The Shop is the Carneros Pinot Noir that I was trying to make when I started my winemaking career thirty years ago. Not because it is the perfect wine, but because it strikes me as a very pure and unadulterated expression of the flavor of Carneros. That was the goal all along, and the pursuit of it took me on a circuitous path to where I am today. Ironically, the harvest metrics I use today (sugar, acid, and so on) are strikingly similar to those I used 30 years ago. But the grapes have changed. Farming is better. Clones and rootstocks are more thoughtfully chosen. And the climate is different. The net result is that the grapes are better now than they were before.