If you want to know, ask the vineyard for a record of their dustings.

Pambianchi has the little gem: "late application of S in a vineyard in
a bad year" as a possible contribution. The sulfur is not completely
washed off the grapes, and adds all kinds of odours depending on the
other chemistry (sugar, TA, possible presence of mould, pressing
procedure, etc).

Joe Giller > wrote in message >...
> Thanks for all your great input. The flavor is more like this...you
> strike a match and you happen to have your nose close to the match and
> that first whiff of smoke is the smell/taste. You can kinda taste it in
> the back of your upper palate. Reason I ask is because I got grapes
> from the same vineyard this year but obviously don't want the same result.
>
> Thanks!
>
> Joe