Bad wine, like Kalamata Olives

last night I opened a 1996 Paul Jaboulet Aîné Cornas. It was foul, just foul. The color was reddish brown, and not in a nice old brick sort of way, but muddy. The odor was pungent. The taste can only be described as bad olives, like a Kalamato Olive that sat out on the counter far too long. At the bottom was a fair amount of very fine pasty black sediment.

What would make a bottle do this? I am sure the afficianados here have a ready explanation, but this is the first time I have experienced just this sort of horrible. Thanks for your thoughts.

I am sure the afficianados here have a ready explanation, but this is the first time I have experienced just this sort of horrible. Thanks for your thoughts.

Not an aficionado, but I'd say mid-90's Jaboulet with a side of bad storage is the culprit.

Trust me, it was cooked. I bet you bought it at a local chain, right? Bring it back and demand a refund. If you've poured it down the sink, explain your experience to their wine guy and I think he'll try to make things right for you. You can PM if you'd rather keep this off-line.
Bill

I talked to the wine guy this afternoon, and he was terrific about it. So that's what "cooked" is. Thank you. That's what I was looking for- a description of the problem.

I talked to the wine guy this afternoon, and he was terrific about it. So that's what "cooked" is. Thank you. That's what I was looking for- a description of the problem.

Glad it worked out well for you...I thought (hoped) there would be a satisfactory resolution, as I'd be disapointed in them if they did otherwise. Sometimes shite happens in the wine business and all the retailer can do is try to make it right for the customer.
Bill