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Saxon Brown 2013 Zinfandel Sonoma Valley Parmelee Hill, Stonewall Block

Price: $37.99

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The Wine

An opulent nose of allspice, light cedar, bramble berry, ripe plum and cherry. This Zinfandel is crafted in the classic California style - that is to say, jammy fruit dominates aromas and the palate.

To produce this fruit-forward style, the grapes are harvested at 25 brix (on the riper side), de-stemmed into open top fermenters, “cold soaked” for 36 hours to prevent fermentation until the skins have lent some high-note character, and then inoculated with a slow-fermenting yeast to allow the winery's “wild" yeast to contribute some character before the cultured yeast steps in and completes the process. When fermentation is complete, the must is pressed to a mix of new and once-used French barrels for 12 months aging.

The tiny Stonewall Block sits within the famed Durell Vineyard - a 1.5-acre area named for the vineyard’s beautiful stone walls constructed by Chinese laborers in the mid 1800’s. Situated at the base of Sonoma Mountain the grapes enjoy a cool climate and rocky, well-drained soils, resulting in moderate yields of intensely rich and vibrant Zinfandel.

Drink now through 2024. Cellaring: 7 – 12 years Only 280 cases produced.

The Winery

Saxon Brown is owned and fully operated by respected consulting winemaker, Jeff Gaffner, who leverages his contacts at top Napa and Sonoma growers to showcase his favorite vineyards. His vineyard-designated wines include:

Durell ( Sonoma County)
Sangiacomo Green Acres (Carneros-Sonoma)
Hyde (Carneros-Napa)
Sangiacomo Roberts Road
Gap’s Crown (Sonoma Coast)
Ferrington (Anderson Valley)
Rosella’s (Santa Lucia Highlands) vineyards

Meticulous field work followed by gentle vinification and extended barrel and bottle aging are the hallmarks of Saxon Brown wines, which focus on site expression, elegant structure, food-worthy balance and ageability.

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