The 2009 Saxum Bone Rock James Berry Vineyard is a blend of 57% Syrah, 31% Mourvedre, and 12% Grenache that was fermented with partial stem inclusion and aged for close to 30 months in barrel. More round and supple than the James Berry Vineyard, it really shows its Syrah component and delivers gorgeous aromas of black fruits, smoked meat, charcoal, and hints of chocolate on the nose. This is followed by a full-bodied, decadent wine that is brilliantly balanced, has fantastic purity, and a structured finish. It will benefit from short term cellaring and keep for 15+ years. (JebDunnuck.com)
The 2009 Bone Rock is a round, enticing red laced with sweet, succulent dark cherries, plums, flowers and spices. It shows remarkable intensity and fabulous balance. Bone Rock is made from the first blocks planted in the James Berry vineyard and is predominantly Syrah, while the James Berry Vineyard (the wine) is Grenache focused. In 2009 the blend was 57% Syrah, 31% Mourvedre and 12% Grenache. The Syrah component was vinified with 100% stems and saw a maceration lasting 50 days. The wine was aged in 60% new oak. Smith bottled the 2009 in May 2011, earlier than the norm (around 30 months), as he wanted to preserve the freshness he had in the tannins. Anticipated maturity: 2012-2021. (AG)
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