Bordeaux Wine Aging Process

Bordeaux wine is considered one of the world’s finest. It has been made in France for centuries and its aging process is a key part of what makes it so special.

This article will explore how Bordeaux wines are aged, from choosing the right barrels to deciding when it’s ready for drinking.

Aging Bordeaux wine is an art as well as a science. The winemakers must select just the right types of oak barrels that will help bring out the flavor and character of the vintage.

They also have to decide on the length of time to age it – too little or too much can make all the difference between an average bottle and something truly extraordinary.

Selecting The Right Barrels

The process of choosing the right barrels for aging bordeaux wine is no easy task. It takes a skilled eye to pick out wood that will bring out the best in any vintage. As French winemaker Louis Hostein once said, ‘It’s not just about selecting oak from one region or another; it’s all about finding the perfect combination.’

When looking for a suitable barrel, winemakers must consider numerous factors such as toast level, grain size, and texture. For example, an incredibly tight-grained American oak could add intense tannins to a Cabernet Sauvignon while imparting vanilla notes. On the other hand, European oak with medium toast may be better suited for Merlot wines due to its softer tannins and subtle smokiness. The possibilities are endless when it comes to creating unique blends through different types of cooperage.

Ultimately, winemakers need to use their palates and trust their instincts when deciding on which type of barrel is appropriate for specific varietals and vintages. With careful consideration and attention given during each step of selection, producers can ensure they end up with something special – a truly exquisite expression of Bordeaux terroir.

From here we move onto deciding how long this elegant nectar should remain in its wooden vessel before release.

Deciding On The Length Of Aging

Once the barrels are selected, a winemaker must decide on how long to age their wine. This decision is critical as it determines the style and complexity of the finished product.

While there are general guidelines for aging each type of Bordeaux, ultimately this choice is up to the producer based on their desired flavor profile.

The length of time spent in oak will also affect whether or not malolactic fermentation occurs during aging. Malolactic fermentation reduces acidity by converting tart malic acids into softer lactic acids; however, if left too long in wood, undesirable flavors can be created.

Winemakers must carefully consider when to start and stop MLF so that they achieve the optimal balance between fruitiness and elegance.

Aging wines require strict control over temperature and humidity levels to ensure consistent results. If temperatures are too high, oxidation can occur which may lead to spoiled or off-tasting batches while low temperatures can cause a slower maturation process.

Humidity should also remain within an ideal range as too little moisture can dry out corks and allow air into bottles while too much humidity causes mold growth which affects both aromas and flavors negatively. As such, controlling these environmental factors is essential for successful aging processes.

Controlling The Temperature And Humidity

A key part of the bordeaux wine aging process is controlling the temperature and humidity.

Did you know that most French wineries maintain a constant cellar temperature between 50°F (10°C) and 59°F (15°C)? This ensures that all wines age in ideal conditions.

To control relative humidity, many French winemakers use limestone cellars or vaporize water to create more humid air. The goal is to ensure a relative humidity level of 75%.

Such levels help preserve certain characteristics of the wine and prevent corks from drying out too quickly, which can lead to spoilage.

Maintaining optimal temperatures and humidity during aging helps improve quality over time by preventing oxidation, promoting natural yeast activity, allowing for better extraction of tannins, and preserving fruity aromas for longer periods.

As such, it’s essential for any producer aiming to make high-quality wines. With the right combination of temperature and humidity controls throughout its development cycle, a bottle of Bordeaux will reach its full potential when finally opened!

Racking And Blending

Racking is an important part of the bordeaux aging process as it helps remove sediment from the wine.

Blending is another important step as it helps create the perfect balance of flavors.

Barrel aging brings out the complexity of the wine, while fining helps clarify it.

Oak casks are often used to add flavor and complexity, while filtration and clarifying help remove solids.

Oxygenation and temperature variation can also affect the flavor of the wine, while topping up and sulfur additions help preserve it.

Finally, micro-oxygenation, ageing potential, nutrient balance, and wine blending all play a role in creating the perfect bordeaux.


Racking is an important step in the bordeaux wine aging process. It involves transferring a batch of maturing wine from one barrel to another, leaving behind any sediment or impurities that have collected at the bottom of the first barrel.

Racking helps ensure that the flavor and aroma profiles of the wines being aged are not adversely affected by any buildup of sediments, allowing for more consistent results across barrels. This also allows winemakers to create blends with more complex flavors and aromas than can be achieved through single-barrel aging alone.

By racking periodically during the aging process, winemakers can control how much oxygen comes into contact with their wines, which further influences their development over time. Ultimately, this critical step in bordeaux wine making ensures that each bottle contains only the finest ingredients and reflects its intended flavor profile perfectly.


Moving on to the next step in the bordeaux wine aging process, blending is just as important as racking.

After allowing the wines to age separately for a period of time, winemakers carefully combine different batches and barrels together to create unique flavor profiles that are greater than the sum of their parts.

Blending also helps balance out any inconsistencies between individual barrels due to differences in soil composition or year-to-year climate variations.

This allows winemakers to craft complex wines with consistent quality from one vintage to another.

Aside from producing a more interesting array of flavors, blending can help reduce tannin levels and soften harsher elements such as acidity or bitterness that could be present in an unblended sample.

