External search
Google (images)
Wine Advocate
Wine Spectator
Burghound
Wine-Searcher
Vintages
2022
2021
2020
2019
2018
2017
2016
2015
2014
2013
2012
2011
2010
2009
2008
2007
From this producer
Show all wines
All tasting notes
|
| Drinking Windows and Values |
| Community Tasting History |
| Community Tasting Notes (average 93.1 pts. and median of 93 pts. in 107 notes) - hiding notes with no text | | | Tasted by Winevestor on 4/3/2023 & rated 93 points: I had the 'Unnamed' Syrah from this vintage just a week ago. I was blown away by that one and this was only a little behind. Lots of stewed plum, earth, leather and meat. This is drinking well and has some years left, but won't get better. Actually better on the second night. Lovely. (1250 views) | | | Tasted by Neecies on 3/22/2023: So a bottle in Feb 22 was unexpectedly reticent, a bottle in Nov 22 was a tad short on fruit, and this bottle, our last, was shy on all three: fruit, acid and tannins. In fact there was more green olive than fruit. Still very drinkable but the energy's gone, they're just fading away. Drink up. (1166 views) | | | Tasted by jmcnewjersey on 3/19/2023 & rated 93 points: My last bottle of the vintage. Bacon and bright red berry notes on the nose and palate. The fruit may be ever so fading, but still a really nice wine, and with probably a few more years in the drinking window. I would not wait too long, however. (1085 views) | | | Tasted by Radboy on 3/11/2023 & rated 93 points: Brine, asphalt, dark fruit, rocks craziness. Just what you would expect! On the backside of its peak. (1058 views) | | | Tasted by BradA on 2/10/2023: Brought to dinner at Copine…. I like French Syrah and realize this has become a successful varietal in Washington state…. This producer is highly regarded and the rocks district is the apex of Syrah grapes. However, I continue to find Washington wines are a struggle for me.
A strong nose of asphalt and tar, medium across the palate. I just expected a more voluptuous and dynamic wine, but was left flat. (1181 views) | | | Tasted by Neecies on 11/18/2022: In February, a bottle of this seemed to be "hiding something". This week's bottle didn't, it was just a tad short on fruit to match the acidity and tannins. Hopefully I'm wrong, but they seem to be drying up. (914 views) | | | Tasted by RJWallis on 11/16/2022 & rated 94 points: Typical rocks funk on the nose, beautifully integrated and silky smooth syrah fruits are the star of this show. Paired beautifully with rack of lamb. 3 hour decant. (813 views) | | | Tasted by caroleandjay on 9/13/2022 & rated 95 points: Really round mouthfeel with funk, meat, and all a man needs.
V - Clear, deep garnet, significant meniscus, high viscosity
N - Cigar, funk, tar. Black currant, a hint of plum and cherry. Mint, Rose and bramble with a bit of vanilla. Marvelous.
P - Dark fruit is round and accessible. Black currant and plum. Rose and vanilla, sweet tobacco and a bit of tar on the finish.
S - Dry, full bodied, med acidity, Fine/Med tannins. Long finish with high complexity - multiple layers.
Not sure this will get better - drinking well now. (928 views) | | | Tasted by ibglowin on 9/11/2022 & rated 93 points: Aired it out for an hour. Still amazing Rocks funk. Saline, olive tapenade, blood. Went really well with Spanish chorizo, kalamata olives and pasta with baked feta and tomato. Finish was still long........
These are amazing wines but tough to find great pairings. This paring seemed to really work well IMHO. (905 views) | | | Tasted by aChave on 9/10/2022 & rated 91 points: Well made. Spicy, smoky, deep darker fruit profile. Tannins well integrated. Tasty, though not the spine I look for in the best syrahs. (918 views) | | | Tasted by Ex-Ray on 8/31/2022 & rated 94 points: Just the second time tasting it. Dark garnet, opaque. This was a bigger and richer vintage than 2013. Pronounced aromas of toasted French oak but without the roasted meat component. Some blackberries and plums. Rich but round and balanced flavors to match. Soft tannins, but well into the background. Some anise on the late palate and aftertaste, which was long and full. It won't get any better and should be consumed over the next 1-2 years.
