“The traditional way of plugging a wine bottle is a survivor of seventeenth century technology. If your ancestors had had screwcaps for their bottles they would have used them - and so should we. Corks, unfortunately, can taint wine with a specific mould at an alarming rate. Some estimate between five and ten per cent of all bottles are more or less "corked". If the public recognised even half of the affected bottles wine-producers would go bust. Nor is there any argument for a permeable stopper for the ninety per cent of wines that will be opened within months or so. Except nostalgia. Is the romance of wine worth a one in ten chance of a bad bottle? You decide. And when you do, buy your daily wines from suppliers with the courage to use modern stoppers.”
Hugh Johnson - Pocket Book 2003
 
For wineries there are two main issues with cork, the first being contamination from a chemical called 2,4,6 Tricloranisole which is the cause of cork taint. It is estimated that up to 10% of all cork-sealed bottles may be affected by taint to some degree, resulting in the musty mushroomy aromas that everyone dreads or simply a wine which has been stripped of its fruit flavours. The second concern is random oxidation, which occurs when a cork forms a less than perfect seal in the neck of the bottle allowing oxygen into the bottle, resulting in rapid premature ageing of the wine. Many years of testing have shown that the best closure currently available which addresses both of these issues is the screwcap. Besides ensuring a consistent quality to the customer, this neutral airtight seal preserves the fresh fruit flavours of wines, keeping them fresher tasting for longer and protecting the wine completely from the dreaded cork taint.
 
To find out more information from the following wineries on Screwcap click on the links below