Reynvaan Queen's Road White 07

Wine Advocate 93 Points!

The 2007 Queen’s Road White is a blend of 65% Marsanne and 35% Roussanne sourced from their In the Rocks Vineyard. Light gold-colored, it displays an alluring bouquet of melon, bee’s wax, poached pear, and tropical aromas. Round, smooth-textured and vibrant on the palate, it reveals nectarine, citrus, and spice notes balanced by vibrant acidity. This lengthy effort is a perfect match for stone crab claws and Maine lobster.

Reynvaan Family Vineyards’ first vintage was 2007. All of the fruit is from their Walla Walla estate vineyards, planted by them from scratch. The principal reason for the current and future success of the venture is that their viticultural and wine consultant is Christophe Baron of Cayuse. This is the only other winery that Baron works with, and that says all you need to know." - Jay Miller, Wine Advocate

"The 2007 Reynvaan Queen’s Road White ($40) is the most limited of the first wines. Just 60 cases, a blend of two thirds marsanne and one third viognier, whole cluster fermented, gentle press, neutral barrels, no fining, no filtering, and given 18 months of barrel aging. Textural, intensely aromatic, it’s a beguiling display of lemon verbena, peach, caramel and marzipan flavors, luscious and rich." - wine advisor Paul Gregutt, paulgregutt.com

Reynvaan Family Vineyards combines the Reynvaan family's two very promising vineyards with the exciting skills of young winemaker Matt Reynvaan. Matt worked at L'ecole #41 Winery before shifting his focus to his family's "The Rocks" and "Foothills" vineyards.

Matt Reynvaan makes the Reynvaan wines. His family are assisted in the development of their "In the Rocks" VIneyard by Christophe Baron (Cayuse owner and winemaker), the winery's viticulture and wine consultant. In an interview with wine writer and critic Paul Gregutt (paulgregutt.com), Christophe described his involvement with the proect: " “What seduced me,” he said in his still-thickly accented English, “was the idea of this being an estate winery. Not dealing with growers. Planting a vineyard in the right terroir, in the right way. We talked about all those parameters and the Reynvaans agreed to give me carte blanche. I need carte blanche. I’m not going to argue over ‘can we do it cheaper?’ – everything has been done the right way.”

The complete Paul Gregutt article is available here.