As to the conditions under which wines should be stored, several factors are important: the actual temperature and humidity of storage, the consistency of those measures, the structure and potential longevity of the wine, variations in the age-worthiness of vintages, and how long you desire to wait before opening your bottles.
Most wineries and professional wine storage facilities maintain their cellars at a constant fifty-five degrees Fahrenheit or thirteen degrees Celsius. Lower temperatures cause the wine to age more slowly, while warmer temperatures accelerate aging. If you wish to hold your wine for decades, fifty-five degrees Fahrenheit (thirteen degrees Celsius) is appropriate. If you feel you will consume your wine soon, sixty-five degrees Fahrenheit or eighteen degrees Celsius is sufficiently cool — and is also a good serving temperature for most red wines. (See Service page for information on the recommended serving temperature for Opus One.)
Wine should not be exposed to temperatures higher than seventy-five degrees Fahrenheit (twenty-four degrees Celsius). Heat is the enemy of wine and will quickly destroy a wine’s delicate bouquet and balance. Most important is the consistency of temperature. Fluctuating temperatures cause the wine to expand and contract in the bottle and as each contraction pulls in a tiny amount of oxygen, aging accelerates.