This wine is notable for its freshness of fruit, its black currant flavors awash in tannins, bringing spicy tobacco notes and stony coolness to the vibrant fruit. It’s approachable and juicy, a wine to pour with grilled lamb.
Raymond Vineyards Reviews
This is a voluptuous, sexy cabernet from a mountain appellation better known for powerful, often austere wines. It comes from a site at the top of Spring Mountain, where the vines face southwest. The supple tannins meld fruity dark chocolate with raspberry and cherry-skin flavor. What ties the wine to Spring Mountain is the detail in the tannins, the earthy spice that lasts.
Jean-Charles Boisset is determined to make Raymond a player in contemporary Napa Valley wine, dedicating his team to biodynamic farming and bringing a Folies-Bergère-meets-Dalí style to the winery’s tasting rooms. Boisset purchased Raymond in 2009 and hired Stephanie Putnam, late of Far Niente, as winemaker the following year. She now produces a range of 100 percent cabernet sauvignon “District” wines like this latest Rutherford release, a blend from the original Raymond estate on Zinfandel Lane and fruit from a vineyard in the western benchlands, allowed a long fermentation without added yeast. This vintage feels cool and elegant, shot through with brightness, as if the wine’s freshness were backlighting its red fruit purity. The wine isn’t heavy or grippy, but it completely fills its structure with luscious fruit, scents of roast mushrooms and dusty tannins that give it stature and staying power.
Sporting a deep garnet-purple color, the 2015 Cabernet Sauvignon Oakville District Collection leaps from the glass with intense plum preserves and exotic spices notes with eucalypt, chocolate box and cedar notions. Full-bodied, rich, opulent and decadent in the mouth with grainy tannins, it finishes lively and long.
Deep garnet-purple colored, the 2015 Cabernet Sauvignon Yountville District Collection has a boisterous baked berries, mulberries and black forest cake-scented nose with plenty of spices, dusty earth and licorice. Full-bodied, rich, spicy and bold in the mouth, it has a long finish.
This 100% varietal wine from the rocky, mountainous appellation offers sizable tannins and robust, smoky leather, black pepper and cola notes. Full-bodied and concentrated with ripe black fruit, it’s a long, brawny experience.
Despite being tightly wound, this gushes with fresh, lively dark berry, sage, graphite, cedar and crushed rock flavors before substantial tannins close in. Should be long-lived. Best from 2021 through 2034. 336 cases made.
From the cooler reaches of the Napa Valley, this Coombsville wine is herbal and leathery, with a taste of bittersweet chocolate at its core. Integrated oak plays a background role behind baked plum and intense, ripe fruit, finishing in tobacco. — V.B.
Crisp and high in acidity, this wine mixes cinnamon, vanilla and pear flavors, accented by a note of exotic orange blossom on the nose. With a low presence of oak and medium body, it remains fresh and vibrant in the glass, offering a hit of toast and vanilla on the finish. —V.B.
Fleshy and dry, this voluptuous wine has an abundance of creamy weight on the palate, but it never veers too far, remaining balanced and ultimately elegant. Stone fruit and quince vie for attention, with a salty undertow of lemongrass and ginger.