3/10/2024 - Michael Hung Likes this wine:

Riper on the nose and palate than I would have expected. Very unexpected buttery popcorn on the palate which threw me off for a loop initially. Ripe stonefruit and pears, quince, butter and oak spices. The ripeness really stood out to me here as I was expecting more Chablis like characteristics (minerality).

3/8/2024 - Michael Hung Likes this wine:

Very much similar to what I have heard about this wine, plenty of oxidized notese and bruised apple. Best apple cider you’ll have on PnP! While the nose shows more oxidative notes, wine is still holding crisp acid on the palate. Not bad, maybe slightly underwhelmed? Or maybe appropriately whelmed. Chris was not a fan initially!

With a hour (tasting later after both this and the P2 get some air), this has transformed from being apple cidery into more tertiary, getting better and more complex with time. A very intriguing wine. 92-93+

3/8/2024 - Michael Hung Likes this wine:

Initial PnP, it seemed too young, just very tight, nervy, and acidic. Really not showing much else besides the structure and acid, very lean with no tertiary or expressive primary notes. This needs air/time.

About a hour later, this has changed so much. Hints of the classic aged Dom Perignon notes sneak in with slight candied almond and butterscotch. Fruit has blossomed a bit more, but is no longer the front focus of the wine. This shows that this bottle still needs much more time to hit that point for my palate, especially with its immense structure. Waiting at least a year+ before opening another bottle. 95++

3/8/2024 - Michael Hung Likes this wine:

Another beautiful bottle. Light on its feet with plenty of ripe stonefruit and a touch of RS adding to the texture and long finish. The high acid has pretty much finished intermingling and what's left is a dry Riesling in its early peak. Would be happy to drink now, but can still go further.

2/16/2024 - Michael Hung wrote:

No detailed TN, consensus was that the wine was a little flabby and one noted. The question is if it was muted, flabby, or flawed.

1/27/2024 - Michael Hung Likes this wine:

Tasted at the estate, this was a bonus pour from David after tasting the 2019, 2012, and 2009 Cabernet Sauvignon bottlings.
This was quite the surprise after the regular bottlings - immediately noticing a higher concentration of fruit compared to the other wines. Compared to the standard 2019 Cabernet Sauvignon, the structure was a bit tighter alongside more dark fruits. It's hard to judge this today as it really was too young, but the potential for ageing is there. 94++

1/27/2024 - Michael Hung Likes this wine:

Tasted at the estate alongside the 2019 and 2012.
This may have been one of the favorites as the wine has started to enter into its mature drinking phase. Showing really smooth tannin development as well as the fruit starting to transition into tertiary dried black fruit, this was a rather nice wine to drink alongside its younger brethren. While this has a little of the 2012 issues of the fruit starting to fade (as a result adding more savory elements), the wine disappeared effortlessly amongst all of us. 92-93 today.

1/27/2024 - Michael Hung Likes this wine:

Tasted at the estate alongside the 2019 and 2009.
Being the middle of the pack in age, I thought this was rather muted and perhaps being in an awkward stage at this tasting. The black fruit had not really developed much further, but rather was fading in intensity when compared to the tannic structure of the wine. At the time I was concerned that the fruit may not outlast the tannins, but there is a good chance that this was just in an awkward muted phase today and will re-emerge later. 91

1/27/2024 - Michael Hung Likes this wine:

Tasted at the estate alongside the 2012 and 2009.
While being the youngest and tightest, I thought this showed better balance than the '12 as well as more fruit concentration and structure. David later added on that the '19 was reminiscent of the '09 vintage, which we had earlier and enjoyed the most. As with the others, not much oak influence, showing very straightforward and pure black fruit while staying in balance with its concentration and acid. 93++

1/26/2024 - Michael Hung Likes this wine:

Purchased another bottle to drink at House of Prime Rib only weeks after my first encounter. This was decanted for 90 minutes before pouring. Unlike my first encounter which had much more air (I believe 7+ hours?) this definitely still came off as too young and tight. Loads of strawberry, rhubarb jam, baking spices, spiced red plum, and a lot of black pepper. Comparatively, I much preferred the state of the first encounter and this just shows that the wine needed more time to really balance everything out. Regardless, still a great wine to drink and I'm really just spoiled for choice. 92-93 today.

