Cork taint, I guess

[heatherd]

In 2014 I made 12 gallons of Cabernet Sauvignon from frozen must and a juice pail. Nearly all the bottles have been delicious, but one bottle was super stinky. It had a chemical smell that was strong enough that I could smell immediately upon opening the bottle. Is this cork taint?

I opened the next bottle of cab with trepidation, but it was fine.

If so, then that means I have made nearly 40 batches with only one contaminated bottle......

Heather

 

[Runningwolf]

That bottle may of had some bacteria in it and didn't get sanitized as well as the others.