• + Ageing Premature
• + Aromas Unpleasent
• + Breathing wines
• + Brett
• + Bottle Shock
• + Buying Cellared Wines
• + Capsules
• + Clarity Brilliance
• + Colour Hue
• + Cork Borers

• + Corked Wines

• + Corked Wines Return Of
• + Decanting
• + Half Bottles
• + Lead Residues
• + Leakers
• + Loss Of Or Unsual Flavours
• + Oxidation
• + Sediment Deposits
• + Seeping Corks
• + Temperature Of Serving
• + Travel Shock
• + Ullage
• + Wine Crystals

CORKED WINES

This does not refer to wines with fragments of cork in the bottle. The fault arises from trace flavours within the cork which result in wines with mouldy or 'wet sack' flavours and a loss of fruit. In borderline cases, a loss of fruit might still be evident, but the extraneous flavours will be too difficult for most to detect. Although the fault arises from cork manufacture (and occasionally the use of chlorinated cleaning agents in areas where wines are stored) most winemakers will replace the bottle. It is worth noting that we have strict Quality Assurance checks on all our corks. If it appears that two of our wines in a row show cork taint, check that the problem does not in fact arise from cellaring conditions.