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Saxon Brown Wines are made with great reverence for tradition. Our grapes are nurtured in the vineyard throughout the year. We harvest based upon touch, smell, taste and look, not lab reports. We emphasize gentle handling, slow fermentations and (except in the case of our Semillon) lengthy aging to promote wines of elegance and longevity. Timing of our wine releases is often out of sync with other wineries and signals a strict adherence to stylistic ideals. Our Pinot Noir and Syrah, for example, debut a full year later than most others of the same vintage. They are made to be very elegant and that takes time, both during the winemaking process and in the barrel and bottle. Small lots are barrel fermented, racked out of barrels for blending, returned to barrel for sixteen months and then bottle aged for an additional twelve months.