Star Lane Wines
A Philosophy Based on Terroir
The French invented the word, terroir, to describe the relationship between winemaking and the natural growing conditions that grace a vineyard. At Star Lane, we take our terroir as seriously as the French. We understand that the land shapes our wine style.
But while it's true that "wine is made in the vineyard," it is equally true that what happens in the cellar directly affects the quality in the bottle. Gentle handling of the grapes, the use of natural, indigenous yeast, and picking the grapes only when they have achieved optimum ripeness. (Sometimes this can prolong harvest to a nail-biting finish extending into late November!)
Terroir is important but so is vintage and if you are using natural yeast, then your winery becomes part of your terroir. Finally, the wine must reflect the personality of the people involved. All of us, from owners Jim and Mary Dierberg to the vineyard and cellar crews are part of our terroir."
French oak barrels are used to age the wines, and-true to principal-no wine is bottled until it has had time to integrate the properties of the vineyard and the vintage into a consummate whole. For the red wines, firm but velvety-soft tannins provide structure; for Sauvignon Blanc, bright natural acidity provides backbone. This white wine is partly fermented in oak barrels and partly in stainless steel drums. Both red and white wines are supremely influenced by the land and the weather. This is what makes them unique, from vintage to vintage.
Ultimately, it is a confluence of knowledge and good taste that helps guide our winemaker to create wines that truly reflect the essence of our estate. We are delighted to share them with you.
A Philosophy Based on Terroir
The French invented the word, terroir, to describe the relationship between winemaking and the natural growing conditions that grace a vineyard. At Star Lane, we take our terroir as seriously as the French. We understand that the land shapes our wine style.
But while it's true that "wine is made in the vineyard," it is equally true that what happens in the cellar directly affects the quality in the bottle. Gentle handling of the grapes, the use of natural, indigenous yeast, and picking the grapes only when they have achieved optimum ripeness. (Sometimes this can prolong harvest to a nail-biting finish extending into late November!)
Terroir is important but so is vintage and if you are using natural yeast, then your winery becomes part of your terroir. Finally, the wine must reflect the personality of the people involved. All of us, from owners Jim and Mary Dierberg to the vineyard and cellar crews are part of our terroir."
French oak barrels are used to age the wines, and-true to principal-no wine is bottled until it has had time to integrate the properties of the vineyard and the vintage into a consummate whole. For the red wines, firm but velvety-soft tannins provide structure; for Sauvignon Blanc, bright natural acidity provides backbone. This white wine is partly fermented in oak barrels and partly in stainless steel drums. Both red and white wines are supremely influenced by the land and the weather. This is what makes them unique, from vintage to vintage.
Ultimately, it is a confluence of knowledge and good taste that helps guide our winemaker to create wines that truly reflect the essence of our estate. We are delighted to share them with you.