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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 2002: According to Allen Meadows, Ente is gradually changing things "because he is now interested in crafting age worthy and balanced wines. As a consequence, he is doing much less
and generally trying to be less invasive in all aspects of both vinification and
In vintage 2004: According to Stephen Tanzer, "Ente is experimenting with a bit of lees stirring this year, as this is exactly the style of of wine that can use some enrichment in barrel, but he emphasized that he normally avoids this technique."
In vintage 2008: According to John Gilman: Ente is now using corks with a wider diameter and coatings with virtually all paraffin in an atttempt to avoid premox. He also uses "virtually no batonnage these days."
In vintage 2014: According to Steven Tanzer: " Ente admitted that he had some problems with premature oxidation early on—from 1996 through 2002. But he’s much more confident about the staying power of recent vintages as he’s bottling his wines with considerably lower levels of dissolved oxygen. Ente has also continued to cut back on his use of new oak owing to his experience with Alsace Rieslings, which he loves (fans of Ente's wines will hardly find this surprising). He's also making greater use of larger foudres and stainless steel cuves, not to mention glass containers."
(nov 2005) oxidized (JE Simond)
Meursault Gouttes d'Or
(6 Dec 2005): oxidized [Charles Smith]
(2006-7) 6 bottles, all completely oxidized. Terrible. (Joel Deutsch)
(2004): several bottles, all very young with no sign of oxidation [Andrew Hall]
(2006) : 2 bottles, one fine, one a maybe oxidizing. Sherry and plastic elements blew off in about 30 minutes, but didn't become a complete wine. [Andrew Hall]
(Dec 2009) : 1 bottle, colour fine, a slight sherry note which appeared more like correct aging [Andrew Hall]
(Feb 2010) : beautiful bottle, mature w/o any trace of oxidative notes. [Andrew Hall]
Meursault Gotte d'Or
(Aug 2006): Very mature nose of buttered apples, toast and geranium. Soft, flaccid finish, late stage 1 premature oxidation. Drink soon. (J. Gilman)
Meursault Goutte d'Or
(June 2013) oxidized (R DeAngelo)
(Jan 2006): no oxidation, fresh, tensile and crystalline. [J. Gilman]
Clos de Ambres (Jan 2009) : no oxidation, unwound perfectly through the evening. [Andrew Hall]
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