If we say 'screwcap' enough, it ceases to be an oddity and becomes more and more acceptable in the mainstrem. And if we see enough screwcapped wines on the shelfs, or in magazines, or in lists (like this), and if enough people say enough things about good wines not tainted by cork, then maybe one or two more people will give alternative closures a try, or maybe one or two more producers will work up the mercantile courage to put their wines out in a better container with a better seal.
Besides: I'm just a holdover from the rebellious 60s, dude. It feels good to be passionate about something I believe in.
What you say is fair enough; in this part of the world though, no-one remains who could have any doubt about losing sales because of the seal. No, if top makers here (Wendouree, Rockford, Yarra Yering, Bass Phillip, Jasper Hill, Yalumba, Wynns, Petaluma) are sticking with cork, it's because of remaining reservations about the proven ageability of reds under screwcap, or entrenched refusal to abandon 'tradition', or a belief that they find less than 1% (approx) of their own wines are affected by taint/ox issues. Yarra Yering, for instance, who I visited recently, pay over A$1 ea for corks, reckon they only get a miniscule number of problems, and believe there are still unsolved problems with screwcap.
I agree with the passion - any time I taste a wine under cork in the presence of the maker I ask why he's using trees for packaging...