Sula Wines

Wine that leaves a winery in perfectly good condition can be completely ruined by poor storage conditions alone. This not only spoils your wine-drinking experience (and wastes your money), but also reflects badly on the wine producers themselves – even though they probably had nothing to do with it. We’re doing our best to educate distributors and stockists about proper wine storage techniques; you, on your part, can educate yourself about how best to store both unopened and opened wines at home. Here are some suggestions:

Extreme heat, direct sunlight and prolonged air contact are a wine’s worst enemies. Store unopened wine in a cool, dry place where exposure to sunlight is kept at a minimum. Lay the bottles horizontally to keep the cork moist, preventing it from drying out and allowing air to seep in and oxidize the wine.

Leftover wines should be refrigerated immediately and consumed within a day or two. Minimise air contact by replacing the original cork or, better still, using a Vacuum-type stopper which keeps the wine for upto a week with only slight deterioration.

Champagne and sparkling wines should ideally be consumed immediately once opened; however, they can be stored with the help of a specialized champagne stopper which will keep them good for upto a week.
Contrary to popular belief, not all wines improve with age – in fact, many of them, especially whites, will actually go “over the hill” if stored too long. Most of our wines are made to be drunk immediately; if you’re looking for a wine that will age well, try our Dindori Reserve Shiraz (4-5 years) or our Cabernet Shiraz (2-3 years).