Although young vines (the 5th leaf), diligent farming and attention to detail once again provided some exceptionally high quality fruit in this mixed vintage. Picked in mid-October at 26 Brix, the grapes were completely destemmed but with only minimal crushing. After a 4-day cold soak, the must was inoculated with L2226, an alcohol tolerant strain of yeast. At the peak of fermentation 4 days later (about 8 Brix), the wine was pressed into all new French (75%) and American oak (25%). The wine was gently racked twice and given a light egg white fining before being bottled unfiltered in July of 2002.