Wine Ageing
All you need to know!
Wine ageing in Bordeaux is a pivotal stage — a meeting point between patience and craftsmanship — where freshly fermented juice is shaped into structured, harmonious, beautifully balanced wines. Ageing allows the wine to settle and evolve, stabilising its colour, refining its aromas and knitting together its organic components to build the backbone that defines its style. At this point, and depending on the rules of each appellation, winemakers choose both the ageing vessels and the length of time their wines will spend in them.
Depending on the desired profile, ageing may take place in stainless‑steel or concrete tanks to preserve the brightness and purity of young wines; in oak barrels (or other woods) when complexity, texture and aromatic depth are sought; or in amphorae and other clay or stoneware vessels for a freer, more unadorned expression. In most cases, ageing lasts from a few months to a couple of years, though some Bordeaux châteaux choose far longer élevages, stretching over several years.
A little insider tip :
In Bordeaux, ageing wine is a bit like a chef perfecting a signature recipe. For white wines — especially those matured in barrel — producers often use bâtonnage, the practice of stirring the fine lees. The goal ? To create rounder, richer textures while preserving the wine’s delicate, fruity aromas.
**To go further
Which vessel for which wine?**
Stainless‑steel tanks
- Material : Stainless steel
- Characteristics : Highly neutral; easy to clean; allows precise temperature control
- Best for : Crisp dry whites and fresh rosés; light reds meant to be enjoyed young
- Advantage : Preserves fruit purity and freshness without adding any external flavour
Concrete tanks
- Material : Concrete or enamelled concrete
- Characteristics : Excellent thermal inertia; easy to maintain
- Best for : Balanced whites and reds; wines seeking subtle roundness and complexity
- Advantage : Protects freshness while leaving the grape expression untouched
Oak barrels
- Material : Wood (barriques of 225 L, demi‑muids, large foudres)
- Characteristics: Encourages gentle oxygen exchange; adds aromatic and textural influence depending on wood type and toast
- Best for : Complex reds; age‑worthy whites
- Advantage : Develops toasted, nutty notes linked to the wood, builds tannic structure and often a creamy mouthfeel
Amphorae and clay jars
- Material : Clay, glazed clay or stoneware
- Characteristics : Natural micro‑oxygenation; extremely gentle on the wine; gives a distinctive purity of fruit
- Best for : Natural wines, lighter reds, original‑style rosés, and expressive whites
- Advantage : Preserves fruit vibrancy while imparting a soft, pulpy texture
