As we continue to go back in time we arrive in the past when things were done differently. It’s not a swipe at the producers, it’s just a statement of fact. Never before have worker in the vineyards and the cellars been more knowledgeable and better equipped to adjust to changing circumstances. From the corks, to the fermentation vessels, the yeasts, and nearly every aspect in between things were more primitive 30 years ago. And yet, in spite of it all of that the land made sure that the wines would be able to age. Of course when you are dealing with wine this old, even direct from the cantina, every bottle is a crapshoot. It doesn’t take that much to convince one of the inherent quality in these wines, but today we must have been prticularly fortuante.