Sulfite-free does exist

[dananne]

Not directly on the issue of sulfites, I wanted to ask about your Cab Franc. I know you do a very nice job with MO Norton, and you make a sweet red from Concord, but are you still making your Cab Franc with Cali juice, or have you shifted production to your own grapes? If your own CF are producing, how are they doing? I live on a 40-acre hobby farm in MO (in Saline Co, somewhat near the little hamlet of Arrow Rock), and I'm putting in a small vineyard devoted mostly to Norton and Chambourcin. I'll possibly add a little Seyval or Chardonel, as well. I hadn't planned to experiment with CF, but would be happy to do so if I thought I might be able to make it work. Any thoughts would be very welcome. And, welcome to the board. You'll find a very knowledgeable and friendly group here, many of whom are also ITB.