Issue link: https://digital.copcomm.com/i/913027
Please enjoy responsibly · ©2017 Jordan Vineyard & Winery, Healdsburg, CA · jordanwinery.com · @jordanwinery C ollecting wine takes time and money— two things that most of us have in short supply these days. Less than one percent of the wines made in the world are meant to be aged for more than five years, too. It's no wonder so few wine drinkers have developed a taste for California cabernet sauvignons from the nineties. Sommeliers are more creative than ever, finding ways to share old gems with their restaurant customers despite the storage space, patience and pocketbook required to stock and cellar wines to optimal maturity under optimal conditions. Websites like winebid.com and library wine release programs from venerable producers like Jordan are making it easier than ever for sommeliers to gain access to well-aged wines without making long- term inventory investments. "If there are producers that you tend to regularly support, approach the winery and ask for access to small quantities of older vintages from their cellar," Geoff Kruth, Master Sommelier and President of GuildSomm, said when asked about this subject on guildsomm.com. ""is ensures that you are getting great storage and they are likely to want to help you out if you are supporting their young vintages." Jordan Winery, a classic producer of long-lived cabernet sauvignons, reserves a small amount of each vintage for extended aging of five years or more under ideal cellaring conditions at the winery. "ese vintages are offered to restaurants several years after their original release date as part of the Jordan Library Trust Collection. "is program allows sommeliers and other wine buyers to acquire well-aged vintages without the headaches—and to share the pleasures of mature red wines with guests. A wine enthusiast's greatest reward is the hedonistic taste of an old Bordeaux or cabernet sauvignon that has achieved the silky mouthfeel, soft tannins and flavor complexity that only comes with years of beauty rest. It's easier than ever to let the wineries shoulder the burdens of cellaring for you. Email trade@jordanwinery.com for details. Many U.S. restaurants carry only young vintages on their wine lists. But change is in the air (and the esters), thanks to long-term cellaring programs by cabernet producers. Out with the Old, In with the New