Overall there is more elegance and complexity. When overaged the wine may turn orange-brown in colour. The palate may seem limp and unpleasantly astringent with tired, unbalanced flavours short on fruit.

So how do we predict when a wine will reach its peak? We can assume that a wine with big weight and ample tannins will soften to a more elegant state, but to say when and to what degree becomes difficult. Each vintage and variety is different and will not conform to a cookie-cutter evolution chart.

At Malivoire we go regularly to our own wine library to evaluate how our past vintages are performing. Our observations are then listed on our website. This also helps us offer more insightful recommendations at the retail counter.

Wines, such as Chardonnay Musqué, Melon, Ladybug Rosé and Pinot Gris, are intended for consumption within two years of release, but should also age significantly longer. The Stelvin closures on these wines will slow the pace of their evolution, keeping their flavours young and fruity as long as possible. Other wines, which we continue to bottle in high-quality cork, will improve substantially over time, following the traditional evolution that natural cork allows.

In the end, you will be happiest with decisions made by yourself, armed with as much insight as you can gain about your own preferences and the ageing potentials of the wines you buy. If we recommend three to five years of cellaring, go for five but check our Vintages page for updates. Some consumers buy their wine by the case and will open a bottle each year to note the changes in their characteristics. By doing so they identify the age at which that wine will best suit their personal taste. Try this with a wine you like, and enjoy charting its evolution by your own criteria.