1995 Cabernet Sauvignon Premier Cuvee 3.0 L
Mike Hinds from his wine blog 'Wicker Parker' - August 2009
Whereas many producers' tete ...
A blend of 79% cabernet sauvignon, 15 % merlot and 6% cabernet franc, the wine aged 27 months in American, French and German oak barrels. It was bottled in March, 2000 and released in September 2010. This Renaissance Premier Cuvee 1997 features towering (but not astringent) tannins; stunning (but not sharp) acidity; forceful (but not overwhelming) granitic and graphite-like mineral elements; and glimmers of ripe, fleshy, spicy and slightly roasted flavors of red and black currants and mulberries. For all this and despite its forthright rigorous character, the wine feels fresh and invigorating, but I wouldn't touch it until 2015 [which is NOW] OR '16, AND IT'S A CINCH TO GO THE LONG HAUL, SAY 2027 TO 30.
Matt Kramer - NY Sun - June 1, 2005
The 1997 Cabernet Sauvignon Premiere Cuvee is Renaissance's iontended 'signature' wine, the one the winery sees as the richest, fullest, most long-lived of its array of cabernets. Indeed, this is powerful, full-bodied wine, but it's nowhere near the fruit bombs so commonly found today. Instead, this is penetrating, dimensional cabernet suffused with an austere fruit and lovely balance, a blend of cabernet sauvignon (76%) and merlot (24%). This is eminently drinkable today, but will make old bones for sure.
Wicker Parker - 12/10/10
As with the 1998 Premiere Cuvee, its slightly more evolved brother, this brand new release (!) reminds me something of young Barbaresco. Red flowers and cherries hit my nose; firm yet elegant tannins massage my cheeks while a very pure and clean expression of minerals and red fruited acidity rushes up the middle. Hints of cinnamon and clove mark the finish. It's almost impossible to find cabernet sauvignon this fresh, this elegant, from anywhere. This is still a very young wine, built to age, and will deepen with time.
Fredric Koeppel - 7/2014
Dark ruby color; rich, warm and spicy, notes of black cherry, fruit cake, graphite, dried thyme and black olive; still quite tannic with lots of woody spice, yet oddly attractive and drinkable. Best, though, from 2017 or 2020 through 2027 to 2030.
GOLD MEDAL CALIFORNIA STATE FAIR, 2012