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 Vintage2009 Label 1 of 7 
ProducerReynvaan Family Vineyards (web)
DesignationThe Unnamed
SubRegionColumbia Valley
AppellationWalla Walla Valley

Drinking Windows and Values
Drinking window: Drink between 2013 and 2018 (based on 8 user opinions)

Community Tasting History

Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 71 notes) - hiding notes with no text

 Tasted by ClubTerry on 7/1/2015 & rated 94 points: Very smooth (599 views)
 Tasted by alpha_ori on 6/7/2015 & rated 92 points: Sweet, soft, and tart, with flavors of anise, boysenberry syrup (but not in a sweet way), flowers (but in a good way). These are really enjoyable wines, even if I have trouble with the list prices. I'll just keep picking them up in the secondary markets when I find them. (803 views)
 Tasted by Neecies on 5/28/2015 & rated 91 points: Funky, animal nose in a big way--so odd, in that this quality was not present or even hinted at on the bottles we had one and two years ago. I love that quality but my guests did not care for it at all. This was bigger bodied and deeper colored than previous bottles as well. Drinks well now, but no rush. (870 views)
 Tasted by lirvingham on 5/26/2015 & rated 91 points: Really nice, although liked the nose a bit better than the palate. Just tiny bit of bitterness. Still a super wine. (882 views)
 Tasted by f22nickell on 3/25/2015 & rated 93 points: Nose is floral with blackberry, smoke, meat, hints of lavender and a trace of caramel. Palate has meat, smoke, dried fruits, pepper, spice, plum, and blackberry. Nicely balanced, Long finish, medium complexity, but a slight "harsh" discordant note at the end. Can probably use a couple more years to fully integrate. (1134 views)
 Tasted by brown57 on 12/21/2014 & rated 94 points: Reynvaan wines are hard to track down in NJ/NYC. I had to take a subway to the upper west side (112th St. area) in order to score two bottles of this, but it was worth it.

The Unnamed has a very savory, almost briney characteristic to it. Starts out with notes of mesquite barbecue on the front palette, followed by black olive, coffee grounds, subtle dark berries (this wine is not fruit forward in the least), and that well known funk found in some of the better Walla Walla syrahs. I've seen this wine described as "meaty", and that description is not inaccurate in my experience. The finish lasted a good 30 sec. or longer.

A superb effort and well worth the $50 - $55 if you can locate some of this wine. I can only hope they expand their distribution into NJ so that we can experience Reynvaan wines on a more frequent basis. (1664 views)
 Tasted by Neecies on 9/6/2014 & rated 91 points: PnP'd. Emminently more presentable than 15 months ago: huge floral nose with tar. On the palate black cherry, raspberry, green pasilla chile, tar and in the second hour, milk chocolate rounds out the finish. A delightful progression as the wine settles down in the glass. Could peak in 2-3 years. Drink or hold. (2362 views)
 Tasted by MC2 Wines on 8/30/2014: Brought this to dinner last night at Union Square Cafe. The appetizer was a bit of a tough pairing (had the scallop crudo), but it was great with the lamb chops. Nice bacon fat funkiness coming through. A bit more subtle than some of the other wines in that area which gave it an air of elegance I don't normally associate with that style of wine. Very tasty! (2184 views)
 Tasted by alpha_ori on 5/10/2014 & rated 93 points: Nose is intensely floral and perfumed. (From Viognier, I assume.) It smells like a wine that I would not like, as I do not like a lot of florality in my wines. And the first half second of the palate I'm unsure about, too, frankly. Then it makes this sharp right turn into OMG. Soft, but slightly viscous, but smooth, but just a little spicy, no single element of this wine overwhelms. This is not normally what I want in a Syrah, but I'm into it. This is my first Reynvaan, and I have to say, I'm intrigued. (2868 views)
 Tasted by whits on 4/8/2014 & rated 93 points: intoxicating perfume; shows smoke, flowers and fresh picked berries, feminine and beautiful, shows strength of fruit without being too fruity or candied, caresses the palate with red cherries, sweet cranberries, bright plums and clean stone, the finish is long like the cork, very special, delicious and exotic, this is high tier syrah (2791 views)
 Tasted by lirvingham on 1/16/2014 flawed bottle: Sad, corked (2807 views)
 Tasted by pdemaio on 1/1/2014 & rated 94 points: Very rocks. Long finish. Great mouthfeel.
PDQ94+ (2144 views)
 Tasted by RPerro on 12/31/2013 & rated 93 points: Popped and ran thru the Vinturi. Really funky, just how I like my Syrah. Obviously Rocks fruit. Bacon fat, blackberry, and FUNK! (2047 views)
 Tasted by fitchbuck on 10/5/2013 & rated 94 points: Ahh, to harken back to a former life ... when Reynvaan was reasonably priced ... and not constantly overshadowed by its overseer's hype. Yes, of course the blogs are all true, this label is a bruiser - but it' similarities to the Baron's juice are just so blatantly plagiaristic - that it doesn't help it when it ultimately falls short in true comparison. The silky smoothness & sheer length of Cayuse offerings now render the Reynvaan label irrelevant to me ... as it's price point has now upticked into a ridiculously unnecessary territory. (1969 views)
 Tasted by macker100 on 7/29/2013 & rated 91 points: Unique tar black fruit and earth on nose. Palate very rich, but not too sweet with blackberries, plums. Finish still tough. Needs plenty of time to come around. (2359 views)
 Tasted by Neecies on 6/27/2013 & rated 91 points: Needs time. Expected it to be a pop and pour because an 09 In The Rocks was two weeks ago, but it needed three hours to develop the fruit in balance to the overtly herbal green olive note that was it's primary feature early on. Could be wildly stupid to speculate, but though TU is less enjoyable than the other at this stage it has the makings of the longer-lived wine between the two. (1952 views)
 Tasted by pilot360 on 4/1/2013 & rated 93 points: The Unnamed Syrah 09 really started to sing at 3 hours in the decanter. the funkiness stayed with the wine, from reading previous reviews, that's what prompted my Reynvaan purchase.

