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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.7 pts. and median of 92 pts. in 30 notes) - hiding notes with no text | | | Tasted by Charlie C on 12/8/2022 & rated 92 points: Dark red with slight fading at edges. Dark berry and spice aromas. Intense, lush fruit on the palate, blackberries, black cherries, warm spice, roast meat. Sweet tannins, nice acidity and balance. Perhaps a touch of heat, but not bothersome. Finishes moderately long and dark fruited. Perhaps a hair past prime but still lovely. Drink next 3 years. Mostly Syrah with small amounts of Mourvèdre and Grenache. (219 views) | | | Tasted by Mrbuzz on 3/1/2018 & rated 95 points: Cellared since release, open in bottle for an hour...92% Syrah, 5% Mourvedre and 3% Grenache 15.6 abv. How great is THIS wine at age 17! Still massive rich fruit that has polished and finessed with age...still oozing with goodness! Dark and saturated liqueured berries...creme de cassis, licorice, molten chocolate lava cake, white pepper, cedar spice...still quite youthful with some dusty exotic wood tannin, cherry skin acidity, mineral crunch...yet a seamless balance and added finesse for such a big wine. Love the graphite dryness, violet/white flower florals, and more of a red berry finish. Plenty more left in the tank! (1532 views) | | | Tasted by Uglypinga on 8/9/2014: Wow is this fresh. Loads of blue/purple fuit. Holy balls. Way to go mr smith (2453 views) | | | Tasted by dcwino on 8/9/2014 & rated 95 points: Welcoming Chicago winos - Part Deux (BLT Steak - Washington D.C. - High Octane Wines): A pleasant surprise. It has aged nicely. Jammy red and black fruits, baking spices, rare steak and dark caramel. Soft round palate, good density, quite silky, dark sweet spice driven palate impression and nicely integrated tannins. Showing nicely, definitely not monolithic although the expression is still quite ripe and true to the form. (3459 views) | | | Tasted by pakabear on 8/9/2014 & rated 96 points: What a pleasure to try this, it's still SO young, perfect balance and good complexity. Tastes like a 4-5 year old Saxum… Great example of a well made wine. (2826 views) | | | Tasted by phenricsson on 4/25/2014 & rated 97 points: Loved this wine. Had it side by side with the 2007 and scored it one point higher. Surprisingly rich and dense but with superb aromatics, sweetness and balance. Unfortunately the last bottle. (2615 views) | | | Tasted by dhammer53 on 3/6/2013: Drank this with Ken V and Joel n Albany. Smooth and delicious. It was a beautiful and smokin. Drank over 90 minutes. (2833 views) | | | Tasted by Vinobruin on 2/9/2013 & rated 92 points: Still required 2 hours of full decant to open up. Drinking very nicely. (1790 views) | | | Tasted by high_pockets on 10/20/2012 & rated 90 points: Holding up well, as it actually had heat to blow off for a couple of hours. Expected a bit more, but have two more bottles to try in a couple years (2065 views) | | | Tasted by Screameagle on 12/5/2011 & rated 92 points: Still holding up well. Lots of sediment but otherwise showing little age. Should last for at least another five year. Joan and I both loved it. (2746 views) | | | Tasted by phenricsson on 2/24/2011 & rated 94 points: Still going strong. Best of the older Saxums. Rich, ripe, delicious. Excellent balance and long lingering aftertaste. (2628 views) | | | Tasted by winelovr2001 on 8/16/2010 & rated 75 points: This wine is awefull. I like many Saxum's and have many in my cellar, but this is just bad. If you want to know what Ethyl Acetate smells like grab a hold of this wine. Luckily his wines have gotten better since this. (2335 views) | | | Tasted by Vinobruin on 3/8/2010 & rated 92 points: Wine holding up really nicely - two hour of full decanting - (2427 views) | | | Tasted by Frank Murray III on 1/9/2009: OC Offline With John and Kimberly Cabot (Fratello's Laguna Niguel): Raisiny nose, with fruit bowl, raspberry, blackberry and a short finish. As much as I hate to say it, my notes say "eh". (3614 views) | | | Tasted by pgordon62 on 11/16/2008 & rated 91 points: Pure aromas of smoky dark fruit, a little lifted cherry, tar and lots of anise. Earthy berry and a pleasing spicyness on the medium bodied palate. Fresh, stony, tarry finish with a touch of heat. This was a better, more balanced showing than a bottle two years ago. Just lacks a little complexity. I would recommend waiting another couple of years. (2606 views) | | | Tasted by jaylew1 on 9/7/2008 & rated 92 points: Very hot at the start. Over a couple of hours the heat pulled back a bit and the blackberry, cherry, smoky effect took over. But even on the last glass, three hours in...definitely a hint of heat. (2837 views) | | | Tasted by rmodak on 12/9/2007 & rated 92 points: This is still very primary, with blackberry liqueur, graphite, violets, smoke, lush mouthfeel and sweet finish. I will not touch another for at least 2-3 years. (2924 views) | | | Tasted by Frank Murray III on 6/10/2007: Saxum Offine In The OC, w/ Justin Smith (Sage Newport Beach): Blackberry, with some blue nuance and a bit more heat than the 2000 BR. Jammy and still lifted by the acidity, tannin and spicy finish. Has more push and ripeness than the 2000 with some dusty tannin finishing the wine. (3911 views) | | | Tasted by larrybbaldwin on 3/2/2007 & rated 93 points: wow. Smoky aromas of dark blackberry and cherry lead to a smoothly, seductive wine that is long and beautifully balanced.. Big without noticeable heat, the only complaint is a hint of