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Peter Creasey

Peter Creasey
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. . . . . Pete
 
Tom, good call. "okay" is the operative word. Several bottles had to be discarded due to fading. The pour I got was "okay" and no more -- way less than what should be expected from such an exalted wine and from what I have enjoyed with other offerings in the past.

[EDITED TO ADD] 4:46 AM -- you are up early (or late?).

. . . . . Pete
 
originally posted by Ken Schramm:
originally posted by Rahsaan:
originally posted by Peter Creasey:

[EDITED TO ADD] 4:46 AM -- you are up early (or late?).

. . . . . Pete
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He lives in the UK.
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He lives extraordinarily, enviably well in the UK.
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I wouldn't go quite that far, though we've been a bit luckier than you so far this year!
Shocking that they are still in denial about their endlessly failing Montrachet, which ought to be one of the wonders of the world. Perhaps they should put a 'drink within a year' label on the bottle.
 
They are decidedly NOT in denial about premox. I can't think of a house that's been more transparent about the situation and their efforts to address the issue.

They are of course in the minority, if that's what you are intimating. The rhetoric I've heard from some of the big names pretending there is nothing unusual going on is mind-boggling.
 
originally posted by Pavel Tchichikov:
They are decidedly NOT in denial about premox. I can't think of a house that's been more transparent about the situation and their efforts to address the issue.

They are of course in the minority, if that's what you are intimating. The rhetoric I've heard from some of the big names pretending there is nothing unusual going on is mind-boggling.
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I haven't been keeping up with this. So premox is still wide-spread in white Burgundy? Anywhere else? Can't say I have encountered it, but I don't fish in those waters often these days. It astounds me that an explanation or solution has not been found in such a valuable and famous wine segment.
 
One solution is DIAM stoppers. It certainly worked at Fevre. I’m not sure if there was anything else done there to solve the issue. Several wineries I bottle for now use DIAM.
 
I know people have promoted DIAM as away to stop premox, but has enough time elapsed since producers have switched to DIAM to know for sure premox no longer affects the wines?

It seems like most producers only switched to DIAM in the past 5 years or so.
 
originally posted by Larry Stein:
Fevre switched to DIAM in the 2007 vintage for premier cru and in 2010 for grand cru. It appears to have worked for them.
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If Diam works vs. premox, it suggests to me that maybe premox is related to similar precursors or cork structure vulnerabilities in traditional corks that made Diam an effective reducer of TCA. Can our tecchy winemakers or chemists weigh in here?
 
originally posted by Pavel Tchichikov:
They are decidedly NOT in denial about premox. I can't think of a house that's been more transparent about the situation and their efforts to address the issue.
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I was referring to the Montrachet in particular, which seems to do quite a lot worse than their other top whites, though they are not for keeping either, it seems.
 
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