I’m interested to know others’ views on the ageing of CNDP.
My perceptions are that:
There’s a perception that CNDP doesn’t close down like Burgundy does, and yet I sometimes find it rather awkward as the fruit and fire tends to die down, while secondary notes are still to appear
The French in particular seem to drink it younger, but perhaps this perception just comes from restaurants in France where all the wines are young, and the CNDP stands out for being far too young
Young CNDP really has nothing in common with mature CNDP as an experience - I suppose the best way of capturing what I mean is that I can envisage someone liking young and mature red Burgundy, and liking mature CNDP but not young CNDP
I personally can’t really see the point of young CNDP - for me having something that’s in some ways a little like a CdR but too fierce and tannic isn’t as enjoyable as a very good, balanced, though lighter, CdR - both in terms of enjoying the wine and food matching; indeed what food really goes with too-young CNDP?
Sometimes people seem to gravitate to a drink around 10 years old rule, as with Bordeaux to a degree (depending on how serious it is), but I wonder whether this just sounds right and has no real basis - the best CNDPs I’ve had were hitting peak way after 10 years, and at 10 years old are actually pretty awkward
All this is, obviously, complicated by the rang of terroirs, blends of grapes and different producers.
As I say, be interested in others’ views. I have some less grand 2009 CNDPs, and also some 2001 Beaucastel, and should probably really make a start on both.