With a humble beginning of just 15 acres of vineyard land in the early eighties, RSV’s has grown to just under 200 acres of prime vineyard in five Carneros locations and a small 4.8 acre estate vineyard next to the winery in the Stags Leap District. The wines are 100% estate-produced. Rob Sinskey, Winemaker Jeff Virnig, and Vineyard Manager Kirk Grace, have created unique methods to grow and produce Pinot Noirs that are silky, elegant, and complex. They also make two California Bordeaux style proprietary reds (the RSV Vineyard Reserve from the Carneros and the RSV Stags Leap District Claret) that have a sense of place and exhibit incredible tactile qualities. The vineyards are farmed and the wines are made 100% organically.
An opaque ruby purple attracts the eye. Effusive aromas of plum, crushed blackberry, candied violet, backed by cocoa dust and sweet (almost fennel-like) herbs swirl from the glass. These gregarious aromas pick up complexity with restrained underpinnings of nutmeg and vanilla from French oak barrels. The flavors mimic the aromas on the palate. Primary fruit currently showboats, as the fine, ripe fruit tannins rest gently on youthful wood tannins. Evolution is pointing in the right direction, making this a wine that can be consumed now but will give pleasure over the next ten years or more, that is, if you can wait. A vibrant mouth-watering acidity enlivens the salivary glands, leading to a long, juicy, deep chocolate-berry finish that lingers long after this delicious wine first touches your lips.