Winespeak | Store

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).