Wine Asylum

Posted by triodesteve (A) on October 27, 2014 at 11:58:52

In Reply to: RE: $55 for a Washington viognier? posted by jimbill on October 03, 2014 at 21:13:35

It doesn't take balls at that level of production. The owner is very well connected in Seattle circles and the winery is very popular around here. I guarantee that the wine is long gone. As a side note, WS is so far behind in publishing reviews that they are pretty worthless to people who wait to read them.

We can argue all day about what anything is worth. But the answer is always the same. It's worth what someone will pay.

And lastly I will argue that tannins don't make a wine long lasting. It's acidity. Wineries are making wines that are ripe and lush and high in PH (low in acid) They fall apart a lot quicker. My wines are pretty damn soft. To be honest, I have no idea how long they will last. I am doing a vertical in a few weeks of my first 4 cab sauv vintages (2005-2008) so at least I'll have a little bit of a clue.

Only my opinions of course.

Steve