Winegenie
winegenie.com/wine/saxum-broken-stones-magnum-2010 · data sheet · generated 2026-09-15

Saxum Broken Stones Magnum 2010

1500 ml Grenache, Syrah, Mourvèdre California, United States 2010

Saxum Broken Stones Magnum 2010 is a dry, full-bodied red from Grenache, Syrah, Mourvèdre (California, United States), in the rich, smooth reds style. Tannins are moderate and acidity gentle; oak influence is little. Good with lamb, roast vegetables, barbecue, beef stew. Cheapest offer £355.00 at Hedonism Wines.

Offers · cheapest first
Hedonism Wines
Out of stock
£355.00
Buy at Hedonism Wines
Affiliate link via /go/. Price from the merchant feed, seen Wed, 09 Sep 2026 17:45:43 GMT.
Taste profile
inferred · confidence 0.35
sweetness
1 / 5
dry
Grenache + Syrah prior
body
4 / 5
full
Grenache + Syrah prior
tannin
3 / 5
moderate
Grenache + Syrah prior
acidity
2 / 5
gentle
Grenache + Syrah prior
oak
2 / 5
little
Grenache + Syrah prior
Estimates by WineGenie, not the merchant's or a critic's words. Built from the grape's typical profile, the appellation, terms in the name and the merchant's description. How this works.
Facts
Style
Rich, smooth reds
rules-v1
Colour
Red
merchant feed
Origin
California · California · United States
merchant feed
Grapes
Grenache, Syrah, Mourvèdre
inferred by a local model, checked against our lexicon
ABV
not stated by merchant
Farming
not stated
Vegan
not stated
Critic score
none
merchant feed
Drinking window
not stated
Decant
not stated
Food
inferred from grape and style
Occasions
dinner party · steak night · gift · special occasion
inferred
About Grenache
Typical aromas: strawberry, raspberry, red plum, white pepper, dried herbs. Serve at 15–17 °C. Grape page.
knowledge base
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Merchant's description

Notes from Justin Smith, winemaker - "I am really enjoying the wines from the 2010 growing season. It was an incredibly cool season (the coolest we had ever experienced until 2011 came along!). This allowed for some great hang time, which leads to great flavor and tannin development. October and November were ideal, dry and not too chilly, mazingly, everything ripened beautifully. (I was very panicked we would get an October storm like we did in 2009.) In the end, we were able to bring in some incredibly complex but intense fruit that was a pleasure to work with in the cellar. Speaking of the cellar, in 2010 we purchased a whole slew of concrete fermentors and were extremely happy with how well they turned our fruit into wine. I am sold on concrete as a fermentation vessel. The concrete definitely helped in softening up the prodigious tannins of 2010 and allowed us to keep the wines fresher and more focused. It is a lovely combination."

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