If you received this newsletter as an email, you may also view it in your browser.
To make sure you get every issue of this newsletter, please add sales@rvw.com to your address book.
January, February, March 2007 SUBSCRIBE

Fireside Open House Dates
Special Featured Tastings along with
a Selection of Renaissance Estate Wines

Sat., January 27th, 2007 February New Releases!
A Pre-Release Club Tasting & Dessert Wines Selection
—perfect for Valentine's Day
Sat., February 24th, 2007
Focus on the 'Vin de Terroir'

aspect of the Renaissance Reserve wines
program.
Sat., March
24th, 2007
Older Cabernets from

Dr. Karl Werner's
era. (Winemaster,
1974-1988
) See "Our Story"

Carmina and Valentina host Fireside Open House
in our Tasting Room. 11:30-2:30pm, $15 per person,
no appointment necessary.

Please call 800 655-3277 for more information.

NOW'S THE TIME...to make a New Year's resolution to keep up with our forthcoming New Releases.
With each vintage, our quality goes up, and quantities go down, so this is the best way to ensure you are able to buy what you fall in love with, before it vanishes from the cellars.
For more details of the new release wines that we're including in our Pre Release club shipments, sign-up on our PreRelease club page.

Reserve Reds
With the great accolades given for our reserve reds here's some explanation for fans who wonder about our different designations.

A note on the ‘Vin de Terroir series:
Gideon began making these wines for release in 1995.
They are made for long-term aging—up to twenty years.
It's easy to say that any of the family of Cabernet wines that Gideon makes will bear stylistic similarities i.e. particularly in relation to the scope of California cabs. Concentrated, austere flavors (not fruit forward) highlighting minerality and spice, low oak.
The '99 vintage was a particularly fine for our Cabernets, indeed all the red varietals. There is a purity of the fruit flavors that is exceptional. In part this was due to the wild fires' smoke canopy that blanketed us for much of the late summer. It kept the sun intensity and temperatures down lower than usual. There is also a more precocious, gentler aspect to the '99 fruit than in the '97 vintage.
The '99 Cab estate varies from the 'Vin de Terroir' reserve level thus:
The Reserve wine program is the result of years of extensive experimentation with specific vineyard sites being fermented separately and compared. The aim of the 'Vin de Terroir' series is to take the best site-specific single fermentation of one vintage, and showcase it as a pure expression of one part of our vineyard. Each vintage is different.

The '97 Cabernet Sauvignon ‘Vin de Terroir’ was from "Slope One". No other varietals are blended, it's 100% Cabernet Sauvignon. Gideon felt that in that year, this was the site that produced the most complex and interesting wine. He thinks Slope One gives a 'Jovial' quality, whereas "Slope 16" is perhaps more elegant and structured (1999 CSVdT) which he possibly felt more interesting, given the differences between the two years' harvests. In many vintages we have not produced a "Vin de Terroir" at all, e.g. 1998, and 2001-3 for Cabernet Sauvignon.
In both the Estate and Premiere Cuvee Reserve Cabs, as well as in the Claret Prestige proprietary blend, balance, elegance, depth, concentration, and length are enhanced by blending together Cabernets from various vineyard sites and different varietals .
In exceptional vintages Gideon will bottle a ‘Vin de Terroir’ production of other single varietals. ’05 Viognier and ’03 Syrah are current examples.

Matt Kramer on Cabernet
1999 Cabernet Sauvignon 'Vin de Terroir'
The New York Sun 12/13/06

The Latest 'Vin de Terroir' Bottlingwhich is Renaissance's greatest rendition—is the 1999 vintage. A mere 411 cases were produced. What emerges in the 1999 Vin de Terroir is a lush (for Renaissance) cabernet that practically shovels the minerality up to you in both scent and taste. Renaissance Cabernet Sauvignon " Vin de Terroir" 1999 sells for $49 direct from the winery. This is a steal compared with what other, often lesser, California cabernets are offered for today.

1999 Cabernet Sauvignon (Estate)
The Oregonian 11/12/06
What results is a cabernet sauvignon of uncommon character. In the singularly fine 1999 vintage, Renaissance crafted one of its smoothest, richest yet most characterful cabernets yet. It has all the classic cabernet sauvignon flavor notes such as plums, leather, black and red cherries and cedar along with a you-can't-miss-it note of stones or minerals. No oak is apparent. Best of all, the ripeness of the vintage plus its seven years of age makes this cabernet plush on the palate. The bargain price seals the deal. California cabernets nowhere near as good as this unblushingly ask $50 or more.


New Referral Program
Win your friends' gratitude and get our Thank You Gift in the process!
Share your favorite Renaissance wines with wine-loving friends and get three bottles of our 1999 Cabernet Sauvignon when they buy their first case of wine from us. Make sure they mention your name when they place their order, so that we can acknowledge your recommendation with this special thank-you.
.

