Dark ruby in color with a wide reddish rim.
Fruity nose with black fruits, cedar, spices and chocolates.
Medium plus in body with medium acidity.
Dry and very fruity on the palate with black plums, cooked cherries, spices, oak, licorice, vanilla, chocolates, tobacco and herbs.
Spicy and tangy on the finish with soft tannins.
This 11 year old GSM blend from Paso Robles is complex and tasty.
Needed a couple of hours to open up properly, and will continue to age nicely in the next 5 to 7 years.
This Single Vineyard is rich and extracted. Fruit forward with a nice mouthfeel. Delicious.
Robert Parker 97 points.
I paired it with a Charcuterie board of meats and cheeses. Paired beautifully with the Prosciutto.
A blend of 51% Syrah, 31% Grenache and 18% Mourvedre.
15.2% alcohol by volume.
$200. — 2 months ago
A depth and richness only found in the US interpretation of picpoul thanks to a UGA boy; fine with sea bass and mashed spuds — 6 years ago
A night of Saxum and Booker comparisons. On the nose, bright, ripe; dark cherries, cherries, strawberries, cranberries, pomegranate, vanilla, cinnamon, red vines, crushed volcanic minerals, loamy top soil, dark Burgundian earthiness with dark red florals. The body is M with well resolved tannins. The fruits are bright; dark cherries, cherries, strawberries, cranberries & pomegranate. Vanilla, cinnamon, steeped fruit tea, red vines, cherry cola, crumbled, grey volcanic minerals, limestone chalkiness, stem inclusion, red roses, violets, cherry lifesavers, softened leather, bright red florals, brilliant fresh acidity and a long, lush, round, elegant and well polished finish. This will be even better in 2-3 years. Photos of; the James Berry Vineyard, barrel room, rock shale and Justin barrel tasting. Producer notes and history...Justin's father James was a veterinarian in a fast-growing suburb of San Diego who wanted to live in the countryside. He bought the James Berry Vineyard property when Smith was 10 years old and planted Chardonnay, because that's what he liked to drink. He sold the grapes to Fetzer and argued continually with Bobby Fetzer who wanted them farmed organically. Justin Smith does farm organically, but is not certified because he says, "my dad would keel over." James Smith still lives on the property, a few hundred yards away, and still farms a section of the vineyard for his own pleasure. But he has given over the majority of it to Justin, although that didn't happen for years. It was in the late 1980s, John Alban (Alban Vineyards) that convinced James Smith that the area in western Paso Robles was better for Rhône varieties than Chardonnay. Slowly over time, the Smiths pulled out Chardonnay and replanted to Mourvèdre, Viognier and Syrah. Justin did much of the early work. When he graduated from Cal Poly, he came back to manage the vineyard. As payment, his father gave him one block of Syrah. Justin and his college roommate Matt Trevisan started Linne Calodo winery with the fruit, making 300 cases in their first vintage. They later parted ways and Smith formed Saxum. In 2003, he built the garage winery under his house. By 2004 it was the most crowded building in the county. Villa Creek also made its wine there. At the time, they were all making about 500 cases of wine. Saxum is now well out of the garage and makes around 4500 cases give or take what conditions allow. Only a few hundred cases are not sold to their members and into marketplace, mostly in restaurants in California, New York and Chicago. Saxum's largest production wine is Broken Stones, a multi-vineyard blend that's heavily weighted towards Syrah and is a little more mineral driven. There most famous wine is the one Smith has been farming the longest, the James Berry Vineyard red blend. The stylist labels for Saxum's single vineyard wines are made by local artist Joe Kalionzes. Some change from time to time., but the Paderewski Vineyard, Joe scratched an eagle onto a rock that came from the vineyard and made a block print from it. For the Terry Hoage single vineyard wine, he painted a label and scratched some of the paint away to create a dragonfly because Terry Hoage has a big pond in his vineyard with lots of dragonflies. — 6 years ago
2011 Vintage. 53% Syrah, 32% Mourvèdre, 15% Grenache. 15.1% alcohol. Another great 2011, skilled winemakers did best. “It’s been a crazy year,” said vintner Scott Hawley of Torrin, recounting an unusually cool year in Paso Robles and a late frost that hurt several vineyards. But it’s the low yields that appear to be the big story in Paso in 2011. "We harvested anywhere from 33 percent to 50 percent of our typical production,” said Terry Hoage of Terry Hoage Vineyards. “Ouch!"” — 5 years ago
2013 TH Vineyards (Terry Hoage) The Hedge Syrah Reserve. Has to be best wine I have had in many years. Fresh, dynamic, huge depth. On finish has an entirely new dark fruit driver for minutes. With Pat and Angie's perfectly grilled steaks. — 7 years ago
This must be at a perfect time. Dried flowers and spice nose. Baked apricot, toast, fluid acidity carries through with white pepper and long smooth tannins. Every sip seems to have a new highlight. Don't like the term feminine but can't think of anything else. — 8 years ago