Rich, full-bodied dark fruit, panoply of flavors including blackberry, black raspberry, slightly raisony, and dark violets, excellent structure, finish a little short, as good as wine was the multiple flavors didn't seem fully integrated, personally I'm not wild about this blend
Another Saturday at Cooking School - California Wines (ICASI): Inky purple in color. The nose shows some cocoa/oak. Tons of raspberries and black raspberries. Some black pepper. Full bodied. Great texture. This is tight and I wish I would have had a bit more time to sample this, but with 13 wines, sometimes it goes that way. On the palate, kirsch and plums but no heat. Needs some air I think to come together a bit more. Its sweet, whether that is from ripe fruit of maybe 1or2% rs, I am not sure. Its delicious, that I am sure of. I think if I was drinking this by itself over a few hours, it might be a point or two better at this time.
Drank from Magnum. PnP, initially the nose was closed with some lingering dark fruits in the background. Palate was super sweet with almost an artificial component to it, blackberry jam, strawberry, pepper, some stewed meats and a medium to long finish. Lingering pepper and spice on the finish goes on for a while. Good texture but the sweetness is out of balance a bit. This isn't my favorite style of Saxum and I see the style is changing in the more recent vintages thankfully.
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