Skip to main content
Wikispaces Classroom is now free, social, and easier than ever.
Try it today.
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
In vintage 2003: acidified his wines and did more batonnage than usual to make sure that the acidity integrated in the wine
In vintage 2004: did less batonnage than normal
(April 2006): Not oxidized, fresh, very good, years to go (Frank Drew)
(Sept 07) not oxidized, excellent wine (R DeAngelo)
(Jan 09): Not oxidized, vibrant, young, very good [Frank Drew]
(December 2012) Not oxidized. Mature and lovely. [Al Fenster]
(October 2010): Not oxidized, fresh and in need of further aging [Ville Viinikka]
(Nov 2012): not oxidized, drinking well [Ville Viinikka]
help on how to format text
Turn off "Getting Started"