- Pete Bissell, Balnaves of Coonawarra, Australia
"If you look at the results of the AWRI Closure Trial it's the top performing closure, it doesn't have the issues of reduction screwcaps can have, but it has the highest sulphur dioxide retention of any closure and it doesn't have any problems with TCA," Balnaves winemaker Pete Bissell said. "It allows you to have a cork without the problems of cork. Even if you have corks that don't have TCA you'll still end up with 12 different wines after 12 months because they all let different amounts of oxygen into the bottle.
The membranes on a ProCork regulate the amount of oxygen going into the bottle, so you get more consistency - a development that sits somewhere between a screwcap and a very good natural cork. A screwcap will always retain much more of that brighter, fresher fruit much longer than a cork, but a screwcap will also slow down the integration of the tannin on the palate and they can look quite linear for longer. "A ProCork allows faster tannin integration - not as much as cork but faster than screwcap and it also retains some of that brighter, fresher fruit. So with our Cabernet and The Tally we've decided to go with ProCork partly because the style of wine we're making needs more air than you get under a screwcap. We look at it every year and ask ourselves if we are doing the right thing, but we've been under ProCork since 2005 and are still happy with what we're seeing."
Pete Bissell, Balnaves of Coonawarra, Australia. WBM - Profile of Balnaves article
- Geoff Hardy Wines, Australia
"ProCork slows down the aging rate yet still allow integration of the tannins and complexity to develop. ProCork also gives me the cleaness, purity and subtle maturation I am looking for in my wine"
Geoff Hardy Wines, Australia
- Phillip Jones of Bass Phillip Wines, Australia
"We have used traditional cork for many years, because we believe we achieve more natural, long term maturation of high quality wines. Having been aware, like all of us, that none of the closures are failure-proof, we tried a number of alternatives for some of our wines over the past few years, including composites and screw-caps. We have not found any of them totally satisfactory for long-cellaring and we've now made the decision to stick to natural cork. The extra protection afforded by the Procork process gives us the confidence to proceed, knowing that the additional expenditure will pay off. We are not concerned about TCA or closure-related oxidation with ProCork."
Phillip Jones of Bass Phillip Wines, Australia
- Rick Hill – Labryinth Wines, USA
"Having spent the better part of 20 years in the food industry, predominantly dairy and fruit juice (significant involvement in membrane technology) and 15 years in the wine industry, I feel totally assurred as to the performance of Procork. Procork has amalgamated traditional cork with smart science and produced all the attributes of a traditional cork closure whilst reducing to insignificant levels cork taint and oxidative issues. It's that simple...."
Rick Hill – Labryinth Wines, USA
- M. Thomas DEJEAN, Propriétaire-vigneron en Sauternes
"J'utilisais des bouchons synthétiques mais j'ai constaté qu'ils participaient au vieillissement prématuré du vin. J'avais vraiment envie de revenir au liège mais je redoutais le goût de bouchon. Procork a été pour moi la solution : un produit rassurant, une nouvelle membrane qui élimine les TCA, un prix compétitif, l'esthétique du liège en plus ! J'ai donc décidé de "boucher" mon vin blanc avec les bouchons Procork."
M. Thomas DEJEAN,
Propriétaire-vigneron en Sauternes - CHÂTEAU RABAUD-PROMIS - M. Bernard Lamaud, Directeur château de la Dauphine
"Personnellement, je préfère les bouchons en liège mais la problématique du goût n'est pas négligeable. Les bouchons Procork présentent un bon compromis : l'attractivité esthétique du liège et un apport technologique."
M. Bernard Lamaud,
Directeur château de la Dauphine - FRONSAC