(Editing as I find more stuff )
Hmmmz - winery established 1997, but the bottling comes from grapes 1990 through 1994? Or typo?
What happened in the magic years inbetween? very confusing. so another winery started the winemaking process?
About the same price here? http://www.noevalleywinemerchants.com/luvaggio-di-giacomo-il-ponte-fra-de-terre-vin-santo-375ml-half-bottle/
(though it says 375ml here, it sounds very similar)
$15 here supposedly
I found this text hinting to a restaurant price of $45 and thus a purchase / retail price of less than $20.
MV L'Uvaggio di Giacomo Vin Santo Il Ponte Fra Due Terre, California $13.00 glass/ $45.00 bottle (500 ml)
Made from white Trebbiano grapes that were allowed to raisin on the vine, the Uvaggio Vin Santo, though fairly unique in this country, is a traditional dessert wine in Tuscany. Served cellar temperature, this Vin Santo has a sherry-like nose along with roasted almonds and raisins. It also has a supple mouth feel, pepper spice, honey-roasted nuts, raisins, smoke and caramel with a dry finish.
Some tasting notes from an older article:
NV l'Uvaggio di Giacomo California Vin Santo ($24 / 500 ml) -- Roasted chestnut aroma, with moderately sweet flavors of graham cracker and walnut. Acidity keeps it from being cloying. Reminiscent of an oloroso sherry.
Found a winery price likely from 2011 of $30 per bottle here:
More info about the winemaker
I asked the winemaker directly since Vin Santo traditionally is not dried while on the vine (to avoid noble rot as found in the German "Trockenbeerenauslese" for example) and received this response:
the grapes were dried on the vine by cutting the cordon, which is not how authentic vin santo is produced. also there was no botrytis, so this wine has nothing whatsoever in common with a trockenbeerenauslese. at pressing the yield was ~90 gallons per ton, the juice was barrel fermented (in 'larger' format 225 liter - 50% new french oak, 50% neutral) without the addition of cultured yeast and left partial for a few years, after which all the new oak was removed and the various barrels of were topped. the lots had an average age of ~8 years prior to bottling ~10 years ago.
I am very curious about the result, how concentrated it will be.
I have no doubts it will be delicious, but I would be surprised if it would be as syrupy/concentrated as some Vin Santos that yield only 5-6 liter finished Vin Santo from a 40 liter barrel (that has not been topped).