It also plays a major role in determining how long a bottle should be aged before it’s ready for release – by carefully combining young and old vintages into a single blend, winemakers can craft bottles that not only taste great right away but will improve further over time if left undisturbed.

All these nuances come together during blending season, when masterful winemakers will use all the tools available at their disposal to ensure each bottle reflects its intended character perfectly.

Barrel Aging

Once the blending process is completed, bordeaux wines are transferred to oak barrels for maturation and aging.

Barrels not only provide a subtle oaky flavor to the wine, but they also help soften tannins while adding complexity and depth of flavor over time.

Winemakers will select carefully chosen barrels depending on their desired outcome – whether it’s more smokiness or vanilla notes in the final product.

The size of the barrel can also be a deciding factor as smaller ones tend to impart stronger aromas than larger ones do.

Furthermore, winemakers may opt for new or older barrels depending on if they want a bolder taste from newer wood or more mellow flavors from old-aged timber.

All these elements come into play when selecting barrels that best suit each blend and ultimately determine its character after maturing for an extended period of time.

Experimenting With Different Aging Techniques

Winemaking is an art, and aging techniques are critical in achieving the desired flavors of a particular wine. Bordeaux wines require careful control over the aging process to make sure that it achieves its unique flavor profile. Winemakers experiment with different methods for allowing their wines to age properly.

The most traditional way of aging Bordeaux wines involves barrel fermentation and subsequent maturation in oak barrels or vats made from wood such as French oak, American oak, or acacia. This type of aging allows oxygen to interact with the wine naturally and adds complexity to the flavor by imparting tannins from the wood into the liquid.

Aging can also take place in stainless steel tanks where there’s no risk of oxidation but less complexity due to lack of contact with woody aromas. Recently, winemakers have experimented with other types of storage vessels including terracotta amphorae, concrete eggs, and even clay pots buried underground! Each technique has its own pros and cons which can influence how a particular vintage turns out.

However, each approach still requires precise monitoring so that all conditions are kept within acceptable limits throughout the entire process. Ultimately, experimenting with different aging techniques helps create delicious Bordeaux wines that consumers enjoy around the world.

Frequently Asked Questions

How Much Does The Aging Process Affect The Taste Of The Wine?

The aging process of wine has a major impact on its taste, as it can affect the aroma and flavor profiles.

The amount of time that a wine is aged for will vary depending on the style and varietal, with some wines being intended to be consumed young while others are meant to be cellared over several years.

Aging brings out more complex flavors such as notes of oak, dried fruit, spices, leather, earthy tones and tobacco.

It also affects the texture of the wine; allowing tannins to soften and acidity levels to mellow out.

With careful attention paid to how long the wine is aged for, winemakers can create a unique product that showcases its terroir and vintage.

What Is The Best Type Of Barrel For Aging Bordeaux Wine?

As with many wines, the type of barrel used to age a Bordeaux is critical in achieving the desired flavor profile.

To best accentuate its complex qualities, oak barrels are often recommended – an ideal choice given their ability to impart subtle yet distinctive flavors such as cedar and smoke that greatly enhance the wine’s complexity.

With this in mind, it is clear why French Oak has become synonymous with aging Bordeaux wine; providing a perfect balance between allowing oxygenation while still preserving the delicate nuances of its flavor.

How Can I Ensure That My Bordeaux Wine Ages Properly?

To ensure that your wine ages properly, it’s important to store it in a dark, cool place and limit exposure to oxygen.

The ideal temperature for aging is between 10-13°C (50-55°F).

To further protect the flavor of your wine, you should keep it away from any strong odors or fumes.

You can also invest in an oak barrel specifically designed for aging bordeaux wines.

Oak barrels add complexity by introducing tannins into the mix, as well as imparting subtle flavors such as vanilla and caramel over time.

What Is The Ideal Temperature And Humidity For Aging Bordeaux Wines?

Aging bordeaux wines is a delicate process, like walking the tightrope of balance. To ensure your wine ages properly, its important to maintain an ideal temperature and humidity level.

The perfect environment for aging bordeaux wines should be between 55-58 degrees Fahrenheit with 70% humidity – this combination creates a climate that preserves the flavor and aroma while allowing subtle changes to occur over time.

How Long Should I Age My Bordeaux Wine Before It Is Ready To Be Enjoyed?

Aging bordeaux wine is a matter of personal preference, however there are some general guidelines that can be followed.

Generally speaking, the ideal time frame for aging any bordeaux wine is between two and ten years, depending on its vintage and quality.

Wines produced from more recent vintages should typically be aged for at least two years before being enjoyed, while older wines may require up to ten years of aging in order to reach their peak flavor profile.


Aging Bordeaux wines is an art and a science that can be mastered with the right knowledge.

It’s important to understand what type of barrel provides the best flavor, as well as the ideal temperature and humidity for proper aging.

If you take your time to ensure these conditions are met, you’ll have a beautifully aged wine that will be worth all the effort in the end.

It’s also crucial to consider how long you should age your wine before it reaches its peak potential.

But don’t forget that there’s no exact timeframe – everyone has their own preferences when it comes to taste!

With patience and practice, you’ll find out exactly what works best for you.

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