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.
Classic Carneros spicy cherry and forest floor aromas and flavors, with savory underpinnings and accents of rose petal, baking spices, and black tea. Ripe cherry flavors continue on the palate, folding into creamy layers kept in focus by tangy acidity. Vanilla, baking spice, and earthy notes linger through the seamlessly balanced finish.