Vintage - Does it really matter?
DO YOU THINK it is pretentious when wine tasters yell out the vintage of a wine after a short sniff and a small sip?
Year-to-year winemakers go through the same circus of harvesting the grapes from vines. They have been using the same method of production from generation to generation, the terroir and the grape (same place, same grape) remain constant. What could possibly affect the final product? Although the climate in a specific region is generally the same, the weather from one year to another varies: the weather one year is better than another. The years that experience more precipitation than usual often result in a grape engorged with more water. You will guess correctly that the flavor and juice will be diluted when the season has been overwhelmingly rainy.
The essence and the flavor of the wine will develop in each bottle, but with subtle differences. Skillful winemakers who have mastered their craft will know what to do with their vines as the season progresses. Whether the weather is too hot, too cold, or too wet, the wine producers know how to adapt their agriculture and process, and continue to grow the best of grapes. There will be better years and there will be years that are not so good. The better vintages will exhibit a great flavor profile and preserve for a longer period. The lesser ones, will taste just as good, thanks to the magic touch, knowledge, and skills of the winemakers. You may be able to get your hands on wines with vintages that are a year or two apart at the SAQ. In our case we experimented with Carnivor a Carbernet Sauvignon from California 2013, 2014,and 2015. It has a nice fruity smell, not much tannin, and is easy to drink. The difference between one vintage and another is very subtle which makes Carnivor a reliable product. You are encouraged to try it with any other wine and leave a comment below to share your experience.
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