When I arrived in Portland in March, first stop was food and Jason Lett, Lisa Donoughe and I went to Clyde Common for a fantastic (though) loud lunch. Jason pulled this wine out of his bag. and asked if I was I up for an experiment. This is the one Tissot wine that I really like. The poulsard is quite pure, rosy, and yet is extremely dancey on the palate with a great precise point of view. The others just seem to messed with to me, whether it's stirring the lees or whatever. But this one? Like lots. Jason Lett, that's the Eyrie Vineyard Lett and if you haven't had his wines, you should correct that now, and I have been having this sulfur in wine conversation for a few years. It is an ideal to make wine without Sulfur but...but....ideally....but will the results be delicious? This poulsard is delicious. And ever curious, Jason wanted to find out if Tissot wasn't pulling that old hanky panky wool over our palates and slipped an SO2 pellet into the wine while no one was looking. A fellow cynic! Alice gets a lab lesson Jason's Confession Flashing the Tannins and Black Teeth Low Tech Tissot Doesn't Lie, and the world is a happier place.