I can’t find anything in there store more than $24/bottle.
I found $22/bottle for the viognier as well.
This is piquing my interest due to the 75% barrel fermentation. One of my favorite winemakers (John Hawley) makes his Viognier via barrel fermentation and it gives it an awesome midweight mouth feel and full finish.
I would like to hear what the motivation for the 25% stainless fermentation was.
The tech data page lists that 10% grenache blanc was blended in to add spice (I assume at bottling and not co-fermentation). I am trying to picture spicy notes with the full tannic weight of a viognier. Interesting… Can the winery please chime in on this?
Also, if Larry is lurking maybe he can comment on if he is getting spice from his Camp 4 Grenache Blanc. I know I tasted it at D&D, but I don’t really remember there being much spice to it.