Wine 1971

The story behind a bottle of 1971 wine

A bottle of 1971 wine has its roots in a year that today is considered both a legendary and complex vintage in European wine history. The season got off to a challenging start with difficult weather conditions, with severe frost in France and Italy significantly reducing harvest yields. However, this natural reduction turned out to be an advantage for quality, as the remaining grapes achieved incredible concentration thanks to a warm and dry late summer. In Germany, 1971 was not only an excellent year for Riesling, but also the year of a new wine law that changed the country's classification system.

Especially in Italy, with a particular focus on Piedmont and Tuscany, 1971 is considered to be one of the absolute best vintages of the 20th century, where wines like Barolo were given a structure that ensured them a long life. Although Bordeaux produced fewer wines this year, areas such as Pomerol and Saint-Émilion offered bottles of great elegance that are often referred to as forgotten classics. Choosing a wine vintage 1971 is therefore to pass on a story about the vagaries of nature and the skill of the winegrowers in a year that defied the odds and delivered exceptional quality, just as wine from 1981 can also offer characteristic examples.

Good advice about wine from 1971

When you handle a wine that has more than 50 years behind it, like for example wine from vintage 1961, there are certain precautions that ensure the optimal taste experience. Here you get the expert's advice on how best to prepare, store and enjoy a bottle from this special vintage.

Expectations for taste and color

It is important to have the right expectations when opening a vintage wine from 1971. The color will naturally have changed from the deep shades of youth; red wines often appear brick red, brown or faded at the edges, while white wines may have acquired a deep golden or amber glow. This is a sign of maturation and not a fault with the wine.

In terms of taste, the fresh fruit notes will have faded into the background in favor of complex aromas. You can expect notes of dried fruit, leather, tobacco, forest floor, nuts or mushrooms. The tannins in red wines will typically be softened considerably, giving a more silky mouthfeel, while the acidity can still contribute life and freshness in well-preserved specimens.

Proper storage before opening

Until the wine is to be enjoyed, proper storage is essential to maintain its quality. A bottle from 1971 should lie down so that the cork is kept moist and tight. The optimum temperature is a stable 12-14 degrees, as temperature fluctuations can damage the wine and accelerate aging. It is also important to protect the bottle from light, as UV rays can break down the wine's chemistry.

Avoid storing the wine in an ordinary kitchen refrigerator for a long time, as the vibrations can disturb the sediment and the low humidity can dry out the cork. A cellar or a wine fridge with a stable temperature and a suitable humidity of 60-70% is the ideal resting place for the wine.

Tips for serving and decanting

When the time has come to taste the wine, it is recommended to raise the bottle 24 to 48 hours before serving. This allows the sediment, which forms naturally over time, to collect at the bottom. Since the cork has often become fragile with age, it is an advantage to use a two-legged opener, a so-called \"Ah-So\", which grips the cork from the outside and reduces the risk of it crumbling.

Be careful with decanting when serving. Too much oxygen can cause an old wine to lose its aromas quickly. Decant therefore only carefully and briefly to separate the wine from the sediment without excessive oxygenation. The serving temperature for red wines should be around 16-18 degrees, while mulled wines and white wines can be enjoyed slightly cooler. We recommend drinking the wine within a few hours of opening to experience it while it's at its peak.