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Producers (by appellation)
What is Premature Oxidation and Why is There Such Variance?
Which Producers are Most and Least Affected?
The Potential Causes of Premature Oxidation
Lowered Sulphur Dioxide Levels
Corks and cork treatments
(stirring of the lees)
Other Alleged Causes
Notes from the Annual Vintage Assessment and Oxidation Check Dinners
2005-Night 3 and Overall Results
2007-Night Three and Overall Results
In vintage 2003: almost no batonnage
In vintage 2004: "We did some lees stirring but only at the very beginning and not much even then as I didn’t want to soften the wines unduly.”
Meursault Les Grands Charrons
(24 Jan 2006): not oxidised [G Deschamp
(May 2011): not oxidised, a bit heavy, only moderate [Nick Kernoghan]
Perrieres (May 2013): oxidised, undrinkable [BDelancy ]
(October 2014): not oxidized [Howard Cooper]
Perrieres (March 2015): oxidised, bearily drinkable - previous bottle a couple of months ago was not oxidized [J W P inxten]
(November 2015): really good, ready to drink. Not oxidized. [Howard Cooper]
(Dec 2012): not oxidised, quite good though the sulfur is noticeable [MLT]
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