Top Ten WA Whites <$15

[Kcwhippet]

Sounds like David Lake's little experiments with Viognier a few years back. He fermented and finished a batch with zero wood, another with wood finish and the last with all wood. The woodless batch was fabulously typical Viognier (like Horton's early stuff), but the rest tasted increasingly like hardwood flooring. The end result - he blended them all together "because consumers like oak." Oak has its place, but not in wines that derive a lot of their character and appeal from their delicacy.