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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
(16/10/08): early maderisation, fairly coloured, disappointing [Sam Chafe].
(18/6/09): better colour, soft, no backbone, not maderised but undistinguished [Sam Chafe].
(Aug 2016): Not oxidized--quite nice, one of the best '98 whites I've drunk [AT Bridge]
(May 2010) not oxidized, excellent condition [Bill Lawrence]
: (2/28/2009): not oxidized: good light gold color: good acidity and outstanding wine from a lower level producer (Keith Akers)
: (3/20/2009): not oxidized: blue tinged cork, golden color at first, got lighter with air. Bottle came off as more mature then previous (Keith Akers)
(Aug 2014): magnum not oxidized and perhaps best CC of 20 tasted same day [R Younger]
(Sept 2014): not oxidized [R Younger]
(May 2014): Not oxidized [R Younger]
(Aug 2014): Tight and not oxidized [R Younger]
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