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Coates Law of Maturity is a principle used in wine tasting relating to the aging ability of wine. Developed by the British Master of Wine, Clive Coates, the principle states that a wine will remain at its peak (or optimal) drinking quality for a duration of time that is equal to the time of maturation required to reach its optimal quality. During the evolution (aging) of a wine certain flavors, aromas and textures appear and fade. Rather than developing and fading in unison, these traits each operate on a unique evolutionary path and time line. The principle allows for the subjectivity of individual tastes because it follows the logic that positive traits that appeal to one particular wine taster will continue to persist along the principle's guideline while for another taster these traits might not be positive and therefore not applicable to the guideline. Wine expert Tom Stevenson has noted that there is logic in Coates' principle and that he has yet to encounter an anomaly or wine that debunks it.[1] Example An example of the principle in practice would be a wine that someone acquires when it is 10 years of age. The drinker may find this wine very pleasing in texture, aroma and mouthfeel. Under the Coates Law of Maturity the wine will continue to be drunk at an optimal maturation for that drinker until it has reached 20 years of age at which time those positive traits that the drinker perceives will start to fade.[1] References ^ a b T. Stevenson "The Sotheby's Wine Encyclopedia" pg 631 Dorling Kindersley 2005 ISBN 0-7566-1324-8