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Medium deep yellow in color, our 2003 Sauvignon Blanc displays aromas of white peach, pineapple, fennel, roasted nuts and honeydew melon accented by notes of creamy lemon curd. Rich, ripe and medium full bodied, the wine shows very similar flavors on the palate along with hints of tangerine and lime balanced by firm acids and a long warm finish.

The 2004 Star Lane Sauvignon Blanc clearly displays the character of the vintage, offering a firm texture reminiscent of the classic Sauvignons of the Graves district in Bordeaux. Picking occurred in mid-August, a full 2 weeks ahead of normal, translating into a vibrancy and youthful exuberance in the wine characterized by lifted lemon zest, fresh herbs and wet flagstone aromas. On the palate, the ’04 offers a similar citrus and mineral profile, underpinned by a rich lemon curd mid-palate and a steely finish that begs for raw oysters. With 2 to 3 years of cellaring, expect the wine to evolve into a creamy, broad textured and powerful elixir.

The grapes for our 2003 Star Lane Syrah were picked very ripe, and then gently destemmed and cold-soaked at 55 degrees for 3 days prior to a warm fermentation. The must is pumped over 3 times daily with aeration. At dryness, the must is heated to 95 degrees for 3 to 5 days to extract as much tannin and phenolic matter as possible and then drained to barrel. Only the free-run wine is included in the Star Lane Syrah. The wine is aged for 16 months in 25% new French oak. Our 2003 Star Lane Syrah was bottled unfined and unfiltered.