That being said, there are a number of wineries who make it a policy not to utilize sulphur in either the vineyard or in the winery, and so there is just the bare, natural minimum in their wines. Frog’s Leap (who makes terrific Chardonnay, Sauvignon Blanc, Zinfandel and Cabernet Sauvignon) and Frey (best for their Zinfandel and Petite Sirah) in California, for instance, follow that regime.
Richard Grant Wrotham Pinot may also be a solution...