Reynvaan

For those who have spent time touring tasting rooms in Washington, one thing is made very clear: the Missoula Floods, dating back over fifteen millennia, are a core source of the inimitable terroir reflected in the character of local wines. These floods left behind a diverse mix of silt, sand, and gravel which, over time, combined with volcanic material from nearby eruptions, resulting in a complex blend of alluvium, loess, and basalt throughout the valley. There is nowhere else on the planet with this same geological composition, making Walla Walla a truly distinctive viticultural area.

The Reynvaan family set out to purchase what was once a wheat farm in this region in 2004. The son of the family, Matt, had a prodigious young career in winemaking as a student with a formal education in enology and viticulture from Walla Walla, followed by work with renowned winemakers Mike Sharon of L’Ecole 41, Fabien Teigen of Château Smith Haut Lafitte, and consulting winemaker Michel Rolland. Following only a few short, albeit impactful, years of experience outside the family vineyard, Matt began taking over farming and winemaking responsibility at Reynvaan alongside Christophe Baron of Cayuse, who consulted at the winery for their first fifteen years and is now considered part of the family.

Prior to the purchase of the farm, the land was treated traditionally, with chemical fertilizers and pesticides. It was an obvious course of action to immediately begin implementing organic practices to regenerate soil health, which eventually ushered in a new era of biodiverse cover crops that led to noticeable improvements in vine health and fruit quality. Though Syrah is the primary variety under vine, Bordeaux varieties, Viognier, Marsanne, and Grenache Blanc, also play a significant role at Reynvaan.

The estate comprises two distinct vineyards, both planted with vines dating back to 2005: the “In the Rocks” and “Foothills in the Sun” vineyards. The “In the Rocks” vineyard, situated at an elevation of 800 feet and belonging to the Milton-Freewater AVA, features riverbed-tumbled basalt stones reminiscent of the iconic galets for which Chateauneuf-du-Pape is famous. Meanwhile, the “Foothills in the Sun” vineyard, located at a significantly higher elevation of 1,485 to 1,600 feet and at the base of the Blue Mountains, is comprised of a deep silty loam overtop basalt. With only a total of only 26.5 acres (less than 11HA) under vine, fruit is quite limited.

Harvest starts early in the morning and is done block by block according to Matt’s taste. The fruit is then quickly transported to the winery’s cold room. After meticulous hand-sorting, the fruit is processed into small fermenters, with some tanks dedicated to Syrah co-ferments, which include significant proportions of white varieties such as Viognier or Marsanne. Native yeasts are activated with hand-crushed grapes, kickstarting the fermentation process. Fermentation occurs at varying temperatures depending on the vintage, typically around 70 degrees Fahrenheit. Specific extraction methods, such as punch downs or pump overs, are used based on the needs of each specific vintage. Fermentation usually lasts 12 to 14 days, and all wines undergo élevage in exclusively French oak barriques and puncheons.

Largely due to Eric Solomon’s protégé, Robbie Davis’s upbringing in Eastern Washington, combined with the cultural heritage of Eric’s portfolio and affinity for Rhone wines, Reynvaan was the perfect blend of emotional appeal, wine quality, and portfolio fit. This unique combination prompted Eric to make his first move ever into the U.S. domestic wine market.