Saxon Brown is dedicated to gentle, hands-on winemaking and is one of the few wine producers in California to keep the tradition of field blending alive. Owner/winemaker Jeff Gaffner draws from his family’s century-old Casa Santinamaria Vineyard in Sonoma for his old vine, field blended Zinfandel and Semillon. His Pinot Noir, sourced from Parmalee Hill and Durell‘Hayfield’ vineyards, shows the gorgeous potential of the grape. Meticulous vineyard work followed by gentle vinification and extended barrel and bottle aging are the hallmarks of Saxon Brown wines, which are made to be both elegant and ageworthy.
Planted over 25 years ago at the north east end of the Alexander Valley, the vineyard is dry farmed and has a yield of less than two tons per acre. Sitting on a bench that was once the Russian River – the soils are somewhat gravelly and well drained, helping to concentrate the fruit.
Fruit for this wine was harvested with great care at 24. brix into small bins during the cool early morning hours. It was whole fruit pressed and cold settled. After racking, the juice was intentionally inoculated at a very low rate and low volume and then cold tank fermented over 90 days at 52-55F. We did this to retain the bright fruit flavors so easily lost during fermentation. After fermentation, the wine was kept on the yeast for a total of five months to complement the vibrant varietal flavors with a elegant, soft richness.
Nose: Pear, fig, ripe apple and slight melon. Some sweet citrus & white blossom. Mouth: very brite entry, with a rich fruit cream finish.
Case Production Only 360 cases