This makes me think that a winery operator who gave our wine club a tour may be (at least) partially correct. When we walked into the winemaking area, I got a very faint whiff of bleach. I asked him about it, he said that he and several of his winemaking contemporaries all had talked long and hard about the bleach issue and cork taint, they all use some bleach in initial cleaning, and it is very well rinsed away and had done the same for many years (some approaching 30-40 years). They felt that the real culprit in the rise in cork taint was poor practices at the cork manufacturers and that the cork producers had jumped on bleach, since maybe it might have something to do with it, but not really.
All that having been said, I still don't allow bleach into my house, even though the washroom is on a different level and other end of the house from my winemaking area.