Rostaing has one of the renowned sites for making Condrieu, and his 2006 Condrieu La Bonnette is a much sweeter version than previous vintages. With 19% residual sugar, this is essentially a dessert style of Condrieu, but with admirable purity, loads of exotic fruits, honeysuckle, and honeyed pear. Rostaing is totally right when he says this is the perfect match for food such as asparagus. I am not sure how to judge it, since it is really a sweet wine rather than a dry one, but this is what it is.Importer: Manny Berk, The Rare Wine Co., Sonoma, CA; tel. (707) 996-4484