==== Vineyard: ====
Planted in 1996 in south west Sonoma Valley, is owned and farmed by Steve Hill and his wife Gwen. This is the same Steve Hill who manages the famed Durell Vineyard, right next door. The fruit for this block-designate wine is from the Camp Block, a 1.5 acre parcel that sits on the edge of a hill near the family's camp site. Here, the Durell selection is planted on S04 Rootstock in clay loam (red/brown) soils.
==== Winemaking: ====
As with all Saxon Brown wines, we emphasize gentle handling and slow fermentations followed by lengthy aging to promote wines of elegance and longevity. We harvested our Parmelee-Hill "Camp Block" Syrah at about 25.5 Brix in the cool early morning hours. The must was cold soaked/extracted for three days, yeasted with a low rate of yeast "for slow fermentation" and pressed to barrel after 14 days. The wine was barreled down cloudy in new and one-year-old French oak barrels. After completion of malolactic fermentation, the wine was racked off the lees and returned back to the same barrels for an additional 10 months.
==== Tasting Notes: ====
The first thing you notice is the density of color and the vivid aromatics. Violets, concentrated black cherry, mocha, cigar tobacco, brown spice, blackberry and refined oak converge in varying degrees. The palate is very rich and well structured, leading to a long, lush finish.
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Case Production: 268 750ml
Retail Price: $30/ Bottle

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