Anticipated maturity

Not an easy one to answer generically.

So much depends on how much acids and tannin in the grapes (vineyard management influence), and on the style of winemaking used, how much oaking.. on and on.

Some come together well in 2 years especially sangiovese and zin, losing a lot the freshness by 4-5 years. Old vine zins can add a couple of years over younger brethren... or not. I've tasted flabby three year old vine zin.

I'm not much on petite sirah, so won't go there. Lighter Cabs tend to like 3-4 years to peak; but full body ones may need

As Gene says, it is a difficult question to answer but then again, maybe not so difficult. It will not always be the same for the same wine. Different year, different vineyards, different methods yield different amount of times.You seem to be listing red wines. I generally age my reds at least a year and usually two.

But keep this in mind. Many reds will go through different stages and be good in different ways at different points in their lives. When very young they may be somewhat harsh but good as Nuevo wines. I am not very fond of Nuevo but some people are. Then at 1 to 3 years they may be quite fruity and good. Then at 2 to 4 years they may go through a period where they are not very good as they loose their fruitiness. It is tempting to poor them out as a bad lot during this time. Then somewhere around 3 or more years they may become complex without the fruitiness and be very good in a different way.

My suggestion is that if you like it start drinking it. Don't wait any longer. At some point in it's life it may go on the decline and never come back. If you run out while it is still good, it just means that next time you need to make a bigger batch. But it is really sad if you have a good wine that you forever wait for it to get better until it goes bad.

Ray