Perhaps a reaction to the ‘inconsistency’ of his regular cork closure and the random-ox allegations that have blighted white burgundy producers since the mid-90’s, Patrick Javillier had bottled, for the first time, all of his Bourgogne and Meursault cuvees under Diam closure. Patrick joins a growing list of our producers using Diam, whose clients now also include Keller in Rheinhessen, Domaine St Dominique in the Languedoc and Domaine Lafage in Roussillon. Our 2008 Louis Moreau AC Chablis already comes bottled under Stevin. Tellingly all these producers have a significant export market to cater for. Some Diam propaganda can be found here and the linked articles by Jamie Goode and Sally Easton MW are quite informative and coincidentally also say nice things about Diam. Getting sidetracked Moses the dog is particularly fond of the pliable firmness of Diam and much prefers these cork chews over regular cork (these just dissolve when faced with canine mandibles) and synthetic closure’s which apparently leave a bad taste in your mouth?
Nic@
Whilst the mighty Moses may prefer Diam, resident hound of mine objects to the taste of adhesive used in the Diam. Mitch (Jack Russel) prefers the sweet spongey suprises that come with the natural variation of cork!
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