Wines
Previous Vintages/Cellar Information

2004 State Lane Vineyard Proprietary Red

The grapes were harvested in 2004 after a long summer after severe yield reduction done to ensure the absolute optimal physiological maturity.  Sorting was done first by bunches to remove irregularly ripened fruit and any leaf material and then put through a de-stemmer.  Individual berries were again hand sorted to remove all remaining stem material prior to being transferred and vinified in small stainless steel tanks for a 15-day alcoholic fermentation.  Free-run juice was then transferred by gravity flow into 100% new Taransaud French oak barrels for a total of 20 months of additional aging.   

Production Notes

Appellation: Yountville (Napa Valley), CA
Barrel Age: 20 months in 100% new French Oak
Blend: 60% Cabernet Sauvignon, 40 % Merlot
Alcohol: 14.5%
pH: 3.60
Release Date: November 2006
Production (750ml): 900 cases
Production (Magnums): 220 bottles
2004 State Lane Vineyard Proprietary Red

Press

95
POINTS
Wine Advocate # 168

A breakthrough effort, the 2004 Proprietary Red Wine State Lane Vineyard is a combination of 60% Cabernet Sauvignon and 40% Merlot. Its dense ruby/purple color is accompanied by lovely, evolved aromas of blueberries, black currants, white chocolate, licorice, and pain grille. Medium to full-bodied, elegant, finely etched, and impeccably well-balanced, with abundant amounts of sweet fruit, it should evolve for another 15-20 years.

93
POINTS
Wine Spectator

Firm, intense and concentrated, showing rich, focused currant, anise, blackberry and spicy, cedary, toasty oak, with hints of violet and wild berry. Impressive finish, where the fruit and tannins are well-integrated. Cabernet Sauvignon and Merlot. Best from 2009 through 2014. 900 cases made. –JL

90
POINTS
Wine Advocate # 168

There are only about 200 cases of the debut vintage, the 2003 Proprietary Red Wine State Lane Vineyard (a blend of 90% Cabernet Sauvignon and 10% Merlot). The Kapcsandys were unsure whether or not they would release this effort, but it has actually aged reasonably well, coming across as a dark ruby-colored, medium-bodied, floral-infused effort with plenty of sweet fruit, aromatic complexity (it smells like a hypothetical blend of classified growth Margaux and Graves), and a fine finish. It should drink well for 10-15 years.