Nice deep, complex nose of caramel, iodine, Black olives and a creamy blackberry , raspberry. Palate is rich, full, balanced with the nose, not over extracted. The acidity really livened this up. Fruit was bright.
Only sl negative for my palate was a little VA that diminished after an hour. The wine did seem to some structure after about hour 4.

1st Reynvaan, gonna let some of the others age.
Highly Recommended! (2485 views)
 Tasted by soyhead on 3/22/2013 & rated 91 points: nose - funky, soy sauce
mouth - ketchup meets soy sauce. extremely savory, but lacks freshness of fruit.
these are very distinct wines though i keep vacillating as to whether i enjoy this style, and the jury is still out.
time will tell?
without a doubt well made.
probably best paired with teriyaki anything (2323 views)
 Tasted by phantphant on 1/9/2013 & rated 94 points: AMAZING wine...total earth...LOVELY (2550 views)
 Tasted by RPerro on 12/25/2012 & rated 94 points: Super funk! Love the savory aromas and flavors in this wine. Great fruit, acidity, and that funk just puts it over the top. Everything comes together nicely and just gets better with additional air time. Delicious! (2246 views)
 Tasted by manonthemoon on 11/14/2012 & rated 90 points: Notes from day 2.
Dark purple in color.
Nose of blackberry, floral, funk, olive.
Palate of blackberry, currant, little vanilla, funk, olive, pepper.
The finish was above average in length with a good mouthfeel.
Overall a very nice wine that is very open for being so young.
Drink or Hold: 50+5+12+17+6
4 (2462 views)
 Tasted by stevenjstein on 11/10/2012 & rated 92 points: A really interesting Syrah. Medium bodied, with some nice blue and black fruits and good acidity. The best part was a meaty, gamey, component that gave it a Rhone-like character. Maybe a touch disjointed now, but should come together nicely over the next few years. (1810 views)
 Tasted by Richard Jennings on 10/17/2012 & rated 92 points: 2012 Wine & Spirits Top 100 Tasting (City View at Metreon, San Francisco, California): Dark ruby color; aromatic, roasted black fruit, pepper nose; roasted black fruit, pepper palate; medium-plus finish 92+ points (w/10% Viognier) (1848 views)
 Tasted by jtinto on 9/9/2012 & rated 90 points: Lots of funk on the nose. Tastes meaty with olive, smoke, tar. Very fine grained tannins. (2398 views)
 Tasted by cpsmith33 on 8/8/2012 & rated 91 points: Similar comments - decanted 5 hours. Glass or to for tomorrow so may edit. Great nose of funk and meat, blue fruit - I can smell this all day. Palate is less compelling, still very nice. Olive, minerality, very nice, but like their pure Syrahs a bit more. (2439 views)
 Only displaying the 25 most recent notes - click to see all notes for this wine...

