Skip to main content
Get your Wikispaces Classroom now:
the easiest way to manage your class.
Pages and Files
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 present information on batonnage or winemaking regime
: (May 2011 at DRC): Not oxidised, one of the finest whites I have ever drunk, beeswax, white flowers, honey, lovely balance, long (Adrian Latimer)
(1 Sept 2010): Not oxidized. Great smokey fruit nose but still very lean and tight. Way too early. Strong peppery spice that hasn't integrated yet [Stu Jakub]
(26 Feb 2008): not oxidized, but somewhat simple and underwhelming given the overwhelming price. See 2000 tasting notes [Don Cornwell]
( 26 June 2009 ) : magnificent , honeyed nose , creamy , complex , simply great ( Herwig Janssen )
(Nov 2012): not oxidized, good but nowhere near being worth the ticket [MLT]
(Sept 2011 at DRC): not oxidized, quite splendid (Adrian Latimer)
(24/8/2014): very advanced, brown, clearly not right for a nine year old. Nose and palate were divine, would have been perfect if it were 50 yo. Nose faded, palate died over 2 hours leaving a sour taste in the mouth. [Don Osborne]
Hautes Cotes de Nuits (DRC)
(Aug 2014, May 2015): not oxidized, more like serious meursault (Adrian Latimer)
help on how to format text
Turn off "Getting Started"