This Grenache Blanc is bursting with aromas of white flowers, Meyer lemon, and juicy white peach. A bright and refreshing white wine, with complex layers of sea mist and minerality.
Pairs well with oysters or crudo/ceviche course, arugula & peach salad, scallops or poached fish with Beurre Blanc sauce.
Vintage and Winemaker Notes
At Clay Station Vineyard in North East Lodi California, soils have a deep amber hue, indicating the mineral content is high. Sustainably farmed by Markus Bokisch, the vine canopy provides a perfect shaded region for ripening clusters and retaining acidity.
Winery: Onesta Wines
Owner: Jillian Johnson
Location: Lodi, California
Jillian found her passion for wine while studying neurobiology at UC Davis. Home brewing introduced her to the magic of fermentation, and after taking the “Introductory to Winemaking” class at UC Davis, she quickly switched her major to Viticulture and Enology. She graduated with her degree in 2001 and soon thereafter found herself as an intern at the famous Bonny Doon Winery.
Her desire to learn more about winemaking has taken her around the globe. To gain essential winemaking experience in a short time, Jillian traveled to the southern hemisphere to work an additional harvest each year. For three years she traveled south to learn how to work with different varieties and observe different winemaking styles. She did internships in McLaren Vale (South Australia), Margaret River (Western Australia), and Stellenbosch (South Africa).
Syrah quickly became her deepest passion and she returned to Bonny Doon as Associate Winemaker in 2005, focusing her talents on the Rhone varieties that the Dooner is known for. She played a major role in the transition to biodynamic winemaking at Bonny Doon. Now a truly seasoned winemaker, Jillian has started her own passion project, Onesta. Her artistic expression is manifested in her wines. Jillian’s wines speak the truth of each growing season and each vintage is a new adventure for her, riding the waves of Mother Nature. Her promise to herself and her customers is to deliver wines with personality and depth every year. Jillian’s wines are made with passion and love, just like she lives her life. Her hope is that every sip of Onesta will ignite the soul with passion and enthusiasm for living life to the fullest.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Onesta Grenache Blanc - $27 = 18.35%
“How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Onesta Grenache Blanc - $27 = 18.35%”
Why the reference to $27?
The box vs case difference is $12.25 vs $10, or 22.5%, right?
@jeffreywsnyder $12.25 is 22.5% more than $10 but $10 is not 22.5% less than $12.25.
The $27 is derived from pro-rating the smaller allotment price into a case price - in this case (no pun intended) $49 x 3 = $147 which is $27 more than the $120 price offered for a case.
Hi all, I was the lab rat for today’s offering and am excited to share. First, I am new to wine , so the vocabulary may not be nice. That said, I drink a lot of scotch, so, not sure what that adds or takes away, but probably should be mentioned. Anyway, on to the wine.
TL/DR - It is sour and sweet, but not sugar sweet with a refreshing fruit finish. Best at 55 to 65 degrees Fahrenheit and is an easy drinker that would be amazing on a hot day. Worth it at 10-15 a bottle.
I had it fully chilled in the fridge, so started on it while very cold. There is a bit of grain on the nose. We likened it to new make whiskey. However, after 30 mins open/after it warmed up a bit, less of the grain was present and there was more green/vegetal and citrus notes. There was no alcohol on the nose and very little in the taste.
Similarly, it is sour and when it is fridge cold, it is really sour, but it isn’t quite a pucker sour, just very strong. That is tempered by the sweetness of the wine and as it warms, more of the sweetness comes through. Note that the sweetness is not sugar sweet (I am pretty sensitive to sweet and this was not off putting to me, it was more like the sweet of an unripe peach). There is a fair bit of minerality throughout.
The finish is where the wine stood out, as that is where peach and nectarine flavors come through and linger. Again, they are sweet, but not strong. I would compare it to unripe fruit or licking a nectarine pit; there is a green vegetal component and the minerality stays as a base flavor throughout.
Next up, we started seeing what it plays nicely with. I haven’t had a Grenache Blanc before, so we winged it. I thought a nice lowland scotch might pair with it, so we got out the Littlemill 8. I will need to do further testing, but I suspect that scotch does not pair well with wine. The flavors of the wine were washed out, even with the relatively light littlemill. So, we moved on to nonalcoholic items (by this point that was a good idea). First thought was to try something sour to see what other flavors we might pull without the sour flavors hiding the front. Again, we hit a dud, as the balsamic was also a little too overpowering, though as a happy accident, almond flavors combined with this wine bring out vanilla flavors.
