Question: Notice a lot of recent vintages of white Burgundy have a cork similar to the composition of Champagne closures. What goes?
Answer: Yes the Diam company (parent also owns barrel makers Seguin Moreau) has been successful over the last nearly 15 years of providing an alternate cork closure from aggregated cork particles “glued” together for still wines consistency and to avoid TCA cork taint. The newest ones use polyurethanes derived from plants plus beeswax. Different lengths and versions provide varying oxygen transmission rates (OTR) and the retention of free sulphur dioxide (SO2). Diam 10 more expensive than Diam 5. I have opened some high quality ones recently from Hugel, Maison Bouchard Pere, & Louis Jadot and admire their avoidance of both corked bottles and so far pre-mox issues. Admirable. Check them out.
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