Last year Diam launched the all natural Diam Origine 10 and 30 made with beeswax, which like the classic Diam goes through the Diamant process that disinfect the cork to create a consistent TCA free closure with a reliable oxygen transfer rate. This year Diam added Origine 5 for shorter aging wines, but more remarkably, they shared the discovery and subsequent research into the different evolution of wine sealed with Diam 10 classic and Diam 10 Origine.

Diam’s research shows that there are two phases of oxygen from the cork that affects the wine; there’s the Oxygen Initial Release (OIR), which is determined by the amount of oxygen stored inside the cork and impacting the aromas’ development early on and up to six months after bottling. Then the Oxygen Transfer Rate, the speed of oxygen ingress over time, takes over and determines the wine evolution as it ages.

Diam’s observations showed that the Origine 10 had a higher OIR than the Diam 10 Classic with the same OTR. This knowledge can be a helpful tool for winemakers to decide which closure to use depending on their early and long term ageing goals for the wine. An young release of Cabernet Sauvignon might benefit from a more rapid development early on combined with a slower development long term making the Diam Origine the right choice, while the same winemaker might want to preserve the crispness of his Sauvignon Blanc for longer and decide to go with Diam Classic for a lower OIR.