Ric (1192 views) | | | Tasted by JPBone on 8/17/2022 & rated 92 points: Drink now .... this is on the decline (993 views) | | | Tasted by Neecies on 2/18/2022: Did not decant. Immediately drinkable and there was some minor improvement over the first hour, but it never stopped tasting like it was hiding something. Green olive and prickly nettles were a bit out in front of the raspberry-plum fruit and usual roadside attractions the whole time. Has decent structure but I'm not sure the fruit will hold up. Keep an eye on this one. (1677 views) | | | Tasted by kmadamskkz on 2/17/2022 & rated 90 points: Medium garnet color, medium bodied. Aromas of nettles and white pepper with flavors of dark plumb and mincemeat and allspice. Good, interesting, not great. (1479 views) | | | Tasted by jonLiechty on 12/31/2021 & rated 80 points: This wine was dead and gone :( (1435 views) | | | Tasted by jmcnewjersey on 9/26/2021 & rated 94 points: Another solid bottle. Took around 30 minutes to open up, and when did, offered funky aromatics on nose and tar, coffee, and dark raspberry on the palate. Well-balanced with long finish. (1816 views) | | | Tasted by Ex-Ray on 7/14/2021 & rated 95 points: Dark garnet, opaque. Much more aroma than the '13 The Contender last week. This was a bigger and richer vintage, but perfectly mature. Pronounced aromas of toasted French oak and roasted meat, some blackberries and plums. Rich but round and balanced flavors to match. Soft tannins, but well into the background. Some anise on the late palate and aftertaste, which was long and full. This should last several more years but I plan to drink my others in the next couple.
Ric (2103 views) | | | Tasted by whitmanlholt on 7/5/2021 & rated 91 points: Popped and poured. This is a medium red wine. On the nose, I get funk, sweat, blackberries, pepper, ash, and (eventually) roast coffee grounds. In the mouth, this is a savory wine, with fruit that resembles the filling of a huckleberry pie with a nice acid offset. The finish is chewy, displaying olive juice with assorted black fruits. Overall, this is an enjoyable and distinctive wine. I sometimes wonder if these WA/OR border Syrahs are showing true terroir or just some sort of wine-making trick (super reduction?) since they are generally similar across labels and vintages. In any case, this one showed reasonably well today. 91 points. (1756 views) | | | Tasted by skifree on 3/1/2021: This wine changed dramatically over the 3 days I drank it. First day was a very (almost too) funky, high acid Syrah, Rocks on steroids. Second day it transformed, lost most of the funk, and was a classic blue fruit, deep Syrah with good acidity - really good. By the third day it was over the hill, but still very drinkable. Nice to see I liked this wine, even if for a day. (1997 views) | | | Tasted by jweedin on 1/3/2021 & rated 93 points: Second bottle of this vintage. Great syrah and even better with meat. Only reason I don’t rate it higher is my wife is not a fan (1874 views) | | | Tasted by gesusser on 9/13/2020 & rated 92 points: One plus hour decant. Judy does not like This funky style Syrah. Very different and enjoyable to me. Excellent with rack of lamb. (1886 views) | | | Tasted by tantotinto on 8/22/2020 & rated 94 points: An expressive and seductive floral nose. Smooth and elegant on the palate. Cherry, tar and a nice pepper bite in the finish. Superb. (1656 views) | | | Tasted by Sourdough on 7/26/2020 & rated 96 points: OMG! This is drinking brilliantly. One of the very best Syrahs I have ever had. Crazy collection of flavors. Blood, fur, and tar. Perfectly integrated red. So silky! Loooooong complex finish. Awesome! (1721 views) | | | Tasted by bhouk on 7/4/2020: Showing spectacular complexity with blood, leather, wood smoke and fruit melding together into a seamlessly deep vortex. Wholly satisfying. (1517 views) | | | Tasted by Motz on 6/20/2020 & rated 94 points: A Janus wine! Tasted over two days. At times it showed effusive blueberry and excessive oak. At others, it featured Rocks funk. Certainly elusive. I do not think this is a function of youth, rather the wine itself. The dual personality noted, it remains an exceptional wine. My preference in this vintage, however, runs toward the consistent 'Hills' and 'Foothills Reserve' offerings. (2066 views) | | | Only displaying the 25 most recent notes - click to see all notes for this wine... |
| By Stephen Tanzer
Vinous, Washington Turns Up the Heat (Nov 2015) (11/1/2015)
(Reynvaan Family Vineyards Syrah In The Rocks Estate Washington) Subscribe to see review text. | By Patrick Comiskey
Decanter
(Reynvaan, In the Rocks Syrah, Walla Walla Valley, Oregon, USA, Red) Subscribe to see review text. |
NOTE: Scores and reviews are the property of Vinous and Decanter. (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. In the Rocks In the Rocks Vineyard
“In The Rocks” is Reynvaan's first vineyard in the Walla Walla Valley, located in Milton-Freewater, Oregon between a cherry orchard and En Cerise Vineyard. Described as the most unique terroir in the United States, this dried-up river bed contains large smooth river-sized rocks reminiscent of Châteauneuf-du-Pape. The soils of this vineyard are the result of an alluvial fan formed by the Walla Walla River about 15,000 years ago. This ancient riverbed of rocky soils is a world-class site to grow grapes. The winemakers believe that with this terroir we are able to create unique, well-balanced, and very special wines.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. |
|
