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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: no information about batonage.
(Note: Roumier suspects H2O2 affected the corks in his Corton Charlemagne and caused premature oxidation)
In vintage 2005: Roumier now using paraffin-only corks (no silicone). As an experiment, 50% of Roumier's Corton is being bottled with corks washed only in hot water (i.e. no peroxide).
(Jan 2006): 3 bottles were perfect [Dwight Merriman]
(July 2015): Deepish gold color but a bright color and vibrant acidity with no signs of premox. [Ken Lamb]
(Sep 2004): tired aromas and flavors and "fading fast" [John Gilman]
(): Christophe Roumier reports that there is substantial variation and oxidation among bottles he retained for himself which have never left the estate; residual H2O2 in the corks is suspected [Don Cornwell for Christophe Roumier]
(Jan 2006): slightly oxydized, though a lot blew off after 2 hours in the decanter at room temperature. Drink 'em if you got 'em. [Michel Robert Abood]
(Sept 2006): completely oxydized, but turned out to be good cooking wine. [Michel Robert Abood]
(June 2010): completely oxydized. bummed out. [Jimmy Sobeck]
(Sept 2010): ordered at a restaurant in France and it was very much oxidized; rejected it and ordered something else (MSaviage)
(February 2009): not oxidised, showing beautifully. [Tom Reddick]
(April 2009): not oxidised, showing beautifully. [Tom Reddick]
(August 2014): not oxidised, excellent. [droch]
(Aug 2014): Not oxidized [R Younger]
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