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| Community Tasting History |
| Community Tasting Notes (average 91.6 pts. and median of 92 pts. in 101 notes) - hiding notes with no text | | | Tasted by Zak_pie10 on 1/14/2023 & rated 91 points: Has aged and held up quite well! Meaty, gamey, and savory on the nose with a taste that follows it’s nose. More fruit on the nose with medium full body and long finish. Could age for 5 more years but in a great spot now. (490 views) | | | Tasted by SamDrinksPinot on 10/3/2022: Aged very well. Could have lasted another five years. (612 views) | | | Tasted by RichardP on 5/26/2022 & rated 93 points: Ether and prune on the nose - much better than it sounds. On the palate, iron/beef blood, blackberry, tapenade, and notes of smoke, blueberry, and lemon citrus, with no detectable tannins and moderate to to strong acidity on the long finish. This was a bargain at under $50; at $75+ it would be only an average value. It isn't past its drinking window, but it's not going to improve, and it may not hold much longer; it's time to finish these. (930 views) | | | Tasted by quincow2 on 4/15/2021 & rated 92 points: Terrific nose. Muted tannins. Wonderful red fruit and violet. (1225 views) | | | Tasted by sanjuanlewis on 2/18/2021 & rated 95 points: Beautiful Syrah. Full bodied, hint of tannins, extremely well balanced. Medium to full bodied with a long finish. (1219 views) | | | Tasted by RCS73 on 10/20/2020 & rated 91 points: Final bottle - consistent with last TN
Soft, still voluptuous but starting to turn south. Tasty and aromatic but has lost some of its secondary and tertiary flavors. (1143 views) | | | Tasted by RCS73 on 7/4/2020 & rated 91 points: Mature, but not over the hill.
Excellent nose with fully integrated and soft tannins. Strong primary berry notes with rocks and sage undertones.
Probably lost a bit of its complexity on the palate (aromas still fantastic).
Don't worry but drink up (1126 views) | | | Tasted by JasonG on 6/20/2020 & rated 86 points: Past prime. Nose is oxidized brine. Orange toward edges. Really tough first day, thin and harsh. Second day took on some more polish and the volatility eased back. But this wine is a shadow of its former self. Fruit almost gone. Very dehydrated fruit taste and not pleasant. (1098 views) | | | Tasted by rockthomii@gmail.com on 6/6/2020 & rated 86 points: So I didn’t give this the decant it likely needs to blow off the funky nose, but here goes. Translucent blood orange color. Nose is very unique, mostly in a not so nice way - mushrooms still growing in barnyard manure moss, smoked turkey meat and overripe raspberries. Guess this is “rocks funk” from the rocks district. Taste is similar, smooth and better than it smells. Tangy acidity on the finish only. Unique but not my style. Girlfriend wouldn’t drink it. About 85/86. In fairness, this wine is likely a couple years past it’s prime. (1482 views) | | | Tasted by caroleandjay on 3/20/2020 & rated 95 points: Light/medium garnet in color. Browning at the edges
Very aromatic. Leading with red fruit transitioning to blue as the nose deepens
Violets. Flowered earth. Cherries and pumice. Minerals galore.
Looks/tastes of medium alcohol. Fairly quick legs
Taste
Fresh red fruit is cherry and raspberry
Mid palate the fruit seems darker and mixes with leather
Light tannins are pushed to the background as the mineralogy of quartz and ores penetrate the senses (1173 views) | | | Tasted by retired_and_roving on 4/7/2018: Q2 - 2018 Tasting - Aged Washington State Wines (NYC): 2/11 wines tasted double blind. This one while not funky on the nose, definitely has the "In the Rocks" funk going on the palate. Lots of sous bois and barnyard, dark fruits - quite savory and very nice. One of my favorites with 2 pennies voted by me and 3 by the group overall. (2043 views) | | | Tasted by MC2 Wines on 4/7/2018: Q2 2018 Tasting - Aged Washington Wines (The Apt): Wine #2: This was super funk. Bandaids and rocks and mushrooms and all of that. It had been decanted and if anything that seemed to highlight the flavors. The most 'Rocks-like' of the tasting. (4 pennies) (1856 views) | | | Tasted by Ex-Ray on 1/21/2018 & rated 98 points: Reynvaan's first vintage of "The Unnamed", from Oregon vineyard. Still deep garnet with no brown edges, only slightly translucent. Deep, rich aroma of blackberries, plums, French oak, smoke, roasted meat, all very pronounced and complex. The matching flavors are deep and mouth-coating, but show a wonderful balance of power and elegance and complexity. Tannin is in the background. The aftertaste just keeps lingering, with the slightest bite to it. This shows that Reynvaan wines are capable of excellent longevity. This isn't even close to losing its fruit...easily another five or more years to go, but wonderful now.
