Though I would love to flesh out a detailed post on RayLen Vineyards this week, I feel like I have a lot more to learn about the winery and its owners. Instead, I’d like to highlight some of the wines that I tasted and hammer home the word of the day: “potential.” This winery is poised for some fantastic things, and it’s only a matter of time before these guys start getting national recognition.
Let’s start with the whites.
2009 Chardonnay (naked): Very good acidity and dry flavors on this wine. Apple, pear, and a bit of tropical fruit make it a fairly conventional but wholly enjoyable Chardonnay that’s well worth its $13 price tag. 6/10
2008 Chardonnay (oaked): Very, very buttery. I underlined buttery, that’s how much butter there is. Absolutely beautiful, clear butterscotch flavor, very smooth. The oak is fairly obvious but not overwhelming. I honestly think winemakers in Virginia and North Carolina understand oak better than California right now. $14 gets you a serious winner. 7/10
2008 SMV Chardonnay (oaked): Grown in a more distant vineyard at an elevation of 1200-1500 feet, this Chardonnay offers a slightly different oak as well. A decent creamy texture, softer than the on-site Chardonnay, accompanies a buttery, toasty flavor. Definitely a different flavor, still very worth it at $15, though I prefer the other barrel Chardonnay. 6/10
2008 Yadkin Gold: A blend of Riesling, Viognier, and Pinot Grigio. A very subdued tropical nose and palate. Slightly sweet at .81% residual sugar, and it drinks beautifully at a bargain-level price tag of $13. 6/10
And now the Reds?
Sure, why not.
2007 Shiraz: Consider this the single biggest surprise of the trip. I did not like it at first, probably because I was a) not expecting much of anything from it and b) it’s not exactly a typical Shiraz. My second taste of it, though, I was convinced. This wine went down very smooth, with a beautiful blackberry flavor accompanied by an interesting mix of spices and herbs. This is definitely a red meat pairing waiting to happen. Oh, and it’s only $14. 7/10
2007 Cabernet Franc: From what I can tell, 2007 was a good year in a lot of places, both New World and Old (there’s a breaking statement for you). The difference between the 2006 and 2007 Cab Franc at RayLen is staggering… the 2007 is much, much smoother, with a beautiful coffee and black cherry flavor and a fantastic structure. For $14, this is a serious bargain. 7/10
2007 Category 5: A blend of Cabernet Sauvignon and Cabernet Franc, this wine packs a serious punch. Though the structure is just a tad harsh, the oak is just enough to tame the wine while not overwhelming a very good, bright cherry flavor. It’s $18, which is a bit more than their other basic reds, but still very reasonable. 6/10
NV Pale Red: A blush wine blended with about 2% Concord to give it a slightly sweet, grape-y flavor on top of the bright red fruits the rest of the blend provides. 2.78% residual sugar makes for a very interesting and not at all overwhelming off-dry red wine, and it’s only $10. 6/10
2006 Eagle’s Select: This wine, right here, is the mother of all reds at RayLen. A Meritage blend of Cabernet Sauvignon, Cabernet Franc, Merlot, and Petit Verdot, with 18 months in oak, this takes all the best aspects of their various grapes and really showcases the winemaker’s skill. Black cherry, mint, and spice all provide a beautiful flavor accompanied by incredibly nuanced tannins. This wine is ready to drink now, but it could lay down for years, and I’d really be interested to see what it would do. Best of all, this finely crafted wine is only $25. 8/10
2008 Cabernet Sauvignon: Remember when I said the word of the day is “potential”? That’s exactly the case with this wine. While it is a delicious specimen now, with red fruits, cherry, slight spice, and a hint of tobacco, I feel like laying it down for 5 to 10 years would soften it into a truly sublime drinking experience. This wine is actually a pretty good metaphor for the rest of the winery… they’re on the cusp of great things. This might turn out to be a serious bargain down the road if purchased now, as it’s only $16. 6/10
And the sparkling?
NV Sparkling Wine: So, funny story… RayLen isn’t actually equipped to create sparkling wines. They have to send their product to Biltmore Estate in the far west of North Carolina for secondary fermentation. It’s definitely a worthy enterprise, though, because this actually surprised me. It’s very dry and crisp, with apple and lemon flavors. Though the flavor is fairly plain, it’s not at all disappointing. I would go so far as to say it’s almost worth the $24 price tag. Actually, considering the dreck that you would get charged $10 to $15 for at Food Lion , I’d say this is comparatively worth the cost. 6/10