Core of big, ripe, black fruit with some tobacco, cedar, and spice. Still quite tannic and youthful. Should gain more complexity with further bottle age.
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from the wine maker: The fruit for our 2007 Saxon Brown Napa Valley Cabernet Sauvignon is sourced from select Napa Valley vineyards where my relationship as a consulting winemaker gave us access to special blocks and even individual rows of fruit. We picked the grapes in the cool of the early morning and delivered them to the winery by 10 am to preserve the fresh fruit character. After very carefully destemming, we cold soaked the berries for three days at 45 degrees; pumping over 3-4 times daily. On the fourth day, the tank was allowed to slowly heat up and begin fermentation. During the 14-day fermentation, the must warmed from 45F to 92F, before being pressed off the skins to new French Burgundy barrels - yes, Burgundy barrels! To achieve the style I wanted and knew these grapes were capable of producing, we needed to age the wine in barrel for over three years, and for that I wanted to use the tightest grained barrels we could find. After 36 months in barrel and another 24 months in bottle, this wine is ready for the glass. Delicious!
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8/17/2017 - SumCellar wrote: 91 Points
Modest fruit. Light tannins. Seems like this wine is at or beyond its peak.
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5/11/2017 - ashikoh Likes this wine: 95 Points
The tannins have softened and everything is really coming together now.
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12/26/2016 - ashikoh Likes this wine: 93 Points
See prior note. Drinking very well right now.
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5/7/2016 - ashikoh Likes this wine: 91 Points
Core of big, ripe, black fruit with some tobacco, cedar, and spice. Still quite tannic and youthful. Should gain more complexity with further bottle age.
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3/2/2016 - Normones wrote:
from the wine maker: The fruit for our 2007 Saxon Brown Napa Valley Cabernet Sauvignon is sourced from select Napa Valley vineyards where my relationship as a consulting winemaker gave us access to special blocks and even individual rows of fruit. We picked the grapes in the cool of the early morning and delivered them to the winery by 10 am to preserve the fresh fruit character. After very carefully destemming, we cold soaked the berries for three days at 45 degrees; pumping over 3-4 times daily. On the fourth day, the tank was allowed to slowly heat up and begin fermentation. During the 14-day fermentation, the must warmed from 45F to 92F, before being pressed off the skins to new French Burgundy barrels - yes, Burgundy barrels! To achieve the style I wanted and knew these grapes were capable of producing, we needed to age the wine in barrel for over three years, and for that I wanted to use the tightest grained barrels we could find. After 36 months in barrel and another 24 months in bottle, this wine is ready for the glass. Delicious!
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