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2005 Saxon Brown - Syrah Parmelee-Hill Vineyard Syrah - USA - California - Sonoma - Sonoma Valley - Red

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2005 Saxon Brown - Syrah Parmelee-Hill Vineyard
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USA - California - Sonoma - Sonoma Valley

Red Syrah
Producer Notes

Founded in 1997 by winemaker Jeff Gaffner, the winery's cornerstone is its 100-year-old Casa Santinamaria Vineyard in Sonoma, a "field blend" vineyard that, at a half ton an acre, defines "low-yielding." Old vine Zinfandel (with its field-mates Petite Sirah, Carignane, Alicante Bouschet and Mataro) and Semillon come from this historic parcel. Pinot Noir and Syrah are sourced from small vineyards... More »

Score
93
VF ...
Drink Dates
Comm: 2007-2020 VF: 2008-2012
Bid
1 for sale
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Professional Reviews

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Source Vinfolio
Issue 209

Shows a dense nose of cracked peppercorns, bacon fat and lush sun dried blackberry free run. Stunningly luxurious on the palate, dense berry and earth mingle in a cascade of richness seldom seem in North Coast Syrah. Penetrating acidity completes a dazzling experience. The finish lasts two minutes. An astounding value.

Community Tasting Notes average score of 93 points based upon 4 reviews

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92
Author Hurraerik
Site / Blog   Trust Rating 98.864%
Tasted On 11/06/2011
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MJM 92
Author MJM
Site / Blog   Trust Rating 96.393%
Tasted On 01/05/2010

Nice fruit and structure...a babe for sure so let it rest an additional 2 years.

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Conrad K 90
Author Conrad K
Site / Blog   Trust Rating 99.512%
Tasted On 07/22/2009
Drink Dates 2007-2020

Casis on the nose. A vanilla flavor with blueberry on the palate. Fruit forward and great with spicy food. Nice finish.

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dougwilder 97
Author dougwilder
Blogger
Site / Blog dougwilder - the purely domestic wine blog Trust Rating 98.558%
Tasted On 03/26/2009

Aromas: Classic dense black fruits with salty bacon fat and pepper Palate: Concentrated blackberry, forest floor and loam Impression: Amazing richness for this region with firm acidity. A dazzling wine with a 120 second finish.

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A flawed bottle may be affected by cork taint, heat (maderized), oxidation, or excessive sulfur. Additionally, some people consider wines tainted by Brettanomyces (Brett), a non-spore forming genus of yeast, a flaw although there is much controversy surrounding the subject.
 
 
 
 
 
 
 
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Drink date is averaged using VinCellar members' most recent start and end drink date submissions for this wine.