How to store wine at home (no cellar required)

Most wine we sell is made to be drunk within a few years, not laid down for decades — so home storage doesn't need to be complicated. But a few bad habits will flatten even a great bottle in months. Here's what actually matters.

Keep it cool, and keep it steady

Heat is the fastest way to age a wine badly. Anything consistently over about 24°C starts cooking the fruit out of it, and big daily temperature swings are just as damaging as heat itself. The kitchen — next to the oven, on top of the fridge — is the worst room in the house for wine.

You don't need a wine fridge. A wardrobe floor, the bottom of a linen press, or a cupboard on the south side of the house will hold a reasonably steady temperature through a Melbourne summer. If it's comfortable for you in February, it's fine for the wine.

Keep it dark

UV light degrades wine surprisingly quickly — it's why most serious bottles come in dark glass. Sparkling wine is the most vulnerable of all. Don't keep bottles on a sunny windowsill or under bright downlights; a closed cupboard solves this entirely.

On its side — if it has a cork

A natural cork needs to stay in contact with the wine so it doesn't dry out, shrink and let air in. Bottles sealed with a screwcap — which is most Australian wine, and no mark against it — can stand upright forever.

What about the fridge?

The fridge is great for a week or two, but it's too cold and too dry for long-term storage — corks dry out, and the constant vibration of the compressor doesn't help. Chill whites and sparkling before serving, but don't make the fridge their permanent home.

Once it's open

• Re-seal and refrigerate — yes, even reds. Cold slows oxidation right down.
• Most still wines are at their best for 2–3 days after opening; sturdy reds sometimes improve on day two.
• A proper sparkling stopper keeps bubbles alive overnight. The teaspoon-in-the-neck trick, sadly, is a myth.

If you're ever unsure whether a bottle's been stored well enough to give as a gift, bring it in — we're happy to have a look. And if you'd rather start fresh, the range is just here.