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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 2003: acidified his wines, and as a result, "I did do some
to make sure that it completely integrated.”
In vintage 2007: current free SO2 target is 30-35 ppm. Not clear when this level began.
In vintage 2009: Roger Belland switched from natural cork to DIAM closures (agglomerated cork with a binding material. DIAM claims lower oxygen permeability than natural cork and virtually non-existent TCA)
(20 Jan 2006): badly oxidised [Michael Lux]
(11 Feb 2006): not really oxidised but NO ACIDITY at all. Off bottle [Michael Lux]
(Mar 2012): Not oxidized. Delicious wine, gold color, long finish [Kurt]
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