The barrel-fermented, indigenous yeast-fermented 2003 Sauvignon Blanc Tessa Lee is aged completely in stainless steel after barrel fermentation, and exhibits a lively nose of flinty, crisp fruit including figs and lemon grass notes. It is medium-bodied, dry, and zesty. It should drink well for another 12-18 months. Tel. (707) 525-0570; Fax (707) 525-9463