The 1999 vintage was a very hot vintage. 2000 vintage was even hotter. This vineyard block is now identified as a very late ripener. The grapes harvested on February 29 had about 10% noble rot due to the morning fog at that time of the year. Again I fermented about 10% in tank to built my fruit reserve. The rest fermented in 100% new French oak to add the depth and volume to this wine. Serve with asparagus, veal, creamy pasta dishes or as an aperitif.