Originally Posted by g-funk

the secret to clinchers is that you have to age them in your wine cellar for a few years before you use them. I saw some documentary about Lance and there was a segment about some Dutch dude who aged clinchers and sold them for a ton of money and pro's were lining up to spend their own money for them. I think it took about 3 years for a clincher to reach chateau neuf de pape status.