P Cotat Rose Cork, the next generation...

P

Patrick Cappiello

Patrick Cappiello
Opened P Cotat Rose 2010 tonight and discovered a cork I have never encountered before. Natural cork with plastic wrapped ends. Is this the solution (TCA/Premox)?
 
Was this a TCANT closure by ProCork? If so they certainly claim advantages over natural cork [TCA inhibition/block] and screwcap [optimum oxtrans and therefore no reduction issues].

I have seen no claims related to premox probably because closures have not been considered the sole or even main cause of that phenomenon for which there is as yet no complete, validated explanation.

I am aware of 3 year study information concerning the allegedly superior closure performance versus natural cork and screwcap but no long term data although that may be because I haven't found it rather than a definite lack.
 
I definitely believe the whitening/cleaning of corks with hydrogen peroxide which became a common practice in the mid 90's through 2007+ is the cause of premox. Many burgundy producers now agree. Also I am lucky enough (because of my job) to have pulled many corks on Coche-Dury and Domaine Leflaive wines and seen the unbleached corks that have given both houses virtually no problems with premox.
Here is the Cotat cork.
cork-2.jpg
 
Drank F Cotat Rose 2010 tonight. No plastic wrapped cork. Both wines were great. Pascal - fat, ripe, and sweet. Francios - lean, mineral, and herbaceous.
 
originally posted by Patrick Cappiello:
Drank F Cotat Rose 2010 tonight. No plastic wrapped cork. Both wines were great. Pascal - fat, ripe, and sweet. Francios - lean, mineral, and herbaceous.
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That seems to be the way the cousins go: P for today, F for the cellar.
 
So scary to think of innovative corks in either Cotat.

Heard just last week from a friend who had a great bottle of '89 rose.
 
originally posted by Patrick Cappiello:
I definitely believe the whitening/cleaning of corks with hydrogen peroxide which became a common practice in the mid 90's through 2007+ is the cause of premox. Many burgundy producers now agree. Also I am lucky enough (because of my job) to have pulled many corks on Coche-Dury and Domaine Leflaive wines and seen the unbleached corks that have given both houses virtually no problems with premox.
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Thanks for the photo and info on the cork. Obviously not a ProCork TCANT.

Vinextase seems to be a [small?] general wine equipment and closure supplier [synthetic, natural, technical corks et al] and it is interesting that Pascal should have chosen to use their product.

As for hydrogen peroxide being THE cause of the pox that would be the subject of many previous threads and while Coche-Dury and Leflaive have been amongst the least afflicted, Leflaive in particular has had enough [based on multiple reports which unfortunately have often not been recorded in Don Cornwell's oxidised burgs wiki] to suggest that avoiding H2O2 bleached corks has not kept wine free of the pox.

In addition to which reports from some of the official Burgundy studies have apparently excluded H2O2 as the prime mover in the phenomenon.
 
originally posted by Oswaldo Costa:
Interestinghttp://oxidised-burgs.wikispaces.com/General+Discussion
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In case your note relates to H2O2 as well as the more general comments I should have made it clear that my comment about 'Burgundy studies' [the few that have been published and referenced] and H2O2 referred to hydrogen peroxide related to cork cleansing/whitening not the ubiquitous and inevitable hydrogen peroxide produced naturally in wine and a key actor in its equally inevitable oxidation - although hopefully, as pre-95/96, no longer prematurely in such quantity and with such frequency.
 
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