Forrest Kelly

So that was kind of the idea there.

The third entry is the white gold.

That one, to be honest, first I went to Napa, went around a bunch of wineries, did a bunch of tasting, and I was going towards a Chardonnay.

I think our palates here is already geared towards Chardonnay.

It's one of those, you love it or you don't.

The butter feel of a Chardonnay has always called me to an extent, as long as it's not too buttery.

But then I went to Miami Vine Expo.

And I tasted a few wine there.

And I already knew that I liked the floral aspect of a Viognier.

Like, I haven't had a grape.

Maybe one of the Verde in Portugal come close.

But a good Viognier, the floral notes that you taste are so... Especially on the nose and even when you're drinking it.

It's like I have a bouquet of flowers.

And once I saw that, I wonder, how can I make a Viognier that smells...

and has the finish of the floral Viognier, but drinks like a Chardonnay, still with that butter feel, that almost that greasy feel of a Chardonnay.

And, you know, it sounded crazy.

And so to me, it was a great challenge and it's still a great challenge to achieve that.

And so that's the inspiration behind the white wine, the white gold.

Yeah, it's nonstop.

It's a negotiation.