Saxon Brown Semillon 2006

Saxon Brown 06 Semillon, Casa Santinamaria - "Old Vine, Field Blended" Vineyard:Planted about 75 years ago on one of the most magnificent sites in all of Sonoma Valley, CasaSantinamaria is planted to a classic white field blend of Semillon, Muscadelle du Bordelaise and Sauvignon blanc. The vineyard is head pruned and dry farmed with a yield of less than a ton per acre. For many years this fruit has been sold to a winery in Napa Valley for their reserve program. In 2001 we decided it was time to keep the fruit for Saxon Brown.Winemaking : Fruit for this wine was harvested with great care at read more...24.3 brix into small bins during the cool early morning hours. It was whole fruit pressed and cold settled. After racking, the juice wasintentionally inoculated at a very low rate and low volume and then cold tank fermented for 62 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 an additional three months to imbue the vibrant varietal flavors with a hint of soft richness. The final blend contains 75% Semillon, 23% Muscadelle du Bordelaise and 2% Sauvignon Blanc.Tasting Notes : For many years I have wanted to make a wine in this style, a wine that is lively and refreshing with good food affinity. Our 2005 Semillon fits the bill and then some. In addition to vibrant white peach, citrus blossom and fig flavors, the wine offers a rich, slightly yeasty mouthfeel and a lingering creamy finish. NO OAK.Case Production : 324 cases    (hide)

October 2008

Saxon Brown 06 Semillon, Casa Santinamaria - "Old Vine, Field Blended" Vineyard:
Planted about 75 years ago on one of the most magnificent sites in all of Sonoma Valley, Casa
Santinamaria is planted to a classic white field blend of Semillon, Muscadelle du Bordelaise and Sauvignon blanc. The vineyard is head pruned and dry farmed with a yield of less than a ton per acre. For many years this fruit has been sold to a winery in Napa Valley for their reserve program. In 2001 we decided it was time to keep the fruit for Saxon Brown. Winemaking :
Fruit for this wine was harvested read more...with great care at 24.3 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 for 62 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 an additional three months to imbue the vibrant varietal flavors with a hint of soft richness. The final blend contains 75% Semillon, 23% Muscadelle du Bordelaise and 2% Sauvignon Blanc. Tasting Notes :
For many years I have wanted to make a wine in this style, a wine that is lively and refreshing with good food affinity. Our 2005 Semillon fits the bill and then some. In addition to vibrant white peach, citrus blossom and fig flavors, the wine offers a rich, slightly yeasty mouthfeel and a lingering creamy finish. NO OAK. Case Production : 324 cases    (hide)

November 2009

No written review

December 2008