I started making wine kits back in October and have bottled three
batches thus far. I also have three others on the go, in various
stages. I do the primary and secondary fermentation in my kitchen,
then move the carboys into my basement after stablizing. I store my
bottled wines in a small "cellar" that I constructed, which has room
for about 250 bottles. The room is totally dark and stays at a
constant temperature of about 61 degrees. I have been using this room
for the settling process as well, since it is dark and much cooler
than my kitchen. My first three kits were made pretty much according
to the kit instructions, maybe with a couple of weeks more than the 6
weeks called for by the kit makers. I am trying my best to leave my
new wine alone so it can age a bit, but its difficult because as a
newbie I don't have an inventory of aged wines. My first kit has only
been in bottles for three months!
The regulars in this group are always preaching the virtues of bulk
aging, many saying you must bulk age for a year or more. The closest
I've come to this practice is a kit I started before Christmas, a
Spagnalls RQ Pinot Noir. I plan on bottling it at the beginning of
April, which is about 2 months past the 6 weeks called for in the kit
instructions. Maybe when my cellar has been stocked I can think about
more serious bulk aging in future kits.
I have a few questions. Since the main virtue of bulk aging is more
stability in temperature, won't I get a similiar benefit by bottle
aging in my dark, temperature stable cellar?
I use only premium kits. The owner of the store I get them from, as
well as the kit manufacturers, say that these wines should be consumed
within 2 or 3 years, and that they don't really improve past a year.
If this is true, wouldn't a wine kit left to bulk age for over a year,
then bottle aged for a few months more, have only a period of about a
year before it starts to degrade? This hobby is teaching me patience,
and I want to maximize the quality of my wines, but if what I have
been told is true, aren't I wasting limited shelf life of my wines by
bulk aging for over a year? I would appreciate any thoughts you
regulars may have on my concerns.

Rob