Well, you always need a certain amount of sugar in order to get the resulting amount of alcohol. Otherwise it's not really a wine. So it is about balancing the yield of each fine so that it allows the grapes to ripen properly and maintain the pH as well. But I'm happy to send an email to Lenz to ask what he would do in that situation, we'll see what he says
I always love all responses
BTW just a little nit-pick, that is "its" in your post above - "it's" is only "it is".