Can California wine age? The answer was a resounding “Yes!” when members of the Wine Media Guild had the luxury of tasting through several older vintages of wine from a number of California’s centenary wineries.

The wineries represented at the tasting included Charles Krug, Simi, Schramsberg Vineyards, Wente Vineyards, Buena Vista, Beaulieu and Gundlach Bundschu, with both newer vintages and library wines on hand to taste.

Most surprising was a 1935 Simi Cabernet Sauvignon, which, while not fresh, was still quite drinkable. A second treasure unearthed from Simi’s cellars was a 1935 Tokay dessert wine. Tasters seemed equally pleased with the 1966 Charles Krug Vintage Selection Cabernet Sauvignon.

Guest speaker, Peter Mondavi, whose grandparents purchased the winery in 1943, was on hand to provide some history and answer questions.

But, as the event wore on, many wondered if the recent vintages would fare as well as those of yesteryear, with a particular focus on alcohol levels. The Krug Vintage Selection Cabernet Sauvignon 1966 had only 12% abv compared to the 15% abv of the 2008 vintage of the same wine.

Peter explained that pre-1980, many of the vines were virused, which effected the plants’ ability to conduct photosynthesis. As a result, sugar accumulation was slow, but physiological ripeness (tannins and other phenolic compounds) was sound. Accordingly, these wines were produced at an average of 12% alcohol by volume.

In contrast, current California vines are extremely healthy and very efficient at producing sugars and at a fast rate. Consequently, these vines have high alcohol levels (14% and upwards). Moreover, with the rapid sugar development, the natural acidity levels are lower than in the past. With their high alcohol, coupled with lower acidity, it was surmised that today’s wines will not be as longlived. Of course, only time will tell.