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.
This “claret” style Zin is subtle at first whiff with hints of blackberry and bramble spice. The dark liquid almost vibrates with purity as the first taste reveals a tight structure with cornerstones of fully resolved tannin and mouth watering crispness. As the wine swirls in the glass, it becomes a quiet storm as the flavors begin to open with waves of black fruit, licorice, bramble and warm spice.