Making sure you have the right closure for your red wine is critical.
Different closures can impact on its development and shelf-life in a variety of ways, from early development of oxidised characters to a sudden increase in stinky sulfur compounds.
For the past three years the AWRI has been evaluating the impact of a range of commercial closures on a 2008 Barossa Shiraz and results so far have provided significant insight into how a commercial red wine can change under different closures.
The wine is now being assessed after 36 months in bottle and promises to shed more light on the long-term effects of closure selection on the ageing process.
Interested producers can still participate in this trial and access performance data for all, or a selection of, the closures.
