Popped, left on counter for 30 minutes, enjoyed thoroughly over a meal of Flannery Ribeye Steaks, roasted beets and sauteed onions & mushrooms.
Deep, rich purple color that was uniform to the rim. No bricking whatsoever. Nose of blackberries, black figs, iron, blood and iodine. The mouthfeel was rich, smooth and captivating. Earthy, minerally notes were all over the wine, enhancing the flavors of black fruits (plums, figs) and indian spices (cardamon, cinnamon). These flavors flowed from the strong mid-palate and exploded on the finish. A completely integrated, interesting, incredible bottle of wine. I've said it before and I'll say it again, give your Saxums time to age and you will be well rewarded.
Popped and poured, enjoyed with stone crab claws and roasted cauliflower. Classic nose of wet stones, sea air, and a pungency that was present but not off putting. Flavors of lemon, lime, tart green apple. Zesty, earthy wine that paired well with the meal.
Decanted, enjoyed with an amazing meal of littleneck clams, manila clams, green lip mussels and yukon gold potatoes cooked with garlic, shallots, fennel, white wine, and pureed flat leaf parsley. Pale gold color. Intense nose of citrus, sea air, white flowers. Midweight in the mouth, flavors of lime, lemon, saline, tart apple. Pure citrus acidity on the long and cleansing finish. Paired wonderfully with the meal.