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| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 91.5 pts. and median of 91 pts. in 21 notes) - hiding notes with no text | | | Tasted by markcic on 1/2/2022 & rated 91 points: Very enjoyable with Sunday night sushi. White flowers with a hint of citrus on the nose. The palate was melon, pear with a little orange rind leading to a smooth finish of moderate length. (629 views) | | | Tasted by AshleyAlfresco on 7/20/2021 & rated 91 points: At first, I tasted “winter fruit” which turned out to be baked pears—plain, baked, underripe Bartlett pears.
As it warmed and opened I can’t help but have notes of those disposable styrofoam model airplanes you got as a treat from your dentist’s office, along with moderate and lovely acid.
Overall, a lovely funky white! #iykyk (598 views) | | | Tasted by tombiro on 7/19/2021 & rated 91 points: Baked pears, lemon and lime, wood on the nose. Lovely acid for a hot year. Soft finish. Just enough random to prove The Rocks are no joke. (592 views) | | | Tasted by Neecies on 8/20/2020 & rated 94 points: As it currently drinks, this wine is ridiculously under-rated, deserves much more than a 91 point average. Densely flavored with limestone-ish minerality, lemon peel, quince, yellow stone fruit, vanilla bean, white pepper and a Hawaiian pineapple finish. Undulating, mouthcoating body with lively acidity. Age-defying for a domestic white wine with no end in sight--should make 2025 handily. Am guessing that Marsanne is the primary grape. We oohed and ahhed to the last drop. Heartbroken that this is my last bottle. (1006 views) | | | Tasted by OenoEd on 9/13/2019 & rated 92 points: I had not had this before, but I knew of it , and I drink and love a lot of white rhône. The price tag $(63). led me to hope, to expect , at that price, that whatever was missing in minerality, terroir typicity, and/or petrol/oily slitheriness would be compensated for by fresh tropical complexity, richness and length. It’s best to start these in the glass fairly cold, and observe the change in the glass over 40 minutes. Nose shows tangerine, red grapefruit, scrambled eggs, and tarragon. Flavors explode in the mouth: ripe cantaloupe, orange rind, pomelo, vanilla bean, cherimoya, and a dry fairly short white pepper finish. Perfect with a simple herb roasted chicken and root veggies. Expectations were almost fulfilled. (1205 views) | | | Tasted by FLI on 8/19/2019 & rated 90 points: Really dense and flavorful. Stood up well with Cantonese steamed fish! (608 views) | | | Tasted by bablues on 7/14/2019 & rated 92 points: Didn't take detailed notes, but I liked this a lot. (548 views) | | | Tasted by danielbleier on 11/18/2018 & rated 91 points: found this very enjoyable, with citrus oil, tropical fruit and light spice. Refreshing (806 views) | | | Tasted by snipes on 4/1/2018: Consumed over two nights. Consistent notes. I had high hopes for this bottling as I enjoy its French cousins very much. This particular bottle did nothing for me. I can't comment if it was off, but it was simply boring. I tend to drink this style closer to red wine temp, but also tried it at various temps as it warmed. Personal note, no need to acquire more. I picked up none of the rich oiliness that I look for in its N. Rhone counterparts, it was just meh. Picked it up at auction six months or so ago so no insight on previous storage conditions. (1101 views) | | | Tasted by Neecies on 2/21/2018 & rated 94 points: Slightly cloudy/unfiltered appearance, pale yellow. Nose of quince, orange blossoms and cinnamon that seem to waft in ethereal, delicate layers. Silky texture, better acidity. Very much a new world Hermitage Blanc. Utterly beautiful. (904 views) | | | Tasted by FLI on 2/17/2018 & rated 94 points: Probably my favorite washington white. Pricey - too pricey - but has just the right balance of fruit and acidity. (836 views) | | | Tasted by Iscynical on 12/15/2017: cloudy. a bit sour (915 views) | | | Tasted by tomherer on 7/17/2017 & rated 93 points: Peach and orange marmalade gushing through the core. Fuzzy apricot around that, which connects it to the shatteringly-crisp exterior of lime and lemon curd. Not sure I've ever had a wine so clearly delineated...and...uhh...cylindrical?
Anyway, first Reynvaan ever, and definitely merits a whoa. 93 off the pop at fridge temp; will update later tonight if it develops add'l nuance. (1018 views) | | | Tasted by brown57 on 3/18/2017 & rated 91 points: I love Reynvaan Syrahs so decided to give one of their whites a try. I drink very few wines like this so not sure I have the vocabulary to adequately describe it. Probably best to rely on the excellent notes below from Loren Sonkin. I did pick up a lot of stone fruit in this wine. Lastly, be sure to take it out of the fridge 20 - 30 min. before drinking. Serving it too cold seems to really attenuate any secondary flavors. It got better as it warmed up a bit (but not too much of course). (1005 views) | | | Tasted by Loren Sonkin on 10/26/2016 & rated 93 points: Cotes du Rhone, A few treats and WS Game 1 (Jeff Kings): Wow, what a great showing for this wine. I read Jeb's note and think this must have been a bit shut down as I found this flamboyant but with piercing acidity. Blind, I was pretty sure it was northern Rhone. Gold in color. The nose is great with spice, tangerine and pineapple. I don't know if this saw oak, but there really isn't any hint of any. On the palate, piercing acidity. Tart citrus. Alight peach. With air, a waxy quality comes out. Complex. drinking quite young, I would expect this to age. Jeff said he paid $60 which is a lot. Still, a great wine. Would like to revisit it again. (1839 views) |
| By Stephen Tanzer
Vinous, Focus on Washington: Hot Times in the Desert (Nov 2016) (11/1/2016)
(Reynvaan Family Vineyards Marsanne/viognier Queen's Road In The Rocks Vineyard Washington) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous. (manage subscription channels) |
| Reynvaan Family Vineyards Producer websiteWhite Rhone BlendA white wine containing two or more Rhône varieties, including: Viognier, Marsanne, Roussanne, Clairette, Grenache Blanc and Bourboulenc. 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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