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In February this year, Paul Pontallier showed the results of a range of experiments at the Bordeaux property to the press for the first time in London. Among his trials, which concerned a range of winemaking and viticultural techniques, were a set of three reds from the 2003 vintage, and three white wines from the 2004 harvest, sealed under different closures – one natural cork and two screwcaps with different linings (Saratin and Saranex, the latter being more oxygen-permeable).
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“People have had poor experiences in the past with purported barrel-rejuvenation technology,” says Wickham. He thinks previous developers “haven’t applied technology and accuracy to their techniques. That technology now exists.” Delete the scoop?
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