Of course, weekend wines – but this selection left me needing to vent:
Yes, it’s only an aligoté but yes, it was horribly corked – you could smell it at a distance as it was being poured down the sink!
But this is also a brilliant cuvée – made by somebody that we have lost – so this is not the way I want to remember him.
And from the 2016 vintage, Gambal sealed their bottles with DIAM. So how corked?
Boisset bought the Gambal operation before the bottling of the 2018s – and for some reason they have never ‘liked’ DIAM. This is the reason that they have failed this particular consumer. The could use Ndtec cork – not perfect but at least 10x better than normal cork – though expensive. Or they could have used one of many, many ‘technical seals’ – it doesn’t have to be DIAM – but in the end, they chose something that meant their product had to be thrown away…
There is one response to “a small venting of my corked wine annoyance…”
As much as I can understand the desire to use a “natural” cork, the simple truth is that the world has long made far too much wine to use natural cork as its go-to seal. I’m willing to live with the vagaries of cork on a $5.00 bottle of sandwich wine, but I refuse to buy another $200 bottle with a 10cent piece of tainted crap as a seal.