Holly is a champion - no doubt - and interested to see the pictures. Often though the appearance of the cork doesn't indicate a "corked" wine. The little article in this link
What Exactly is a Corked Wine: And What Does Corked Wine Taste Like? | Kitchn is as good a description of corked-causing-TCA as most others. I know some purists still want to use cork but the estimate of 5-6% of wines using cork seals being corked is a good reason to keep leaning towards screw-caps. I take a punt on some overseas wines because they only come in cork (lots of quaffing tempranillo for example) but preference is always screw-cap. Rockford and others such as Jasper Hill (where Ron Laughton really goes to great lengths and expense to source very high quality cork) will replace bad bottles and it's a good reason to buy directly from them.
But speaking of Rockford (where the Alicante and Frontignac are under screw-cap but allegedly the aging wines are all under cork) - when at the Stonewallers' a couple of months ago there was some 2005 Rockford Eden Valley Riesling available under screw-cap!! Apparently the ever unpredictable Robert had had a small quantity done under screw-cap so he could test aging for himself. When I asked if that meant there were a couple of sneaky BP under screw-cap I got the "who knows, we don't get told everything" answer. I do hope that Robert will eventually allow some of the others to be done under screw-cap - half and half to give us a choice.
Regardless, they are all good wines and just typing about them is making me thirsty. Off I go to the cellar.