Winemaker Mark Robinson names the Vin de Paille for the process, where select fruit clusters are dried on a bed of straw to concentrate sugars without sacrificing acidity. A blend of Grenache Blanc and Viognier from his Highland Valley estate, it features dried apricot, peach, orange blossom, marzipan and spice on a viscous palate tempered with bright acid. The finish is clean and invites you back for more. A fine solo dessert glass.
92 points – Rich Cook, Dec 26, 2017