Premature Burgundian oxidation nearly but not quite fixed
Many theories abound on the oxidation of white Burgundies but Stephen Brook from Decanter says winemakers have now done all they can to reduce the risks but it’s impossible to give a blanket assurance that all is now well. The cause for the random oxidation of mainly 1990's vintages are not known but various winemakers have their theories. Jacques Seysses of Domaine Dujac, for example, says corks – treated with ‘known oxidants’ such as bleach and hydrogen peroxide – are in large partly responsible. Others suggest that modern pneumatic presses, which allow less exposure to oxygen than old-style horizontal presses, might be a cause of later oxidation. Burgundy merchant Jasper Morris MW believes it was due to lowered sulphur levels in the 1990s, and it is now ‘hugely reduced’. Many experts believe the problem is not nearly as prevalent with the vintages from 2000 onwards but in older wines they are going but are not entirely gone.