This fruit ripened several days earlier than the un-thinned part of the vineyard, and analytically (sugar, acid, etc.) the resulting juice was not very different from the other part of the vineyard, but the resulting wine was richer and better in several ways. It wasn't that the wine tasted riper - it was rather that the wine had more flavor. In fact, it was a little higher in acidity, but also had a minerality that was quite compelling and, frankly, a surprise. We liked it so much that we picked out four barrels that seemed especially good and, voila, we have this wine.