WTN: 2007 Kim Crawford Pinot Noir (1st reductive screwcap)

2007 Kim Crawford Pinot Noir Marlborough 13.0%
On unscrewing, sniffed the bottle opening and found some rubber/charred wood. Immediate reduction suspicion. On pouring, most of the static blew off and the aroma became a very nice pinot-like cherry with sousbois. Good acidity, mild bitterness, surprisingly sweet finish, some secondary fermentation. But a mild undercurrent of sulfur remained until the last drop. This has low alcohol going for it, and there is definite pinosity, but the fruit is a bit simple, though fresh.

While I much prefer reduction to the ills associated with corks, I wonder how many screwcap users are trying for 100% airtightness, and how many are trying to simulate the oxygen ingress of an ideal cork. This may have been one of the former, when perhaps one should want one of the latter. One also doesn't know when wine has been bottled under nitrogen or vacuum, adding to the # of mysterious variables.

[David M. Bueker]

Given their history with the screw cap, I find it odd that my only serious reduction problem under cap was also a New Zealand wine. You would think they might have it figured out. I have had zero issues with German or California wines under cap.

Given their history with the screw cap, I find it odd that my only serious reduction problem under cap was also a New Zealand wine. You would think they might have it figured out. I have had zero issues with German or California wines under cap.

Ditto. Must be different practices as far as airtightness and/or vacuum/nitrogen. It's a bit frustrating how little disclosure there is. Don't they know there are millions of us who would like to know?

[David M. Bueker]

It's a bit frustrating how little disclosure there is.

I know you added the rolling eyes smiley, but it really is a bit too geeky to ask for the bottling specs.

I might argue that it's important information if it ends up affecting the taste of what we drink...

I'm half serious on this one - don't get excited anyone!!

So, are you telling me that one solution to the 5% of bottles that are corked is a process which is flawed?

I'm half serious on this one - don't get excited anyone!!

So, are you telling me that one solution to the 5% of bottles that are corked is a process which is flawed?

We know you are a lamb in sheep's clothing that would never be out to provoke anyone!

I see it as a sound process that needs to be fine-tuned to achieve oxygen exchange at the same rate as an ideal cork, rather than complete air tightness, which is what may be causing reduction. In any case, reduction pales beside cork-related problems because it can usually be dispelled by vigorous aeration.

Somewhat related, at least two well-known vignerons, on giving me barrel samples, have covered the glass with the palm of their hands and shaken it vigorously before passing it on to me.

I'm half serious on this one - don't get excited anyone!!

So, are you telling me that one solution to the 5% of bottles that are corked is a process which is flawed?

No, Tom, the process is not flawed.

All that needed be done was for the winemaker to slightly adjust the way the wine was made and bottled so that the reductive propensity could be lessened. Most reductive wines under screwcaps occurred initially when the winemakers were getting used to the new conditions. Little reduction appears now from those winemakers and their products.

Like anything else, when something changes, you have to learn how to adapt to it.

Now, of course, oxygen ingress can be "dialed in" if desired, so it's even less of a potential problem.

Now stop trolling and go back to sleep in your La-z-Boy.

Found this just now on Jamie Goode`s website, screwcap stuff!

http://www.wineanorak.com/blog/2010/01/ ... ewcap.html

Found this just now on Jamie Goode`s website, screwcap stuff!

http://www.wineanorak.com/blog/2010/01/ ... ewcap.html

Interesting! I thought there were more kinds of screwcaps available so that winemakers could tailor the rate of oxygen ingress to resemble an ideal cork, but Jamie says there are only two options.

It's interesting to note that reductiveness in wine was around before screwcaps.