I wonder how common it is to perform micro-oxygenation on California wines… Ever since I saw Mondovino it seemed like Michel Rolland’s answer to every problem he encountered was to use this approach (to the point where it was getting ridiculous how common this solution was proffered - “il faut micro-oxygèner!” - it could be its own drinking game). It would be interesting to know why this wine maker chose to do this, if that is indeed the case.