The Raymond name has been associated with Napa valley since the year Prohibition ended. The Raymond family arrived in Napa Valley in 1933. Roy Raymond married into the Beringer family in 1936. He worked as winemaker for Beringer from 1933 to 1970. The following year, he and his two sons Walter and Roy Jr set out on their own with a 90-acre estate property in Rutherford. They released their first commercial wine under the Raymond Vineyards label in 1974. The estate now comprises 300 acres in Rutherford, St. Helena, and Jameson Canyon. All are are certified organic and biodynamic. The winery is also operated on 100% solar power.
In 1989, Kirin Holdings purchased the winery, with the Raymond family still managing the property and production.
In 2009, Raymond was acquired by Boisset Family Estates, a major French wine company, with operations in Burgundy, Beaujolais, the Rhone Valley, the South of France, and expertise in French sparkling wines. Boisset had already purchased properties in California’s Russian River Valley, making it one of the top twenty-five producers in the U.S.
Under Boisset’s ownership, Raymond has become a biodynamic producer. There is a two-acre exhibition on the property about biodynamic farming, called the Theater of Nature. The self-guided exhibit is the largest exhibit showcasing biodynamic practices in the region. It aims to teach guests about how biodynamic farming impacts wines via a five-act presentation.
In 2012, Wine Enthusiast named Raymond “American Winery of the Year.” Two years later, the winery was cited by Great Wine Capitals as the Regional Winner for “Innovative Wine Tourism Experiences.” Raymond Vineyards was named “Best Unique Tasting Experience” by CellarPass in 2014 as well. The North Bay Bohemian named Raymond Vineyards the “Best Winetasting Room” in Napa Valley in 2015 and 2016 and for having the best Cabernet Sauvignon.
The Winemakers
Northern California native Stephanie Putnam is a graduate of UC Davis with a B.S. in Fermentation Science. As Director of Winemaking, she oversees all aspects of wine production for Raymond.
Previously, Putnam had spent eight years as winemaker at Far Niente Winery, Prior to that, she was part of the team at Hess Collection, where she began as a cellar worker and progressed to winemaker. She also worked with the winery’s South American partners.
Winegrower and Vineyard Manager Sophie Drucker did her undergraduate studies at UC Davis in viticulture and enology, and then did cellar and vineyard work in Napa Valley, Portugal, and New Zealand. She returned to UC Davis for a master’s degree in horticulture and agronomy.
Thane Knutson is the Associate Winemaker. He graduated with a degree in International Business from the University of Oklahoma, where he made wine in his dorm room closet and worked in the cellar of a local winery.
After spending a couple of harvests making wine, he interned at Cakebread Cellars, where he decided winemaking was his calling. Knutson spent two years at Hess Collection as the laboratory technician before joining Raymond Vineyards.
Raymond District Collection Cabernet Sauvignon Oak Knoll 2019
The grapes for the Oak Knoll Cabernet Sauvignon are sourced from a single vineyard in the middle of the valley floor that is planted in Pleasanton Loam over a rocky sub-surface layer, creating very deep and well-drained soils. The wine was gently pressed, racked, and aged for 19 months in 17% new French oak barrels, primarily from Seguin Moreau.
This pours an opaque red in the glass, with a hint of brick on the edges. The nose features aromas of blueberry and vanilla. These continue on the palate, plus the addition of sweet plum, strawberry, rose, and a hint of black pepper. There are good supporting tannins, relatively low acidity, and a medium finish. Interestingly, about halfway through the bottle, a distinct milk chocolate character emerges, and I couldn’t decide if I liked that or not. ABV is 15%.
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