Cork v Screwcap - photographic evidence

[KMP]

These images are probably the best examples of why screwcaps work so well at preserving wine - and the wine itself apparently had developed age characters as well!

Mike

[daz]

I guess Halliday has tried some of those early Yalumba(?) whites that were sealed under screwcap. He certainly seems to be an avid proponent of stelvin seals to the point that in one of his TNs I recall seeing he made a comment along the lines of "oh for a screwcap" for a wine with cellaring potential.

[Brucer]

It really says it all!

[Craig(NZ)]

certainly interesting!

[AndrewJ]

The screwcapped bottle and the cork-sealled bottle right next it look indistinguishable. I wonder whether this was just a lucky/good cork or, as they mentioned that synethetics were also present, perhaps it was DIAM.

Does anyone know good DIAM is with oxygen ingress and consistency? It has seemed to perform well and get good results overall on the "luddite's tally" on the other forum.

[The more the better]

Does anyone have any experience with banged up stelvin enclosures?

How do you know if the enclosure is damaged to the point of potentialy impacting on the wines ageing characteristic.

I purchased some Seppelt St.Peters 2004 recently for $35 but their stelvin enclosures were dented around the top and sides. No leaks or anything but I am wondering whether I should take a punt on letting them rest as I would normally.

[daz]

The screwcapped bottle and the cork-sealled bottle right next it look indistinguishable. I wonder whether this was just a lucky/good cork or, as they mentioned that synethetics were also present, perhaps it was DIAM.

Does anyone know good DIAM is with oxygen ingress and consistency? It has seemed to perform well and get good results overall on the "luddite's tally" on the other forum.

DIAM seals are compressed, agglomerated cork similar to those seen in cheaper wines but which have been treated prior to compression to reputedly eliminate TCA. As far as I'm concerned, wines should be sealed to completely eliminate the ingress of oxygen thereby allowing only the dissolved oxygen in the wine itself and that in the headspace to play oxygen's part in the ageing process. It seems you took more notice of the luddites than justified by their opinions, let alone their arguments.

http://www.diam-cork.com/ Click on process and go to page 8.

Cheers

daz

[Craig(NZ)]

Does anyone have any experience with banged up stelvin enclosures?

How do you know if the enclosure is damaged to the point of potentialy impacting on the wines ageing characteristic.

I purchased some Seppelt St.Peters 2004 recently for $35 but their stelvin enclosures were dented around the top and sides. No leaks or anything but I am wondering whether I should take a punt on letting them rest as I would normally.

yep i have had a riesling with a damaged stelvin which has allowed air in to ruin the wine

[reschsmooth]

I guess Halliday has tried some of those early Yalumba(?) whites that were sealed under screwcap. He certainly seems to be an avid proponent of stelvin seals to the point that in one of his TNs I recall seeing he made a comment along the lines of "oh for a screwcap" for a wine with cellaring potential.

In his 2010 book, referring to the 2006 Magill Estate he specifically admonishes the use of cork. I forget his exact comments, but they were noticable.

[AndrewJ]

The screwcapped bottle and the cork-sealled bottle right next it look indistinguishable. I wonder whether this was just a lucky/good cork or, as they mentioned that synethetics were also present, perhaps it was DIAM.

Does anyone know good DIAM is with oxygen ingress and consistency? It has seemed to perform well and get good results overall on the "luddite's tally" on the other forum.

DIAM seals are compressed, agglomerated cork similar to those seen in cheaper wines but which have been treated prior to compression to reputedly eliminate TCA. As far as I'm concerned, wines should be sealed to completely eliminate the ingress of oxygen thereby allowing only the dissolved oxygen in the wine itself and that in the headspace to play oxygen's part in the ageing process. It seems you took more notice of the luddites than justified by their opinions, let alone their arguments.

http://www.diam-cork.com/ Click on process and go to page 8.

You're preaching to the converted Daz. I was wondering is DIAM was as good as screwcap in terms of oxygen ingress (i.e. very low). I favourably compared the bottle to right of the screwcap due to its similar lack of oxidation, so I'm obviously pro low/no-ingress.

I remember Halliday (I think) commenting on Mount Mary's move to DIAM for their chardonnay, and saying that at the time DIAM could only guarantee aging for 10 years (whereas if sealed with a screwcap, the wine could last for 20). I think when he made that comment, DIAM only had a 10-year track record. If the bottle immediately to the right of the screwcap is DIAM, then one could assume the closure would go for longer. That's why I asked the question.