Which keeps better?

[Putnam Weekley]

Which are more vulnerable to storage: 1) carelessly cropped+speedfermented+heavily filtered+cleaned up wine, or 2) murky, unpumped, unsulfured, prone-to-refermentation strictly restricted wine?

Personally, I've had proportionally more disasterous industrial wine after 3 years keeping than "natural" wine after the same delay. Not that I haven't hit some refermenting problems with the latter ...

 

[Thor]

I think it's a false choice because wine 1 wasn't made to last much past the evening you purchased it. Given similarly-intended wines, I think the tarted-up one maintains itself better in the face of adversity. The more important question, though, would be: who cares if they do? They suck at any age.

However, I just tasted with a duo yesterday (Jim & Bob Varner) who believe the opposite. And they're winemakers...well, Bob is...so you might want to believe them.