Hi Patrick,

I'm a total noob here myself, but I've read you need to continue to add
sulfite during each racking to keep the levels to a 'protective' zone.
I understand sulfite will dispurse with time and lose it's
effectiveness in preventing oxidation. Why one wine would be better
than the others may have to do with the shipping and need more 'help'
from the sulfite additions. So the question I would ask is how
often/much have you added sulfite since that first addition at crush.
(which gets bound up pretty quickly btw)

Regards,

Rick