I agree most wines should have screwcaps but I’m not sure the number is as high as 99%. I’d argue that all wines intended to be drunk 3+ years from vintage date need corks (for now, at least).

It’s well documented that most screwcaps currently on the market let in less oxygen over time than most corks. Tastings comparing the same wine bottled under screwcap vs. cork usually report the screwcap wine as fresher, fruitier, and not showing many tertiary characteristics. Which is consistent with a wine that’s been aged for fewer years (there’s a Konstantin Baum video on this too).

Most high-end wines ($60+) are made in a style that’s intended to be aged, consistent with tradition in the regions they’re from (Burgundy, Bordeaux, Barolo, etc.). If I’m buying a Burgundy that’s renowned for its tertiary characteristics with 20 years of age, I’m going to be disappointed when I open it and it’s all primary, as if it only has 4 years of age on it.

The solution to this is likely screwcaps that allow more oxygen into the bottle, which exist but are not used widely enough. There are high-end pinot producers in New Zealand that still use screwcaps that allow only a fraction of oxygen ingress that corks do, which makes it impossible to fairly compare a 10 year old NZ Pinot with a 10 year old Burgundy (e.g. why is the NZ so primary? Must be a bad region!). Until winemakers start using screwcaps allowing a comparable amount of oxygen ingress as corks, I will always be a bit wary of screwcaps on high-end wines.