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Published:  23 July, 2008

A well-known London restaurateur who has a third share in a New Zealand wine producer has a problem with his winemaker and partner - they disagree over closures for the wine. Robert Wilson, owner of the Bleeding Heart Yard restaurant and bistro in London, believes his customers are barely aware of the debate over which is the best closure. But Trinity Hill's winemaker John Hancock, who was over for the London International Wine & Spirits Fair, is adamant that Stelvins are best. Wilson said: We sell about 100,000 bottles of wine a year and we get about three or four a week that are corked. For the average customer, this is not top of mind, so why confront them with the answer to a problem they are not aware of?' Hancock replied: The trade estimates that 8% of wines are corked and I believe 75% of wines are negatively affected by cork, because [cork closures] are not as good as they should be.' Fortunately for Trinity, the pair agree to disagree. John is CEO and winemaker and I would not question what he does,' said Wilson. I am more interested in the marketing and packaging side and it is more an issue of aesthetics. I am sure it is an evolutionary process and that Stelvins are the solution to these problems.'