1/27/2024 - Michael Hung Likes this wine:

No detailed TN. Quite sweet and almost luscious, fruit has mostly evolved into tertiary flavors, a bit of botrytis and a bit of aged Riesling, this was rather nice to end the night.

1/26/2024 - Michael Hung Likes this wine:

No detailed TN. Almost a year since I've last had a bottle, this was showing decent progress as it seems the acidity has begun to meld into the wine, resulting in sweet and sour yellow fruit, lemonade, tart tropical fruit, and a brisk minerality/wet stone. Very easy to drink, this can still go further, but no qualms drinking it now.

1/26/2024 - Michael Hung Likes this wine:

Drank at House of Prime Rib. Went into this not sure what to expect. Came off pretty tart initially, with tart orchard and tropical fruit. Notes of cultured dairy came in afterwards, reminiscent of cultured butter, medium-sharp cheese, and sour cream. Alongside unripened yellow peaches and canary melon, touch of honey, this was quite the complicated wine. Hard to judge alongside food, but this lived up to the hype.

1/26/2024 - Michael Hung Likes this wine:

Drank at House of Prime Rib, decanted for over a hour before pouring. While the 2018 I had last year was showing really nicely, this bottle definitely made me think of infanticide as a hour of decanting had only made the ripe juicy fruit even more prominent. Loads of red fruit, morello cherries, reduced pomegranate, a touch of cola, licorice, and a back end of vanilla and spices. Almost all primary, this is showing great structure with fine tannins and high acid, this needs a lot more time to really start showing its potential. Will wait at least 2-3 years before my next bottle. 93++

1/27/2024 - Michael Hung Likes this wine:

No detailed TN (drank at Wako). Fine delicate mousse, slight MLF and butter, lots of orchard fruit, crisp golden apples and quince, a touch of simple syrup and yeast. Drinking quite nicely today, this will continue to age effortlessly. 93-94+

1/26/2024 - Michael Hung Likes this wine:

Drank at House of Prime Rib - perfect pairing. Immediately after the PnP and sediment decant, the wine seemed a bit tired and muted - required 10-15 minutes before all of the aromatics and fruit started surfacing. Initial notes of funk and farmhouse, leather, prunes, and slight soy sauce. With air, more dried black fruits emerged with some spice. Drink up - drinking well now despite its downwards trajectory.

1/13/2024 - Michael Hung Likes this wine:

Still deep ruby, pronounced nose of black fruits, herbs, and animal. Palate showing mostly primary notes still, ripe dark and black fruits, cassis, black currants, plum skins, leather, clove and black pepper. Tannins have begun to resolve, fruit is starting to mellow out, this was in a pretty good spot tonight, but I think this is still 3-5 years from its peak as it could still get more complex. A very nice Bordeaux and at its current value this is pretty good! 90-91

1/12/2024 - Michael Hung wrote:

I was interested in a German making an Italian wine and the price for a glass was rather reasonable. Aromatic floral and fruity nose, white orchard fruit, blossoms, wax. Simple but showing good intensity on the palate with lean pear and white nectarines, unripe white cherries, a little bit of heat on the back end, a bit of phenolic and unripened bitterness/greenness, a little wild/spontaneous yeast as well. Ripping acidity, light bodied, med+ finish. Not a bad wine especially factoring in the price. Could be better balanced along with more fruit intensity to cover the little bit of heat. Overall, an enjoyable food wine.

1/5/2024 - Michael Hung Likes this wine:

[This flight included the 2011 Rayas Fonsalette, 2011 Rayas Pignan, and the 2011 Rayas Chateauneuf du Pape]
Unlike the 2010 CdP, the nose here was brighter and sweeter with ripe dark red fruit on the nose, strawberry and plum reduction, touch of balsamic. This seemed bigger and heftier on the palate, with a higher concentration of fruit. Palate of strawberry and rhubarb jam, spice cabinet of cloves and cinnamon, leather and a touch of cracked pepper. The fruit has just started to raisin, but comes off predominantly primary still. This still needs more time to develop further as it came off slightly weighty when compared to the ‘10. The potential is absolutely there, but my palate ended up favoring the '10 tonight. 96+

1/5/2024 - Michael Hung Likes this wine:

[This flight included the 2011 Rayas Fonsalette, 2011 Rayas Pignan, and the 2011 Rayas Chateauneuf du Pape]
Lighter nose than the Fonsalette, with greater floral aromas and a bit of stony minerality, ripe strawberries and rhubarb. Palate was also showing similar to the Fonsalette, with brighter red fruit and brighter tartier acidity. Palate of strawberry and rhubarb jam, slightly sweet on the long finish. Quite youthful without any discernible tertiary development, this has plenty of time to go. This showed a touch brighter than the ‘11 Fonsalette, most likely needs to sit and blossom due to its massive potential and stuffing here. 94+/++

1/5/2024 - Michael Hung Likes this wine:

[This flight included the 2011 Rayas Fonsalette, 2011 Rayas Pignan, and the 2011 Rayas Chateauneuf du Pape]
Back to the Tours nose in similarity with ripe sweet smelling black and red fruits along with floral and fig aromas. Immaculate smooth mouthfeel, this was showing quite well to me. Palate of smooth and balanced strawberry jam, candied rhubarb, sweet and sour plum. Not much tertiary development yet, despite the tannins softening a bit. This probably needs more time in the cellar, but stood its ground with the wines in this flight. 94

1/5/2024 - Michael Hung Likes this wine:

[Drank alongside the 2010 Chateau Rayas Chateauneuf du Pape]
Lighter than the ‘10 Rayas on the nose with persimmon jam, black plums and pluots, dried roses, and a touch of heat. This one was the spiciest on the palate all night, really showcasing the 100% Syrah here. Palate of black fruits, ripe and tart, fruit leather and plum skins, figs, black olives, spice cabinet, leather, and a slight heat on the long finish. This is starting to get near the peak in terms of tertiary development and complexity. Just a touch of heat that throws off the balance on an otherwise amazing wine. 92-93

1/5/2024 - Michael Hung Likes this wine:

[Drank alongside the 2007 Chateau Rayas Fonsalette Syrah Cuvee]
Much darker on the nose compared to the Tours flight. Nose of ripe and slightly bitter dark fruits, thick skinned plums and ripe blackberries, molasses, coffee grounds, and a slight herbaceousness that came with time. Pronounced palate of tart black plums and prune, bittersweet dark chocolate and mocha, smoke. Complex, concentrated, perfectly balanced, showing good tertiary development with continued potential for age, this was a knock out wine (my WOTN). I preferred this over the '11 Rayas CdP. 97+

1/5/2024 - Michael Hung Likes this wine:

[This flight included the 2015 and 2016 Tours Cotes du Rhone as well as the 2012 Tours Vacqueyras]
Nose was lighter compared the Tours, with more cinnamon and clove spice and black olives. On the palate, also very intense but holding great balance with its higher acid. Showing quite plush, but not over extracted black stone fruits, black bruised plums, slight fig, strawberry jam, brown sugar, a touch of leather and baking spices. Tertiary flavors have started to develop, but it was still drinking rather young. The favorite among the table for this flight, it was a toss up between this and the '15 Cotes du Rhone, but this was showing a smidge better tonight. 94-95

1/5/2024 - Michael Hung Likes this wine:

[This flight included the 2015 and 2016 Tours Cotes du Rhone as well as the 2012 Tours Vacqueyras]
Nose was showing very similar to the ‘15, with an additional hint of animal/musk. Palate showing a bit bigger and darker, not as balanced or restrained as the ‘15, but with more broadness and weight. Black stone fruits, smoked black plums, and burnt molasses. Still a great wine, but I preferred the elegance and lightness of the ‘15. I bet this would pair amazingly with some roasted duck and plum sauce! 92-93

1/5/2024 - Michael Hung Likes this wine:

[This flight included the 2015 and 2016 Tours Cotes du Rhone as well as the 2012 Tours Vacqueyras]
Pronounced with a sweet fragrant nose showing slight menthol, dark red fruit, strawberry and raspberry jam. Palate matching the nose with cracked black pepper, a menthol bitterness on the back end, black thick skinned fruits, pluots and plums, morello cherries, hint of licorice and fresh dough. Still showing young as there was not much tertiary development at this time. With 30 minutes in the glass, this continued to open up even more as everything began mingling. I preferred this over the 2016 as this was showing more balanced and just in a great spot. 94+

1/5/2024 - Michael Hung Likes this wine:

[Drank alongside the 2020 Guffens-Heynen Pouilly-Fuisse C.C. and 2020 Guffens-Heynen Pouilly-Fuisse]
All three wines had a predominantly reductive flinty and gunsmoke nose, not showing much else at this time.