overripe fruit aromas in the nose as it airs. Great paso Syrah. (3251 views) | | | Tasted by Cow Town on 1/27/2007 & rated 94 points: Absolutely delicious. Any heat from prior tastings has subsided, and the tannins have smoothed out as well. Deep dark color with wonderful aroma of dark berries. Very balanced with a finish that lasts quite a while. Keeps getting better. (3255 views) | | | Tasted by Screameagle on 11/1/2006 & rated 93 points: Killer syrah. I decanted for over 24 hours and it was just starting to come into it's own. Starts with an extremely expressive nose. This wine should last for at least 15-20 years and even get better. The James Berry Vineyard is definitely one of the best if not the best vineyards in California for growing syrah. Kudos Justin. (3423 views) | | | Tasted by pgordon62 on 6/1/2006 & rated 90 points: Surprising moderate in color and body. Piercing aromas of very ripe red berries, cranberry, menthol, wet stone and a touch of VA. Nicely layered red fruits on palate with strong acid and tannin on the finish. Quite elegant compared to later, bigger vintages. I will wait another 2-3 years to drink my last bottle. (3565 views) | | | Tasted by andyb1068 on 4/9/2005 & rated 92 points: Opaque, beautiful purple/black color. Decanted for 45 minutes though not sure this did too much. Might need a bit more time out of the bottle. Beautful, full nose, though the taste lagged ever so slightly. Even so, very rich, untuous with tastes of blackberry, a little leather. Wonderful wine. (3986 views) | | | Tasted by onholiday on 3/23/2005 & rated 90 points: Dark purple, almost black. Blue and black berry aromas with hints of earth. First taste...I reallly like this! Very well integrated with extracted, forward black and red fruits. More balanced that other descriptions with a firm backbone of medium tannins suggesting this will get even better with more age. There is just a touch of heat at the end, but this appears to be disappating with aeration. This is clearly a very big New World syled wine and would be difficult to pair with food (except ribs, big juicy steaks, Osso Bucco etc) but is very tasty to my West Coast palate. Update day 2: Still tannic and more black fruit, earth today but also a bit more disjointed but not in an entirely unappealing way. Have one more bottle and will wait awhile. (3987 views) | | | Tasted by jamiekutch on 11/16/2004 & rated 93 points: Last night Califonia Pinot and Syrah dinner with lots of notes (Bill Lawrence Sutton Place Apartment): Port like aromas with similarities to an Amonra or Dead Arm but without some of the sweetness. Black as night this beast is dense with a huge nose of black liquor. Tremendous intensity and concentration of black fruit this Double D cupped slut stays incredible balanced and the finish lasts for almost 1 minute. (5231 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| Saxum Producer website
Justin Smith of Saxum Vineyards is focused on producing Syrah, Grenache, and Mataro based blends from the Willow Creek District of Paso Robles, California. We let our rocky calcareous soils, steep hillsides, and cooling ocean breezes speak through our wines by keeping our yields extremely low, picking fruit at the peak of ripeness, and using a minimalist approach in the cellar. We respect our land and farm everything sustainably without chemical fertilizers, herbicides, or pesticides. Because our vine’s roots penetrate deep through the fissures in the calcareous soil irrigation is rarely needed. Production is kept at 5000-6000 cases per year divided between 12 different cuvees, Broken Stones, Heart Stone Vineyard, James Berry Vineyard, James Berry Vineyard White, Booker Vineyards, Rocket Block, Bone Rock, Paderewski Vineyard, G2 Vineyard, Terry Hoage Vineyard, 4hearts Vineyard, and The Hexe.Syrah BlendThe 2018 is 40% Merlot and 60% Syrah.James Berry VineyardUnder the expert care of Justin Smith, James Berry Vineyard has quickly established itself as one of the premiere Rhône varietal vineyards in the state. The “Carlisle” block of James Berry Vineyard is located just below the terraced “Bone Rock” section and is planted to Syrah clones 470 and 174. Justin practices sustainable farming, using no chemical fertilizers or pesticides. And with the limestone laden soils and devigorating rootstock, the vines struggle, yielding small quantities of intensely flavored fruit.
Copyright © 2013 Carlisle Winery & Vineyards, all rights reserved
On weinlagen-infoUSAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.California2021 vintage: "Unlike almost all other areas of the state, the Russian River Valley had higher than normal crops in 2021, which has made for a wine of greater generosity and fruit forwardness than some of its stablemates." - Morgan Twain-Peterson Central Coasthttp://www.ccwinegrowers.org/links.html
http://www.discovercaliforniawines.com/regional-wine-organizations/
http://beveragetradenetwork.com/en/btn-academy/list-of-winegrowers-association-in-central-coast-california-274.htm
Central Coast AVA WikipediaPaso Robles Paso Robles Wine Country Alliance
Set apart by unique climate and geography, Paso Robles Wine Country provides prime growing conditions for more than 40 varietals planted over 26,000 acres of vineyards. More than 300 wineries craft this fruit into premium wines, gaining recognition around the world. The fruit, the wines and the distinct environment have quickly made Paso Robles California's third largest and fastest growing wine region. |
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