Raymond Winery- historic Napa resource by Darryl Beeson Roy Raymond, Sr. and his two sons, Roy Jr., and Walter founded Raymond Vineyards in 1971. The Raymond family and Napa's history are closely linked. Roy Raymond Sr. arrived in the Napa Valley in 1933 and was hired as a cellar worker at Beringer Brothers Winery in St. Helena. He met Martha Jane Beringer and they were married in 1936. Martha Jane's grandfather and granduncle, Frederic and Jacob Beringer, had founded Beringer, their California winery in 1876 after emigrating from Germany. Her father, Otto Beringer steered Beringer through the difficult period of Prohibition by producing sacramental wine for religious purposes. Roy Raymond Sr. was selected to help with the long process of rebuilding, after Prohibition was repealed. The original Raymond Winery Estate is on Zinfandel Lane in the geographic heart of Napa Valley, between the towns of St. Helena and Rutherford, standing on the original 90 acre vineyard property acquired in 1971. The Raymond's purchased this land based on the belief that it would prove to be a prime grape growing location. This site is now at the convergence of the distinguished Rutherford and St. Helena appellations, recognized worldwide for exceptional Cabernets. "These idyllic conditions produce elegant multi-dimensional red wines that are well-balanced and flavorful," boasts Walter Raymond. This family winery continued to grow by acquiring prime acreage throughout Napa and the entire state. 2003 Reserve Cabernet Sauvignon, Napa ($35) - Elegant and complex with ripe blackberry, blueberry and chocolate flavors. The mix is 85% Cabernet Sauvignon, 9% Cabernet Franc and 6% Merlot with aromas of dark chocolate, blackberry, black cherry and a hint of violets envelope the senses. Opening flavors of ripe blackberry, blueberry and plum are followed by cherry, cassis and chocolate. A complex, and balanced wine, it offers concentrated fruit and a long finish. The grapes for the Reserve Cabernet Sauvignon come from Raymond's Rutherford and St. Helena estate vineyards along with high quality fruit from select Napa Valley growers. Both estate vineyards are located in prime Cabernet appellations known for gravelly alluvial fan soils with good drainage, necessary for excellent quality fruit. 2003 Reserve Merlot, Napa ($24) - Well balanced with full, round flavors of red cherry, raspberry and dark chocolate. The blend is 93% Merlot and 7% Cabernet Sauvignon with aromas of black cherry, cassis, dried raspberries, vanilla and black pepper are followed by flavors of red cherry, raspberry, cassis and dark chocolate. A well balanced wine with good structure, full round flavors and a long finish. The Reserve Merlot grapes come from the Raymond Rutherford Estate Vineyard as well as nearby Napa Valley growers. 2005 Reserve Chardonnay, Napa ($20) - Rich and smooth with flavors of vanilla, apple, pear and apricot. Composed of 100% Chardonnay, this rich, medium-bodied wine opens with citrus, green apple, honeysuckle, orange blossom and vanilla aromas followed by elegant flavors of vanilla, granny smith apple, pear and apricot. The long, smooth finish is ripe with notes of pineapple and citrus along with hints of vanilla and almond. The grapes for the Raymond Napa Valley Reserve Chardonnay come from Raymond's estate vineyards on Jameson Ridge and selected Napa Valley vineyards. The estate vineyards are planted on the rolling hills overlooking Jameson Canyon and the southern end of Napa Valley. The growing conditions are very similar to nearby Carneros, with cooling influences from the Pacific Ocean, enhancing the intensity of the flavors. 2006 Reserve Sauvignon Blanc, Napa ($14) - 100% Sauvignon Blanc with grapefruit, pineapple and lemon flavors. Composed of 100% Sauvignon Blanc, this wine's opening aromas of grapefruit, lemon, lime and orange blossoms are followed by hints of hibiscus and lemon grass notes. Flavors of ripe grapefruit, pineapple, lemon, lime and orange follow. A balanced, medium-bodied wine with crisp acidity. "A wonderful wine to enjoy on its own or served with sushi, raw oysters on the half shell, grilled scallops, poached halibut or sea bass, smoked salmon, lemon grass chicken and Quiche Lorraine," suggests Raymond. "Versatile and refreshing, it also pairs with a variety of ethnic cuisines from Thai to Vietnamese or Indian curry dishes." Darryl Beeson teaches wine classes for The International Sommelier Guild at www.internationalsommelier.com, and is the American editor for www.wineontheweb.com. For more great wine suggestions, click here Do you have any questions, comments or suggestions? Email: jwdineline@aol.com Copyright © 1998 Inter Active Media Solutions. All Rights Reserved. The interactive components of this site require that you use a current browser version of Explorer; be sure to maximize your window out so you can see the entire page. This page was created by Inter Active Media Solutions.