Looks like Mastroberardino is using Diam on their 2019 whites…tried Lacryma and Fiano so far and both use them.
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Leflaive is using it. Do you really need more information?
Ramey too, so end of story,
Larry,
I would appreciate a summary of the positives and possible pitfalls of (1) regular cork, (2) synthetic cork, (3) screw caps, (4) DIAM or (5) anything else you care to mention. Everyone on this board is spending a decent amount of money on wine and it seems like the closure is the biggest reason some of what we pay for is wasted money. You seem to be really have considered lots of closures and I would appreciate your views. Thanks.
I love this database of DIAM corks. Closure type seems to be an ever-growing consideration in purchasing or opening.
I’ve started noting closure type (whatever it may be) on my CT TNs (alongside other things like ABV). Would love to see that more widely implemented in people’s TNs. Having it in CT would go a long way to expand the database on who uses what closure in which cuvee
I recently updated the DIAM producer list on the Oxidized Burgundies wiki site, start [Oxidized Burgundies] which I have reproduced below. This update includes additional information that was provided in Burghound (Allen Meadows), Inside Burgundy (Jasper Morris) and Burgundy Report (Bill Nanson).
LIST OF WHITE BURGUNDY/CHABLIS PRODUCERS USING DIAM FOR SUBSTANTIALLY ALL BOTTLINGS (and vintage of inception of complete/relatively complete use):
(Note: With rare exceptions, I have listed below only those producers who use DIAM for all (or nearly all) of their portfolio of wines. Several other [not-listed] producers utilize DIAM for their lower range wines).
Roger Belland (2009)
Bouchard Pere (2009)
Jean-Marc Brocard (2012)
Chanson (2013)
Jean Charton (2020)
Chateau de Meursault (2020)
Chateau de Puligny Montrachet (2009)
Fabien Coche (2018)
Marc Colin (2016)
Joseph Colin (2017)
Jean Collet [Chablis] (2015, but excludes US imports through Kermit Lynch)
Daniel Dampt (2014) (90% of production. Remainder under screwcap or natural cork, depending on the importer’s preference)
Sebastian Dampt (2015?)
Vincent Dampt (2015?)
de Bellene and Roche de Bellene (2011)
Droin (2011)
William Fevre (2010)
Guffens-Heynen (2011)
Antonin Guyon (2018)
Maison Harbour (2013)
Heitz-Lochardet (2015)
Jadot (2011)
Lafon (2013)
Domaine de Lambrays (2020)
Hubert Lamy (2017 for 80% of production; 2019 for 100% of production)
Domaine Leflaive (2014) [but be somewhat wary of big cut in SO2 use in 2015]
Olivier Leflaive (2012)
Benjamin Leroux (2020) [Note: only 20 ppm free SO2 with Diam 30]
Long-Depaquit (Bichot) (2018)
Christian Moreau (2017) (Excludes Clos des Hospices which continues to be closed with cork)
Louis Moreau [Chablis] (2016)
Montille (also Deux Montille and Maison Montille) (2009)
Meurgey-Croses (2019)
Hugues Pavelot (2019)
Domaine de Pavillon (Bichot) (2018)
Paul Pernot (2017)
F&L Pillot (2010)
Prieur (2013)
Rapet (2017)
Tollot-Beaut (2017)
Vocoret et Fils [Chablis] (2015)
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Thanks Don!! Now, if only there were a way to do a sticky for a specific post…
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Cut and paste this post and create a word document with the contents of the post. Or, better yet, bookmark Don’s wiki (which is what I did).
Thanks Don. I hadn’t realised about Chartron and Lamy - good to see this and know. Not that buying any of these wines is becoming easier!
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Hi Rauno,
Since DIAM came out with DIAM 30 and a version of the closure called Origine, which incorporates a beeswax emulsion and a binder composed of 100% vegetable polyols, any remaining theoretical objections to the use DIAM closures based on the binding material have evaporated.
Now if only someone could convince the burgundy producers who fall in the category of the worst premox offenders, i.e. Blain-Gagnard, Henri Boillot, Bouard-Bonnefoy, Fontaine-Gagnard, Gagnard-Delagrange, Henri Germain, Maltroye, Matrot and Mikulski to use DIAM. The next group of producers, whose wines exhibit unexplainable seemingly “random” oxidation but at what appears to be a clearly higher than normal or “above average” incidence include Buisson-Charles, Bruno Colin [high risk], R&V Dauvissat, Drouhin, Antoine Jobard [high risk], JN Gagnard, Louis Latour [high risk], Bonneau du Martray, Le Moine [high risk], Pierre Morey and Niellon [high risk].
One of the things that the explosion in burgundy pricing ought to do is force the producers to clean up their act and get rid of premoxed wines and TCA-tainted wines simultaneously. DIAM absolutely works. Assuming the producer chooses the Origine version of DIAM, the only thing that DIAM does, which it is intended to do, is to slow the aging of the wine.
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Hey Don–is there any update to your DIAM list? I don’t seem to be able to access your wiki site any longer.
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John
I am not sure why the wiki site is down. It was working about 10 days ago. I have notified Guillaume Deschamps.
Without the ability to pull up the site, I can’t tell you what’s been updated since my last post in this thread. I do know that Jasper Morris had a recent article on the 2019 white Burgfest where he had listed a few producers using DIAM that I didn’t know about. I have been meaning to cross-check Jasper’s list and update the wiki site.
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We’ve all said it a thousand times, but you’re a hero, Don. Thanks for everything you do for the wine community.
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Thank you Chris! In the case of premox, it all started because I love white burgundy and really hated that I was dumping so much of it down the drain. I’m very happy to say that with the producers who use DIAM i am now confident of opening white wines that are ten years old or beyond.
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How comprehensive/current do you think your Diam listing is on your website (when it gets back up and running)?
I don’t mean that as a demand, just wondering how much to rely on that or not.
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(Who is using DIAM? - #163 by Chris_Seiber)
How comprehensive/current do you think your Diam listing is on your website (when it gets back up and running)?
I don’t mean that as a demand, just wondering how much to rely on that or not.
Chris:
I can’t be sure. I attempt to obtain information from the various reviewers when they publish notes on their annual tasting visits, plus whatever data I can obtain on my own. But I think that this is the only list of its type that’s been published.
I did add a few updates today after the site went back up There are also a few producers like Michel Bouzereau and Domaine Laroche in Chablis where there have been some reports about bottles closed with DIAM, but where it is not clear whether this is all bottles or not. I attempt to be sure I know that before I include them on my list.
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One I looked up, because I recently bought a bunch of Chassagne 1er Maltroie from the producer, is Armand Heitz. According to Jasper Morris, they use Diam starting the 2016 vintage.
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DIAM - yet another reason to buy Ramey Chardonnays.
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What have you found the aging of their SVD chardonnays to be like?
Aside from not being premoxed, do they improve? When do you think of them being in their prime zone?
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Maybe producers should start listing the closure on the back label. I’ve never thought about doing it, but it’s important information.
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