2006 Renaissance Roussanne Vin de Terroir

Community Tasting Notes (3) Avg Score: 92 points

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  6/1/2012 - z_willus_d wrote: 94 Points

  Wicker's got it right -- this is one elegant wine. Depth, complexity, weight and matter with lightness, refreshing to the degree of becoming definitional for the antonym of cloying, this is nailing the bulls-eye on a number of dimensions. Some of the aromas are divergent from your standard fare--lanolin, beeswax, the morbidity of humid heat on summer flowers, the same heat bearing down upon the fallen oranges of an overripe citrus tree, a kind of lily-footed funk(fungus)--but, this really caries a load of interest. I love how the wine cuts through all those noxious aromas with a clean, pure, sure-footed palate glide; nice and dry and directional (knowing where it wants to go); long in the rear; citrus without any turn-offish bitterness; purity. This is certainly the finest Rouossanne I've had, and I only have one to cherish, which is a serious shame.

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  7/8/2011 - Wicker Parker wrote:

  This bottle did not get heat damaged during shipping, as some of my other bottles had, and as a result this is showing great definition and somewhereness. Specifically, this shows the spicy and highly mineral flavors that all Renaissance wines (red and white) show in abundance thanks to the vineyard's thin granite soil; and between the acidity and the minerality the wine is not merely "brisk" but almost serrated. But because this is a low alcohol (13%) Roussanne, it also shows rich yet clean flavors of smoke, pear, and mushroom. The suggestions of richness feel somehow illicit.

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  4/7/2010 - Wicker Parker wrote:

  A supremely well-balanced and elegant roussanne. It's all honey, spicy sausage (!), and white flowers on the nose, while the palate is dry, full, long, and complete, with the vivacious acidity, tumbling rocks, and brown spices lasting for what seems like days. The texture is lovely and tender thanks to the sublimated, lemony fruit. This was very good with a lemony risotto and even better with a flaky halibut in beurre blanc.

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