This wine was tasted in October 2006.  The wine was 17 years old.  It was awful.  Not because the wine itself was bad, but because it was so horribly contaminated with TCA from a bad cork.  The wine had a horrible stench.  The TCA contaminated the bouquet more than the taste itself, but the wine simply smelled putrid.  In addition, the wine was starting to take on acetone smells.  The wine can not be rated due to the effect of this cork.  This is precisely why we need to investigate new alternatives to the traditional cork.  17 years of ageing down the tubes because the cork was bad and contaminated the wine.  Estimates are that up to 10% of corks may be contaminated with TCA.  The effect on the wine gets worse with ageing, which is why those who drink wines young are not aware of the problem.

 

What did you think of this article?

Liked
Disliked
No Opinion