Originally Posted by Aus_MD
There is still debate amongst winemakers whether red wines will mature properly with Stelvin (screw-top) caps. At best it seems that maturation is delayed. This is obviously not so much of a problem for Australian & NZ wines, which generally consumed young. Riesling producers in Europe have embraced the Stelvin technology reasonably well, but I don't think the premier cru maker will be using it any time soon.
Not really. Aus. Wineries such as Leo Buring, Lindemans, and Yalumba have all publicly stated that their reds in (inferior) screwcaps from 50-70s are still in superb shape (never released commercially like the whites but they often come up at Langtons and Oddbins auctions). Secondly, Penfolds has now been trialling screwcaps since 1996 on reds and Grange winemaker Peter Gago has stated they are devloping beautifully, albeit slowly (Bin 389).
The first growths are now trialling screwcaps (Haut Brion and Latour). The fact that Penfolds are releasing their two superb reds - the 2004 Bin 60A and Block 42 - in screwcap at $500 per bottle shows their confidence in the technology. Germany's Gunderloch has just released his 2004 (white) TBA's in half bottles
in screwcap only (cost $495 per bottle) making it most expensive screwcap wine in world. There is talk at Foster's/Penfolds that Grange will be 10% screwcap next year. There may be debate among winemakers, but oenoligical studies show that wine does NOT only need oxygen to develop. It develops ina reductive enviornment as well, just much slower.