Originally Posted by
Gaucho100K
Agree !!! ^
But there is a HUGE difference between 12% and 8%.... or?
In my experience, the average TCA problem is close to 3% - but this is just my own observation. No scientific methodology used.... Im sure there is plenty of literature that will say both a larger and smaller number.
And yes... TCA is not only a stopper related issue.... TCA taint at the production facility (in diverse areas) can be the culprit. In theory, with modern wine production facilities (and up-to-date best practice procedures) this should not be a problem... but this does not mean it doesnt happen.
I suppose this statistic depends on whether or not the estate is willing/able to check. it's ~10%, but it is not random across all the bottles- so if you're lucky u wont get a corked bottle in a case.. that is if you can pick out the cork one, as a few of us have said.