This is one of the more interesting threads in a while. I’ve nominated it for the Hall of Fame.
I do suggest amending the title so people know we’ve branched into a conversation on wine aging.
I want to especially thank Marcus, Otto and Greg D for that detailed discussion. I think it helps bolster my recurring (some would say tiresome) plea (1, 2, 3,) for producers and retailers to publish technical data about wines (pH, ABV, TA, TDS, RS, malo/no malo, oak/stainless/concrete…, whole cluster/destemming, picking brix/oeschle, etc.), and for critics to demand it and publish it with reviews, because it really does matter when making purchasing decisions (1, 2).