(Those items with an asterisk were not well known at all, just 10 years ago. It will be interesting to see what we learn in the next 10 years.)

POINTS	VINEYARDS
8	Cool growing region permits long “hang time” for more flavor.
7	* Removal of less ripe grapes at Veraison gives uniform ripening of remainder of grapes to eliminate any green grape flavor. Netting of varieties prone to bird damage.
6	Pick when maximally ripe 24.5° to 25.0° Brix to capture maximum flavor.
6	* Clones of proven quality wines for inherently better flavor and smaller berried varieties.
4	* Canopies selected to provide maximum sunlight on leaves and on grapes. Tucking and positioning. Leaf pulling to expose fruit to sunlight, doing 60-70% cluster exposure avoiding sunburn.
3	Sloped vineyards, moderately shallow depth, well drained so as to better manage vine water stress.
3	Reduced irrigation for vine stress, yielding smaller berry size and more flavor in skins. Use of permanent cover crop to extract excess H2O and to prevent erosion.
3	Hand picking in lugs, gentle treatment, prevents premature juice contact with oxygen. Avoid shriveled fruit and unripe clusters.
2	* Less vigorous root stock to produce less robust canopy with less shading of canes and fruit.
2	Variety of different clones, rootstocks, canopies and zones for blending.
2	Vineyards include classic blending varietals, Cabernet Franc, Merlot, Petit Verdot, and Malbec to blend with the basic Cabernet Sauvignon.
2	Pruning techniques with emphasis on individual vine capacity + timing.
2	Vineyard management techniques to avoid botrytis, mildew, unripe clusters, sunburned or shriveled fruit.
	WINERY
11	Good management. Frequently updated written Viticultural and Cellar procedures are followed to prevent spontaneous, on the spot change of direction from established procedures.
9	Fermentation in rotary tanks (and in extra wide upright tanks) plus maximum use of pumpovers (4 per 24 hours) to improve extraction of color and flavor from skins.
9	Cave aging in the best new French oak. (Sur lie aging with weekly battonnage on Chardonnay.)
6	Extended skin contact (maceration) for softer tannins. Reds bottled unfiltered and unfined.
5	Lengthy bottle aging of red wines at low cave temperatures.
3	Limiting oxygen exposure and avoidance of Brett, VA and Aldehydes, all of which give spoilage flavors. Use of Bulldog Pup device and nitrogen pressure for barrel to barrel racking every 4 to 6 months.
3	For alcoholic fermentation, the use of yeast nutrients to prevent stuck fermentations and H2S formation.
2	Proven techniques for trouble-free malolactic transformation
2	Attention to small details such as aseptic sampling techniques, sterilization of all equipment between lots, tasting each barrel prior to racking or blending.
100	TOTAL POINTS

All 22 factors above are employed in Jarvis wines. If we don’t lose points from mistakes, adhering to the above 22 factors should yield the world’s best wines.

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