An old magnum of Chambertin with a weathered label, beside a glass of red wine and a candle on a terrace at night

Opening and Serving Old Vintages

At Dynamic Cellars we are proud to offer exceptional wines, including rare and mature vintages that have come through the decades with grace. However prestigious, these older bottles call for particular care to preserve their integrity and reveal their full potential.

Before opening

A mature wine is fragile

With age, tannins soften and aromas grow more complex, but the wine also becomes more sensitive to oxygen and to sudden changes in temperature. Handle the bottle gently.

Cork and neck

The corks of old vintages can dry out or crumble. We strongly recommend a two-prong cork puller to lift out such a delicate cork. Before opening, gently wipe the neck with a clean cloth so that no dust or residue falls into the wine.

Temperature

Keep an old wine in complete darkness at a stable temperature, ideally between 12°C and 16°C. Serve an old red at around 16°C, and a dry white or a sparkling wine at around 11°C.

Mind the sediment

Older wines naturally develop a deposit. Stand the bottle upright for 24 hours before opening, then pour slowly without shaking it, or the sediment will rise and end up in your glass. A Drop Stop pourer is recommended for serving.

Serving

Open ahead of time

Draw the cork a little in advance, between one and three hours before tasting, and let the wine wake up at its own pace. Once opened, enjoy the bottle within 24 hours.

No decanter

Unlike young wines, great vintages do not need decanting. An old wine has been asleep since the day it was bottled: be patient!

The right glasses

Choose fine, generous crystal glasses that gather the aromas. Avoid swirling the wine, which could rush it; let it awaken slowly in the glass instead.