The 2014 vintage was awarded 91 points and Highly Recommended status by Decanter (www.decanter.com) in their April 2018 edition review of 2014 Californian Cabernet Sauvignon (see blue link below).
Raymond Reserve CS 2014 - April 2018 Decanter review
The yet-to-be-released-in-the-UK 2015 vintage was awarded 90 points and Highly Recommended status by Decanter (www.decanter.com) in their November 2018 edition review of 2015 Californian Cabernet Sauvignon (see blue link below).
Raymond Reserve CS 2015 - Nov 2018 Decanter review
Raymond Vineyards, founded in 1970, is one of the Napa Valley’s pioneering estates. The Raymond family arrived in Napa in 1933 and have become deeply connected to the valley’s winemaking origins. In 1970, they established a 36 hectare estate in Rutherford, which now comprises 121 hectares in Rutherford, St. Helena and Jameson Canyon. Raymond’s Rutherford and St. Helena estate vineyards are certified organic and biodynamic; and 100% of the winery’s power comes from renewable solar energy. Five generations of the Raymond family have created a Napa icon, with an enduring reputation for elegant wines with a beautiful balance of finesse, opulence and complexity.
In honour of the Raymond family’s first harvest in 1974, 40 years of exceptional wines are celebrated with the 2014 Napa Valley Reserve Selection Cabernet Sauvignon. The 2014 vintage in Napa Valley was one of the earliest harvested vintages in years. A warm spring led to early bud break and created the perfect environment for flowering and fruit set. With warm days and cool nights, the ideal balance of acidity with optimum, bright fruit flavours was achieved.
The grapes for the Napa Valley Cabernet Sauvignon were sourced from the vineyards in Rutherford and St. Helena, as well as select nearby growers. The estate vineyards are located on gravelly alluvial fan soils with good drainage, necessary for growing excellent quality Cabernet Sauvignon. The vineyards are diligently monitored throughout the growing season to balance the crop size and quality. Shoot thinning and leaf removal early in the growing season, followed by cluster thinning at véraison, help to achieve evenly ripened grapes with concentrated flavours.
The 2016 vintage across California was a near-perfect growing season. A mild winter and spring led to a steady mild July and August, followed by warm days at the end of the season for the perfect ripeness. With warm days and cool nights in the summer, grape growers were able to maintain ideal acid levels with balanced, concentrated fruit flavors.
This wine spent between 21 and 63 days on the skins, then was aged for 19 months in 100% French oak, of which 30% was new. The balance was aged in twice and thrice used French oak. The final blend includes a small proportion of additional varieties for added depth and complexity. The wine was bottled unfiltered, contributing greater texture and presence to the mid palate.
With inviting aromas of dark spices and currants that mingle with fresh raspberry and blueberry, the round and plush entry is complemented by toasted oak and a fruit compote creating a velvety texture. Flavours of dark berry fruits and spice continue through to the long and rich finish creating a wine of great density.
Cabernet Sauvignon 90%, Petit Verdot 4%, Merlot 3%, Malbec 2% and Petite Sirah 1%
ABV = 15.0%.