Originally Posted by
350RRC
A Stelvin cap is a different way of sealing a bottle and certainly doesn't imitate a cork.
Corks allowed somewhat 'controlled' interaction between the wine and and the atmosphere, allowing the wine to lose undesirable things like H2S and let oxygen in so the wine 'matured' to a desired quality.
You can cheat with caps and speed the process up but IME the quality has to be there to play with.
Drinking a single vineyard $80 Barossa shiraz tonight, warmed by the fire with the cap loose for an hour, all the volatiles gone and quite pleasant.
I'll leave half the bottle for tomorrow night and see what it's like.
That's $80 a case.
cheers, DL