I don't agree with Knuklehead... Sorry.
My mother has an old collection of old french wines (more than four hundred bottles, from 1967 to 1985...) Each family meeting, we try to drink a few bottles, but most are bad tastin'... Cork, mold and so on... Maybe one bottle from five is drinkable... What a pitty!
Since I've made a still, I collect the bad bottles in a 25 l jar and when it's full...(it may take a few months) let's go to the still!
The result is, after agin' in oak chips and addin' a little caramel (a very little!), a full & good taste brandy!
I distill in a reflux, gettin' between 80 and 90 % proof, then I dilute and age a few weeks on oak chips.
So I don't think bad taste in wine does bad taste in distillate (not every time regardin' my experience)...
I'm french speaking!
Boiler : 50 L (13 gal) beer keg, gas heated.
Reflux : 104 cm (41 inches) column 54 mm (2 inches) diameter withh SS scrubbers packing.
Potstill : 40 cm (15 inches) column 54 mm (2 inches) diameter without packing.