Interesting article just went up in the SFChron by JonBonne who visits w/ RandyDunn:
SFChron:RandyDunn
You have to admire Randy for acknowledging his use of RO to knock back the alcohol of his Cabs. One idustry insider claims that 60% of Calif wines are put thru RO. That seems a bit high to me.
He's written an article w/ HildegardeHeymann/UCDavis that shows that tasting high-alcohol wines will skew the taste of the low-alcohol ones. And he skewers JamesLaube. As we say in fencing: "Easy target".
Anyway...interesting article.
Tom