For most newer vintages of Saxum, they need 10 years of cellaring to get close to maturity. The 2011's are, however, a bit more precocious. This one was firing on all cylinders. Inky purple in color. The nose has black raspberries, slight bacon fat, roasted meats, and white pepper. On the palate, this has a wonderful texture. Light on its feet, but packing a punch. Great boysenberry fruit. An underlying pepperyness. Long finish. Worked great with grilled foods. There is still some upside to holding this, but its drinking beautifully right now.
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