[stuartj]

Better get used to. The Stelvin closure (screw cap) is preferred by winemakers, even on high end wines. Although, winemakers are a little divided on the unknown effects of Stelvins (or non effects) in determining the long term character of wines made to cellar.

But- most wine is consumed immediately on purchase, and little is made to lie down. Cork taint is generally regarded to affect one bottle in a dozen. Many people cant detect mild, or even severe cork taint. There are three grades of cork, and only the best wines, made to be cellared, get the good grade.

As someone who does cellar wine, Im happy to see the Stelvin closure being used. One of my favorites has just bottled there new premium release under Stelvin, and wrote to all their customers expalining why they were doing it. If its good for industry, and improves the prospects for long term cellaring, its all good for wine lovers.

I agree tho, it does suck cracking a screw cap off a lovely dusty bottle of Shiraz. And it will some time before we see something lke a Grange Hermitage under stelvin or synthetic cork.