Domaine Ponsot closures

[Nick_Gangas]

Does anyone know what the old domaine is doing now for closures since Laurent is gone ? specifically 2019.

[William_Kelley]

They haven’t changed.

[alan_weinberg]

so, still that white plastic thingy?

[Nick_Gangas]

so just to be clear, Domaine Ponsot is using the same closure as when Laurent was running the show. If my memory is correct that is not the Diam. Correct ?

[Mark_Y]

Technological closure - Laurent Ponsot

These I think?

[alan_weinberg]

if it’s like his white temp dots . . .
Also wonder if any other domaines use it.

[Phil_T_r_o_t_t_e_r]

Domaine du Coulet from Matthieu Barret (Cornas) uses something similar:

@Phil_T_r_o_t_t_e_r

N.B: Super weird cork. This is my first time with this. On top of the plastic capsule, the cork looks synthetic but the end of the cork is hard plastic. See picture below. Anybody ever encountered those before?

I haven’t encountered it in Burgundies yet…

[B_Buzzini]

@alan_weinberg

if it’s like his white temp dots . . .
Also wonder if any other domaines use it.

I’ve seen them with Francois Carillon’s Burg Blanc.

[William_Kelley]

No, it’s Ardeaseal. And it’s only for 750s, magnums are natural cork I believe.

[Jacob_vandergeest]

Domaine Françoise André (Beaune) uses Ardeaseal. At least since vintage 2016.

[chetkern]

Philippe Colin uses this closure.

[Dennis_Borczon]

I am just wary of anything made out of petroleum that is going to stay in contact with alcohol that I will consume…at least over a period of years. Couple of months, maybe. Diam still seems more sensible option.

[Dennis_Borczon]

Printing looks nice though…

[larry_schaffer]

@Dennis_Borczon

I am just wary of anything made out of petroleum that is going to stay in contact with alcohol that I will consume…at least over a period of years. Couple of months, maybe. Diam still seems more sensible option.

That said, have there been any ‘known problems’ with these closures? They have been used for awhile IIRC and I’ve never heard of anything leaching into the wines.

Cheers

[Dennis_Borczon]

Yes, I get it they have been tested. I read the stuff on the website. But I doubt they have 10 year data on the substance in question being immersed in 14% alcohol solution, and the effects on flavor. I know you can stand these bottles up, and I would do that if I were planning to age these wines. Guess if it were widely adopted then we’ll have to re design all of our wine storing racks? Sigh.

[larry_schaffer]

These have been used for quite some time, no? At least 5 years and possibly longer? Anyone else have info on that

Cheers

[John_Morris]

@Dennis_Borczon

I am just wary of anything made out of petroleum that is going to stay in contact with alcohol that I will consume…at least over a period of years. Couple of months, maybe. Diam still seems more sensible option.

“The closure is made of three parts: The chassis helps maintain structure, rigidity, and elasticity; the body gives the closure its shape and is what the corkscrew punctures through; and the shield, which is made of the same completely inert polymer found in pacemakers, is what dictates the oxygen transfer rate…" – Spirited, 2021

@Dennis_Borczon

Yes, I get it they have been tested. I read the stuff on the website. But I doubt they have 10 year data on the substance in question being immersed in 14% alcohol solution, and the effects on flavor. I know you can stand these bottles up, and I would do that if I were planning to age these wines. Guess if it were widely adopted then we’ll have to re design all of our wine storing racks? Sigh.

“TheArdeaSeal wine closure has been on the market for roughly 20 years. Originally founded as Guala Seal, in about 2015 it rebranded as the ArdeaSeal wine closure.” – same 2021 article

[Dennis_Borczon]

if it is that awesome, why have more wineries not adopted it? is it price? resistance to change? Diam seems to have more acceptance.

[John_Morris]

It looks expensive and, let’s face it, weird. I think it may also require special bottling equipment, while Diam boasts that it can be used without modifications to machinery.

[Otto_Forsberg]

@Dennis_Borczon

But I doubt they have 10 year data on the substance in question being immersed in 14% alcohol solution, and the effects on flavor.

I don’t know about “them” but I have enough data from personal experience, including wines I’ve aged myself for close to 10 years - the wines themselves having been in contact with the closure for more than ten years. No noticeable oddities whatsoever. The wines have been just fine and in a terrific shape.