DIAM, this is good!

WINE TALK
1
  • 2012 Jean-Paul & Benoit Droin Chablis Grand Cru Vaudésir - France, Burgundy, Chablis, Chablis Grand Cru (3/22/2025)
    Under DIAM this is magnificent. So fresh, pouring out with a green tinge. Iodine central with some fennel tops. Intense citrus and great volume. Rich and powerful but light on its feet. Some mandarin and orange on the finish along with chalky minerals. Superb proportion and balance.

Posted from CellarTracker

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I wish more producers would make the switch god DIAM it!

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3

Diam is miraculously wonderful.

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4

These are incredbly wonderful bottles of Chablis. Better and better each vintage.

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5

How do more recent vintages compare with each other?

6

Absolutely in the top tier of Chablis for mine. The wines tend to show a little awkwardly for the first year or two in bottle and then really start to get going. Have been under DIAM since 2012 and recent bottles from 2012 and 2014 have been stella.

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7

Dan. I really like everything since 19. The wines are really spectacular especially the special Hommage bottling of Les Clos. I adore the 22s.

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8

Our small winery switched from Natural Cork to DIAM in 2017 I think. Never looking back. Although you can still come across “corked wines” with DIAM, it is different and WAY LESS common. I have never had a bottle returned. I have only run across a handful of wines that were off in some way that I attributed to cork.

Long live DIAM

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9

Thanks - hard to find info on who’s using Diam.

10

Have you yourself come across corked wines with DIAM yourself with your own wines?

And were you having wines returned before you switched that were corked?

Cheers

11

If I owned a wine brand, I’d go DIAM. Wines age great and having to not eat the cost from bad corks/returns vs. cork is an easy no brainer.

12

We did 50% of our 2014 vintage with DIAM and since then between 85-100% with DIAM. I would guess we’ve bottled around 125,000 cases under DIAM since we started. I’ve never heard of anyone at the TR say they’ve opened a corked or even weird bottle. I have no idea how many thousands of bottles that would be in that time period but a lot.

13

There is no way I can think of that a wine can be affected by TCA because of a DIAM cork.

Wines can become corked in the production process, but then every bottle of that batch would be affected.

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I say “corked” not corked. I have never run across a TCA issue. But I have (and rarely, almost not worth mentioning) found a few bottles to be “off”.

15

diam such a delight.

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