Reynvaan The Classic Cabernet Sauvignon 2019
-
Jeb
Dunnuck -
Wine
Spectator -
Robert
Parker
Product Details
Your Rating
Somm Note
Winemaker Notes
Blend: 75% Cabernet Sauvignon, 12.5% Cabernet Franc, 12.5% Petit Verdot
Professional Ratings
-
Jeb Dunnuck
The 2019 Cabernet Sauvignon The Classic is mostly Cabernet Sauvignon but includes 12.5% each Cabernet Franc and Petit Verdot, all from the In The Rock Vineyard. It spent 22 months in 50% new oak. Ripe plums, currants, wild strawberry, sweet tobacco, dried flowers, and hints of iron all emerge from this gorgeous wine that's medium to full-bodied, has a ripe, seamless mouthfeel, beautiful tannins, and a great finish. The texture and balance are spot on, and while it's already incredibly complex, it should easily evolve for 15-20 years if well stored.
-
Wine Spectator
A compelling red, with structure and rich polish, offering multilayered plum and pomegranate flavors interlaced with smoked meat, licorice and black pepper. Finishes with refined tannins...Drink now through 2031.
-
Robert Parker's Wine Advocate
Made with 12.5% each of Cabernet Franc and Petit Verdot, the 2019 Cabernet Sauvignon The Classic boasts a deep hue with a magenta core transitioning to a soft garnet rim. Aromas of summer sausage, stewed plums and blackberry skin greet the senses, accompanied by a subtle hint of volatility. On the palate, this wine is medium to full-bodied and initially reserved, with a firm tannic structure leading to a mineral-laced finish, with the fruit character taking the backseat. Decanting before serving is recommended to allow the wine to reveal its full potential. Rating: 91+
Other Vintages
2014-
Robert
Parker -
Wine
Spectator -
Wine
Enthusiast
A noble variety bestowed with both power and concentration, Cabernet Sauvignon enjoys success all over the globe, its best examples showing potential to age beautifully for decades. Cabernet Sauvignon flourishes in Bordeaux's Medoc where it is often blended with Merlot and smaller amounts of some combination of Cabernet Franc, Malbecand Petit Verdot. In the Napa Valley, ‘Cab’ is responsible for some of the world’s most prestigious, age-worthy and sought-after “cult” wines. Somm Secret—DNA profiling in 1997 revealed that Cabernet Sauvignon was born from a spontaneous crossing of Cabernet Franc and Sauvignon Blanc in 17th century southwest France.
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.