A comment by Julia about some of the German wines of the 2014 vintage in this thread on our Members' forum finally lit a fuse that had been smouldering within me for some time – the issue of sulphur and spontaneous fermentation (fermentation with ambient rather than cultured yeast). For the wines of Schloss Lieser Julia mentions that she found sulphur very much in evidence and I can only agree with her. On the other hand I think that Thomas Haag of that estate would strongly contest that he is prone to being a heavy user of sulphur dioxide, and...