Greetings from Chateau Fonroque St. Emilion Bordeaux

[Alain Moueix]

Hello,
this forum is a great idea from Jeff and give a good opportunity to talk about wine: there is so much to say, so much to learn!
As a wine producer, I will be pleased to answer to any question that a forum member may ask... and I look forward to participate to debate when I can... with my frenchy english!
Cheers
Alain
www.chateaufonroque.com (http://www.chateaufonroque.com)

[Jim Cowan]

Alain,
Nice to see you here. And your 'frenchy english' looks just fine to me.

Since you have opened the floor to questions, I would enjoy hearing your thoughts on the issue facing white Burgundy producers these days of premature oxidation.
I read an interview with Jean-Marie Fourrier where he assigns blame to corks sterilized with hydrogen peroxide.
I have also read Don Cornwell's comments, where he disagrees with Fourrier and states his ideas regarding possible causes:
"I continue to believe that the premox crisis originates primarily from deliberate choices made by winemakers to produce more fruit-forward wines designed to be more attractive at an earlier age, including: (1) lowering S02 levels; (2) widespread adoption of computer-controlled bladder presses and the use of very gentle pressing cycles with those computer-controlled presses which lowered flavonoid phenol extraction; and (3) in a few instances (e.g. Sauzet and Verget) use of extended post-M/L batonnage and failure to monitor/adjust SO2 levels during this process."

I realize this is somewhat outside the Bordeaux world, but, if either of these gentlemen has correctly analyzed the problem, I imagine it would be of interest to all winemakers, even those not working with chardonnay.
And to be perfectly honest, I make a bit of pinot noir so this issue has some relevance to me.

Thanks for taking the time to be here.
Best, Jim