The wine is fermented in all new, Burgundian oak barrels with the indigenous yeast and bacteria requiring six to twelve months to finish the alcoholic and malolactic fermentations. Resting on the primary lees for fifteen months before the first racking, gravity clarifies the wine. This allows bottling without filtration or fining after nearly two years of barrel age. The wine is named after John's late father who was The Judge in Napa County from 1959 to 1985.
Wine Advocate(2004 Vintage) Rating: (98-100) - As reviewed in Wine Advocate # 162 on Dec-05
Robert Parker(2004 Vintage) Rating: 98/100 - As reviewed by The Wine Advocate in Issue 168