Saxum Paderewski Vineyard 2013  Front Label
Saxum Paderewski Vineyard 2013  Front LabelSaxum Paderewski Vineyard 2013 Front Bottle Shot

Saxum Paderewski Vineyard 2013

  • RP97
  • WS92
750ML / 15.9% ABV
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  • RP96
  • RP97
  • JD97
  • RP97
  • WS95
  • RP96
  • WS93
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750ML / 15.9% ABV

Winemaker Notes

For the first time in the Paderewski, the Zinfandel is in second place and Mourvedre has taken the lead. As the vines at this vineyard age, the winemaker is more and more a believer that the Mourvedre from here is insane. There are always two main lots from this vineyard, the first picked is the Zin/Temp/Syrah lot (all co-fermented in a single concrete cube). The Temp balances the Zin out and it is perfectly delicious and fresh. Then the later picked Mourvedre/Petite Sirah lot comes in - black, rich, textured with huge chalky tannins and fruit for days. When the blends are finally assembled, the Zin really makes everything pop.

Blend: 34% Mourvedre, 33% Zinfandel, 13% Petite Sirah, 12% Syrah,8% Tempranillo

Critical Acclaim

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RP 97
Robert Parker's Wine Advocate
One of the more accessible 2013s is the 2013 Paderewski Vineyard, which checks in as a blend of 34% Mourvedre, 33% Zinfandel, 13% Petite Sirah, 12% Syrah and the rest Tempranillo. Its deep ruby, vibrant color is followed by sensational notes of caramelized black cherries, spice box, peppery herbs and chalky minerality. Rich, full-bodied, utterly seamless and gorgeous on the palate, it's an incredible expression of this higher elevation, warm site that readers shouldn't miss.
WS 92
Wine Spectator
Powerful and loaded with personality, this features aromas of smoky dried berry and black licorice that open to dense, rich flavors of plum, cracked pepper beef and grilled herb. The tannins are ripe but muscular. Mourvedre, Zinfandel, Petite Sirah, Syrah and Tempranillo. Best from 2018 through 2027.
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Saxum

Saxum

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Saxum, California
Saxum Winery Image
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.
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Paso Robles has made a name for itself as a source of supple, powerful, fruit-driven wines. But with eleven smaller sub-AVAs, there is actually quite a bit of diversity to be found in this inland portion of California’s Central Coast.

Just east over the Santa Lucia Mountains from the chilly Pacific Ocean, lie the coolest in the region: Adelaida, Templeton Gap and (Paso Robles) Willow Creek Districts, as well as York Mountain AVA and Santa Margarita Ranch. These all experience more ocean fog, wind and precipitation compared to the rest of the Paso sub-appellations. The San Miguel, (Paso Robles) Estrella, (Paso Robles) Geneso, (Paso Robles) Highlands, El Pomar and Creston Districts, along with San Juan Creek, are the hotter, more western appellations of the greater Paso Robles AVA.

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, Syrah, Grenache and Rhône blends, both red and white. There is a fairly uniform tendency here towards wines that are unapologetically bold and opulently fruit-driven, albeit with a surprising amount of acidity thanks to the region’s chilly nighttime temperatures.

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With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

YAO152063_2013 Item# 152063

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