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Raymond Field Blend R Collection 2012

Other Red Blends from California
    13.5% ABV
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    Currently Unavailable $12.99
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    13.5% ABV

    Winemaker Notes

    R Collection Field Blend is a complement to any occasion, whether a casual dinner at home or a more formal gathering with friends and family. This medium-to-full bodied wine offers firm, juicy tannins and bright acidity. The nose reveals the seductive fruit aromas of ripe raspberry, cherries and blackberry. The palate rewards with delicious flavors of red currant, fresh-picked blueberries and ground white peppercorn before culminating with a lengthy finish that displays exceptional balance and a velvety texture. The 2012 R Collection Field Blend elegantly brings together 5 core varietals: Syrah, Cabernet Sauvignon, Merlot, Zinfandel, and Petite Sirah for a wine that is layered and complex.

    Critical Acclaim

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    Raymond

    Raymond Vineyard

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    Raymond Vineyard, California
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    For generations, Raymond Vineyards has been an integral part of the Napa Valley, with now five generations of viticultural and winemaking expertise. Our new winemaking team captures the essence of the past while infusing the energy of the future and the vibrancy of the next generation into each and every wine. “It is important to retain the core foundation that made this brand legendary in Napa Valley, while keeping the style fresh and relevant to today’s wine drinkers” says Stephanie Putnam.

    In addition to our top-notch winemakers and viticulturalists, Raymond has also tapped into a world-renowned winemaker, Phillipe Melka, to assist on our high-end Cabernets and complement the inherent strengths of the team.

    As for a specific style, the team aims for the three B’s – Big, Bold, Balanced – yet with refinement and elegance. This philosophy lends itself well to the underlying principal of terroir that dates back thousands of years where the interrelationship between soil, climate, and plant are enhanced by the passion of people to convey an authentic sense of place. Our winemaking team allows the purest expression of the fruit to reign, with aromas and flavors that fill your glass and your palate with wines that are unmistakably powerful, intriguingly complex, and beautifully integrated.

    California

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    Responsible for the vast majority of American wine production, if California were a country, it would be the world’s fourth largest wine-producing nation. The state’s diverse terrain and microclimates allow for an incredible range of wine styles, and unlike tradition-bound Europe, experimentation is more than welcome here. Wineries range from tiny, family-owned boutiques to massive corporations, and price and production are equally varied. Plenty of inexpensive bulk wine is made in the Central Valley area, while Napa Valley is responsible for some of the world’s most prestigious and expensive “cult” wines.

    Each American Viticultural Area (AVA) and sub-AVA of has its own distinct personality, allowing California to produce wine of every fashion: from bone dry to unctuously sweet, still to sparkling, light and fresh to rich and full-bodied. In the Napa Valley, Cabernet Sauvignon, Merlot, Chardonnay and Sauvignon Blanc dominate vineyard acreage. Sonoma County is best known for Chardonnay, Pinot Noir, Cabernet Sauvignon and Zinfandel. The Central Coast has carved out a niche with Rhône Blends blends based on Grenache and Syrah, while Mendocino has found success with cool climate varieties such as Pinot noir, Riesling and Gewürztraminer. With all the diversity that California has to offer, any wine lover will find something to get excited about here.

    Other Red Blends

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    With hundreds of red grape varieties to choose from, winemakers have the freedom to create a virtually endless assortment of blended wines. In many European regions, strict laws are in place determining the set of varieties that may be used, but in the New World, experimentation is permitted and encouraged. Blending can be utilized to enhance balance or create complexity, lending different layers of flavors and aromas. For example, a variety that creates a fruity and full-bodied wine would do well combined with one that is naturally high in acidity and tannins. Sometimes small amounts of a particular variety are added to boost color or aromatics. Blending can take place before or after fermentation, with the latter, more popular option giving more control to the winemaker over the final qualities of the wine.

    MNC19770F_2012 Item# 125776