[Don Plumley]

Milu - Understood, sorry for being so sensitive about it. I've heard the glycol story, always thought it was an urban myth, or at least a very old practice that has been abandoned/illegal in France. But they do add sugar and it requires that the wine age to take the edge off.

Ian - well, the oldest vines might be 150 years. But with phylloxera, vineyards are constantly being replanted. And yes, they are spoiled. Vines need to suffer to produce excellent fruit. The best vineyards in France are practically planted in rocks, have lousy weather -- but produce wonderful, flavorful berries.

You might want to give some Sonoma Cabs and blends a try. I don't drink hardly any Napa stuff (for the past 5 years...) anymore. Generally over priced and underwhelming. I went to a Brunello di Montalcino industry tasting a couple of weeks ago, that was so disappointing too. Maybe they were too young.

Nothing replaces White Burgundy for me. I loathe 95% of CA Chardonnay. One of our project ideas is to try our best to replicate a White Burgundy, and one idea is to pick early.

Brad - it's too early to tell. It will mainly be sold to a few high-end restaurants and to a mailing list. I'd guess around $75 retail... It's such small production and from a proven vineyard that we will likely go right into allocation.

I don't mean to slam Silver Oak. It's the peak of a cult wine, more power to them.

Fun subject - almost as much fun to talk about as it is to consume!