June 6, 2012 | 10:20 AM
“Too often, as a winemaker, I have seen wines that have gone reductive over time. It’s hard to say why, exactly, but my suspicion is that they haven’t allowed for the management of oxygen after bottling.”
Keith Bown, VP of winemaking, Vincor Canada, 2012 Closure Survey Report, Wine Business Monthly, June 2012
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