Raymond Winery- historic Napa resource
Edited by Darryl Beeson
Roy Raymond, Sr. and his two sons, Roy Jr., and Walter
founded Raymond Vineyards in 1971. The Raymond family and Napa's history are
closely linked. Roy Raymond Sr. arrived in the Napa Valley in 1933 and was hired
as a cellar worker at Beringer Brothers Winery in St. Helena. He met Martha Jane
Beringer and they were married in 1936.
Martha Jane's grandfather and granduncle, Frederic and
Jacob Beringer, had founded Beringer, their California winery in 1876 after
emigrating from Germany. Her father, Otto Beringer steered Beringer through the
difficult period of Prohibition by producing sacramental wine for religious
purposes. Roy Raymond Sr. was selected to help with the long process of
rebuilding, after Prohibition was repealed.
The original Raymond Winery Estate is on Zinfandel Lane in
the geographic heart of Napa Valley, between the towns of St. Helena and
Rutherford, standing on the original 90 acre vineyard property acquired in 1971.
The Raymond's purchased this land based on the belief that it would prove to be
a prime grape growing location. This site is now at the convergence of the
distinguished Rutherford and St. Helena appellations, recognized worldwide for
exceptional Cabernets. "These idyllic conditions produce elegant
multi-dimensional red wines that are well-balanced and flavorful," boasts Walter
Raymond. This family winery continued to grow by acquiring prime acreage
throughout Napa and the entire state.
2003 Reserve Cabernet Sauvignon, Napa ($35) - Elegant and
complex with ripe blackberry, blueberry and chocolate flavors. The mix is 85%
Cabernet Sauvignon, 9% Cabernet Franc and 6% Merlot with aromas of dark
chocolate, blackberry, black cherry and a hint of violets envelope the senses.
Opening flavors of ripe blackberry, blueberry and plum are followed by cherry,
cassis and chocolate. A complex, and balanced wine, it offers concentrated fruit
and a long finish.
The grapes for the Reserve Cabernet Sauvignon come from
Raymond's Rutherford and St. Helena estate vineyards along with high quality
fruit from select Napa Valley growers. Both estate vineyards are located in
prime Cabernet appellations known for gravelly alluvial fan soils with good
drainage, necessary for excellent quality fruit.
2003 Reserve Merlot, Napa ($24) - Well balanced with full,
round flavors of red cherry, raspberry and dark chocolate. The blend is 93%
Merlot and 7% Cabernet Sauvignon with aromas of black cherry, cassis, dried
raspberries, vanilla and black pepper are followed by flavors of red cherry,
raspberry, cassis and dark chocolate. A well balanced wine with good structure,
full round flavors and a long finish. The Reserve Merlot grapes come from the
Raymond Rutherford Estate Vineyard as well as nearby Napa Valley growers.
2005 Reserve Chardonnay, Napa ($20) - Rich and smooth with
flavors of vanilla, apple, pear and apricot. Composed of 100% Chardonnay, this
rich, medium-bodied wine opens with citrus, green apple, honeysuckle, orange
blossom and vanilla aromas followed by elegant flavors of vanilla, granny smith
apple, pear and apricot. The long, smooth finish is ripe with notes of pineapple
and citrus along with hints of vanilla and almond.
The grapes for the Raymond Napa Valley Reserve Chardonnay
come from Raymond's estate vineyards on Jameson Ridge and selected Napa Valley
vineyards. The estate vineyards are planted on the rolling hills overlooking
Jameson Canyon and the southern end of Napa Valley. The growing conditions are
very similar to nearby Carneros, with cooling influences from the Pacific Ocean,
enhancing the intensity of the flavors.
2006 Reserve Sauvignon Blanc, Napa ($14) - 100% Sauvignon
Blanc with grapefruit, pineapple and lemon flavors. Composed of 100% Sauvignon
Blanc, this wine's opening aromas of grapefruit, lemon, lime and orange blossoms
are followed by hints of hibiscus and lemon grass notes. Flavors of ripe
grapefruit, pineapple, lemon, lime and orange follow. A balanced, medium-bodied
wine with crisp acidity.
"A wonderful wine to enjoy on its own or served with sushi,
raw oysters on the half shell, grilled scallops, poached halibut or sea bass,
smoked salmon, lemon grass chicken and Quiche Lorraine," suggests Raymond.
"Versatile and refreshing, it also pairs with a variety of ethnic cuisines from
Thai to Vietnamese or Indian curry dishes."
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Darryl Beeson teaches wine classes for The International
Sommelier Guild at
www.internationalsommelier.com , and is the American editor for
www.wineontheweb.com. |
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