Saxum James Berry Vineyard Bone Rock, Paso Robles, USA

薩克斯姆漿果園骨巖紅葡萄酒

點(diǎn)擊次數(shù)：8642

Medium ruby-purple, the 2019 James Berry Vineyard is an alluring blend of 58% Grenache, 27% Mataro, 6% Syrah, 6% Graciano and 3% Counoise. It has aromas of rhubarb, citrus peel, earth, bitters and tea leaves with a flourish of spicy accents. Medium-bodied, the palate is silky and fragrant with bursts of refreshing acidity calling you back on the long, spicy finish.

The 2018 James Berry Vineyard is a blend of 64% Grenache, 16% Mataro, 14% Syrah and 6% Carignan. It has an intense, alluring perfume with loads of layers, its warm tricolored fruits laced with notes of aniseed, coffee, earth and blue flowers. The palate offers explosive flavors with surprising lift and freshness, silky in texture and finishing very long, layered and spiced. It's a lovely rendition of James Berry that presents its layered flavors in an unusually elegant frame.

The 2009 Bone Rock is a round, enticing red laced with sweet, succulent dark cherries, plums, flowers and spices. It shows remarkable intensity and fabulous balance. Bone Rock is made from the first blocks planted in the James Berry vineyard and is predominantly Syrah, while the James Berry Vineyard (the wine) is Grenache focused. In 2009 the blend was 57% Syrah, 31% Mourvedre and 12% Grenache. The Syrah component was vinified with 100% stems and saw a maceration lasting 50 days. The wine was aged in 60% new oak. Smith bottled the 2009 in May 2011, earlier than the norm (around 30 months), as he wanted to preserve the freshness he had in the tannins. Anticipated maturity: 2012-2021. This is a thrilling set of wines from Heather and Justin Smith. Everything starts and ends in the vineyards for Justin Smith. His family owns the James Berry Vineyard, one of the rare sites in Paso Robles on limestone. Smith has also planted several other top vineyards in Paso while mentoring a number of his colleagues. Smith describes 2009 as a long, cold growing season with a lot of rain. All of the Grenache and Syrah was in before the big storm on October 13, while the Mourvedre was picked a few weeks later. Smith credits dry-farming for keeping his vines robust and able to withstand the elements. Winemaking is stripped down to the core. Two sorting tables ensure only the finest fruit makes it to the crusher. The grapes are gently destemmed, then undergo around 7 days of cold soak with a high amount of whole berries, and some whole clusters (as noted below). There is no sulfur added at crush. The wines undergo a total of approximately 30-40 days of maceration with indigenous yeasts and are then moved straight to barrel, with their gross lees, for approximately 19 months (longer for the Bone Rock) with no rackings until the wines are prepared for bottling. Smith favors 350 and 400-liter barrels over the more standard 225/228 liter barrique. Smith selects the barrels he thinks are most expressive to site for his single-vineyard wines, then uses the rest of the barrels, which he defines as the punchier, juicier wines, for the Broken Stones bottling, which is sourced from all of the vineyards in the Saxum lineup. My tasting ended with three barrel samples of the 2010s, another cold, late harvest. These aren’t finished wines, but the quality of what I tasted was extraordinary. The first sample was a late-harvested Syrah from Bone Rock (60% whole clusters) co-fermented with 10% Roussanne that was mind-blowing. This may end up being bottled on its own. The second sample was 100% Grenache from concrete. It was full of character and dazzling. The last barrel sample was James Berry Mourvedre (from a hilltop parcel) co-fermented with a little bit of Syrah. It, too, was, full of character. If these 2010s are any indication, Justin and Heather Smith have another fabulous vintage on their hands. I will stop writing before I fill up an entire issue of The Wine Advocate, suffice it to say readers should do everything they can to taste these majestic wines.Tel. (805) 610-0363; Fax (805) 238-2267; www.saxumvineyards.com

The 2008 Bone Rock comes across as quite delicate and perfumed in its expressive bouquet. Hints of smoke, mint and tar add complexity to the dark, black fruit in this beautifully balanced wine. I find a bit more complexity and nuance in the 2008 than in the 2009. I especially like the aromatic lift and freshness here. The 2008 Bone Rock is 83% Syrah (75% whole clusters), 13% Mourvedre and 4% Grenache. The wine spent 30 months in French oak and was bottled in January 2011. Anticipated maturity: 2011-2020. This is a thrilling set of wines from Heather and Justin Smith. Everything starts and ends in the vineyards for Justin Smith. His family owns the James Berry Vineyard, one of the rare sites in Paso Robles on limestone. Smith has also planted several other top vineyards in Paso while mentoring a number of his colleagues. Smith describes 2009 as a long, cold growing season with a lot of rain. All of the Grenache and Syrah was in before the big storm on October 13, while the Mourvedre was picked a few weeks later. Smith credits dry-farming for keeping his vines robust and able to withstand the elements. Winemaking is stripped down to the core. Two sorting tables ensure only the finest fruit makes it to the crusher. The grapes are gently destemmed, then undergo around 7 days of cold soak with a high amount of whole berries, and some whole clusters (as noted below). There is no sulfur added at crush. The wines undergo a total of approximately 30-40 days of maceration with indigenous yeasts and are then moved straight to barrel, with their gross lees, for approximately 19 months (longer for the Bone Rock) with no rackings until the wines are prepared for bottling. Smith favors 350 and 400-liter barrels over the more standard 225/228 liter barrique. Smith selects the barrels he thinks are most expressive to site for his single-vineyard wines, then uses the rest of the barrels, which he defines as the punchier, juicier wines, for the Broken Stones bottling, which is sourced from all of the vineyards in the Saxum lineup. My tasting ended with three barrel samples of the 2010s, another cold, late harvest. These aren’t finished wines, but the quality of what I tasted was extraordinary. The first sample was a late-harvested Syrah from Bone Rock (60% whole clusters) co-fermented with 10% Roussanne that was mind-blowing. This may end up being bottled on its own. The second sample was 100% Grenache from concrete. It was full of character and dazzling. The last barrel sample was James Berry Mourvedre (from a hilltop parcel) co-fermented with a little bit of Syrah. It, too, was, full of character. If these 2010s are any indication, Justin and Heather Smith have another fabulous vintage on their hands. I will stop writing before I fill up an entire issue of The Wine Advocate, suffice it to say readers should do everything they can to taste these majestic wines.Tel. (805) 610-0363; Fax (805) 238-2267; www.saxumvineyards.com