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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
No information on batonnage.
(Jun-Dec 2003): tasted four times, three times outstanding and once just short but notes on three occasions of "medium-full gold color" [Don Cornwell]
(25 Jan 2006): not oxidized, great wine, see 96 tasting notes [Don Cornwell]
(31 July 2009): delightful, mature, not oxidized [Bill Lawrence]
(7 and 9 Mar 2010): two-bottles opened two days apart; mature but not oxidized [Don Cornwell]
(4 April 2010): two consecutive bottles oxidized [Don Cornwell]
(7 Nov 2010): golden brown color, no oxidized aromas or flavors but very advanced and a bit flat [Don Cornwell]
(July 2011): Oxidized - six bottles [Bill Lawrence]
Pernand Vergelesses Les Quartiers Rsrv.
(March 2006): Not oxidized, quite good [Frank Drew]
(3 Mar 2006):wine stripped of fruit, but no TCA aroma, some darkening of wine, no sherry taste or aroma [David Klinger]
(20 Mar 2006): wine stripped of fruit, but no TCA aroma, some darkening of wine, no sherry taste or aroma [David Klinger]
(28 July 2006): wine stripped of fruit, but no TCA aroma, some darkening of wine, no sherry taste or aroma [David Klinger]
(Mar 2016):DOA [Ralph Earle]
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