Reynvaan Syrah "In the Rocks" 07
Reynvaan Syrah "In the Rocks" 07 - new winery with a vineyard near Cayuse's. Christophe Baron is the winery's viticulture and wine consultant, and it shows.
Scents of stone, slate, sea salt, dry field herbs - exotically intriguing. Lots of mineral, herb, fresh tobacco, Nicoise olives, plum and berry note in this dense, mouthcoating wine. - Jean
Fascinating beef teriyaki, smoke, and olive aromas mingle with lavender, spices, and sweet red fruits. Benefits from some time in the glass (or decanting), and then rewards with lush dark fruits and a long, long finish. - Adrienne
"This Syrah was co-fermented with Viognier, which brings out very floral aromatics as well as enhancing the color of the wine. The wine has a great balance of ripe strawberries, white pepper, dried lavender, and violets. In The Rocks pairs well with a variety of foods, but also stands well on its own. This wine will be very approachable in the first few years, but also will benefit from years of aging." - the winery
"The 2007 Reynvaan In The Rocks Syrah carries Cayuse-like aromas of bacon fat, smoke, licorice, iodine and sea spray. Rich, extracted, its berry, plum and currant fruit is matched with significant flavors of earth, forest floor, herb and bark. The tannins are still a little rough and green, but the stuffing and balance are there to age gracefully." - 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.
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