The history of Raymond winery is closely linked to that of winemaking in the Napa Valley. Roy Raymond Sr. came to Napa in 1933 and was hired as cellar worker at Beringer Brothers Winery in St. Helena. In 1936, he married Martha Jane Beringer, the granddaughter of one of the original Beringer founders. Martha and Roy Sr.’s two sons, Roy Jr. and Walter spent many hours with their father, absorbing the winemaking tradition. After attending college, they took their place as the fourth generation of Raymond family winemakers.

Beringer Winery was sold in 1971, and the Raymond family started its own winemaking operation. They purchased 90 acres south of St. Helena in the heart of Napa Valley, producing their first harvest in 1974.

The 2001 Raymond Cabernet Sauvignon Reserve is made from a blend of 90% Cabernet Sauvignon, 8% Cabernet Franc and 2% Merlot, sourced mostly from the Rutherford and St. Helena appellations. The grapes were grown on the estate’s own Rutherford vineyards and on a few other Napa vineyards under contract.

Through meticulous care in the winemaking process, the winemakers were able to extract maximum quality from their raw material. Optimum grape ripeness was achieved through leaf pulling on the vines. To preserve the grape’s fresh aromas, flavors and complexity, the hand-picked fruit was crushed within hours of harvesting. The wine was aged in French and American oak barrels for 18 months. A smaller part of the wine was aged in year-old French oak barrels to add lighter vanilla notes. Finally, small amounts of two other varietals were added: Cabernet Franc for depth, and Merlot to round out the wine's structure.

The 2001 Raymond Cabernet Sauvignon Reserve has a deeply lush nose of black currants, spicy, peppery, crushed black cherries, leather and molasses. On the palate, there is a lush ripeness that recalls a Zinfandel, but with the sculpted acidity and serious tannic structure of a California Cab from a great vintage. The tannins are dusty and soft before a long finish. Pair this formidably fine Cab with grilled steak and wild mushrooms, prime rib with horseradish, roasted leg of lamb and other dishes with serious size and flavor.

—Chris