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The 2011 Renegade comes from our estate Margarita Vineyard on the historic Santa Margarita Ranch. From missionaries to gunslingers, roughriders to outlaws, a colorful cast of characters has traversed the ranch’s rugged terrain since the 18th century. In that spirit, we have made an intensely flavored blend that pushes the envelope and resists conformity, adding an adventurous twist to our family of wines. Defiantly bold and daringly elegant—this is Renegade.
“REVEALS THE BEAUTY of Margarita Vineyard's high-elevation limestone soils..."
-San Francisco Chronicle
“92 POINTS...Big and expressive."
-The Tasting Panel Magazine
“90 POINTS...Starred Review...Good Value."
-Connoisseur's Guide to California Wine
-Vinous by Antonio Galloni
“LOADS OF CHARACTER...”
-Jeb Dunnuck in Robert Parker's The Wine Advocate
The 2011 Renegade is composed of Syrah, Malbec and Petit Verdot from Margarita Vineyard. The majority of the Syrah comes from block 47, where the varietal achieves a velvety dark fruit character. The Malbec comes from Block 45, a southwest-facing hillside with shallow shale soils that produce sparse, intensely flavored clusters. The Petit Verdot hails from Block 44, a gentle incline planted to two clones along a ribbon of sandstone and rocky shale, bringing a firm texture and vivid varietal character to the fruit.
The winemaking vision of Renegade is to craft a rich, boldly flavored wine with structure and finesse. The Syrah offers a core of dark, luscious fruit with notes of spice. Petit Verdot adds structure, intensity and fullness, while the Malbec brings a juicy, mouthwatering texture.
The 2011 Renegade opens with extravagant aromas of black fruit, blueberry, vanilla bean and smoked bacon. Flavors of black cherry, black currant and wild raspberry cascade along a plush, mouthfilling texture along with trailing notes of cola, spice and toasty oak. Power yields to elegance on the finish.
The 2011 Renegade is a bold yet refined match for richly flavored fare. Recommended pairings include smoked brisket, roast leg of lamb, braised veal shanks, and Dutch oven beef stew.