1998er RENAISSANCE Syrah - North Yuba Kalifornien "Unfined & Unfiltered" SONDERPREIS!

renaissance_winery_syrah_shiraz_kalifornien_sierra_foothills
8,50 € pro Flasche Preis pro Liter in € 11,33 inkl. MwSt., zzgl. Versandkosten

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Spezifikationen

Lieferbar in 1-3 Werktagen
0,75
1998
trocken
Syrah
12,5
enthält Sulfite
rot
16-18
Renaissance Vineryard & Winery, 12585 Rices Crossing Rd Oregon House , CA 95962, Kalifornien.
 

Ein Syrah mit einer atemberaubenden Aromenvielfalt, Würze und Intensität. Dicht, strukturiert und perfekt gereift. Die Weine von Renaissance sind unfiltriert abgefüllt und weisen daher ein deutliches Depot auf, auch Trübungen sind normal.

Founded in 1978, Renaissance Winery is known to collectors, connesuiers and wine-lovers the world over, for wines that are pure expressions of terroir and their distinctive style. The vines are bio-dynamically farmed and the grapes are hand-picked. We avoid over-oaking during aging, so our wines are highly concentrated, and balanced.  This Sierra Foothills vineyard is organically cultivated. Elevations range from 1,700 to 2,300 feet.

The vineyard and winery is situated 70 miles North of Sacramento in Oregon House, California.

 

Location
Planted between 1975-82, the Renaissance vineyard is located in the Sierra Nevada foothills at altitudes of 1700-2350 feet (Yuba County). This is a real mountain vineyard: the vines are planted on slopes with gradations that vary from gentle to breathtaking; the complex topography offers all possible sun exposures and a myriad of micro-climates. The basic quality and character of our Estate Bottled wines distinctly express this terroir.
Soil
The red top soil layer (“Dobbins Loam” and decomposed granite) is very shallow, rich in iron, and poor in organic matter. The subsoil is very rocky Gabbro/Diorite from volcanic/ocean-floor origin, mixed with quartz, multiple mineral-rich variations of clay, and volcanic ash.
Climate
Continental, with cold, rainy winters (51” yearly average), very dry summers with hot days and cool nights caused by cool air that wafts down from the higher Sierras, and long, dry falls that usually extend into late November, early December.
Viticulture
Unusually for California, our vines are “own-rooted” (i.e.not grafted onto any rootstock). Varieties are planted in carefully selected micro-climates and soil combinations to maximize their potential. We practice organic viticulture, and use no pesticides, herbicides, or fungicides other than elemental sulfur. The combination of poor soils and old vines limits our yields to 1.0-1.5 tons per acre on average. (In comparison, Napa Valley averages 5 tons per acre
Character
Our unique terroir leaves its unmistakable signature in each of our wines. Regardless of the variety, all tend to be concentrated, intensely flavored, with pure fruit aromas, a marked spicy/minerally side, and a powerful structure.
Consequently, Renaissance wines have outstanding aging potential, and increase in complexity and harmony over the course of many years in the bottle. Even our white wines age exceedingly well, developing rich honeyed, nutty flavors with extended cellaring.

 

Winemaking

Some comments from the winemaker:
Minimal intervention

Our approach is "minimalist": No unnecessary processes or treatments. No commercial yeast inoculations. Levels of sulfur dioxide are kept to a minimum by extending the "sur lie" period, during which the wine is protected by its lees. We do not fine or "cold-stabilize" any of our wines, or filter any reds.
Gentler is better
Red grapes are de-stemmed and gently crushed into open-top oak fermenters. During fermentation we manually punch down the cap up to 6 times a day. Gentle peristaltic pumps are used to move wine into barrels, where they age on their lees often until the day of bottling. Some small lots are worked manually from foot crushing up to and including manual bottling directly from the barrel. Stabilization and clarification occur by natural sedimentation.
Expression of terroir
Renaissance wines are highly distinctive expressions of their micro-climate, soil, and varietal components. Our organic viticulture and hands-off style of wine making are aimed at preserving their authenticity.
Flexibility - "Listen to the grape"
In lieu of formulae or recipes, we strive to understand each individual lot of grapes. Our vinification methods are custom tailored to each lot's particular character in order to maximize its potential and balance.
No use of "makeup" in the winery
The unique character of our wine comes directly from the quality, concentration, and ripeness of our grapes. Cosmetic manipulations such as strong acid adjustments and the use of commercial yeast and bacteria strains are avoided. We do not leave residual sugar in the wine to "enrich" its body. New oak barrels are used with great caution not to mask the fruit. It is the essence of the grape itself that we strive to pack into every bottle.
Understanding the vineyard and its varieties
A vine may live for over a century and a vineyard for millennium. By comparison, our twenty-plus years of experience are very scant. With all our friends in the "New World" wine industry, indeed we are beginners. With every passing vintage, our knowledge of our vineyard and its myriad of micro-climate and soil variations increases, and with it, our understanding of each lot of grapes harvested and of the elusive "perfect" method of vinifying it. Our "Vin de Terroir" series focuses on the fascinating, subtle yet profound effect of each variation of soil and micro-climate on the individual grape varietal; sometimes on a field-blend of a few varietals.
Older vines
In relation to vines – as with so many other things – there is a trade-off between the quality and quantity of production. In Europe it is widely recognized that the older the vine, the better its potential for quality. As our vines move into their second quarter-century of existence, while we see their vigor and productivity decline, we also witness a parallel improvement in the wine quality. The wine's texture (or "grain") grows more and more refined as the vine matures, and its inner core of fruit becomes better defined and concentrated. One of the advantages of having planted our vines on their own roots--rather than on any rootstock--is the increase in their potential longevity, which, in turn, will keep raising grape quality over many decades.
The new Renaissance
During the 1980s and 1990s we have gradually acquired a thorough understanding of our original 365 acre vineyard, with its hundreds of individual varietal/soil/microclimate combinations. With the new millennium, we have revised and redefined our goals. We decided to sacrifice variety and quantity in exchange for focus and improved quality. We selected our finest 45 acres of vineyard sites and started taking the rest out of production. We now focus on two "families" of grapes: the Bordeaux and the Rhone and the following wines:
* Cabernet Sauvignon
* Roussanne
* Viognier
* Syrah
* Granite Crown (a field blend of Syrah, Cabernet, and occasionally Merlot)
* Claret Prestige (a red Bordeaux-style blend)
"Vin de Terroir" Series: very limited bottlings produced in the best vintages.
These will occasionally be supplemented with Late Harvest and experimental wines.
 

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