There are certain years that at the time were considered "duds." 1996 and 1998 are really hard to find now because the critics gave those vintages lower scores, so people felt free to drink them instead of cellaring them.

They were cooler years.

That means higher acid and less sugars. But, that acid works as a preservative. The wine had great color with little bricking. The fruits were more red, dark cherry, pomegranate, some plum skin. Tannins had softened and went great with a simple dinner of lentils, roasted veggies with an herbed yogurt drizzle.

Thanks for the heads up on the "Artisan Tool & Die." I had never heard of them.