Winemaker David DeSante states the 2003 white vintage was "the best I've ever worked with." Ripening was steady and complete, with cluster thinning and canopy management playing an assisting role. The overall yield was 4.5 tons per acre. 975 cases produced.
The Musque and Preston clones were harvested at different points to highlight their distinctive traits. The juice was fermented 100% in barrel (15% new) relying entirely on native yeast to perform a gradual fermentation with the most eloquence and personality intact.