A superb example of the Prince! We returned to the way that we made the wine in 2013: only in puncheons, 100% whole cluster. But we made two new variations: we used the Courier protocol on 100% of the puncheons with total success, and, for only the second time, we diverted some fruit from the upper section of the vineyard-- fruit that would normally go into LSB. We find the demand for the Prince insatiable, and we wanted to see, once again, what would be the effect of turning some of the LSB fruit into the Prince. The result is higher, sharper acidity; more precision, less luxurious breadth. We are very happy-- but the pain of making less LSB is too great, and we we will not repeat this move, in spite of the effect on commerce.