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.
Meticulous and complex, sumptuous and elegant, the age-worthy “SLD” Cabernet Sauvignon is one of RSV’s most exclusive wines. Primary aromas and flavors of currant, blackberry and plum are layered amongst more complex notes of anise, mineral, cocoa powder and herbs. The quiet power of its structure balances on bright, mouth-watering acidity and super fine tannin for incredible depth and length.