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Saxum James Berry Vineyard Bone Rock 2008

Rhone Red Blends from Paso Robles, Central Coast, California
  • RP96
  • WS95
15.5% ABV
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Currently Unavailable $179.97
Try the 2009 Vintage 129 97
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15.5% ABV

Winemaker Notes

The 2008 Bone Rock is maybe the most structured version yet, Ifind myself being sucked into it while tasting, like it's a blackhole, brooding is a fitting descriptor. Because of it's density,tannin, and acidity, it really needs a few years to unfold, so bepatient please!

Blend: 83% Syrah, 13% Mourvèdre, 4% Grenache

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
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.
WS 95
Wine Spectator
Tight and muscular, with dense, chewy tar, blackberry, mineral, cedar, sage and roasted herb flavors. Full-blown and intense, yet for all its size and stature, this is very compelling and complete, sure to benefit from cellaring. Syrah (83 percent) with Mourvèdre and Grenache. Drink now through 2024. 550 cases made.
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Saxum
Saxum, Paso Robles, Central Coast, California
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Saxum Vineyards is focused on producing Syrah, Grenache, and Mourvedre based blends from the Templeton Gap of Paso Robles, California. We let our rocky calcareous soils, steep hillsides, and cooling ocean breezes speak through our wines by keeping our yields extremely low, picking fruit at the peak of ripeness, and using a minimalist approach in the cellar. Production is kept at a total of 2200-2800 cases per year divided between 6 different cuvees, Broken Stones, Heart Stone Vineyard, James Berry Vineyard, Booker Vineyards, Rocket Block and Bone Rock.

Paso Robles

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Paso Robles has made a name for itself as a source of supple, fruity, and powerful wines. With 11 smaller sub-AVAs, there is quite a bit of diversity to be found in this inland portion of California’s Central Coast.

This is mostly red wine country, with Cabernet Sauvignon and Zinfandel standing out as the star performers. Other popular varieties include Merlot, Petite Sirah, Petit Verdot, and Rhône varieties both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruity, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

Rhône Blends

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With bold fruit flavors and accents of spice, Rhône red blends originated in France’s Southern Rhône valley and have become popular in Priorat, Washington, South Australia, and California’s Central Coast. In the Rhône itself, 19 grape varieties are permitted for use, but many of these blends, are based on Grenache and supported by Syrah and Mourvèdre, earning the nickname “GSM blends.” Côtes du Rhône and Châteauneuf-du-Pape are perhaps the best-known outposts for these wines. Other varieties that may be found in Rhône blends include Carignan, Cinsault, and Counoise.

In the Glass

The taste profile of a Rhône blend will vary according to its individual components, as each variety brings something different to the glass. Grenache, which often forms the base of these blends, is the lightest in color but contributes plenty of ripe red fruit, a plush texture, and often high levels of alcohol. Syrah supplies darker fruit flavors, along with savory, spicy, and meaty notes. Mourvèdre is responsible for a floral perfume as well as body, tannin, and a healthy dose of color. New World examples will lie further along the fruit-forward end of the spectrum, while those from the Old World taste and smell much earthier, often with a “barnyard” character that is attractive to many fans of these wines.

Perfect Pairings

Rhône red blends typically make for very food-friendly wines. Depending on the weight and alcohol level, these can work with a wide variety of meat-based dishes—they play equally well with beef, pork, duck, lamb, or game. With their high acidity, these wines are best-matched with salty or fatty foods, and can handle the acidity of tomato sauce in pizza or pasta. Braised beef cheeks, grilled lamb sausages, or roasted squab are all fine pairings.

Sommelier Secret

Some regions like to put their own local spin on the Rhône red blend—for example, in Australia’s Barossa Valley, Shiraz is commonly blended with Cabernet Sauvignon to add structure, tannin, and a long finish. Grenache-based blends from Priorat often include Carignan (known locally as Cariñena) and Syrah, but also international varieties like Merlot and Cabernet Sauvignon. In California, anything goes, and it is not uncommon to see Petite Sirah, Zinfandel, or even Tempranillo make an appearance.

ACB110894_2008 Item# 110894