Almost all of the high-end Aussie wines in the "hill of grace" class were bottled in both screwcap and cork in some years, so there are literally dozens of different bottlings that can be sampled and are now aged enough to matter (though 2001 hill of grace shouldn't be touched before 2015!). I've done the tasting and prefer the screwcap when there is a difference, which is what led me to be curious about how/what makes wine age and the varous closure alternatives. Cork is pretty good, and as mentioned traditional, but the worst of the mordern alternatives. However other factors in storage such as vibration, temperature, stability are as important and often more important in the taste of wine than the closure. Not to mention factors in fabrication, such as the fining used and even the eggs Even barometric pressure at the time of bottling will have an affect!