PETER; You've been down in LALA land a bit to long. I think you might be surprised at the mumber of high end wines using mega-Purple, etc.
This is especially the case with the new wines that go for that ripe fruit flavor and hang on the vine until late Oct. early Nov. The alcohol is usually to high and they have to get it down. Then it doesn't have the tannin stucture to support the fruit and along comes mP. This by all accounts is happening with high end wines almost as much as mid range wines. Why do you believe there is such a battle with wineries to put mP added along with sulfites on the bottle?