I know there has to be previous posts on this but opened one tonight and right out of the chute it was fritzy, prickly on the tongue. Great ripe fruit but something going on with this. A gassy feeling. Something is not right here. Help?
That is/was common with that bottling from that vintage. Some re-fermentation going on. memory is fuzzy but it might have been in one or two of the other bottlings from 04 as well. I popped all of mine a couple years back after this was reported widely.
The '04’s seem to have that problem across the board. Most of the time a ‘Mollydooker Shake’ will get rid of the spritz. Most of them I’ve had have been nicely drinkable with a bit of decant or a shake.
I’ve had this wine a number of times, with two formal notes. I vaguely recall a little spritz with the first bottle I had, but I did not write a note on that one. I had no bubbles on the two with notes. I did not record the decant times, but I think I pretty sure that they were both pop and pour or pop, at most pop, quick decant and pour immediately.
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2004 Saxum Broken Stones - USA, California, Central Coast, Paso Robles (1/12/2009)
This wine continues to explode with a combination of fruit and spice while some of the roughness has been taken off. There is red fruit with cherries, a bit of raspberry and blackberries on the palate mixed with spicy pepper and a very chewy strong mouth feel without being bitter or annoying. It’s a bit smoother than it was right out of the styro shipper a few years ago and I think thast is to its advantage. This was very interesting because I drank it just before a 2003 Pegau Reserve and a 2003 Mordoree La Reine des Bois and the difference in the final product is, as one might expect, quite pronounced despite the apparent similarities in the blends. (92 pts.) -
2004 Saxum Broken Stones - USA, California, Central Coast, Paso Robles (12/27/2008)
BYO at Roy’s Restaurant in Las Vegas. This is a truly outstanding wine that has lost a little bit of the explosive up front force of its youth and has thus revealed the complexities of its back bone. There is a melange of raspberry from the Grenache, silky smoothness of the Mourvedre and spice from the Syrah. I did not even notice the alcohol level, so it has smoothed out as well. But this is not a shy and retiring wine. There’s meatiness, a bit of smokiness, a long finish and a virtually opaque red-black color. (92 pts.)
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