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| | Qty=1Size=1.5L, RP[93]"A blend of 38% Syrah, 36% Grenache, and 26% Mourvedre, the 2006 Heart Stone Vineyard offers up scents of flowers, lavender, black cherries, raspberries, blackberries, underbrush, and forest floor. Justin Smith uses a lot of whole clusters in his fermentation, which seems to give his wines structure as well as nuance. This is the most French-like of Saxum’s 2006s, and it comes across like a restrained, northern Rhone-like effort that is only hinting at its ultimate potential. It will benefit from 1-3 years of cellaring, and should evolve for 10-15 years." - Robert Parker, Wine Advocate #184 (Aug 30, 2009) |
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![2006 Saxum Heart Stone Vineyard [Magnum]](https://s.turbifycdn.com/aah/yhst-10161375931446/1991-leroy-clos-de-vougeot-110.jpg)
