I opened a bottle last night (2006 J Wine Nicole's Vineyard Pinot Noir) and the cork slid out with little to no effort using an Ah-So. The easiest sliding cork I've seen. The cork showed streaks of wine running up the side about 80% to the top.
At the time I did not catch that the bottle was flawed as the fruit was somewhat masking it and the wine was VERY chilled. 24hrs later it's all wet basement and cardboard. My question is, are these two things related? I would imagine if the cork was bad and allowed air in I would get more oxidation flavoring, not the damp basement and cardboard flavors.