Because of the problem of premature oxidation, I no longer cellar white Burgundy for the long term, and I am drinking all my older vintages. At the moment I’m going through 2005, with generally disappointing results: most wines show some oxidation, with about half being at the point where the wine is drinkable but has lost much of its true character, a quarter being past the point where you really want to drink them, and a quarter still showing reasonably on form. (Curiously, the few 2002s that I also have left sometimes show better than the 2005s). This is specifically a problem of the Cote d’Or: with Chablis, my 2002s seem to be coming to end of their natural life span, but the 2005s are still lively.
It is fair to say that until this week, I have hardly had any 2005 white Cote d’Or in the past year that has been absolutely on form. But then I had an interesting experience with the Bonneau du Martray Corton Charlemagne. At first I thought we were not going to be able to drink the bottle, because I could not get the cork out. It seemed to be wedged in so tightly, it required more than the strength I could apply to extract it, but finally it came out. And then a revelation! The wine was a classically pale color. Not a trace of oxidation in appearance, or on nose or palate. The steely, mineral character was like turning back the clock two decades: I thought this style had disappeared from old white Burgundy. I would say it was at its peak, except that since there is no sign of it tiring, it might well go for another decade in classical fashion. If the cork is tight, that is.
I have had this wine three times previously, twice from my own cellar, once at the domain with Jean-Charles le Bault de Morinière. All of the previous bottles showed a more oxidative style, mostly as a more nutty texture. I did not open the bottle tasted at the domain, of course, but the other two showed normal extraction of the cork. One opened only a week earlier had a faint touch of perceptible oxidation in the background. I’m not sure whether you could call this premox ten years after the vintage. As Dominique Lafon said when I discussed this issue with him, “They open an old bottle and say it’s oxidized, but if you open a 1996, it’s not premature oxidation, it’s the aging process.”
Up to a point, there’ll always be bottle variation with older wines, but my experience with white Burgundy is that it’s far greater than it used to be: one bottle can be too oxidized to drink, while another from the case has just a trace of oxidation. The correlation between a cork that was too tight to extract and the total absence of oxidation suggests that corks may still be part of the problem. Actually, I don’t think corks are worse than they used to be, in fact they are better, but the wine is more on the edge (as the result low use of sulfur and other changes in winemaking), so that any lapse in the cork is absolutely revealing.
It’s a sign of the conservatism of Burgundy that although the premox problem strikes at the very heart of what white Burgundy is all about, there’s been almost no move to screwcaps. If ten or fifteen years ago, when it was clear the problem was not transitory, producers had at least experimented with screwcaps, by now there would be a definitive answer as to whether they would be an acceptable solution or would bring other problems. Given my recent experience, however, I cannot understand why tighter-fitting corks weren’t tried at least for a partial solution.