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Katie Madigan


Using natural cork is still the best closure to preserve and even ENHANCE fine wines. Not only is it natural, sustainable, and recyclable, also a major plus to consumers, but whether they wait ten years or ten minutes to drink the bottle, the history and reputation of natural cork is unsurpassed. There are so many interactions that occur because of the oxygen-exchange using natural cork that we just don’t see with other closures. Yes, some wines do not need to be aged for 10 years; some not even 5. Even so, we should be putting out a dependable, consistent product. Using natural cork helps us to achieve that goal. Many customers view wine as an experience they want to remember. Winemakers help keep those memories alive with the cork. I still have the cork from the magnum of cabernet opened to celebrate my 21st birthday.

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