The capacity for ageing is one of the most remarkable characteristics of Bordeaux wines, but it varies considerably according to the appellations, châteaux, and vintages. The grands crus classés of the Médoc — Pauillac, Saint-Estèphe, Saint-Julien — are the kings of longevity: the finest vintages such as 2000, 2005, 2010, or 2016 can be kept and continue to develop for 20 to 40 years, or even longer for the great growths. The wines of Saint-Émilion and Pomerol, dominated by Merlot, generally reach their peak earlier, between 10 and 25 years depending on the producer. Regional appellation Bordeaux or Côtes de Bordeaux wines, for their part, are designed to be enjoyed in their youth, ideally within 5 to 8 years of their vintage. To optimise ageing, a cellar with a stable temperature between 12 and 14°C, away from light and vibrations, with a humidity level of around 70%, is essential. Patience remains the foremost quality of the Bordeaux collector.