Five lots from three different vineyards make up this wine, some went through stainless steel fermentation while other lots were fermented in neutral French oak barrels. A stand-out sipper, dark crimson, with a fresh, graceful demeanor. Watermelon and raspberry are succulent, glistening with a touch of sweet basil.
Earthy, savory, and fresh, with rhubarb, crushed plum, plum skin, and roasted coffee. Juicy, with a long finish.
Juicy and ripe, with powdered cocoa and plum skin tannins. Beautifully balanced oak, sweet soil, fine acid structure, and luscious black fruit.
Crisp, with searing acidity as its key player. Lemon zest and cedar possess starring roles.
Tracing its roots to Southern France, Valdiguié is a lesser-known varietal that flourishes here under the California sun. Floral undertones enhance raspberry gelée and earthy spices. Bright acidity results in a vibrant persona with a lingering minerality on the finish.
Chewy tannins hang on, a sleek tension building with a graceful coating of blueberry and plum skins. Tobacco and toasted cedar make it clear that this Merlot means business: assertive but polished that signals structure beneath the plushness.
The 12th Annual blending series at Raymond involved eight high-profile sommeliers, who worked alongside VP of Winemaking Stephanie Putnam and Proprietor Jean-Charles Boisset. This crafted-by-committee 90% Cabernet Sauvignon/10% Merlot is from grapes sourced in Lake County and Sonoma County. It’s wonderfully expressive and full-bodied, possessing verve and focus. Dusty, dry tannins open to reveal black cherry, plum, and mocha. The extended finish is amplified by a juicy, floral flush.
Blackberry mocha and a plush mouthfeel ignite energy from this delicious, approachable red. Acidity brightens the concentrated blue and dark red berry notes on the long finish.