Anyone had a premox Diam ?

[michel]

Ozzie W says in a discussion that Diam are guaranteed to prevent premox.
I know I have had TCA diam but cant recall a premox.
Anyone had a premox diam?
Sorry if this has been covered elsewhere.

[n4sir]

I had a premoxed 2010 Mount Mary Quintet last year - I found out after the tasting it was an auction purchase, so there's a fair possibility it was cooked. I'm sure I've heard of (and possibly had) a few premoxed William Feuvre whites too, but can't recall the details right now.

There's been the other odd variable bottle in the past (a scalped 2005 Coates VP comes to mind), but the real curse of DIAM is possible glue taint, especially as the wines age. A 2005 William Downie Pinot last year may not be too much of a surprise as the light fruit had faded, but to strongly appear in an otherwise gutsy 2004 Schild Estate Cabernet Sauvignon was a real shock.

I hate to think how some of those White Burgundies being bottled under DIAM for the reason of avoiding premox will turn out in a few years - talk about jumping from the frypan into the fire!

[michel]

I had a premoxed 2010 Mount Mary Quintet last year - I found out after the tasting it was an auction purchase, so there's a fair possibility it was cooked. I'm sure I've heard of (and possibly had) a few premoxed William Feuvre whites too, but can't recall the details right now.

There's been the other odd variable bottle in the past (a scalped 2005 Coates VP comes to mind), but the real curse of DIAM is possible glue taint, especially as the wines age. A 2005 William Downie Pinot last year may not be too much of a surprise as the light fruit had faded, but to strongly appear in an otherwise gutsy 2004 Schild Estate Cabernet Sauvignon was a real shock.

I hate to think how some of those White Burgundies being bottled under DIAM for the reason of avoiding premox will turn out in a few years - talk about jumping from the frypan into the fire!

I am seriously hearing you
As a naive kinda person I would lean to screwcap for my whites like Benjamin Leroux....

[mjs]

My brother has used diam at Romney Park for well over a decade, both whites and reds. Hasn't ever experienced a premox or TCA diam!

[Peter NZ]

Once. A very oxidised Escarpment Kupe chard, either '08 or '09, a couple of years ago. Larry McKenna replaced it but said he'd not come across any others. One of 6 purchased direct from winery with others all fine.

[Ozzie W]

The bottle closure isn't the only contributing factor to premox. Contributing factors detailed at http://oxidised-burgs.wikispaces.com/General+Discussion include:

- Lowered Sulphur Dioxide Levels
- Corks and cork treatments
- Batonnage (stirring of the lees)
- Gentler Presses
- Other Alleged Causes

[Polymer]

The bottle closure isn't the only contributing factor to premox. Contributing factors detailed at http://oxidised-burgs.wikispaces.com/General+Discussion include:

- Lowered Sulphur Dioxide Levels
- Corks and cork treatments
- Batonnage (stirring of the lees)
- Gentler Presses
- Other Alleged Causes

They don't know what is causing it...all of it is speculation...

[Ozzie W]

The bottle closure isn't the only contributing factor to premox. Contributing factors detailed at http://oxidised-burgs.wikispaces.com/General+Discussion include:

- Lowered Sulphur Dioxide Levels
- Corks and cork treatments
- Batonnage (stirring of the lees)
- Gentler Presses
- Other Alleged Causes

They don't know what is causing it...all of it is speculation...

Agreed. Lots of different theories. Many of them are probably correct to a certain degree, so a combination of factors is at play. Yet despite all the uncertainty, Diam offers a guarantee against premox. Do they know something we don't?

[Bobthebuilder]

all my experiences with diam have been good ones
I would be amazed if the glue caused any kind of taint
if they can manufacture a screwcap to not leach the glues that hold the bits together, there is no reason the glue in diam shouldn't be able to perform the same way
IMO only though!

[Polymer]

The bottle closure isn't the only contributing factor to premox. Contributing factors detailed at http://oxidised-burgs.wikispaces.com/General+Discussion include:

- Lowered Sulphur Dioxide Levels
- Corks and cork treatments
- Batonnage (stirring of the lees)
- Gentler Presses
- Other Alleged Causes

They don't know what is causing it...all of it is speculation...

Agreed. Lots of different theories. Many of them are probably correct to a certain degree, so a combination of factors is at play. Yet despite all the uncertainty, Diam offers a guarantee against premox. Do they know something we don't?

No..they're just betting heavy on that...They've got some big names in White Burgundy to go with their product.. Won't take too long to find out if this is true or at least showing that cork is a major contributor to premox.

I also thought it was interesting about the thread about mold on the cork = no premox thread on another board....maybe Diam fixes this problem but not in the way we think it would...

[Red Smurf]

I just hate that our generation are the guinea pigs!