I made Syrah from local organic fruit last September at brix 25.5, open fermenter with added So2 at crush, put it in closed carboys for secondary until March, and bottled it. Opened one last nite: smell was of overripe raisins sulphur, dirty. The flavors are nice, black fruit, graphite, some wet stone, and no off aftertastes. So how do I seperate and improve the "bouquet" part of my wine making this year? What critter is responsible? Just oxygen exposure or something else?