Saxum Paderewski Vineyard (chipped wax capsules) 2011 Front Label
Saxum Paderewski Vineyard (chipped wax capsules) 2011 Front LabelSaxum Paderewski Vineyard (chipped wax capsules) 2011 Front Bottle ShotSaxum Paderewski Vineyard (chipped wax capsules) 2011 Back Bottle Shot

Saxum Paderewski Vineyard (chipped wax capsules) 2011

  • RP96
  • WS92
750ML / 15.7% ABV
Other Vintages
  • WS93
  • RP93
  • RP97
  • JD97
  • RP97
  • WS95
  • RP97
  • V94
  • WS92
  • RP96
  • WS93
  • WS95
  • WS94
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750ML / 15.7% ABV

Winemaker Notes

The 'Rewski Vineyard is in a slightly warmer microclimate, and the resulting wine definitely leans on the dark fruit side. Saxum utilized a good amount of Tempranillo and Mourvedre in this blend, with less Syrah then typical. What always blows me away about this vineyard is how floral it is. Ripe peaches are consistently found in the nose, along with honeysuckle and roses. It's as if this wine had a large percentage of Viognier hiding in it. However, on the pallet it has tons of dark fruit..... think black cherries dipped in bitter dark chocolate. The finish is classic 'Rewski, with long echoes of chalky dusty tannins.

Blend: 34% Zinfandel, 31% Mourvedre, 16% Tempranillo, 10% Syrah, 9% Petite Sirah

Critical Acclaim

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RP 96
Robert Parker's Wine Advocate
Much more sexy and voluptuous, the 2011 Paderewski Vineyard (34% Zinfandel, 31% Mourvedre, 16% Tempranillo, 10% Syrah and 9% Petite Sirah) delivers loads of black and blue fruits, spice, incense, chocolate and pan dripping-like savoriness to go with a full-bodied, decadently styled mouthfeel. Showing chalky minerality on the finish, it’s a complex 2011 that should be reasonably approachable on release and have 12-15 years of overall longevity.

Range: 94-96 Points

WS 92
Wine Spectator
A bruiser, muscular and ripe, with floral boysenberry and chunky chocolate aromas that lead to rich huckleberry flavors, accented by notes of licorice and smoky, savory herb. Shows a touch of heat on the finish. Zinfandel, Mourvèdre, Tempranillo, Syrah and Petite Sirah.
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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 Wine

Central Coast, California

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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.

NEDPAEREWSKI_2011 Item# 130405

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