With the increase of these new high tech closures such as screw caps, Zork closures, synthetic cork, etc., what are the effects on the wines. These new closures are great at preventing oxygen from entering the bottles and I believe that we can all agree that the drink now wines (less than 5 years from vintage) will not be affected. In fact, I believe that the consumer will receive a fresher and more consistent product than those that use natural cork. But what about the wines that we want to cellar. The big cabs, Bordeaux’s, Burgundy’s, etc. How will this affect the development of the wine over time?