We moved on to food (which might be where we should have started). First thought was that the sourness might go well with a light and creamy cheese. That was confirmed and far and away the best pairing was with sheep cheese, which might not be super useful to know, but really did elevate the wine to an extraordinary degree. The other cheeses we tried with it were nice and the wine held its own and cut some of the richness. We also tried a caprese salad and that went with the wine, too.
Just to be thorough, I saved back half a glass, corked it and let it sit outside the fridge until the next evening to see what it was like on day two with a lot of extra O2 in it. I had it at room temperature and it held up surprisingly well. It definitely needs a little chill, but not too much and even ‘aged’, it was a nice glass (I suspect the sourness is a big portion of how it managed to hold up without significant issue).
Overall, I think this is a great wine for hot days on the patio or by the pool, maybe with some light snacks. It drinks very easy and I kept wanting more.
@earendil Great review!
A few notes from helping you lab rat this one as well.
Initial nose on a chilled pour is quite off putting. Let this warm up a little bit, yet still cool, and the nose relaxes and is much more pleasant.
Lots of green apple in on the palatte which I enjoyed quite a bit. Much more sour than sweet.
The finish is long and warm, not spicy like chili or clove. This was my favorite characteristic of the wine.
Pairs wonderfully with cheese and would probably do well with summer fruits. Would be great for an outdoor picnic wine with all of the summer music events starting up.
I would really like to try this with a lemon/lime chili whitefish like grouper, cod, or even swordfish.
@cbrehman Read your review and want to agree that it would be better to call it bright, rather than sweet. Also, @ronaldhorner, bump on the green apple.
I was super excited to pick this up and get it home. I ordered the Cinsault from a few weeks ago, and really enjoyed it, so i was excited to try this one since I’ve never had a Grenache Blanc, I had no idea what to expect really.
Pulled it out of the fridge after a few hours working in the yard. No alcohol to speak of on the nose. I’m not great at identifying smells, but i got green for sure… Green apple maybe? And like the previous rat, some nectarine. Also like the previous rat, I thought the wine really opened up when it warmed a bit, and then I got a lot more of the citrus. Color was a light straw.
I found the wine to be more ‘bright’ than ‘sweet’, if that makes sense, and I’d say medium, pleasant acid, and a medium finish.
We paired it with some spicy hot pot later in the evening, and it was not a match made in heaven, so I don’t know that it pairs particularly well with spice.
All in all, a very good sipper on it’s own on a warm day on the porch, particularly at this price. I don’t drink a ton of white wine, but I’m in for some of these, since summer seems to be finally upon us, and the QPR seems quite good. We both had this at a ‘buy’ at $12-15.
If the winemaker comes by, maybe they can suggest some pairings. We were a little bit stumped. Beet salad, maybe?
Howdy Casemates! To answer some of the food pairing questions, we think our GB does great with most types of seafood, especially shellfish and don’t forget bouillabaisse Also, as one of the Rats pointed out softer, creamy cheeses are a great match as well. Richly spiced foods are a great match (but not overly hot spice), like Thai curry mussels, Moroccan flavors and as someone else pointed out paella. We occasionally throw paella parties featuring the GB.
@onesta I’m not familiar with this varietal, but I love Sauvigon Blancs during the warmer summer weather. How would you compare the two?
BTW…I loved the Cinsault that you allowed us to partake in earlier this year. My wife and I spent the night at a Spa for Valentines Day…and we opened a bottle to share after massages and before dinner…memorable all the way around!!!
I never really like making generalizations about wines because they can vary so much based on terroir and winemaking but maybe this will help. Most folks would consider Sauvignon Blanc and Chardonnay the bookends of the range of white wines… at least the well known ones. So, I’d stick GB somewhere in the middle.
Grenache Blanc can be a fun and funky wine, usually has a pretty vibrant nose full of what can range from green notes (i.g. kefir lime, green apple) to the kind of floral citrus notes that one might find in a Viognier (i.e. honeysuckle, lemon flower). I think the Rats have been discovering this.
