After my tasting notes, I list the closure type used. Personally, I am much more likely to buy a wine and buy it in some quantity if I know that I don’t have to worry about cork taint. (Read everything you ever wanted to know about cork taint.) I also prefer the consistency that alternative closures bring. However, I also understand that some prefer natural cork.
Here I define the alternative closure listings you will see after my tasting notes. There are other closure types used in the industry, but not ones that I have come across in the Pacific Northwest in recent years.
All wines that do not have an alternative closure type listed should be assumed to be closed with natural cork. Note that I do not currently differentiate natural corks that use some type of process (human evaluators, GCMS, etc.) to screen for cork taint. In my experience, these processes reduce TCA contamination but do not eliminate it, and wineries pay a hefty price for the pleasure.
At present, these closure types are being identified by visual inspection rather than self-identification by the winery on a submission form. Note that all wines are tasted blind, and closure type has no reflection whatsoever on score.
Read about the sustainability and recylability of wine closures.
Wineries, if you see an error in the listing of closure type for your wine, please contact me, and I will correct it.