Bottle Shock - besides being a pretty terrible drama/comedy - is the condition where flavors are muted or otherwise screwed up in a bottle of wine immediately after bottling. This is why we served Birdhorse out of shiners pulled off a couple of weeks ago and not sent through the bottling truck. The shock can occur for older wines, too, when they are perturbed in travel or otherwise handled roughly. Why? The disturbances from shifting the old wines or shooting the wine in a pressurized fashion into an air-filled bottle end up super saturing it with oxygen. The oxygen needs to dissipate. Normally this occurs over time when the gases leach through the cork. What about screw tops, you ask? Well, cheaper ones ignore this problem; however, there are newer screw tops that have a pad of silicon embedded which help with the O2 transmission out of the bottle.
In any case, the important thing is what to do. First solution is to wait. Give it a few weeks to a month after bottling before sale and consumption. This doesn't work with very aged wines, of course. For those, you should use the sediment as a guideline. Stand it upright for a few days (best at a slight angle if you can) and wait for the sediment to fully settle.
More here: https://www.winespectator.com/drvinny/show/id/44883
https://blog.eckraus.com/what-is-bottle-shock
https://blog.eckraus.com/what-is-bottle-shock
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