Will The Modern Style Of Bordeaux Signicantly Affect Its Longevity?
- Not sure
There have been hot vintages like 47 and concentrated vintages like 61. Some maintain that tannin levels are often as high as ever but not harsh like the green tannins of the past, and therefore not taking years if not decades to resolve. While balance is often overused when describing wine, if everything increase proportionally, are higher alcohol levels really a negative in regard to quality?
So, do you think that the so called modern style of wine making in Bordeaux, will significantly affect its longevity?