Wanna know how to save a 49 year old wine … READ THIS!
24 Apr
At 49 years old this baby, 1966 Penfolds Bin 128 Coonawarra Claret, was looking tired! So I decanted it onto 30ppm of Sulphur & left it 2 days. Result was impressive!
The samples I tried on the day, both sulphured & un-sulphured were dramatically different. The unsulphured sample was hard with an aldehyde finish. The sulphured sample fresher, but, closed. Aldehyde had been mopped up by the sulphur.
2 days later the sulphured sample has freshened and opened up beautifully. For around $20 you can get the equipment & sulphur needed to treat more tired old bottles than you’ll drink in a life time. If you have a lot of old wine in the cellar & want to know how to do, this hit me up via the Contact Page or leave your email address in a comment below.
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