Similar to the C.C., showing yellow and white orchard fruit with a touch brighter acidity as well as some phenolic bitterness which furthered its balance and ageing potential. This was light on its feet and showed great purity of fruit, my favorite of the three. 92

1/5/2024 - Michael Hung Likes this wine:

[Drank alongside the 2020 Guffens-Heynen Pouilly-Fuisse and Macon-Pierreclos "Tris de Chavigne"]
All three wines had a predominantly reductive flinty and gunsmoke nose, not showing much else at this time.

Showing ripe yellow and white orchard fruit with great intensity, very enjoyable. A bit phenolic bitterness on the back-end/finish with some butter/malo richness on the mid palate. This has heft and weight compared to the Tris de Chavigne which had better balance. This was the crowd favorite tonight. 91-92

1/5/2024 - Michael Hung Likes this wine:

[Drank alongside the 2020 Guffens-Heynen Pouilly-Fuisse C.C. and Macon-Pierreclos "Tris de Chavigne"]
All three wines had a predominantly reductive flinty and gunsmoke nose, not showing much else at this time.

Palate showing ripe yellow orchard fruit, pleasant amount of primary despite its heavily reductive nose. This one was lacking a little bit of concentration and balance compared to the other two bottles, but by no means a bad wine. 89-90

1/5/2024 - Michael Hung Likes this wine:

Very distinct pronounced sourdough yeasty nose, slight caramelization/Maillard, brown sugar and molasses. Palate showing ripe and sweet yellow orchard fruit, slight funk (almost natty-like), brioche and dough. Has high acid to balance the wine as a whole. A very intriguing California sparkler and really quite delicious. I'd be interested to see how this would age as it's already quite complex in its youth. 93-94

1/3/2024 - Michael Hung Likes this wine:

Very solid for the Bourgogne level, showing ripe orchard fruits alongside a backend of reduction and a touch of oak. This could use a little more time to mingle everything together, but quite enjoyable for a lean and more precision driven Bourgogne Blanc. 90+

1/3/2024 - Michael Hung Likes this wine:

Pale salmon with a delicate mousse, starting to dissipate. Drinking very nicely today, showing leaner dried red fruits, biscuit and shortbread, raspberries and cream, with a hint of oak/vanilla on the back end. Acid is still vibrant and the fruit has begun mellowing out. It seems to be in the phase of transitioning towards more tertiary notes, but that comes off as the fruit becoming muted to me. Unsure if this has the fruit intensity to age further, however it was a great wine tonight.

12/7/2023 - Michael Hung Likes this wine:

[Served blind to others at blind night]
Deep ruby red, no noticeable age visually. Nose of cassis, dark red and black fruit, black currants, touch of herbaceousness and spices. Pronounced intensity on palate with ripe and sweet dark fruits, morello cherries, blackberry compote, cassis, oak spices, not any tertiary development yet. The wine was balanced, acid was still showing as med+/high, and the med tannins were small and supple.

I thought this tasted more modern/Napa-like rather than Bordeaux, which seems to be an anomaly for Dominus. The others immediately pin pointed it to Napa and ended up guessing the 2013 vintage as well as Opus or Caymus Special Select. Upon learning of the wine, they were also surprised that the Dominus seemed more bold and modern to its usual self. A great wine, although not following what I usually expect of Dominus. I would say this was drinking nicely, but more time or age would add complexity as it's mostly primary right now and the big fruits overshadow any nuances at this point of time. I would suggest decanting for a couple hours if opening today. 94 showing, with 94-95+ potential.

12/25/2023 - Michael Hung Likes this wine:

Drank for Christmas banquet dinner. Works ridiculously well with king crab, became a buttery rich sensation together. Very nice NV, showing the typical Krug leesy and oxidative notes of brioche, bruised pears, and cultured butter. Balance is there with high acidity and depth of flavors. No complaints here - this can of course age further, but I always feel the NVs are meant to be drunk whenever the occasion arises unlike the vintage where one needs to be patient.

12/10/2023 - Michael Hung Likes this wine:

My first serious Maderia and it was quite the doozy. After so many magnums it was hard to taste this properly. Nose reminded me of a PX sherry but with more heat. Palate showing a pronounced intensity of five spice, rum raisins, coconut, lacquered chocolate, and a little boozy heat (from the fortification). Really intense and layered, quite the interesting dessert wine to experience. 92 today for me.

