VOLUME 10, ISSUE 3
January 22, 2015
ARTICLES IN THIS ISSUE:
Kutch Wines: 2013 Vintage Provided Compelling & Transparent Wines Alexana: Prescription for Pinot with Unlimited Refills En Garde: 2012 Pinots Very Promising Black Kite Cellars: Outstanding Pinot Noir in 2012 Dolin Estate: New Central Coast Pinots Offer Exceptional Value MacRostie Winery & Vineyards: Evolving to Embrace Quality Birichino: A Mischievous Pair Craft Unique Wines at Right Price Domaine de la Côte: Whole Cluster Goodness Skewis Wines: Pinot from Vineyards with a Pedigree DANCIN Vineyards: Rogue Valley Wines of Distinction Waxwing: Engaging Pinot from an Urban Winery MacPhail Proudly Releases First Estate Pinot Noir Sips of Recently Tasted Pinot Noir Sips of Recently Tasted White Wines Pinot Briefs
Saxon Brown Wines has been around for ten years now. Owner Jeff Gaffner (yes almost the same last name as mine) made 210 cases the first year after leaving Chateau St. Jean where he spent 15 years. Saxon Brown is now thriving, and Jeff has to laugh about the old days. Besides Pinot Noir, he makes a Semillon (from Alexander Valley) several Syrahs (from Sonoma Valley) and Zinfandels (from Sonoma Valley). I had a Saxon Brown Pinot Noir in the late 1990s that I thought was terrific and have kept the winery in my radar ever since. The latest releases are the 2005 Durell Vineyard Hayfield Block Sonoma Valley Pinot Noir ($48) and the 2005 Parmelee-Hill Sonoma Valley Pinot Noir ($38). The two vineyards are very close together and planted at the same time with the same clones and rootstocks, yet the sites and wines have their own personality.
Saxon Brown Winery address is PO Box 1832, Sonoma, CA 95476. The phone is 707-939-9530. The wines are sold through a mailing list with some retail distribution. Jeff is also the winemaker at Black Kite Cellars in the Anderson Valley.
Articles About Saxon Brown
2005 Saxon Brown Durell Vineyard Hayfield Block Sonoma Valley Pinot Noir
14.5% alc., 99 cases, $48. Winemaking is traditional with a three day cold soak, slow fermentation, pressed to barrel after 14 days, racked off of the lees after malolactic fermentation, and returned back to the same barrels for 10 months of additional aging. · There is noticeable oak in the nose and on the finish upon opening, but with air time, the oak merges into the background. Aromas of spicy Bing cherry remind me of good Russian River Valley Pinots. This is a very tasty styled wine with plenty of sweet cherry liquor, tea and soy. The texture is soft as a down pillow. The whole package finishes with a cherry kiss. Reviewed February 26, 2007 ARTICLE »
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