Winegrowing InformationGrapes were hand-picked in half-ton bins early on the mornings of October 9th, 12th, and 18th and hand-sorted for only the cleanest, highest quality fruit. The wine was made in small, open-top fermenters; pumpovers and punch downs were done by hand. Throughout winemaking, gentle handling preserved the mature, rich fruit character and velvety texture. As primary fermentation was completed, the wine was carefully racked into small, 60-gallon French oak barrels for malolactic ...

Rating: 89/100 - As reviewed in Wine Advocate # 142 on Aug-02

Rating: 87/100 - As reviewed by Wine Spectator on 06/15/02

Rating for United States-California: 88 (average year)<br/><br/>Drinkability: too young, let it sit<br/>