I raised this question as part of another thread, but it went unnoticed and
I really would like some opinions on it.

On the recommendation of a friend (who is something of an Italian wine
buff), I picked up a bottle of Rosenblum Zin - Richard Sauret Vineyard -
2003 (US$12.49 at Costco..... my friend paid $18 at BevMo - h-m-m-m) and we
tried it with some pizza. The 2002 vintage of this wine was a 92
point WS pick, I think. The immediate sensation was very musty. I didn't
really taste anything off, though the wine seemed very flat at first, but
the mustiness was very strong. I've had this same thing happen a few times
with an Antinori Chianti I used to like. After about 20 minutes the
mustiness had gone and the fruit was very much present. This became a
really good Zin I would go back for more of, but the initial mustiness was
pretty daunting.

Now........ is that TCA?? or not? Does TCA 'air out' of a wine once it's
opened, or is it simply there or not there?

I also have an interesting side note to this. I spoke with the friend
who recommended the wine, to ask if he has noted anything similar. He had
not noticed the mustiness, but the couple bottles he has had both exhibited
the same need to stand for 20 or 30 minutes for the fruit to come out. IN
ADDITION, his opened bottles both had synthetic corks in them, while mine is
definitely a natural cork (Same exact vintage). I'm wondering whether this
has anything to do with how Costco got this wine and whether the 'corkiness
- mustiness' was part of the unusually large price difference.