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Diam Closures
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Matau
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PostPosted: Thu Dec 08, 2005 10:29 am    Post subject: Reply with quote
danclarke wrote:
Ginger wrote:
Matau wrote:
Ginger wrote:
See, that's better, back on topic. Why do you think they suck?


I think they are great....I was just getting into the spirit of the thread drift


I don't think I've seen one yet, which wines use these already?


Kooyong do, Castagna do.
Although I don't think the 01 kooyoong u had a few months back would have.


Hugel have started using it as well....Dowie Doole too
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Comment voulez-vous gouverner un pays qui a deux cent quarante-six varietes de fromage?
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Matau
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PostPosted: Thu Dec 08, 2005 10:30 am    Post subject: Reply with quote
cellar rat wrote:
Chill wrote:
cellar rat wrote:
smithy wrote:
Cool

Poor old cellar rat...when he comes out with something inciteful I might have to be offended....hasn't happened yet!

Dean
You mentioned Diams designed for longer ageing may be in the pipeline.

ie longer or denser (I'm guessing here)

Whats the word from your end.

Cheers
Smithy


You might try and learn how to use the search facility to find out.

Since when have you ever posted a technical review on anything except promotion of your own whines (sic) ? You obviously can't take it as well as you can give it. The thing that annoys me about many of your posts here and on the other forum is that they defy logic (even my twisted kind). When other posters try to tell you this, you immediately go into damage control mode rather than addressing the issues.

Cheers,

CR


Is their a prize for the biggest whinger on this forum? I vote for CR Exclamation


I win a prize. Goody, goody... Maybe I should start a "what cheeses me off" corner. Enough thread drift now - back to boring cork discussions.

Cheers,

CR


I reckon another section of the forum below the lounge called maybe "The Bitching Post"..might be appropriate
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Shaggy
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PostPosted: Thu Dec 08, 2005 10:31 am    Post subject: Reply with quote
Ginger wrote:
danclarke wrote:

Kooyong do, Castagna do.
Although I don't think the 01 kooyoong u had a few months back would have.


We had a 03 Kooyong Massalle a few weeks back and it looked like a normal cork to me. Would I know a diam cork, is it noticably different?


I think the 03 used diam, the 04 definatley did. They do look and feel very much like a normal cork. They look kinda like bits of fine cork compressed together, kinda speckled looking.
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Ginger
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PostPosted: Thu Dec 08, 2005 10:35 am    Post subject: Reply with quote
Shaggy wrote:
Ginger wrote:
danclarke wrote:

Kooyong do, Castagna do.
Although I don't think the 01 kooyoong u had a few months back would have.


We had a 03 Kooyong Massalle a few weeks back and it looked like a normal cork to me. Would I know a diam cork, is it noticably different?


I think the 03 used diam, the 04 definatley did. They do look and feel very much like a normal cork. They look kinda like bits of fine cork compressed together, kinda speckled looking.


Thanks for that, we ordered an 03 Kooyong Chardonnay from Bert a few days ago so will pay more attention to the cork when I open it.
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GrahamB
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PostPosted: Thu Dec 08, 2005 10:41 am    Post subject: Reply with quote
Ginger wrote:
Shaggy wrote:
Ginger wrote:
danclarke wrote:

Kooyong do, Castagna do.
Although I don't think the 01 kooyoong u had a few months back would have.


We had a 03 Kooyong Massalle a few weeks back and it looked like a normal cork to me. Would I know a diam cork, is it noticably different?


I think the 03 used diam, the 04 definatley did. They do look and feel very much like a normal cork. They look kinda like bits of fine cork compressed together, kinda speckled looking.


Thanks for that, we ordered an 03 Kooyong Chardonnay from Bert a few days ago so will pay more attention to the cork when I open it.


Don't know how to link back to a specific post but:

GrahamB wrote:
The ones that I have seen just look like good quality composite corks but with DIAM printed on the side with a thing like a horse shoe nail behind the word. Shows my age with knowledge about things as H/S nails.

Had to get one from the cork bin to check though. They also have a slight taper. Small end into the bottle by the red stain.

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Last edited by GrahamB on Thu Dec 08, 2005 10:43 am; edited 1 time in total
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Dan Clarke
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PostPosted: Thu Dec 08, 2005 10:42 am    Post subject: Reply with quote
Ginger,

As shagsters post.
They just seem more like a pale cork, really fine grained. Otherwise, the same.

Also (unless Kooyong asked for different) when you remove the capsule it has Diam stamped on the end of the cork.

We will be ordering Diam, and we want it stamped.

Everytime I peel back a capsule and see the Diam stamp I relax.

