It is hard to believe it has been 15 years since the first vintage of Hesperian. Much had changed, and then much is still the same. Although the trend shifted to big fruity easy-to-drink reds before 2004 I stayed with what I learned in Bordeaux. It wasn't received well by a critic so I decided to cellar it until it settled down and became the wine it was intended to be. Now when I taste 2004 I am very pleased that decided not to push it on a market that wasn't ready for age-worth wines. Since 2004 I have learned much still yet I still rely on my training from Bordeaux for my winemaking techniques. I experimented in farming practices, with ripeness levels, watering regimes, and pruning to develop wines that drink well when they are 5 years old but will still hold for 20 more years. My 2016 wines are a representation of this progress.