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Does the corked component of a wine intensify with age? I just opened a 2001 Cab I've been hanging onto for a few years and it was corked. Frown

I have rarely had a corked young wine, but have had more than my share of, not old but older (5+ years) corked wines. As I understand it the TCA is either present or it's not. In other words it can't just develop in a good cork over time. If that's the case I am wondering if I've been lucky with the younger wines and unlucky with the older ones or if I just didn't notice it until it intensified if indeed that's what it does. Any input would be appreciated.
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TCA acts on the wine within days. So if it is corked, its corked.

If there is a tiny amount of TCA, on say the side of the cork, and the wine does not hit it until it slowly seeps up the cork then the wine will not become contaminated till it comes in contact with the TCA.

The reason you probably don't notice it in young wines is not because its not there, but young wines have more noticeable fruit, and if you are not very sensitive to TCA, the fruit can seem to mask it. At low levels, the wine can also appear to be just a bit "ordinary" when in fact it is not "ordinary" but mildly corked.

TCA does not get worse with age, but the higher the concentration, the more noticeable the fault and the easier it is to detect.

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