12/10/2023 - Michael Hung Likes this wine:

From magnum. An absolute baby when compared to the '09 behemoths beside it, but it absolutely hangs in there. This only got better with time in the glass until a hour in where it began shutting down. Bright floral red fruit, dark cranberries and tart cherries with a touch of earth and savoriness. Acid is in check holding great balance with the intensity of fruit. I can only see this getting better with time, potential of 94-95 if it doesn't shut down at some point.

12/10/2023 - Michael Hung Likes this wine:

From magnum, with the score based on its taste today despite its immense potential. This was a monster of a wine today, still nowhere close to shedding its tannins. Strong acidity alongside bold intense red fruit and also carrying the signature tar and roses. Probably took a hit being served alongside '09 red burgundy as that only accentuated the harsh structure which simply needs time to resolve. I don't see this wine being ready for at least another 5+ years, but when it does this will be a complete beauty as everything is there. 94-96 potential.

12/10/2023 - Michael Hung Likes this wine:

From magnum. This had the best nose of the flight, just beautiful floral red fruits with some spice and the right amount of oak for complexity. The palate shows pronounced intensity of dark red fruits, pomegranate, black cherries, and slight tertiary notes of dried cranberries and leather. Still needs time as the wine still has some unresolved tannins, but has a good future and stuffing to go all the way. 94+ potential.

12/10/2023 - Michael Hung Likes this wine:

From magnum, drank alongside a rather disappointing magnum of 2019 Ente Puligny Champ Gain. The nose was inviting and beautiful, showing citrus and orchard fruit alongside some reductiveness. Definitely a baby, but this shows a bright future with it's already defined tension and classic Meursault structure. Oak still needs some integration but it is not too much. A beautiful bottle that was great today and I foresee it closing down before re-emerging into its peak in 5-10 years. 95+ potential.

12/10/2023 - Michael Hung wrote:

Drank from magnum alongside another magnum of 2020 Henri Boillot Meursault Clos Richemont. Muted nose alongside med intensity of yellow fruits, slight minerality, and a touch of unintegrated oak. I had just had a 2019 Ente Meursault a month ago that was showing beautifully thus I am chalking the performance up to bottle variation/a slight flaw or it was simply in an awkward and closed phase. Disappointing compared to the brilliant Boillot that was showing higher intensity and tension that this bottle was lacking.

12/10/2023 - Michael Hung Likes this wine:

Drank alongside 2010 JJ Prum Wehlener Auslese in magnum. This has also fully shed its baby fat and the sweetness has fully integrated into the wine, fluttering the edge of off-dry and med-sweetness. Really fantastic with food as the acid and balance really worked with most items on the menu. Showing tertiary complexity of straw, honey, creamy tropical fruit, and baked pineapples, this seems to have entered its peak. 93-94 peaking today, but can be held for another 5-10 years in its peak. I would not recommend to drink this too cold, but only slightly chilled.

12/10/2023 - Michael Hung Likes this wine:

Drank alongside the 2010 JJ Prum Graacher Spatlese in magnum. The baby fat has shed and the tertiary notes have emerged making this a beautiful showing with even more potential in the future. Still med sweetness, but the sugar has melded into a more honeyed peach note alongside hay and dried apricots, all in great balance. Pronounced intensity of flavors with a long 10 second finish that has enough acidity to make it not cloying. This could shed off a bit more sweetness with age, but honestly is near what an aged JJ Prum should taste like. I can imagine the 750ml bottles being even closer t the peak drinking window. 94-95 today, beat out the Graacher Spatlese in complexity and intensity.

12/9/2023 - Michael Hung Likes this wine:

This bottle came direct from the winery (library release) and was absolutely perfect and showing the wine has entered its peak. Round yellow orchard fruit with MLF notes of butter and cream with the reduction flavors intermingling with the secondary and primary notes of fruit and butter. The acid is starting to fade which makes me think this is an early drinking vintage that is a joy to finally drink now. I can't see this improving much more besides a heavier dose of tertiary notes, but this won't falter for at least another 5 or so years. A broad intensity from the attack to the long satisfying finish.

