Cork is a gift of Mother Nature. A unique, natural, renewable resource stripped from the tree once every nine years. A single tree will continue to yield cork for upto 250 years. At Rankins, we are currently undertaking a major replanting programme. We believe our continued support of the forest will underscore our effort to secure a bright future for cork.

An increasing number of wines are now bottled using synthetic closures. It is widely believed that many wines that are faulty are unfairly described as 'corked' or suffering from cork taint when the fault is entirely due to other problems.
We believe natural cork is the only ecologically sound choice in a world increasingly reliant on synthetic materials. Time and time again, the use of cork is proven to be the most effective way of sealing a bottle.

As the Synthetics Vs Natural debate continues, we would like to hear what you think of it all. Please take a couple of moments to answer the questions below and add any further comments you may wish.

Given the choice, would you select wines using a natural cork or synthetic closure?

Should producers state on the label that the bottle is stoppered with a natural cork or synthetic closure?

Have you ever opened a bottle of wine that in your opinion was 'corked'?
(A 'corked' wine will exhibit a pungent, musty or mouldy aroma and is not related to other common wine faults)

Your comments.

See how corks are produced