So sad. But if anyone wants to go in with me, we can make the berserkers 2020 Napa Smokey cuvée. Just need a winemaker and some used barrels. Grapes probably already have a wood flavor to them.
I know you make wine and are more knowledgeable than I am, but I have read articles suggesting that reverse osmosis is reputed to work. I’ve also read some articles that suggest that RO is both not perfect and that the smoke taint can come back over time.
As for the 28 brix Cab rose…I wouldn’t write it off completely. Many winemakers pick at higher brix and add acid and water, it’s just not publicized.
Regarding Rose, I agree you could play mixologist and probably make a nice rose.
Regarding RO and spinning cones - Carol Meredith mentioned this somewhere but the bad “smoke taint” molecules (and there’s probably 6-8 of them) can be in the wine free by themselves or bond to other molecules. The first case can “sort of” be addressed but the latter is a problem. RO/Spinning cones won’t break those chemical bonds.