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Reynvaan Stonessence Syrah (1.5 Liter Magnum) 2009

Syrah/Shiraz from Walla Walla Valley, Columbia Valley, Washington
  • RP93
  • WS93
13.9% ABV
  • WS95
  • RP94
  • WS98
  • RP96
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13.9% ABV

Winemaker Notes

Critical Acclaim

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RP 93
Robert Parker's Wine Advocate
The first of its kind, and a pure Syrah representing the ostensibly best portions of their In The Rocks plantings, the Reynvaan’s 2009 Syrah Stonessence weighs-in at what for its vintage and even compared with its immediate siblings must count as a low 13.9% alcohol. An almost gunpowder-like combination of smokiness, alkalinity, and char mingles with cherry preserves, tar, and sandalwood on an impressively pungent nose. A dense, fine-grained, and correspondingly striking palate adds fresh beef liver to the flavors anticipated on the nose. For all of its confitured red fruit richness, this evinces a surprising and welcome sense of sheer juiciness in a finish also characterized by a soy-like, strongly saliva-drawing savor and seemingly underlain by stone. “This is for very long keeping,” opines Baron. Barring a track record, I’ll confine myself to assuring you that it will merit at least a decade’s attention.
WS 93
Wine Spectator
Silky and supple, aromatic with wet stone notes, this has a polished frame delivering lovely red berry and black currant flavors, hinting at smoke as the finish lingers elegantly.
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Reynvaan

Reynvaan

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Reynvaan, Walla Walla Valley, Columbia Valley, Washington
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Reynvaan Family Vineyards is a small family owned winery started by Mike and Gale Reynvaan in May 2004 in Walla Walla, Washington. We initially purchased a 37 acre parcel of land on Cottonwood Road at the base of the Blue Mountains. Reynvaan Family Vineyards is dedicated to creating fine wines exclusively from the terroir of Walla Walla Valley.

Walla Walla Valley

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Responsible for some of Washington’s most highly acclaimed wines, the Walla Walla Valley has experienced a surge in popularity in recent years and is home to both historic wineries and younger, up-and-coming producers.

The Walla Walla Valley, a Native American name meaning “many waters,” is located in southeastern Washington; part of the appellation actually extends into Oregon. Soils here are well-drained, sandy loess over Missoula Flood deposits and fractured basalt.

It is a region perfectly suited to Rhône-inspired Syrahs, distinguished by savory notes of red berry, black olive, smoke and fresh earth. Cabernet Sauvignon and Merlot create a range of styles from smooth and supple to robust and well-structured. White varieties are rare but some producers blend Sauvignon Blanc with Sémillon, resulting in a rich and round style, and plantings of Viognier, while minimal, are often quite successful.

Of note within Walla Walla, is one new and very peculiar appellation, called the Rocks District of Milton-Freewater. This is the only AVA in the U.S. whose boundaries are totally defined by the soil type. Soils here look a bit like those in the acclaimed Rhône region of Chateauneuf-du-Pape, but are large, ancient, basalt cobblestones. These stones work in the same way as they do in Chateauneuf, absorbing and then radiating the sun's heat up to enhance the ripening of grape clusters. The Rocks District is within the part of Walla Walla that spills over into Oregon and naturally excels in the production of Rhône varieties like Syrah, as well as the Bordeaux varieties.

Syrah/Shiraz

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Marked by unmistakable deep purple hue and savory aromatics, Syrah accounts for a good deal of some of the most intense, powerful and age-worthy reds in the world. Native to the Northern Rhône, Syrah still achieves some of its maximum potential here, especially from Hermitage and Côte-Rôtie.

Syrah also plays an important component in the canonical Southern Rhône blends based on Grenache, Syrah and Mourvèdre, adding color, depth, complexity and structure to the mix. Today these blends have become well-appreciated from key appellations of the New World, namely Australia, California and increasingly, with praise, from Washington.

In the Glass

Syrah typically shows aromas and flavors of purple fruits, fragrant violets, baking spice, white pepper and even bacon, smoke or black olive. In Australia, where it goes under the name Shiraz, it produces deep, dark, intense and often, jammy reds. While Northern Rhône examples are typically less fruity and more earthy, California appears increasingly capable of either style.

Perfect Pairings

Flavorful Moroccan-spiced lamb, grilled meats, spareribs and hard, aged cheeses are perfect with Syrah. Blue cheeses are perfect with a dense and fruit-driven Australian Shiraz.

Sommelier Secret

Due to the success of Australian “Shiraz,” winemakers throughout the world have adopted this synonym for Syrah when they have produced a plush and fruit forward wine made in the Australian style. As an aside, Australians are also fond of tempering their fruit-forward Shiraz by blending with Cabernet Sauvignon, which adds depth and structure.

LSB238077_2009 Item# 238077