Another simplification you might make is Sauvignon Blanc = herbaceous & Grenache Blanc = light and zesty.
Hope that helps and know that we’ve been to quite a few trade tastings (folks in the biz) and there’s quite a few folks that haven’t had a GB, at least not on its own.
@cbrehman The barrels any of our whites or Rose see are neutral and really more of a container to allow a bit of sur lie aging. So, you’re not likely to any oak.
@mrn1 In my limited experience with GB wines, I’ve found them to have high levels of acidity and minerality, or at least there is the perception of elevated levels. There is usually a wet-stone flintiness that accompanies the minerality. The fruit is secondary and mostly citrus-like, leaning towards lime/lemon. A little white pepper spice on the back end.
Since it’s been compared to hard liquor, I’m going to say it most closely resembles Gin. More specifically, a Gin & Tonic w/twist of lime.
Hi all! My hubby and I were lucky lab rats for this offering! We really enjoyed the wine here in the hot San Antonio summer. On initial opening direct from the fridge, hubby described it as having “bracing acidity and minerality.” I also found the acidity and minerality to be primary, but as I tend to love a more acidic wine, I didn’t find it to be bracing. We had never had this varietal before, and we weren’t sure what to expect. I found it zippy like some of my favorite sauvignon blancs and definitely lighter than chardonnay.
While it warmed up a bit, we picked up a bit more lemon, fruity and floral notes while the acidity remained. We both thought it was very refreshing and a perfect summer sipper. It is not overly complex, but it is very nice and “clean” tasting (if that makes sense). We have since paired the wine with a number of different food items (brunch of bacon and eggs and Indian take-out), and it seems to pair well with anything ranging from rich and fatty to spicy. I could also see it being a good match for a cool salad on a hot day.
Before seeing the offering, we both thought we would go in on an order if it were up to $18/bottle. Seeing the great price point on offer, we’re definitely going to be grabbing some!! Thanks for the chance to be a rat, and thanks for keeping these great offers coming!
@johnnelson7333@wulfgard if you ever find that giphy has returned something you find distasteful or inappropriate, you can click “edit” on your comment and save. It’ll go to another random giphy. (The edit window for comment is usually 5 minutes.)
@jeffreywsnyder I’ve seen this happen over the years. Well certain pivot as necessary, but so far a lot of bluster and not much action. Thanks for the heads up.
Tasting Notes
This Grenache Blanc is bursting with aromas of white flowers, Meyer lemon, and juicy white peach. A bright and refreshing white wine, with complex layers of sea mist and minerality.
Pairs well with oysters or crudo/ceviche course, arugula & peach salad, scallops or poached fish with Beurre Blanc sauce.
Vintage and Winemaker Notes
At Clay Station Vineyard in North East Lodi California, soils have a deep amber hue, indicating the mineral content is high. Sustainably farmed by Markus Bokisch, the vine canopy provides a perfect shaded region for ripening clusters and retaining acidity.
Specifications
Price Comparison
$267.50/case at Onesta Wines (including shipping)
About The Winery
Winery: Onesta Wines
Owner: Jillian Johnson
Location: Lodi, California
Jillian found her passion for wine while studying neurobiology at UC Davis. Home brewing introduced her to the magic of fermentation, and after taking the “Introductory to Winemaking” class at UC Davis, she quickly switched her major to Viticulture and Enology. She graduated with her degree in 2001 and soon thereafter found herself as an intern at the famous Bonny Doon Winery.
Her desire to learn more about winemaking has taken her around the globe. To gain essential winemaking experience in a short time, Jillian traveled to the southern hemisphere to work an additional harvest each year. For three years she traveled south to learn how to work with different varieties and observe different winemaking styles. She did internships in McLaren Vale (South Australia), Margaret River (Western Australia), and Stellenbosch (South Africa).
Syrah quickly became her deepest passion and she returned to Bonny Doon as Associate Winemaker in 2005, focusing her talents on the Rhone varieties that the Dooner is known for. She played a major role in the transition to biodynamic winemaking at Bonny Doon. Now a truly seasoned winemaker, Jillian has started her own passion project, Onesta. Her artistic expression is manifested in her wines. Jillian’s wines speak the truth of each growing season and each vintage is a new adventure for her, riding the waves of Mother Nature. Her promise to herself and her customers is to deliver wines with personality and depth every year. Jillian’s wines are made with passion and love, just like she lives her life. Her hope is that every sip of Onesta will ignite the soul with passion and enthusiasm for living life to the fullest.
