My pleasure. Addtn: Eduardo Torres Acosta also makes some worthy Etna, leaning a little more natural and often on the lighter side.enframed wrote: Thanks for the recommendation!
I don't think one can blame a cold cellar or new employees. It's his wine, he has final say. Climate change would be a more appropriate place to point fingers. It's my understanding he uses sulfur now, always. Not a lot of sulfur, but enough for a consistent product to travel across the globe under possibly strenuous conditions, which is important. Agree that some Etna are way too expensive, and not just Cornelissen.
If I'm remembering it right, Cornelissen has some consultant from Bordeaux (!) overseeing things, which struck many people as an odd move. But you're right in that Frank is probably the one calling the shots.
In terms of climate change, that can't be denied, pretty much worldwide. Funny thing is that I remember some of his wines actually drinking hotter back in the day than they do now. (From hot vintages, obviously.)
I've had no-SO2 stuff that's come out of a container just fine, and no-SO2 stuff that's been total garbage. Just kinda depends on the wine, the winemaker, and a little bit of luck. There's plenty of sloppy natural winemaking and bottles that might benefit from a touch of sulfur, but there are possibly even more oversulfured bores out there, as well. I certainly won't kick great riesling out of bed b/c of SO2, but I also don't shy away from producers that eschew the stuff.
