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Thanks for all the replies. I'm hoping it's just a thing of high acid in a fermented wine. I decided to press it all out and get it in a demijohn away from the cap. I'm not 100% on this though, but my recipe for what it's worth is as follows, hopefully someone can shed some light on what it...

Slight qualification: it's more of a sour than an oxidised taste

That's basically it, I've had my must fermenting for 4 days and it currently tastes a bit sour and oxidised. Is this an expected result at this stage in the primary fermentation or have acetobacters colonised the must? I've read that adding more K-meta can stop or reverse the acetobacters, if...