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This Saturday we will explore the first tier of wines from Renwood Winery of Plymouth, CA in Amador County. It is located in the picturesque foothills of the Sierra Nevada Mountains, between San Francisco and Lake Tahoe. Renwood produces handcrafted award-winning wines from Amador County and the Sierra Foothills, sourcing grapes for this tier from as far as Lodi to the north-west. Representing the winery will be Ramon Chavez to lead us through the tasting experience.
2006 Renwood Winery Pinot Grigio
Two longtime Lodi area growers provided the fruit used in this wine: Rodney Schatz and Kurt Kautz. Also blended-in were some Sierra Foothill grapes and a Spanish variety called Vermentino for added crispness. Aromas of citrus blossom predominate. The entry is bright with good acidity and balance. The wine finishes with a combination of fruit and floral flavors which help to round out the lightweight texture on the palate. This is a perfect wine with pasta and fish entrees.
2006 Renwood Winery Viognier
While primarily from the Lodi Appellation and the Mohr-Fry Ranch, a small amount of Sierra Foothill grapes were included in the final blend. A small percentage of Semillon, as well as a bit of Pinot Grigio and Muscat, help round out the wine and add character. After fermentation all lots were blended and then the wine remained in stainless steel until bottling. The aromas suggest grapefruit, mineral scents and jasmine. On the palate the wine is crisp, with a medium texture and flavors of melon, lemon zest, and apricots. A steely finish makes this wine very food friendly and the lingering tartness helps balance the wine.
2004 Renwood Winery Syrah Rosé
The bouquet consists of cherry, watermelon and strawberry. On the palate, the wine is bright with flavors of fresh raspberry and cherry and supports a complex and balanced mouthfeel. The finish displays soft and round tannins, which linger on the palate. This is a deep flavored wine, but with a lively acid for balance.
2005 Renwood Winery Barbera
All of the fruit was sourced from Amador and El Dorado Counties and after fermentation was aged in both stainless steel tanks and in a blend of older American and French oak barrels for 10 months. This allowed the pure fruit to shine through and have a hint of smokiness from the lots aged in oak, complimenting the fruit flavors. The wine displays aromas of rhubarb, cherry, and strawberry. On the palate the wine is lighter, with a smooth core of fruit flavors. Crisp acidity is Barbera’s signature trait which makes this wine so mouthwatering. The finish is lingering, with raspberry flavors and a hint of cinnamon, balancing the wine.
2005 Renwood Winery Zinfandel, Sierra Foothills
After fermentation, some wines remained in tank and some were racked directly into barrels for aging. The barrel lots were aged in combination French and American oak barrels for 10 months, then blended together. The wine displays aromas of cherry, plums and nutmeg. The flavors mirror the aromas and give the wine a fresh fruit flavor with a spicy aftertaste. This lighter style of Sierra Foothills Zinfandel is smooth and luscious.
2004 Renwood Winery Syrah
The grapes were sourced from five different Syrah vineyards. Each lot was fermented separately in stainless steel tanks providing maximum extraction of fruit and color. The lots were then aged for 17 months in a blend of American oak and French oak offering a well integrated compliment of subtle toastiness. This extended barrel age helps smooth out the firm tannins from this vintage. The addition of some Zinfandel and a bit of Viognier really give this wine some punch and lift the wine aromatically. The aromas are of blueberry, cranberry and sage. On the palate, the wine is full bodied and rich. The fruit flavors mingle with the toast and vanilla from the oak barrels. A spicy finish and a good structure help round out the tasting experience. This is a lovely wine from one of the best vintages in the Sierra Foothills of the new millennium.