A Vanishing Breed, Traditonal Approach
“The most important thing a winemaker can put in the vineyard is their shadow”
– Jeff Gaffner
Saxon Brown wines are made literally from the ground up. We spend at least as much time in the vineyard as the cellar. Our Zinfandel and Semillon are from a classic field blended vineyard first planted near the turn of the 20th century by sonoma's early Italian settlers. Saxon Brown is one of only a handful of wineries making classic “field blended” wines. This commitment to tradition is a grounding principle of the Saxon Brown wines. As a third generation Sonoma farmer, I have spent my career as both a grower and winemaker and as such, believe that truly great wine is made in the vineyard. In addition to the Semillon and Zinfandel, we make a Syrah from Parmelee-Hill Vineyard and Napa Valley Syrah that is a blend of two vineyards in southern Napa Valley.
Field Blended Old Vines:
Field blending is the practice of blending the grape varieties in the vineyard instead of the winery. The practice is still very common in Europe, especially Italy. In the late 1800’s, many Italian immigrants settled in Northern California, bringing with them a vast knowledge of grape growing and winemaking. They planted vineyards in Sonoma and Napa Valley using their old world “field blend” model for both red and white wines. The traditional field blend was not limited to grapes; often the vines would be interplanted with olives, cherries, walnuts, prunes, pears, plums, apples and tomatoes The field blend would vary from grower to grower and site to site, depending on the stylistic preferences of the grower and the varietal suitability of the site. By the late 1960’s and early 70’s, however, the practice had fallen out of favor as the wine industry moved to the single variety and single rootstock plantings preferred by the new breed of corporate winery.
Parmelee-Hill Vineyard
The vineyard, planted in 1996 in south west Sonoma Valley, is owned and farmed by Steve Hill and his wife Gwen. This is the same Steve Hill who manages the famed Durell Vineyard, right next door. The fruit for this block-designate wine is from the Camp Block, a 1.5 acre parcel that sits on the edge of a hill near the family's camp site. Here, the Durell clone is planted on S04 Rootstock in clay loam (red/brown) soils
Durell Vineyard - Sonoma County
A rare cross-appelation vineyard spanning t eborder of sonoma Valley and Carneros, Durell is a "rock star" vineyard; coveted for its small clusters of deeply concentrated fruit. The vineyard's sloping hills, rocky clay loam soils and low-vigor vines keep yields low - three tons per acre on average- while its clonal diversity ensures great complexity. Saxon Brown is fortunate to be one of only a few wineries with access to the tiny Hayfield Block, from which we produce our elegant and age worthy Pinot Noir.
Flora Ranch - Chalk Hill
Flora Ranch is tucked in a bowl shaped, southeat facing valley, that is shielded by the surrounding hills from much of the early morning and late afternoon sun. As a result of its abbreviated sun exposure, flora ranch has a cooler and longer growing season than is usual for the Chalk Hill area. The extra hang time results in grapes that ripen slowly and fully with flavors, sugars and acids maturing in unison. The chalky soial, as well as unique mix of clones and rootstocks, give us complex and elegant Syrah.
Cricket Creek Vineyard - Alexander Valley
Planted 25 years ago at the north east end of the Alexander Valley, the vineyard is dry farmed and has a yield of less than two tons per acre. Sitting on a bench that was once the Russian River - the soils are somewhat gravelly and well drained, helping to concentrate the fruit.