Renwood Winery Muscat Canelli (half-bottle) 1996

    375ML / 0% ABV
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    375ML / 0% ABV

    Winemaker Notes

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    Renwood Winery

    Renwood Winery

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    Renwood Winery, California
    Renwood Winery Winemaker Joe Shebl Winery Image

    Surrounded by some of America's oldest Zinfandel vineyards, Renwood Winery is located in the picturesque California foothills of the Sierra Nevada Mountains. Renwood produces world-class award winning wines from Amador County and the Sierra Foothills. Boston native Robert Smerling founded Renwood in 1993. Mr. Smerling fell in love with Amador County’s rich history and magnificent vineyards. A plan was set in place to build one of America's premier Zinfandel wineries.

    Wine production has grown from 2,500 cases in 1993 to over 100,000 cases today. The critics all agree Renwood produces consistently exceptional wines that cover the spectrum from big, bold, jammy Zins to wonderfully balanced Syrahs and Barberas.

    Renwood's Grandpere Zinfandel which comes from their Grandpere Vineyards is the oldest known clone of Zinfandel in America. All grapes are handpicked and fermented in small lots, then aged in oak barrels to preserve the unique character of each vineyard.

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    Originally a source of oenological sustenance for gold-seeking miners of the mid-1800s, the Sierra Foothills was the first region in California to produce wines from European grape varieties. Located between Sacramento and the Nevada border, this area’s immigrant settlers chose to forgo growing the then-ubiquitous Mission grape and instead brought with them superior vines from the Old World to plant alongside mining camps.

    Zinfandel has been the most important variety of this region since its inception, taking on a spicy character with brambly fruit and firm structure. Amador and El Dorado counties, benefiting from the presence of volcanic and granite soils, are home to the best examples. Bold, robust Rhône Blends and Barbera are also important regional specialties.

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    Alluringly aromatic and delightful, Muscat never takes itself too seriously. Muscat is actually an umbrella name for a diverse set of grapes, some of which are genetically related and some of which, are not. The two most important versions are the noble, Muscat blanc à Petits Grains, and Muscat of Alexandria, thought to be a progeny of the former. Both are grown throughout the world and can be made in a wide range of styles from dry to sweet, still to sparkling and even fortified. Muscat is well-known in Italy's Piedmont region (where it goes by Moscato) mainly as Moscato d’Asti, a slightly sparkling, semi-sweet, refreshing wine low in alcohol. On the Iberian peninsula, it goes by Moscatel, not to be confused with Bordeaux's Muscadelle, which is acutally unrelated.

    Tasting Notes for Muscat

    Muscat makes a dry, sweet or sparkling white wine. Regardless, Muscat wines always possess marked aromatics of rose petal, jasmine, honeysuckle or orange blosson. These wines can have flavors of peach, pear, Meyer lemon, orange and lychee, often with a hint of sweet spice.

    Perfect Food Pairings for Muscat

    Muscat is a perfect match for Asian cuisine and other spicy foods. Off-dry Muscat can work well with lighter desserts like key lime pie and lemon meringue, while fully sweet Muscat-based dessert wines are enjoyable after dinner with an assortment of cheeses.

    Sommelier Secrets for Muscat

    Muscat is one of the oldest known grape varieties, dating as far back as the days of the ancient Greeks and Romans. Pliny the Elder wrote in the 13th century of a sweet, perfumed grape variety so attractive to bees that he referred to it as uva apiana, or “grape of the bees.” Most likely, he was describing one of the Muscat varieties.

    WWH33R3061_1996 Item# 55933

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