Tuesday, June 5, 2007

Obtaining Closure

The Bend Bulletin did a feature story last fall on wine closures – cork vs synthetic vs screw top, etc. They did not consult us before publishing (shocking, I know) and that’s too bad because it is a topic Scott and I have spent many hours researching and discussing. Yes, we are loads of fun at dinner parties.

I bring this up again now because Wine Business Monthly – one of the leading US wine industry trade mags, has just published its 2007 closure survey report. And for the second year in a row, we are quoted. Once it publishes on line I’ll get the link to the article here. The thrust of the piece is that cork still dominates, but screw tops are gaining acceptance from consumers, and new closure types are on the horizon.

For our premiere vintages we opted for natural cork for a variety of reason – consumer perception being one, and lack of studies on long term aging with alternative closures, another. We chose a cork supplier (Rich Xiberta) who controls the full cycle of the cork closure production, from tree selection through final shipment to us. The high incidence of cork taint comes from corks produced without proper quality controls. For our less expensive red blend we chose a synthetic cork, primarily for cost reasons. The corks we use are $.55 each – the synthetic closures are a fraction of that. Since the red blend is meant to be consumed now, long term aging didn’t factor in our decision. For our less expensive wines, we will most likely switch to the screw top closures. Again, costs are an issue, and frankly the screw tops are easier for the consumer (no cork screw needed, a good thing if all your openers are now in the possession of airport security). I do admit the crack of a screw top on opening is not nearly as romantic as the pop of a cork.

We have also decided to switch to the glass stoppers for our top tier wines beginning with the 2006 vintage. These closures are stunning – keepsakes, almost. And recyclable!
Sineann uses these closures on its reds - come in to the Tasting Room and we will be happy show you.

No comments: