Saxum Heart Stone Vineyard 2006

Professional Ratings

• 93 Robert Parker's Wine Advocate
  A blend of 38% Syrah, 36% Grenache, and 26% Mourvedre, the 2006 Heart Stone Vineyard offers up scents of flowers, lavender, black cherries, raspberries, blackberries, underbrush, and forest floor. Justin Smith uses a lot of whole clusters in his fermentation, which seems to give his wines structure as well as nuance. This is the most French-like of Saxum’s 2006s, and it comes across like a restrained, northern Rhone-like effort that is only hinting at its ultimate potential. It will benefit from 1-3 years of cellaring, and should evolve for 10-15 years.
• 93 Wine Spectator
  Intense and powerful, with ripe, focused plum, blackberry and wild berry fruit that's shaded by pepper and nutmeg flavors. Full-bodied, dense and chewy, with pleasantly earthy tannins. Syrah, Grenache and Mourvedre.
• 92 Wine Enthusiast
  Fabulous aromatics on this blend of Syrah, Grenache and Mourvèdre. About one-third inclusion of the stems during fermentation gives it a spiciness, and also some grippy tannins. Underneath are bright red and black stone fruits and berries. Very exotic and compelling.