People tend to stash expensive bottles of Bordeaux in their cellars to age but would never think to do the same with a $13 bottle of New Zealand sauvignon blanc. Ever wonder why?
The answer lies in this very basic formula that makes certain wines cellar-worthy or suitable for long-term aging: Tannins + Acid + Fruit.
The Rule of Three
When brought together in perfect balance, these three core elements will equip a wine with everything it needs to evolve beautifully over time, maintaining its structure, its freshness, its overall integrity in the bottle, and bringing about that je ne sais quoi that you can only really get from aged wines.