Cellaring & Service

The care of wine is critical to its development in bottle and an area that is too often neglected in the lifetime of a wine's journey from bottling line to dinner table.

The number one cellaring myth in Australia, and perhaps elsewhere, is that bottles should be turned every so often. It is quite possible to guess how this myth may have gained currency, but all that needs to be said is that it is completely wrong.

What is certain is that anyone wishing to cellar Penfolds reds for any length of time will seriously prejudice their quality and condition if storage conditions are poor. Heat is the enemy.

Beware of wide, repeated, day-to-night variations in summer. Slow, gradual temperature change over the seasons is not so bad, but it's still not ideal.

The ideal cellar temperature is a constant 14° to 16°, with a relative humidity of 70-75%. The space should be dry, well ventilated and free of odour and vibration. If the wine in your cellar is a significant investment, it is worth using a thermometer to monitor summer temperatures, which should remain below 18°.

A simple wooden or metal racking system will keep wines well ventilated and provide easy, single-bottle access. Bottles should be stored on their sides, ideally with the neck sloping slightly upwards so that the cork remains wet, the headspace 'bubble' is in the shoulder, and any sediment collects towards the base of the bottle.

If the right conditions don't occur naturally at your place, airconditioning or temperature controlled wine storage cabinets are high cost options. Alternatively, keep only your drinking wine at home and rent appropriate space for the rest of your cellar, or borrow cellar space from a trusted friend.

Wide temperature variations mean, at best, that your wine will develop more quickly than it would otherwise. At worst, it means ruination. Anyone cellaring fine wine in a warm or hot climate would be foolish not to take the heat factor into account.

Related reading

Glassware

Decanting

Wine Vintage Guide