Am I correct in suspecting that sediment and filtration (or a lack thereof) are connected? ...If Uri practices minimal intervention why are you not surprised that the wine has not thrown any sediment?
Indeed wines that are unfined and unfiltered quite often throw sediment at a relatively early age. In general it is possible to say that the higher the level of filtration, the lower the possibility of throwing sediment at an early age. On the other hand, there are wines that undergo fining and then, as I suspect in the case of the Chateau Golan wines, that undergo minimal filtration and will hold throughout their lives showing minimal sedimentation.
I have been drinking some '99 Bustans (Cab AND Merlot) that are both very much alive (while showing their age) but throwing A LOT of sediment
With great respect for Bustan, indeed those wines bottled previously to 2003 will be throwing sediment and that largely because until then Ya'akov Fogler as a very small winery was not using filtration at all and was bottling by hand, the two factors coming into play to almost guarantee sedimentation. Despite which, excellent wines, as sedimentation does not necessarily impact on the quality of the wine.