The licorice, cocoa, jammy black cherries, round textures, forward style and fair price make this a nice example of a Bordeaux value wine that is already drinking well. It's not going to make it to old age, I'd drink it over the next 5 years to preserve its fruit. Chateau Gaby is better with at least 2-3 years of aging in good vintages. Young vintages can be decanted for up to 1 hour, helping the wine soften to help develop the aromatic character. Older vintages might need very little decanting, just enough to remove the sediment. Chateau Gaby offers its best drinking and should reach peak maturity between 2-8 years of age after the vintage. Chateau Gaby is best served at 15.5 degrees Celsius, 60 degrees Fahrenheit. The cool, almost cellar temperature gives the wine more freshness and lift. Chateau Gaby is best paired with all types of classic meat dishes, veal, pork, beef, lamb, duck, game, roast chicken, roasted, braised and grilled dishes. Chateau Gaby is also good when matched with Asian dishes, rich fish courses like tuna, mushrooms and pasta.