Professional 'Channels'
By Jeb Dunnuck
The Rhone Report, Issue #12 (6/23/2012)
(Reynvaan Family Vineyards Syrah The Unnamed) Login and sign up and see review text.   95 points
By Stephen Tanzer
Vinous, November/December 2011, IWC Issue #159
(Reynvaan Family Vineyards Syrah The Unnamed Walla Walla Valley) Subscribe to see review text.
By Richard Jennings
RJonWine.com (10/17/2012)
(Reynvaan Family Vineyards Syrah The Unnamed) Dark ruby color; aromatic, roasted black fruit, pepper nose; roasted black fruit, pepper palate; medium-plus finish 92+ points (w/10% Viognier)  92 points
By Sean Sullivan
Washington Wine Report (9/22/2011)
(Reynvaan Family Vineyards The Unnamed Syrah In the Rocks Vineyard Walla Walla Valley) A hugely aromatic, gamey, briny wine full of earth, iodine, umami, floral notes, and meat. Great depth and intensity of flavors with a textured feel. Has a backbone of tannins to hold it all together. Syrah co-fermented with Viognier.  **** 1/2 points
NOTE: Scores and reviews are the property of The Rhone Report and Vinous and RJonWine.com and Washington Wine Report. (manage subscription channels)

CellarTracker Wiki Articles (login to edit | view all articles)

Reynvaan Family Vineyards

Producer website


Varietal article (Wikipedia) | (Wines Northwest)


WineAmerica (National Association of American Wineries) | Free the Grapes!


Washington Wine Commission | Credit to Washingtonwine.org for this article

Washington Wine
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.

With 30,000+ acres planted, the state has ideal geography and conditions for growing premium vinifera wine grapes. Primarily grown on their own root stocks, the vines produce grapes of consistent quality, resulting in strong vintages year after year. While its focus is on Chardonnay, Riesling, Merlot, Cabernet Sauvignon and Syrah, the region also produces a wide range of other spectacular whites and reds.

Winemakers from all over the world have chosen to establish themselves in Washington, where they can create wines reflecting this region's unique characteristics. Their hand-crafted wines are receiving wide acclaim from critics regionally, nationally and internationally for their consistently high quality. Many of them have received scores of 90 and above from the major wine media. Overall this is a higher percentage than other leading wine regions.

As the state's fourth largest fruit crop, the Washington wine industry is an important contributor to the long-term preservation of Washington agriculture. The industry is committed to sustainable agricultural practices and conservation of water resources.
Washington State is a premium wine producing region located in the northwest corner of the United States. Although a relatively young wine industry, it is now the nation's second largest wine producer and is ranked among the world's top wine regions. Washington wines are found nationally in all 50 states and internationally in more than 40 countries.

Washington produces more than 20 wine grape varieties - a ratio of 56 percent white to 44 percent red. As the industry matures and experiments, it finds many grape varieties that thrive throughout Washington's microclimates. There are more than 16,000 vineyard acres of red wine varieties statewide.

History & Vintages
Washington's wine future is limitless. As consumers discover the quality of Washington wines, demand continues to grow nationally and internationally. New acreage and wine varietals are being planted and new wineries are opening at a remarkable pace. Washington State is recognized as a premium viticultural region around the world.

State Facts
Washington's wine industry generates more than $3 billion to the state economy. It employs more than 14,000 people, directly and indirectly, with projections to add nearly 2,000 more jobs by 2006. In terms of tax revenues accrued to the state and federal government, wine grapes are among the highest tax generators of any agricultural crops. Furthermore, Washington wine tourism attracts nearly two million visitors annually contributing to the positive growth of local and regional economies.

Washington State - the perfect climate for wine = ideal growing conditions, quality wines, business innovation, lifestyle, and social responsibility. All are key elements of this world-class wine industry.

Columbia Valley

Columbia Cascade Winery Association

The Columbia Valley AVA lies mostly in Washington state, with a small section in Oregon. The Cascade Range forms its western boundary with the Palouse regions bordering the area to the east. To the north, the Okanogan National Forest forms a border with the AVA and Canada. It encompasses the valleys formed by the Columbia River and its tributaries, including the Walla Walla River, the Snake River, and the Yakima River. The Columbia valley stretches between the 46th parallel and 47th parallel which puts it in line with the well known French wine growing regions of Bordeaux and Burgundy. The northern latitude gives the areas two more hours of additional daylight during the summer growing season than wine regions of California receive. The volcanic and sandy loam soil of the valley offers good drainage and is poor in nutrients, ideal in forcing the vine to concentrate its resources into the grape clusters.

