TN: 2010 Domaine William Fèvre Chablis Grand Cru Les Clos

[Sarah_Kirschbaum]

An overall Diam issue, especially combined with particular sulfur regimens. Widely discussed, especiall here:

Frozen in Time: the interplay of sulfur levels and the use of Diam corks

Correct! A lot of comparative tasting over the last few years leads me to conclude that the “taste” imputed to Diam, and the glacial evolution of certain wines bottled under Diam, is just a result of bottling with excessively high free and total SO2 for that closure. I think that a sulfate-derived soapiness shows for totals in excess of 100 ppm, for whatever reason, much more pronouncedly under Diam than under natural cork. And you will still have noticeable free SO2 after 5+ years under Diam 30…

@wbkeene

Do you think this is an overall DIAM issue or specific to Fevre?