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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 1996: batonnage information unknown.
(13 & 15 Oct 2004): full blown gold color with toasty aromas; outstanding but going fast [Don Cornwell]
(11 Mar 2010): tasted with Jacques Gagnard's daughter Claudine Blain-Gagnard and Jean-Marc Blain in Los Angeles (from a bottle I purchased at auction a few years ago). In a "pre-oxidative" state said Messr. Blain. It exhibited some prominent yeasty oatmeal notes which he said if we decanted or allowed it to stand in the glass for a while it would disappear, and most of the odors did disappear after about an hour. [Don Cornwell]
(5 Mar 2007): Not oxidized -- see related tasting notes [Don Cornwell]
(Nov 2006) not oxidized - from a 375 purchased off a list in Paris (R DeAngelo)
(May 2007) not oxidized - very good showing (R DeAngelo)
(Aug 2007) oxidized (R DeAngelo)
(Nov 2012) Not oxidized. Elegant and fine, very nice expression of chardonnay. [Kurt]
(Aug 2013): Not oxidized, a solid wine [R Younger]
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