Wow, nice...2012!!Dinner tonight was a basic spaghetti, tomato sauce, garlic bread...pretty much gotta have a chianti/sangiovese with it. On hand was this 2012 Italian chianti I got from WTSO (good deals to be had there, but you need to do a little research on each offering, and be willing to take a chance sometimes) a while back - did the trick.
Whoa, that's cool.
I have between forty and fifty bottles, almost all Australian reds. My folks have rather more, as wine is their drink of choice. The oldest vintages I have are early 2000s, though two of the four bottles are magnums, so they'll last rather longer. I think the rule of thumb is about a 50% increase in cellar duration, when doubling bottle size. Occasionally I happen upon an older red in an independent bottle shop, that's worth gambling on. Even a white, oddly enough: last October, I tried a Yarra Valley wooded chardonnay from 1999, and it was delicious! Best $10 I've spent in a long time. 
Whoa, that's cool.
Ah, the GSM is a powerhouse blend! Suits any BBQ'd red meat, I reckon. I love the big, bold - some would say brash - Aus reds. We do a reasonable job of the softer red styles, too, particularly in Tasmania. There's a festival every year in Melbourne called Pinotpalooza, which pretty much explains itself.
I have little affinity for sauvignon blanc, I'm afraid; NZ are famous for it, though, as you say. Their pinots are also well-received, internationally. 
Ah, good question! Usually the wines I drink are under five years old, with some in the 10-15 range, on special occasions. As it happens, there was a most unexpected find that I enjoyed with my parents and sister last Saturday: Rosemount Estate Shiraz ..... 1986!
Not spectacular, by any means, yet the nose had taken on a charming, muscat-like character. Tasted a bit thin, though it was only 12% to start with, which could be why. Still, went very well with BBQ'd pork. Ullage was minimal, just below base-of-neck. I filtered & decanted it into a carafe, then let it breathe for close to an hour before pouring. 
but yesterday evening I enjoyed a nice, moderately aged 2013 CR Barossa Shiraz, from Chris Ringland Wines. Started the bottle with a nice roast beef dinner, and continued it over a few hours with a cheese & charcuterie platter. A nice treat, and as my friends were all drinking lager or vodka, I had it to myself, heheh! Typically sells here for roughly $25 (US$17), and the current vintage is 2017.
