Saxum James Berry Vineyard White 2017

Saxum James Berry Vineyard White 2017

  • v94
  • jd93
  • wa91

Save $15.05 (9%)

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The James Berry White. This wine was a long time coming! I've been wanting to make a white for many years, but wanted to make it perfect, and I knew in the old Saxum facility we didn't have the space or right equipment to do our fruit justice. We have had Roussanne planted here since 1997, but I wanted to bring in some extra brightness that Roussanne can often lack, so I planted some Grenache Blanc on an East facing section of the Rocket Block hill. My hunch paid off, and the combo of the rich waxy Roussanne is cut and lifted with some bright citrusy Grenache Blanc. We wanted this wine to have some structure and age ability like a classic White Burgundy, but with a California twist.
  • v94

Glistening straw-yellow. Intensely perfumed pear, lemon pith, white flowers and succulent herb aromas pick up a chalky mineral element with air. Chewy and tightly focused on the palate, offering concentrated, mineral-laced citrus and orchard fruit and honeysuckle flavors that show superb clarity and spicy back-end cut. Finishes on a sappy pear nectar note, showing sharp delineation and superb, floral-driven tenacity.

Josh Raynolds, February 2020
Jeb Dunnuck
  • jd93

Starting with the white from one of the unquestionably great estates in wine today, the 2017 James Berry Vineyard White offers a concentrated, richer style as well as classy notes of caramelized tangerines, toasted spice, orange blossom, and brioche. I love its texture and richness, and it's beautifully balanced.

October 31, 2019
Wine Advocate
  • wa91

The 2017 James Berry Vineyard White, the first vintage of this wine, is made up of 55% Grenache Blanc, 32% Roussanne, 8% Chenin Blanc and 5% Petit Manseng aged 21 months in 80% new oak. The nose gives warm Golden Delicious apples, quince and poached pear with a hint of baker's yeast and honey-nut touches. Medium-bodied, it's fresh and pure in the mouth with a lifted, honeyed finish. 310 cases produced.

Erin Brooks, February 6, 2020