Corked Wine Question

[RAD]

FWIW, I'll describe the scenario a bit more. I described the initial smell as "musty," because this seemed to fit more in line with the olfactory descriptions I've read about 2,4,6-tricloroanisole, the culprit of corked wine. But in reality, it was more of a dirty-detergent type smell, in a musty kind of way. And you could tell, ever-so-slightly, that there was some fruit underneath, but the wine acted "dumb", as if it were enshrouded in an antihedonistic tomb. My first thought was perhaps there was some remnants of detergent in the glass, so I thoroughly washed and dried it before trying some more. I'm familiar with Freemark Abbey's offerings, having several bottles each of their Bosche, Sycamore Vineyard, and regular Napa bottlings across multiple vintages, so I knew this was out of the norm. But as I've only been really into wine for about a year now, these two bottles were my first two that genuinely appeared corked (out of 130 or so opened this year).

It is interesting, as Bucko noted, that sensitivity to TCA can vary 1000-fold. My wife, though not quite the wine geek that I am becoming, still has a decent nose (looks good too!) and palate, and didn't observe the "corkiness," though she did think that the wine was muted.

RAD