TN: 1996 Savennieres (fresh and alive)

Good showing, Dale. As you might remember, I've opened a couple of '97 Savennieres from Tijou and both have been pretty well oxidized. There's always the counteropinion that "Chenin just goes through those phases and will later return all fresh and lively" but I remain unconvinced. As for TA not changing, did someone tell you that? Acids and alcohols react slowly to form esters, thereby reducing TA. It's a slow process, taking place over years, but it does happen. That's also why sweet wines get less sweet with time: the alcohols of sugars get esterified by the acids, reducing perceived sweetness.

Mark Lipton