Ric (1818 views) | | | Tasted by danielbleier on 6/16/2017 & rated 95 points: I hesitate to give this a rating, as I was just thrilled to have a chance to taste this back vintage...this was vibrant and youthful, with years in front of it. Blackberry, blueberry and mineral notes, but really you must try if you can get your hands on it. (1984 views) | | | Tasted by enjoyvino on 1/15/2017 & rated 93 points: Exactly as this should be. Nice rocks funk on the nose and a super soft syrupy mouth feel. Maybe just a tad less robust but beautiful floral notes wrapped in some savory flavors make this a very nice wine. (2254 views) | | | Tasted by hanower on 12/25/2016 & rated 92 points: Definitely from the Rocks both in aroma and taste. Drinking beautifully right now. (1778 views) | | | Tasted by rhalbert on 12/19/2015 & rated 93 points: Drank with O'Quins and Mom. Very nice in the rocks expression of Syrah. Had with gorgeous SRF Eye of the Ribeye steaks. Yummmmm. (2618 views) | | | Tasted by BornToRhone on 12/14/2015 & rated 93 points: 750ml; PnP; Secret Santa gift from ChrisinSunnyside; Appearance: translucent garnet color, much more transparent than typical US west coast syrah, slight discernable bricking. Nose: YOWZA!! This nose is open for business! Animal hide stuffed with green and black olives sitting in a horsebarn, with violets sitting atop the heap. I noticed some reviews mentioned theirs was corked/bad. That's cuz they need a more open mind. :-) Palate: fairly light rasberry and plum flavors, with some leather, and orange peel (no barnyard flavors but still there on the nose.). Very light and pinot-like for a syrah (meaning thinner and floral). This is a wild wine which I am enjoying tremendously! Thanks, Chris! (2545 views) | | | Tasted by kidcracker on 11/4/2015 flawed bottle: My bottle was corked. Ugh (2575 views) | | | Tasted by enjoyvino on 11/1/2015 & rated 93 points: Classic rocks funk on the nose. Very refined on the palate with pretty bold floral notes maybe violets mixed with some pruple plum fruit and nice earthiness. Very good. (2014 views) | | | Tasted by smartmass on 9/29/2014 & rated 90 points: Phenomenal! (3034 views) | | | Tasted by AllRed on 9/10/2014 flawed bottle: Off the wine list at Chef Amaury...their last bottle. Corked. (2646 views) | | | Tasted by Radboy on 5/8/2014 & rated 94 points: Lovely wine. Flowery notes with a very unique mouthfeel. Yum! (2921 views) | | | Tasted by Ex-Ray on 4/19/2014 & rated 96 points: Garnet color; surprised that's it's slightly translucent rather than opaque. The aroma is immediately very pronounced, wonderful and complex...leather, smoke, blackberries, slight "barnyard" and earth. Medium-full body but full, rich complex flavors matching the nose, plenty of dark fruits with anise, acid and tannin in perfect balance. Very round, lingering aftertaste which keeps building for 30 seconds. I know Mike Reynvaan says he's not trying to make a duplicate Cayuse, but the wines are identical in style. To my taste, this is an extension of Cayuse at a slightly lower price. This wine is perfectly mature...I don't think aging will add anything more. Enjoy!
Ric (3051 views) | | | Tasted by phantphant on 4/5/2014 & rated 94 points: The depth of the earth is amazing. (3049 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Jeb Dunnuck
JebDunnuck.com, Australia and the Pacific Northwest, Issue #8 (6/25/2011)
(Reynvaan Family Vineyards Syrah The Unnamed) Login and sign up and see review text. | By Stephen Tanzer
Vinous, November/December 2010, IWC Issue #153
(Reynvaan Family Vineyards Syrah The Unnamed Walla Walla Valley) Subscribe to see review text. | By Sean Sullivan
Washington Wine Report (9/7/2010)
(Reynvaan Family Vineyards The Unnamed Syrah Walla Walla Valley) Abundant floral aromatics along with jerky, purple fruit, orange peel, and sliced olives. A rich, intense palate loaded with savory flavors and red fruit. 90% Syrah co-fermented with 10% Viognier. 13.8% alcohol. Approximately 450 cases produced. **** 1/2 points | By Sean Sullivan
Washington Wine Report (4/11/2010)
(Reynvaan Family Vineyards The Unnamed Barrel Sample WWV) A striking, vibrant color. A stinky nose marked by blood, earth, mineral, meat, and violets. A fascinating texture to the palate. A wine to look forward to. Syrah with 10% co-fermented Viognier. Approximately 450 cases produced. To be released 2010. **** points |
NOTE: Scores and reviews are the property of JebDunnuck.com and Vinous and Washington Wine Report. (manage subscription channels) |
| Reynvaan Family Vineyards Producer websiteSyrah Varietal article (Wikipedia) | (Wines Northwest)
Note that some producers in the Northern Rhone distinguish between simply Syrah and "Serine", the latter described as ‘an ancient clone of Syrah, the berries of which are more oval-shaped and less deeply pigmented than Syrah’ by producer Tardieu-Laurent. USAAmerican wine has been produced since the 1500s, with the first widespread production beginning in New Mexico in 1628. Today, wine production is undertaken in all fifty states, with California producing 84% of all U.S. wine. The continent of North America is home to several native species of grape, including Vitis labrusca, Vitis riparia, Vitis rotundifolia, and Vitis vulpina, but the wine-making industry is based almost entirely on the cultivation of the European Vitis vinifera, which was introduced by European settlers. With more than 1,100,000 acres (4,500 km2) under vine, the United States is the fourth-largest wine producing country in the world, after Italy, Spain, and France.Washington 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.
Wineries
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.
Growers
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.
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.
Varieties
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.
Vintages
"2008 and even more so 2010 and 2011 were cool, even cold vintages (think: 2002 in the Barossa) without the extreme ripeness, extract and higher alcohol that had become the norm in the state’s post 1995 world. 2008 was manageable but the duo of 2010/2011 nearly caused a “great depression” in Washington State." - Jon RimmermanColumbia 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 ValleyThe 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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