NV Result of a Crush Christmas Cuvee

Hello friends. These days, our normal turnaround time between tasting a wine and getting it sent out in an offer is one to two months. Not so today’s offer, which I tasted a mere six days ago. This one went immediately onto the fast track, because right now nobody knows anything about it (I don’t even think there’s a record on CellarTracker yet, and that’s saying something). This is perhaps my favorite genre of Full Pull offer: the kind where we have an information advantage and put that advantage to good use for our list members. Once folks learn what’s inside this bottle, there’s going to be a stampede, and by that time, we’ll all be long gone.

So what is inside this bottle? Well, we have two sources from the VNoWS™ (Vast Network of Wine Spies), and their information differs slightly. I’m going to go with the source closest to the winery, who says this a cofermented blend of 93% Syrah and a full 7% Viognier. Better yet, it is all declassified Reynvaan juice, 60% from the 2013 vintage, 40% from 2012.

After smelling this (tasting isn’t even necessary; the nose alone is a dead ringer), I have little doubt about the accuracy of that info. In fact, I came away from my tasting thinking to myself: if this declass juice is as good as it is, how wildly good are the top-end bottles at this point? The only thing I can think is that Matt Reynvaan is growing more and more selective with what juice makes it into the top tier (hence the string of 95pt-98pt reviews in Wine Spectator), allowing higher and higher quality juice to make it into his sisters’ wines.

For those of us who love Rocks funk, this is a ridiculous value. The packaging is whimsical; the juice inside is killer. You can smell the rocks from several feet away from your glass: bloody sanguine notes, minerals, loads of olives, and a wonderful kelpy marine funk. There are white flowers (thank you Viognier); there is layer upon layer of fruit, from blueberry to peach to guava; there is the mixed tray of charcuterie and dried sausages. The list goes on. It’s a complex marvel aromatically, and then the palate conveys real richness and silkiness that belie the 13.3% listed alc. I don’t think this is one to hold for ten years. I think this is one to drink young for its open savory allure, its smoky funky naughtiness.

Here is a quick reminder about the winery from the Reynvaan family, in case we have some list newbies who haven’t taken the plunge on our previous RoaC offers: Since 2011, sisters Amanda Reynvaan and Angela Reynvaan Garratt have been producing approachable red blends and Rosés from elite vineyards throughout the Walla Walla Valley and Columbia Valley in conjunction with their brother and consulting winemaker, Matt Reynvaan. The family started out in the wine business in 2004, launching Reynvaan Family Vineyards in Walla Walla, which quickly developed into a Washington State cult winery. With the Result of a Crush project the family aims to produce wines that are distinctive, affordable, consistent in quality and showcase the owners’ sometimes whimsical attitude toward wine.

I’m not sure what Amanda and Angela plan to do if they’re still sitting on some of this wine in January (there’s always Christmas 2015!), but I suspect that won’t be a problem. As I mentioned above, once trade folks start to taste this wine and see what’s inside the bottle, people are going to freak out. Let’s claim our share before that happens. First come first served up to 60 bottles, and the wine should arrive in about a week, at which point it will be ready for pickup or shipping during the next temperature-appropriate shipping window.

Comments are closed.

%d bloggers like this: