Without wishing to overstate it, this combination of freshness and richness makes the wine very enjoyable now. There has probably not been a more drinkable Moss Wood wine at time of release, except perhaps for the 1985 vintage port. This is not to suggest the wine will not improve with age. On the contrary, its youthful colour and fruit characters and complexity will lend themselves to improvement through long term cellaring. However, this is our first attempt and we prefer be conservative about the wine¡¯s aging potential. Therefore we recommend 5 to 7 years in the cellar, anticipating the nose will add caramel, toast and nutty notes to the bouquet while the palate will see a softening of acidity and tannin, improving the sweetness mouthfeel and therefore drinkability of the palate.