I have found that making wines year after year from the same vineyards has had the biggest influence on my winemaking style — you learn from the vineyard and build expectations and make winemaking decisions based on experience and knowing what flavors you are trying to get from each lot. I got my start at Beringer as a teenager and we are just finishing up my 36th harvest as winemaker at Raymond. WALTER : I would have to say I make it for the consumers that have enjoyed our wines for years — we have a style that you can taste all the way back to our vintage — balanced wines that pair very well with food!
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RED : What is one piece of advice that you would give to someone that is considering a career as a winemaker? WALTER : While education is important, on the job experience at wineries that produce the varietals you are interested in making and drinking! RED : What is occupying your time at the winery these days? WALTER : We are just wrapping up harvest today — the next month will involve finishing up fermentations and getting our wines into barrels. RED : Please tell me a little bit about the wine we are featuring today.
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RED : How would you recommend that people approach your wines, or wine in general? Just drink it! RED : Great advice! If you could choose any one wine to drink regardless of price or availability , what would it be?
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RED : What is the one question that I should have asked you, and what is your answer to that question? RED : Thank you so much for your time. We learned a lot about you today — and about your wine. Keep up the great work, we are big fans! The location of the Raymond Vineyards and Cellars can be seen in this satellite photo. This wine has deep garnet color and intense aromas of black cherry, vanilla, toasted almonds, cinnamon and cocoa. Rich, full-bodied flavors of black cherry, blackberry and chocolate with hints of spice, cassis and currants that lead into the lingering finish of oak and vanilla.
The maturity of the vines contribute to the concentrated Merlot flavors and the rich Rutherford soils, with their good drainage, are an essential component in high quality grape growing. Production Notes: The grapes were fermented on the skins for ten days at degrees with pumpovers performed twice daily. Tight grained barrels yield their oak characteristics to wines slowly for a consistent, well-rounded aging process.
The final blend includes Cabernet for added depth and complexity. Food Pairing: A versatile wine that will pair well with balsamic and fig roast pork tenderloin, barbecued pork ribs, cherry glazed duck, wild game, hearty soups and stews, sage and garlic rubbed turkey or a cheese course with dried fruit and nuts. The vineyard has a Lyre trellis system pruned to quadrilateral cordons with vines spaced eight feet apart and ten feet between each row.
The maturity of the vines contribute to the concentrated Cabernet flavors and the rich Rutherford soils, with their good drainage, are an essential component in high quality grape growing.
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The growing season was marked by cool summer weather, extending ripening periods by several weeks. The longer ripening period allowed for even fruit development in the vineyard and contributed to high quality wines from the vintage. Grapes for this wine were hand picked and sorted the last week of September and second week of October. Roy Raymond, Sr. This father and sons team worked together to plant and build Raymond Vineyards.
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Roy, Jr. Roy Raymond Sr. He met Martha Jane Beringer and they were married in Her father, Otto Beringer steered the winery through the difficult period of Prohibition by producing sacramental wine for religious purposes. Roy and Martha Jane had two sons, Roy Jr. Growing up in the Napa Valley, the boys spent many hours with their father in the winery and vineyards at Beringer. After attending college they took their places as 4th generation winemakers in the family business. After Beringer Winery was sold in , the Raymond family left to start making wine under the Raymond name. They purchased 90 acres just south of St.
Helena in the geographic heart of Napa Valley. Their first harvest was in A metal farm building functioned as their winery for the first few years, the grapes were unloaded with pitchforks and shovels, and the tasting room and offices were in Roy Sr. The quality of the wines attracted immediate attention from wine journalists, competitions and the public.
Raymond wines now earn accolades across the country for their elegance, balance and finesse. Log In. Forgot account?
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