- Location
- London, Europe
Not seen a thread on this on the new Forum.
Picking up from a few comments on the Burg 2014 thread about which producers use DIAM, and how that would be a part of whether you purchased the wines or not.....
I am very pro-DIAM - had a lot of crappy poxed wines from wines that should have been on top form - Grand Cru Chablis etc.
Just to confirm my predisposition, in a highly unscientific sample size of 1, tonight I opened a 2013 Moreau St Aubin 1er Cru En Remilly - it showed very mature notes, borderline poxed that really flattened the wine.
It was sealed with cork. I'd be worried to leave in a cellar much longer. Second time with this wine.
Last week I had a Pillot St Aubin 1er Cru 2013 fresh as a daisy.
The wines were a word apart. (Yes, I know not a consistent/large enough sample size)...
For my money, if a white Burg is now not sealed with DIAM I do not buy it these days.
I know DIAM is not proven to be the answer, but I've not had a spoiled one yet....
Ok - lets go!
Picking up from a few comments on the Burg 2014 thread about which producers use DIAM, and how that would be a part of whether you purchased the wines or not.....
I am very pro-DIAM - had a lot of crappy poxed wines from wines that should have been on top form - Grand Cru Chablis etc.
Just to confirm my predisposition, in a highly unscientific sample size of 1, tonight I opened a 2013 Moreau St Aubin 1er Cru En Remilly - it showed very mature notes, borderline poxed that really flattened the wine.
It was sealed with cork. I'd be worried to leave in a cellar much longer. Second time with this wine.
Last week I had a Pillot St Aubin 1er Cru 2013 fresh as a daisy.
The wines were a word apart. (Yes, I know not a consistent/large enough sample size)...
For my money, if a white Burg is now not sealed with DIAM I do not buy it these days.
I know DIAM is not proven to be the answer, but I've not had a spoiled one yet....
Ok - lets go!