Available States
AZ, CA, CO, CT, DC, FL, GA, ID, IN, IA, KS, LA, ME, MD, MA, MI, MN, MO, MT, NE, NV, NJ, NM, NY, NC, ND, OH, OR, PA, RI, SC, SD, TN, TX, VT, VA, WA, WV, WI, WY
Estimated Delivery
Monday, July 2nd - Friday, July 6th
@earendil shared a Lab Rab Report for the very first time.
@cbrehman brings us their super excited Lab Rat Report.
@mhelm shared a bottle with their husband in this Lab Rat Report.
We have vintner @onesta here with food pairing suggestions and more.
I’d be in if it was a mixed vio, rose, and GB deal.
I’ve realized over the past few years that GB ain’t my thang
Onesta Grenache Blanc
4 bottles for $48.99 $12.25/bottle + $2/bottle shipping
Case of 12 for $119.99 $10/bottle + $1/bottle shipping
2014 Onesta Grenache Blanc
How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Onesta Grenache Blanc - $27 = 18.35%
@chipgreen
“How much more are you saving by buying a full case?
(Note: Tax & Shipping not included in savings calculations)
2014 Onesta Grenache Blanc - $27 = 18.35%”
Why the reference to $27?
The box vs case difference is $12.25 vs $10, or 22.5%, right?
@jeffreywsnyder $12.25 is 22.5% more than $10 but $10 is not 22.5% less than $12.25.
The $27 is derived from pro-rating the smaller allotment price into a case price - in this case (no pun intended) $49 x 3 = $147 which is $27 more than the $120 price offered for a case.
Hi all, I was the lab rat for today’s offering and am excited to share. First, I am new to wine , so the vocabulary may not be nice. That said, I drink a lot of scotch, so, not sure what that adds or takes away, but probably should be mentioned. Anyway, on to the wine.
TL/DR - It is sour and sweet, but not sugar sweet with a refreshing fruit finish. Best at 55 to 65 degrees Fahrenheit and is an easy drinker that would be amazing on a hot day. Worth it at 10-15 a bottle.
I had it fully chilled in the fridge, so started on it while very cold. There is a bit of grain on the nose. We likened it to new make whiskey. However, after 30 mins open/after it warmed up a bit, less of the grain was present and there was more green/vegetal and citrus notes. There was no alcohol on the nose and very little in the taste.
Similarly, it is sour and when it is fridge cold, it is really sour, but it isn’t quite a pucker sour, just very strong. That is tempered by the sweetness of the wine and as it warms, more of the sweetness comes through. Note that the sweetness is not sugar sweet (I am pretty sensitive to sweet and this was not off putting to me, it was more like the sweet of an unripe peach). There is a fair bit of minerality throughout.
The finish is where the wine stood out, as that is where peach and nectarine flavors come through and linger. Again, they are sweet, but not strong. I would compare it to unripe fruit or licking a nectarine pit; there is a green vegetal component and the minerality stays as a base flavor throughout.
Next up, we started seeing what it plays nicely with. I haven’t had a Grenache Blanc before, so we winged it. I thought a nice lowland scotch might pair with it, so we got out the Littlemill 8. I will need to do further testing, but I suspect that scotch does not pair well with wine. The flavors of the wine were washed out, even with the relatively light littlemill. So, we moved on to nonalcoholic items (by this point that was a good idea). First thought was to try something sour to see what other flavors we might pull without the sour flavors hiding the front. Again, we hit a dud, as the balsamic was also a little too overpowering, though as a happy accident, almond flavors combined with this wine bring out vanilla flavors.
We moved on to food (which might be where we should have started). First thought was that the sourness might go well with a light and creamy cheese. That was confirmed and far and away the best pairing was with sheep cheese, which might not be super useful to know, but really did elevate the wine to an extraordinary degree. The other cheeses we tried with it were nice and the wine held its own and cut some of the richness. We also tried a caprese salad and that went with the wine, too.