Hey and I saw something cool last night.
The Tamar ridge pinot has a black screwcap, but the end of the cap (the last 2 mm) is pale cream

It looks like they have tried to give the impression it is cork
It works, it sucked me in twice.
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Deanb
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PostPosted: Thu Dec 08, 2005 12:21 pm    Post subject: Reply with quote
Hi All,

A few names have been mentioned as Diam users on this thread, in most cases correctly.

To recognise Diam is quite easy once the bottle is opened, every Diam will have a small or sometimes larger logo, printed on the side or on the end - it is like a lightning strike. It is important to us because if it don't Diam it ain't Diam.

Some producers have chosen to disclose on their back label and in some cases with a neck tag - but this is really the choice of the wine producer.

As for a list of users, I would prefer not to provide a list only becasue I do not think it appropriate to use their names to promote a product and it may require the users permission etc. I only posted to provide technical information and balance about the debate - trust that you agree and understand.

I can say that we have 1300 customers worldwide and over 300 in New Zealand and Australia and we have sold around 50 million units since the commercial launch.

There are actually quite a few New Zealand producers using the closure also in significant volumes across all wine styles and varieties.

Also Burgundy and Spain in particular have been quick to take up the closure.

Cheers,

Dean
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gazzab
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PostPosted: Sun Dec 11, 2005 12:38 pm    Post subject: Reply with quote

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gazzab
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PostPosted: Sun Dec 11, 2005 12:40 pm    Post subject: Reply with quote
Not good with pictures, you can click on the image above to get a larger view or go here:

http://www.wineanorak.com/gallery/photoofthe%20week16.htm

Gazzab
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Antonio
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PostPosted: Sun Dec 11, 2005 6:59 pm    Post subject: Reply with quote
In the latest newsletter Castagna mention they have gone 100% Diam...
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gazzab
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PostPosted: Sun Dec 11, 2005 7:01 pm    Post subject: Reply with quote
Antonio what is the time difference between Melbourne and Seoul?

Gazzab
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Antonio
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PostPosted: Sun Dec 11, 2005 7:03 pm    Post subject: Reply with quote
gazzab wrote:
Antonio what is the time difference between Melbourne and Seoul?

Gazzab
We are 2hrs behind...
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pronay
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PostPosted: Sat May 27, 2006 7:00 pm    Post subject: Re: Diam Closures Reply with quote
danclarke wrote:
I thought this deserved it's own thread.

The was some discussion with regards to Diam corks here.
http://www.winestar.com.au/forum/viewtopic.php?t=11934&start=15

Dean Bannister of Oeneo posted a reply which aswered quite a few questions regarding the use of Diam.

- Our specification for Ageing potential is four years, we say this because this is how long our trials have been going for in the UK and for 36 months with the AWRI. By early 2006 we will say 5 years because we have the evidence to support this.

We have seen no issue with the Diam closure breaking down and we are confident of the long term potential.

In summary our specifications are based on facts not hope, when we have 10 year results we will say 10 years etc.

To my knowledge no other closure gives this sort of specification, most people assume that Screwcap will last for ever and it probably will, but it is not in the specifications, again to my knowlegde.


This last info isn't true anymore. A recently opened New Zealand screwcap production plant gives a 10 year warranty. Take a look:

http://xtramsn.co.nz/businessandmoney/0,,13273-4949423,00.html

Scroll down:

In what is believed to be another first, Mr Jelicich says the screwcaps also come with a 10-year seal performance warranty. "As far as I know, that is the first such warranty available anywhere in the world and when you compare it to the 48 hour warranty, which was the best we could do with cork, it shows the advances we've made."
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pronay
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PostPosted: Sat May 27, 2006 7:06 pm    Post subject: Reply with quote
Deanb wrote:
To recognise Diam is quite easy once the bottle is opened, every Diam will have a small or sometimes larger logo, printed on the side or on the end - it is like a lightning strike.

Just alittle correction/question: When Diam was presented here in Vienna last December, the rep said that Diam does not, in fact print ("with inks we had all kinds of strange experiences"), but in fact brand them the old-fashioned way. True?

Btw, for those interested in the supercritical extraction technique, the technical know-how and machinery comes from an Austrian manufacturer: www.natex.at (site in English).
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pronay
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PostPosted: Sat May 27, 2006 7:11 pm    Post subject: Reply with quote
Deanb wrote:
Microspheres are not "glue" - it is inert, no flavour as evidenced by the 36 month AWRI trial and our other trials.

We use a small amount of highly refined binder, very clean and also has all the relevent approvals.

Dean, this does not quite run along the info I got. 70% of the material is CO2-treated ground cork, polymer microspheres are there for elasticity, while the carrier (and binding) substance would be PU (polyurethane) foam.
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