Coravined 5 years ago...opened today 1981 Château Pichon Longueville Comtesse de Lalande I initially coravined it 11/2021 and to me it felt flat, little to no nose, almost no tannins. Why did I buy it in the first place? ... my birth year.

Anyway, what's interesting is that all these 5 years this bottle was 90% full after being coravined and standing up in my office (avg temps 71 degrees fahrenheit). So decided to open it as there is no reason to keep it.

My observation .... it did not turn into vinegar! ... instead it turned into Port. So, color is murky brown, sweet caramel on the nose. Tasted it assuming I'll spit it out right away, BUT it wasn't that bad since like I said ... it didn't turn into vinegar. No, I don't plan to drink it.

If this is the natural progression of wine that's been somewhat oxidized and it starts with port like aroma/taste and then turns into vinegar.... Did Coravin do a decent job then in keeping it from turning to vinegar for these 5 years? I think so!