This is exactly what I would’ve said to people who would’ve told me that they’ve smelled a mousy wine - before I smelled my first mousy wine. (Plus I’ve read most of the books Goode has written on wine, plus I do read his blog, so yes, I know that is not only his view, but many others’ as well.)
Do take into account that in that tasting that I linked above not only me, but several other people as well (who really know wine and consistently go to these same blind tastings as I do) commented how especially that Peternell Grüi smelled mousy, before anyone had even tasted the wine. So this is not just me telling about imaginary things no-one else has ever encountered.
Anyways, we’ve had this conversation many times before, for example here.
I do believe that in the past the common knowledge has been that pyridines and pyrrolines were not volatile in the pH range typical in wines, but became volatile as the pH rises. However, I believe today the view is becoming that there is not a single pH threshold in which pyridines and/or pyrrolines suddenly become volatile, but they are always volatile to some degree and their rate of volatilization (I’ve no idea if that is the right word) increases with pH. That means that tiny amounts of pyridines and/or pyrrolines in wine pH might not cross detection threshold, but sufficiently large amounts can. If a wine is just ridiculously mousy, you can smell it, no matter what the pH is; in this case enough mousy compounds become volatile, crossing the detection threshold and turning perceptible, ie. making the wine smell mousy.
I think this all might also have to do with the fact that mousy wines might be high in ETHP, which is a mousy compound that has a relatively high detection threshold (averaging in 150 ppb). However, that molecule oxidizes into another pyridine similarly responsible for mousiness, ATHP, which has a very low detection threshold (averaging at 1.6 ppb). This is the reason why wines that at first seem quite clean and devoid of mousiness can turn surprisingly quickly quite mousy after the bottle is opened - the ETHP just oxidizes into ATHP. However, if the wine is already very high in ATHP to begin with (for example due to high levels of dissolved oxygen during the bottling), it can be so badly mousy from the get-go that you can smell the mousy aromas even before you taste it.
I’d be happy to hear if @Jamie_Goode has anything to contribute here!
(I’m also happy that @m_ristev can corroborate my observations so that I’m not the only one with these experiences here!)
To me, that sounds unlikely. For example 2018 PYCM St. Aubin is singled out as an example and 2018 was a very warm vintage in Burgundy. Today white Burgundy almost invariably reaches such levels of ripeness that there are no pyrazines in them (I stay quiet about 2020 now…) and 2018 was a very warm vintage, so it sounds quite implausible that a warm-vintage PYCM would show any pyrazines. There were quite a many notes in CT on this wine and not a single note noted any pyrazine-related notes (although most of the TNs noted lots of reductive notes, typical of PYCM), which is why I highly doubt that pyrazines are the culprit here.