Just to be thorough, I saved back half a glass, corked it and let it sit outside the fridge until the next evening to see what it was like on day two with a lot of extra O2 in it. I had it at room temperature and it held up surprisingly well. It definitely needs a little chill, but not too much and even ‘aged’, it was a nice glass (I suspect the sourness is a big portion of how it managed to hold up without significant issue).
Overall, I think this is a great wine for hot days on the patio or by the pool, maybe with some light snacks. It drinks very easy and I kept wanting more.
@earendil Great review!
A few notes from helping you lab rat this one as well.
@cbrehman Read your review and want to agree that it would be better to call it bright, rather than sweet. Also, @ronaldhorner, bump on the green apple.
@cbrehman @earendil @ronaldhorner Thank you all for the detailed reviews and participating in the Lab Rat program!
@earendil great rattage!
I was also a lab rat on this one!
I was super excited to pick this up and get it home. I ordered the Cinsault from a few weeks ago, and really enjoyed it, so i was excited to try this one since I’ve never had a Grenache Blanc, I had no idea what to expect really.
Pulled it out of the fridge after a few hours working in the yard. No alcohol to speak of on the nose. I’m not great at identifying smells, but i got green for sure… Green apple maybe? And like the previous rat, some nectarine. Also like the previous rat, I thought the wine really opened up when it warmed a bit, and then I got a lot more of the citrus. Color was a light straw.
I found the wine to be more ‘bright’ than ‘sweet’, if that makes sense, and I’d say medium, pleasant acid, and a medium finish.
We paired it with some spicy hot pot later in the evening, and it was not a match made in heaven, so I don’t know that it pairs particularly well with spice.
All in all, a very good sipper on it’s own on a warm day on the porch, particularly at this price. I don’t drink a ton of white wine, but I’m in for some of these, since summer seems to be finally upon us, and the QPR seems quite good. We both had this at a ‘buy’ at $12-15.
If the winemaker comes by, maybe they can suggest some pairings. We were a little bit stumped. Beet salad, maybe?
@cbrehman Perhaps a seafood paella would pair well.
@billmort Yes! I bet you’re right!
Never tried Grenache Blanc, excited to sip on it with some shellfish!
I enjoyed the last offering from Onesta (the Cinsault), so I’d split a case with the Connecticut folks if anyone is interested.
@markgm sure
(I’m in thomaston)
@trod posted on the facebook page about a split, but you might each want more than 4…
@apathy0 @trod Case ordered! Speaking of which, the last split should be delivered today.
/giphy feisty-weary-lunch
Howdy Casemates! To answer some of the food pairing questions, we think our GB does great with most types of seafood, especially shellfish and don’t forget bouillabaisse
Also, as one of the Rats pointed out softer, creamy cheeses are a great match as well. Richly spiced foods are a great match (but not overly hot spice), like Thai curry mussels, Moroccan flavors and as someone else pointed out paella. We occasionally throw paella parties featuring the GB.
@onesta I’m not familiar with this varietal, but I love Sauvigon Blancs during the warmer summer weather. How would you compare the two?
BTW…I loved the Cinsault that you allowed us to partake in earlier this year. My wife and I spent the night at a Spa for Valentines Day…and we opened a bottle to share after massages and before dinner…memorable all the way around!!!
@onesta Excellent! Those suggestions make a lot of sense, in retrospect. I’ll keep that in mind when it arrives!
One other thing looking back over my notes, I got no oak at all. So if it’s there, it’s VERY subtle, at least to my relatively unsophisticated palate.
@mrn1 So glad you enjoyed the Cinsault!!
I never really like making generalizations about wines because they can vary so much based on terroir and winemaking but maybe this will help. Most folks would consider Sauvignon Blanc and Chardonnay the bookends of the range of white wines… at least the well known ones. So, I’d stick GB somewhere in the middle.
Grenache Blanc can be a fun and funky wine, usually has a pretty vibrant nose full of what can range from green notes (i.g. kefir lime, green apple) to the kind of floral citrus notes that one might find in a Viognier (i.e. honeysuckle, lemon flower). I think the Rats have been discovering this.
Another simplification you might make is Sauvignon Blanc = herbaceous & Grenache Blanc = light and zesty.