12/9/2023 - Michael Hung Likes this wine:

Med ruby core with slight browning at the rims. Nose is mesmerizing, showing the classic tar and roses along with dark raspberries and bright tart black cherries. Has a depth of intensity with the tannins starting to mellow, but still not nearly resolved as I would like. Another 3-5 years would place this into a perfect spot, but it was already an amazing wine today that shows its potential to be even more perfect. Predominantly dark and tart fruit with some earth and sois bois, leather and dried fruit also coming into the foreground. 94 today, 95-96 with a little more time. Fine to open today with a little air.

12/7/2023 - Michael Hung Likes this wine:

[Served blind]
I couldn't believe this was 100% Tempranillo! Totally stumped by it and had no idea what this was.

Probably the best Tempranillo I have had so far, this was a great example of the heights the grape can reach. Sweet and slightly tart black and dark red fruit, quite intense on the palate and still a bit tight. This is still young and could use another 3-5 years to round out the edges, but the stuffing is already there. 93+ today

12/7/2023 - Michael Hung Likes this wine:

[Served blind]
It seemed almost Rhone-like to me initially with it being quite fresh and plummy. It did not strike me as a Cabernet with it's lack of tannins despite its fruit intensity.

Quite a plush and round wine that was very easy to drink. Not over extracted but showing more sweet and round blue and black fruit. Has acid structure but the tannic structure was fully resolved already, indicating to me that this is peaking despite not many tertiary notes. 92 today for me.

12/7/2023 - Michael Hung Likes this wine:

[Served blind]
Definitely went to Bordeaux with this blind, ageing apparent with its tannins resolving and slight amber on the otherwise dark rim. It didn't taste green so it made me think of a hotter year or more left bank. I guessed Pauillac, Phil said he didn't get enough pencil shavings to go Pauillac and went St. Julien.

A really beautifully aged Bordeaux that is hitting its peak. Structure is still holding firm with tannins fully resolving. There is good intensity of black fruit with graphite undertones, with tertiary notes of drying fruit. Hard to see this getting better except for preference towards more tertiary notes. Drink now for the next decade+.

11/23/2023 - Michael Hung Likes this wine:

Opened one to take a peek at its ageing curve. Ageing gracefully albeit slowly due to its immense structure, a given considering the 2002 vintage. Still showing a vivaciously bright acid alongside crisp white fruit and red apples, slowly softened by slight tertiary notes of honey and browning sugar. Quite pure and crisp fruit with the tertiary notes quite in the background, this bottle still tasted rather young. This seems to be on track with what I was expecting, but seemed to be a couple years off the peak at least. Hard to complain about opening this vintage today as it is already really enjoyable. Especially when considering the price being comparable to the recently released vintages of Dom Perignon. But I will be patient as I want those tertiary notes to be more dominant. 93 today, expecting 95+ in 2-5 years. Paired extraordinarily well with a Cantonese-styled seafood banquet meal.

11/22/2023 - Michael Hung Likes this wine:

Very stylistic of the vintage. As with most 2021s, this Kabinett was barely off dry, with the RS taking off the sharp acidic edges. Quite aromatic nose, some leesy yeast character along with white fruit and orchard fruit, slight sulfuric nose upon opening as well. Palate showing good intensity of white peaches, preserved lemons, and some lean tropical fruit. Still stupidly young as there is the structure for ageing to help calm the sharp edges. Time helped the wine in the glass and ultimately it’s drinking quite nicely (esp with food) and brought a good amount of joy for a killer price. Solid Kabinett that would work as a cellar defender (and potentially gem down the line as with most 2021 Kabs). There isn’t enough purity or concentration of fruit to stand out against some of the other 2021 German Rieslings that I have tried, but this is still a beautiful wine. 92+

11/12/2023 - Michael Hung Likes this wine:

A year later, this is still such a treat to enjoy. An immense sweetness on the attack, only to be curtailed by an equally immense punch of acidity on the finish leaving you wanting more. This is still one of the most interesting wines I have tried with the viscosity of simple syrup and olive oil. There is such an intensity of flavor that assaults your palate with overwhelming concentrated flavors of dried apricot and dried plum, almost as if one was drinking apricot jam, followed by intense citrusy acid and caramel on the finish. This amount of acid and sugar will keep the wine alive for eternity and I can't see a reason to rush opening this unless you just want to drink a something truly special. (Served on a glass spoon)