Screw Cap versus Cork When Bottling Wine
There has been a long standing and contentious debate in the wine industry about the merits of the “cork” as a means of closure for the bottle and even for the development of the wine with ageing. Unfortunately along with the “cork" comes the problem of cork taint, otherwise known as a corked wine. This process has long been understood but seems to be an insurmountable problem for the cork industry. Why would any supplier of a product be prepared to accept up to 10% loss of his product due to a defect in the container in which it is held? Just because there is a tradition in the drawing of the cork, there is not sufficient reason for the wine industry to continue using this outmoded and faulty system.

The most recent evidence and research shows that screw caps, and in particular the Stelvin caps, are just as efficient in preserving the character of the wine; with the advantage of no cork taint. In fact, the ageing process, which is one of slow oxidation, is better controlled with the known parameters of a Stelvin cap rather than the vagaries of the unpredictable cork.

Averill Creek Vineyard and Andy Johnston have decided to use the practicalities of science rather than the uncertainties of tradition. We will be using Stelvin screw caps for all our wines for the foreseeable future.

For further information on this issue please click on the link below.

>> Screwcap wine seals - a matter of good taste
>> Screw Caps Verses Cork

Glossary of Terms
What does all that winespeak that you hear in the tasting room actually mean?
>> Find out in the Glossary of Terms.


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