See photos from our 2006 Harvest Festival

Thanks for your great response!
We sold out of all six Double Magnum 1997 Cabernet Sauvignon Vin de Terroir.

View our Late Harvest photos...picture links to another site.

January Cellar Treasure
This month's find from the cellars! For the December Wine of the Month, our staff received two half bottles of
Da Vinci 1982 Cabernet Sauvignon.
Limit 3 bottles per customer
If you're trying to be moderate in January, this is a joyful solution where less truly is more.
$32 per 375ml bottle. Also available in 750ml—see Library Releases for both.

Gideon’s Tasting Notes:
An amazingly youthful Cabernet Sauvignon for its age, now at its glorious full maturity-all rounded and fully harmonized, with no rough edges or sharpness, and no signs of old age decline either. Intensely fruity and flavorful, with lavish concentration and texture, and impressive complexity and length.

Winter Wine Shipping
A REMINDER
that unless you're in a wine temperature friendly state, we'll hold your wines until the weather warms, usually at least by April.
Expedited UPS next day and second day shipping available for any must-have purchases.

Our favorite local restaurant
CAFE COLLAGE
is open for evening dining from 5pm. Cozy lunches for parties of eight or more. Rice's Crossing Road, Oregon House (530) 692-2555

R E C I P E
Gideon's Sierra Winter Rabbit Stew
Ingredients
1 fresh rabbit, 2-2.5 lbs., limbed
1 fresh rabbit liver
1 lbs. Fresh wild mushrooms (or 2 oz. dried)
1 large white onions, halved and sliced thinly
1 medium size fresh carrot, julienned
2 celery stalks, julienned
1 small green bell pepper, julienned
1 small red bell pepper, julienned
1 medium size tomato, chopped
6-8 small (young) potatoes (halved if too large)
1 bouquet garnit (fresh thyme, bay leaf, rosemary)
¼ cup fresh parsley, chopped fine
4 cloves garlic
1 cup Renaissance Viognier
2 cups rabbit stock
plenty of Apollo "Sierra" olive oil
2 teaspoons goose or duck fat (optional)

Preparation
Note: In our home, we prepare these stews a day in advance and let them sit on a warm part of the wood stove for days afterwards. Use leftovers for making pasta dishes, add in various vegetables, beans, rice, or lentils for a continuous source of culinary delight for stormy winter evenings. The one single most important fact to know about rabbit meat is that it’s one of the leanest around, with very high protein content. This means it’s extremely nutritious on one hand, and easy to over cook and dry out on the other. Always keep the cooking temperature as low as possible!
In a deep heavy pan over medium-high heat, warm the olive oil with the goose fat until very hot, but not smoking. Add in the rabbit parts and fry until golden-brown on all sides. Remove and set aside in a covered dish.
Add more oil if necessary. Sauté the various vegetables, stirring them in gradually, with 2-3 minute intervals: first the onion, then green pepper, red pepper, carrots, celery, and mushrooms (if fresh; if dried, they ought to be added later); add the garlic and keep going for another couple of minutes.
Add the tomato and the white wine and bring to boil. Simmer until about half of the wine evaporates, about 20 minutes.
Add the rabbit, the stock , the liver, and the bouquet garnit. If using dried mushrooms, add them now. Bring to boil and immediately lower the heat to very low (in most modern stoves, the "low" setting is not nearly low enough for this; you may have to carefully turn the nob the other way, between High and Off, to the point where the flame is truly very low). Cover.
Simmer for at least 1.5 hours; 12 or 24 would be better. If you choose the shorter version, par-boil the potatoes first and let them simmer along with the stew for as long as possible. If you go for the long version, you can add the potatoes in uncooked, about 12 hours before serving.
Before serving, liquify the liver in a blender with 1-2 cups of the liquid; add it back into the stew pot and stir gently.
Place the pot in the center of the dinner table, garnished with the parsley and serve home style.
Serves 4-6 people.

 

SEE Tours & Tastings 2007
For more information about reserving a Tour and/or Tasting at the Renaissance Estate, please visit the Tour & Tasting page (click on Tours & Tastings 2007 above) or call us (800) 655-3277.

SEE WineTerroirs.com
Bertrand Celce ...French photographer, born in Casablanca, visits Renaissance. View his photographs and read his commentary.

New Distributors
Renaissance wines are becoming more visible. Contact us for details if you want to find our wines in your state.

View our recent newsletters
Summer 2006
Autumn 2006
Winter 2006


To receive invitations to our Festivals and Tastings and learn about our new season releases via email and/or postal mail, please fill out the appropriate boxes in the form below and press SEND.
Name
Mailing Address
City
State
Zip
Work Phone
Home Phone
Fax
Your E-mail Address:
Message

 

Copyright © 1999-2007 Renaissance Vineyard & Winery