Opened a '10 Isa the other night to pair with some Moroccan chicken and it was stunning.
How are you treating the sulphur question on your own label?
As needed.
That may sound like a cop out but the need for using sulphur in winemaking is directly related to the health of the fruit and pH. I pick earlier than many so my pH levels are usually low - low pH means less sulphur needed. I also triage stringently so I wind up with pretty healthy fruit; hence less sulphur.
But this is a call I make based on conditions, not on formula or philosophy. Sulphur is a tool; I use it when I need it.
Best, Jim
My wife’s favorite of all the wines I’ve made.
Thanks, Jim
Loved this too.