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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
Owner/winemaker Blair Pethel recently described his winemaking approach in a new thread on technical approaches to oxidized burgundies on the Squires Board site. You will find the comments at Post #58 (on page 2) of the following thread:
I've invited Blair to add the information as "Winemaker Comments" to this page. Stay tuned for updates.
(May 2013): outstanding example of CC, not oxidized [R Younger]
(Sept 2013): Not oxidized and best CC easily in horizontal of 6 CC's [R Younger]
Puligny Montrachet Sous le Puits
(September 2013) - very good, not oxidized. But advanced. I would drink up. [Note I bought this recently so don't know how much of the advanced nature was due to premox and how much to prior storage.] (Howard Cooper)
Chassagne-Montrachet Les Chaumes
(June 2013): Oxidised. (Dan Samsøe)
(May 2014): Not oxidized [R Younger]
(Aug 2014): Not oxidized and quite tight [R Younger]
(Oct 2014): Not oxidized [R Younger]
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