Renwood Winery 2005
Ripe plum, dark chocolate, hints of cardamom and sagebrush in the wonderful nose, with undertones of printer's ink and tobacco. The taste is full, yet still a bit focused. A verdant character comes through, and a hint of caramelized sugar with lovely plum and cherry and spice, a bit of black pepper. Not a sophisticated profile, but a delicious one. Slightly astringent finish, leaving the palate ready for another quaff. This is my fifth bottle, and each has been delicious, and still surprisingly youthful. A couple more years in the cellar won't hurt this one a bit. Drink with assertive but not acidic foods. Great with grilled pork loin, fabada, ribs.Add winemaker's notes
Ripe plum, dark chocolate, hints of cardamom and sagebrush in the wonderful nose, with undertones of printer's ink and tobacco. The taste is full, yet still a bit focused. A verdant character comes through, and a hint of caramelized sugar with lovely plum and cherry and spice, a bit of black pepper. Not a sophisticated profile, but a delicious one. Slightly astringent finish, leaving the palate ready for another quaff. This is my fifth bottle, and each has been delicious, and still surprisingly youthful. A couple more years in the cellar won't hurt this one a bit. Drink with assertive but not acidic foods. Great with grilled pork loin, fabada, ribs.
I find that most zinfandels do not age well. This is no exception. It's 2012 as I'm writing this and the 2004 is probably 3 years past its prime. The nose was somewhat promising with smoke, plum and clove. A bit too much smoke for me but I've found that Renwoods are generally very smokey zinfindels, even at their peak. The palate is where the wine shows its age. Again, heavy smoke flavor profile overwhelmes and there are some bright cherry notes and even a little hint of coffee, but the wine seems a tad "watered down". It lacks that "oomph" that even a moderately good zin will show at least a little of. The finish has some length but is weak. In the end, it's drinkable now but won't last much longer. I'll give it 2.5 glasses with the acknowledgment that it was probably worthy of at least a full glass more in the rating if I had tried it 4 years ago. If you're sitting on a bottle of this in your cellar, crack it open before it's too late.
External Reviews for Renwood Winery
With a touch of raisins in the finish, this is a nice example of a Foothills Zin. Itrsquo;s ripe, alcoholic, dry and rich, with Zinny flavors wrapped in sturdy but accessible tannins. Therersquo;s a long finish of black cherries and cocoa.
Has a bouquet of brown sugar, caramel, sage, eucalyptus and dark berry fruit. The flavor is a blend of warm blackberries with a hint of dried fruit, finishing with sweet, fleshy tannins.
You will find that the 1998 Renwood Grandpére Zinfandel is a classic example of what these renowned vineyards can provide - a rich, full-bodied wine with excellent length and depth of flavors including spicy bright berry fruit with chocolate and white pepper. It is an elegant wine with a well balanced mouth-feel and firm, yet supple, tannin structure.
The 1993 Grand Pere Vineyard Zinfandel offers a dark garnet/ruby purple color, decadent, sweet, earthy, cherry scents, a heavyweight, huge, full-bodied impact on the palate, an unctuous texture, and thick, viscous flavors that flow slowly across the palate. It is a dead-ringer for the 1975 Montevina Late Bottled, an Amador Zinfandel that remains remarkably fresh, fruity, and delicious at age twenty. I would opt for drinking the Grand Pere over the next 12-15 years. By the way, the 125-year old Grand Pere Vineyard is reputed to be the oldest Zinfandel vineyard in California.
The 1995 Zinfandel from the renowned Grandpére Vineyard is similar to the Grandmere with its tarry, peppery, smoky, earthy nose intermingles with copious amounts of jammy black fruit (cherries and raspberries) aromas. Long, dense, and powerful, with a sweet attack and highly-extracted flavors, this full-bodied Zinfandel is extremely backward, and in need of 1-3 years of cellaring. It should keep for over a decade.
Ripe, with an array of rustic, wild berry, sage, tea, tar, anise and oak. Intense and tannic, but packed with flavor. Drink through 2004.
I dig the black pepper, cocoa, anise and stewed fruit bouquet, and the blueberry, blackberry and unsweetened chocolate palate profile. The mouthfeel is silky smooth, and a bit rich thanks to lots of caramel. The finish is a bit of a conundrum - there's big, sweet ripe berry fruit at first, but it ducks out before you know it and leaves you with a substantial amount of ash and black pepper. Not that pepper's a bad thing, but I do wish that I had some warning.
Food Pairings for Renwood Winery
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