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March 01, 2007

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Comments

El Jefe,

Thanks for pointing out my lack of depth in my analysis. Since I don't have one of your bottles handy I forgot about that 1,200 degree oven bit; my bad. Next week I will marvel at the back labels in awe at the Minneapolis Twisted Oak dinner (reservations still being accepted at http://winecast.net BTW).

Bravo!

hi Tim - I'm sorry, it wasn't my intent to make you feel sad. It's not commonly known that we bake on our labels. I recently received an email from someone who asked how to remove our labels - he had "soaked and soaked" and it just wouldn't come off...

Have fun at the dinner! - j

I'd like to have a trained professional do a careful evaluation of your claims of "bottle immortality." If you would be so kind as to send me a bottle (full) for testing....

hi Mike - "Winery Bottle Test Lab" a new venture for you...?-)

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