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RE: Here you go

Posted by triodesteve on September 16, 2016 at 12:11:02:
Thoughts: Fining strips period. Thats the whole point. But the key is to use the right fining agent and to not go overboard.
Wines with residual sugar absolutely have to be filtered....you don't want the sugars to be consumed by any yeast hanging around.

There is one thing he didn't mention in the answer and I'm not sure I should go into it....even in this business its talked about like a secret. I prefer not to filter Syrah because I think the mouthfeel is a bit better unfiltered. But I won't risk having a bret issue (knock wood, nothing yet.) so I filter if I have no access to the yeast fighting solution.