Hi Tom,
I did a Google search on iodophor and came up with some interesting
results; this one echoes your thoughts:

http://cyberwerks.net/brewing/iodophor.html

It does look like the amount of iodine remaining upon draining is
minuscule; I will start using it myself for brewing. This level of
sanitation isn't necessarily required for wine with it's lower pH, but
it doesn't appear to be an issue either. (Of course I emailed National
Chemical just to play it safe, I'll post the results.) I liked the
look of that WLC too, Wine Line Cleaner.

Here is a link to the homepage for anyone interested.

http://www.nationalchemicals.com/index.php

To your original question, if the grapes that kit started with really
came from Napa you should be very happy with the results. I can't
imagine someone starting with high quality grapes and butchering them;
I think you will be OK. Waiting a year sound like the right thing to
do, but plan on tasting regularly so you can track it's evolution.
Just top up with some store bought as necessary. Reds really evolve
quite a bit over the first year.

Thanks,

Joe