See Richard's account of a vertical tasting of one of Australia's most admired conventional reds, Penfolds Bin 389 back to 1971.
Oh, this is ridiculous. I’ve had these three red wines open for days. Each bottle is now more than half empty. But the wines are stubbornly refusing to show signs of oxidation or spoilage. In fact, if anything, they’re getting better the more they’re exposed to air. It’s unscientific, I know, but it’s always been a litmus test for me: if a young wine can survive this kind of handling, it often indicates it has the internal fortitude...