Thanks for the teaching to suck eggs Colin. I'm also tolerant, maybe too so, of old wines being to some extent oxidised, and even not so old premoxed wines being a degree premoxed, when others might have them down the nearest sink. All I can say to you, as you seem to like to take particular issue with my posts, is that the Jobard did NOT imho suffer 'a routine process of oxidation' - there was absolutely nothing routine about that degree of change overnight. Each to their own. I'll try and anticipate better what you might wish to say in reply to my posts in future.