The headline figure for my cork problems (TCA or oxidation) throughout 2016 settled at 5.5%.

I’m relieved that the mid-year result of 8.6% did not continue; with only one bottle  I opened in the past six months having unacceptable cork-derived problems (a 1992 Stanton and Killeen Vintage Port).

5.5% is still a terrible result- and a key reason why I avoid-purchasing-  where possible- wines that are cork-sealed.

The last few years’ cork failure performance can be seen in the “corks and statistics” tab.