Hope that helps and know that we’ve been to quite a few trade tastings (folks in the biz) and there’s quite a few folks that haven’t had a GB, at least not on its own.
@cbrehman The barrels any of our whites or Rose see are neutral and really more of a container to allow a bit of sur lie aging. So, you’re not likely to any oak.
@mrn1 In my limited experience with GB wines, I’ve found them to have high levels of acidity and minerality, or at least there is the perception of elevated levels. There is usually a wet-stone flintiness that accompanies the minerality. The fruit is secondary and mostly citrus-like, leaning towards lime/lemon. A little white pepper spice on the back end.
Since it’s been compared to hard liquor, I’m going to say it most closely resembles Gin. More specifically, a Gin & Tonic w/twist of lime.
@onesta I also enjoyed your previous offer so I’m in for a case! Thanks - my wife will be very happy!
@chipgreen Thanks your trusted thoughts! On the bubble for a split.
@mrn1 @onesta Great input from both of you! Really have me interested.
/giphy odious-sparse-barley
Hi all! My hubby and I were lucky lab rats for this offering! We really enjoyed the wine here in the hot San Antonio summer. On initial opening direct from the fridge, hubby described it as having “bracing acidity and minerality.” I also found the acidity and minerality to be primary, but as I tend to love a more acidic wine, I didn’t find it to be bracing. We had never had this varietal before, and we weren’t sure what to expect. I found it zippy like some of my favorite sauvignon blancs and definitely lighter than chardonnay.
While it warmed up a bit, we picked up a bit more lemon, fruity and floral notes while the acidity remained. We both thought it was very refreshing and a perfect summer sipper. It is not overly complex, but it is very nice and “clean” tasting (if that makes sense). We have since paired the wine with a number of different food items (brunch of bacon and eggs and Indian take-out), and it seems to pair well with anything ranging from rich and fatty to spicy. I could also see it being a good match for a cool salad on a hot day.
Before seeing the offering, we both thought we would go in on an order if it were up to $18/bottle. Seeing the great price point on offer, we’re definitely going to be grabbing some!!
Thanks for the chance to be a rat, and thanks for keeping these great offers coming!
@mhelm Bacon + anything is pretty much a great pairing
If there is someone interested in doing a split in SW Michigan, I’d be in. Sounds like it would go well with the Brie sitting in my fridge.
Unfortunately, I’m traveling the week of delivery, so can’t order for myself. Anyone else out there?
Wife wants some. Giggity!
/giphy pathetic-charismatic-hole
Loved the Cinsault
/giphy smooth-dumb-cow
@wulfgard
That is some giphy. Wow. Or whoa. And I’m in Dallas Texas.
@johnnelson7333 @wulfgard if you ever find that giphy has returned something you find distasteful or inappropriate, you can click “edit” on your comment and save. It’ll go to another random giphy. (The edit window for comment is usually 5 minutes.)
@Thumperchick @wulfgard
I’m not easily offended. It Was more humorous to me. But thank you for the heads up and info. Appreciate it!
@johnnelson7333 @Thumperchick @wulfgard I don’t think that bull is from Big D nor Texas. More like… Well I’d better leave it at that!
@wulfgard that one made me giggle!
Shucks. I’d be in from Illinois.
Summer shipping? Weather in Georgia sucks from now through September.
@nostrom0 we are taking precautions for the hot spots on this offer.
@Winedavid49
THANKS, we needed to hear that.
@Winedavid49
Apparently UPS union workers MIGHT begin some kind of work action soon.
Obviously it could affect FedEx operations since FedEx should be expected to temporarily pick up much of UPS’s business.
Our concern is our wine might sit on pallets or in containers for significant periods during the shipment process.
Will you be giving us the option to delay shipment until normalcy returns?
@jeffreywsnyder I’ve seen this happen over the years. Well certain pivot as necessary, but so far a lot of bluster and not much action. Thanks for the heads up.
Fruit is fine, but this is NOT sweet, right?
@kainc missed this and a bit late answering but it isn’t sweet.
@kainc Definitely not sweet.
@cbrehman well, glad I bought a case then, aren’t I
@kainc Haha. Oops. Hadn’t noticed the offer had ended.
Anyone in Atlanta get a case? I missed out on the offer.