Walla Walla Valley

The name translates as easily as it rolls off the tongue: Walla Walla. Many Waters. To the earliest Native tribes, the many waters came from the nearby Blue Mountains and gathered to form the Walla Walla River on its way to join the Columbia to the west. The waters flowed first; however, into a fair-sized Valley carved in the mountain's foothills, and bordered in part by the terrain of what is known as the Columbia Plateau. Tribal members knew the Valley's generally milder climate could maintain their people in winter villages. There were lush wild grasses which could sustain horses and attract game from the winter snows of the nearby Blues, or from the giant high plateau that becomes desolate and dangerous during the cold season. The rolling terrain and numerous watersheds offered protection from nature and other hazards of the day. Here the water was plentiful and full of fish and seldom froze, even in the coldest years. The meadows were wonderful places to gather with other people to trade, compete and celebrate treaties. Compared to the region around them, the Walla Walla Valley was a safe refuge from the treacherous conditions which can often be found during the winter for hundreds of miles around. In this unique growing region, most of the earliest records of grapes and winemaking reference the Italians who had immigrated here in the mid to late 1800's and who brought with them their tradition of growing, making and drinking wine. Vines with these origins still exist in the Valley today. The first post-prohibition winery was Blue Mountain Vineyards. It was bonded in 1950 by the Pesciallo family where they produced Black Prince and other Italian varietal wines for a period of several years before succumbing to economics and climate. To the wine world of today, Walla Walla has become know for the quality and style of its red wines, especially Cabernet Sauvignon and Merlot with Syrah gaining notoriety in recent years. In the1970's, the pioneers of today's wine community began to think similar thoughts: that the Walla Walla Valley, with its long history of fruit growing, moderate climate, wine-making heritage, and interesting terrain might just be a place to grow vines and make wine on a commercial scale. These pioneers of the region applied for and received approval of the Walla Walla Valley as a unique American Viticultural Area (AVA) in 1984. It was the third in Washington State and also includes a portion of land in Oregon. In the time leading to the recognition of the appellation, four wineries had been bonded starting with Leonetti Cellar, and shortly thereafter, Woodward Canyon. L'Ecole Nº 41 and Waterbrook soon followed. In addition to the smaller vineyards that were being planted, the Valley's first large-scale, commercial vineyard Seven Hills was established. By the time the BATF recognized the Walla Walla Valley AVA, the Valley was beginning to gain attention from within the wine industry, as well as attracting publicity from journalists and media outside the region. The foundation for today’s industry had been laid and the benchmark for quality had been set. In addition, fruit from the area was now being harvested and a baseline for understanding the local growing conditions was being constructed. Every few years another winery would join the fold and take up the challenge of producing the highest quality wine and the growing of outstanding fruit. Seven Hills Winery and Patrick M. Paul each got their start during this time. More vines were added, although acreage increases were small each year. The industry was small and everyone knew everyone else involved, while the welcome mat remained out for any newcomers. Growers and winemakers alike regularly shared time in the cellar or at the table and together learned more about wines and vines. By 1990 there were just six wineries and the Valley's grape acreage stood at perhaps 100 acres. The total collective production of wine was microscopic by any measure, but it was the quality that was being noticed by many inside and outside the trade. As the tiny trickle of wine produced in the Walla Walla AVA began to flow to the outside world, a "wine renaissance" was beginning to happen globally. The Pacific Northwest had staked a claim in this new wine world and as people learned about the region, they also began to hear about Walla Walla. This interest spread rapidly to those with Walla Walla connections. The early 1990s saw the planting of more vines and the establishment of another large-scale vineyard, Pepper Bridge. At the same time, a group of local investors, working closely with the Napa based Chalone Wine group, laid the foundation for Canoe Ridge Vineyard, the Valley's first winery supported in part by a major outside investor. As the industry has grown, many new wineries have gotten their start in the arms of an established winery. Waterbrook Winery's modern production facility started the trend, sharing space, equipment, and any help needed. Other wineries also adopted “extra guests,” a practice that has helped form close, personal relationships throughout the local industry. By the turn of the new century, the Walla Walla Valley wine industry had 22 wineries and 800 acres of grapes. In the year 2000 the AVA had been expanded back to the original boundaries proposed in the1984 application. The year 2000 also saw the formation of the Walla Walla Valley Wine Alliance with 100% of the Valley's wineries and 98% of the Valley's planted acreage represented. Today, more than 60 Walla Walla Valley wineries and more than 1,200 acres of Walla Walla Valley grapes contribute to the ever growing, international acclaim garnered by the wines of this newly-emerging region of Washington State.

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