Domaine Leflaive's switch to DIAM

Bill Nanson claims he has never heard of an oxidized wine when bottled with Diam. It will be interesting to see how some of the others do--Fevre switched over in 2007 or 2008 for its Premier Cru, I think 2010 for its Grand Cru.
 
originally posted by Carl Steefel:
Bill Nanson claims he has never heard of an oxidized wine when bottled with Diam. It will be interesting to see how some of the others do--Fevre switched over in 2007 or 2008 for its Premier Cru, I think 2010 for its Grand Cru.
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Odd - DIAM's main selling point is no TCA, not a more impermeable seal.
 
Claiming an impermeable seal might turn off the folks who are convinced that corks are a key element in wine developing/evolving favorably.

. . . . . Pete
 
I thought the point of the DIAM is that it is an engineered closure (or "cork") that shows a more narrow and lower distribution of gas permeabilities. That is certainly the difference (based on my understanding) between Diam 5 and Diam 10 (both presumably being TCA-free). Natural cork, like any natural substance, is quite variable, engineered materials less so...
 
Not sure that either Diam is 100% impermeable, just low diffusivity (so some air can still get through).

In general, the amount of O2 needed for aging is pretty low. If it was higher, than you would see more wines with significant ullage, as the air coming in is balanced by water vapor going out...
 
I have pretty good experiences with wines under Diam and some of my favorite winemakers use them.

But there is a guy in Germany (wine dealer) who is on a crusade against it. Claims that the wines quickly get bitter notes. There were some other people who also suggested that especially the more recent version sleave some traces in the wine that they can reliably taste...
Here a link to the guys summary: http://www.diam-test.info/Diam-ATB-english

Knowing the crowd here I am sure one could have a field day with how he "tested" it. But thought it might be interesting to see that there are some discussions.
 
originally posted by georg lauer:
Knowing the crowd here I am sure one could have a field day with how he "tested" it. But thought it might be interesting to see that there are some discussions.
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I am immediately suspicious of the wines from Montenegro. Even a few sips is enough to turn you into a hermit crab.
 
Finally got around to opening a 2015 Clos des Briords and it looks like they have also switched to Diam at Domaine Pepiere. At least for this bottling.
 
originally posted by georg lauer:
I have pretty good experiences with wines under Diam and some of my favorite winemakers use them.

But there is a guy in Germany (wine dealer) who is on a crusade against it. Claims that the wines quickly get bitter notes. There were some other people who also suggested that especially the more recent version sleave some traces in the wine that they can reliably taste...
Here a link to the guys summary: http://www.diam-test.info/Diam-ATB-english

Knowing the crowd here I am sure one could have a field day with how he "tested" it. But thought it might be interesting to see that there are some discussions.
Click to expand...

I've had a number of producers switch to Diam, so I've had the chance to drink their wines before and after. I don't believe the bitterness thing, and I've had excellent luck with the closure, no TCA or oxidative problems. It would be easy enough to dunk Diam corks in a water/alcohol mixture for a week and taste it, if anyone's curious.

Now that TCA is getting somewhat under control I am noticing oxidative variation in bottles of the same wine under cork more and more.
 
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