I keep finding that upon opening a bdm there seems to be a hint of tca. I taste a lot of wine on a weekly basis (I buy for our restaurant) and have only found this as a recurring theme in bdm vs other types. Just yesterday I opened a '99 Caparzo that seemed muted and a bit wet-cardboardy. Am I just unlucky enough to get a bunch of tca-laced bottles, or is there something about a bdm that exibits this right off the bat? BTW, sometimes the funk blows off, sometimes not.