Thank you for the recommendations for a 3 hour decant, that was about right. Had a 3 ounce pour and then revisited with a small pour a few hours later. There is a lot going on in this wine. It drinks like a high-end top cuvee Chateauneuf in a more modern style. Initially it has a blackberry brandy quality and is slightly hot. After some time in glass, the layers start to unwind and you have fruit that is all over the map, red, black, a little blue. Cured meat, damp earth, minerals, and a thick rich mouthfeel. I noticed creme brulee at the very end. This is plush, full-bodied and the finish is quite long. I was liking this more and more as I drank it, and it showed best at the very end. I really hope these Saxums will improve with age and make great old bones. 94 with likely improvement in the next few years, hopefully longer.
A 3 ounce pour followed by a small pour hours later, and this did not change much. From the beginning, rich, dense, and smooth friendly tannins. The finish turned quite green, with herbs and savory bell pepper. I found this to be very flashy, but not that complex. Still, it hits the "exceptional" mark with body and flavor.
One hour decant and had a 3 ounce pour followed by a smaller pour a few hours later. This wine did not change much over that time. Throughout, a wonderful Bordeaux nose of red fruit, funk, anise, garrigue, and tobacco. The palate was austere and a little thin. Very soft tannins. 92 on the nose, 89 on the palate.
Decanted 1.5 hours, drank a 3 oz pour. Then revisited another small pour a few hours later. The first pour was nice, if simple. Blackberry, cassis, new oak. Tastes modern with some nice earthy funk on the nose. The second pour was much better, more nuanced and developed. The fruit became more complex in flavor with leather, chocolate, earth, and herbs also present. I'd like to try this again in 5 years. 93+ at the end of the night.