My only experience with a synthetic B and H was a 2000 Beckstoffer merlot a couple months ago, the wine was very youthful. In fact I have never had more of a problem removing a cork out of a bottle, this boy was sealed tight.
Interesting. 14 years is a significant length of time. If they can make it to 25 or 30, I think some higher end Burgundy and Bordeaux producers might take notice.
Graeme,
I’ve enjoyed your very dry sense of humor in other posts. In this one, I’m having a little trouble sorting out what, if anything, is meant to be dry humor. #4 I get, and #5 is pretty funny. Can you tell us more, though, about #3 and copper cyanide in screw capped wines? Also, where are you seeing #6? I sure continue to find cork taint on newer offerings at a lot higher rate than virtually zilch (i.e., still about one in 12-15 bottles), so I’d love to see who came up with that statistic. Or did the study just attribute TCA in newer bottles to sources other than the cork?
Richard,
Brian is on to me.
But if you find empty hours in your life with nothing to do, you might revisit this thread:
which pretty well identifies, explores, thrashes to death, then cremates most of the issues.
But I warn you, you’ll come away realising that the screwcapped Plumpjack was no good after all…
cheers,
GG